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Composition of Pinot noir Wines Produced from Different Crop Levels

Creator:: Li, Jingwen
Abstract:: The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...
Resource Type:: Masters Thesis
Full Text:: interpretation and guidance on my research. Thanks to Dr. Patricia Skinkis, Dr. Elizabeth Tomasino and Dr

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Creator:: Karaarslan Urhan, Tuba
Abstract:: This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
Resource Type:: Dissertation
Full Text:: throughout my study. Many appreciations are for my thesis committees, Dr. Elizabeth Tomasino, Dr. Donald

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Creator:: Hoffman, Samuel
Abstract:: The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
Resource Type:: Masters Thesis
Full Text:: ACKNOWLEDGEMENTS I would like to first thank Dr.’s Elizabeth Tomasino and James Osborne for all that they

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Creator:: Ruppel, Meghan L.
Abstract:: Nitrogen is a crucial nutrient required by yeast to successfully complete alcoholic fermentation. In particular, the concentration of yeast assimilable nitrogen (YAN) influences fermentation kinetics and the production of a range of volatile aroma compounds, both desirable and undesirable. YAN is naturally present in the grape, but producers can boost...
Resource Type:: Masters Thesis
Full Text:: thanking Dr. James Osborne and Dr. Elizabeth Tomasino for their guidance and support throughout my

Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Creator:: Yuan, Xiaoxi
Abstract:: The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...
Resource Type:: Masters Thesis
Full Text:: . James Osborne, Dr. Elizabeth Tomasino and Dr. Shawn Mehlenbacher for serving as my committee members

Differences in Taste Responses between Tongue Regions

Creator:: Colvin, Julie L.
Abstract:: Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map”, which indicated that sweetness could only be detected at the front of the tongue and bitterness could only be detected on the back, became wide spread. In fact, all taste qualities can be detected on...
Resource Type:: Masters Thesis
Full Text:: committee members, Dr. Michael Penner, Dr. Elizabeth Tomasino and Dr. James Hermes, for their feedback

Selective oxidation of biological matrices for subsequent peroxidase and peroxidase-based quantitative analyses

Creator:: Jiang, Shu
Abstract:: Hydrogen peroxide quantification is of broad interest due to the common use of hydrogen peroxide as an oxidizing agent in industrial processing and laboratory research. Hydrogen peroxide assays are also of general importance for biological studies aimed at understanding the role of in situ generated reactive oxygen species. In the...
Resource Type:: Masters Thesis
Full Text:: . Elizabeth Tomasino, and Dr. Theresa Filtz, my graduate council representative, for sharing their thoughts

A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

Creator:: Hahn, Christina
Abstract:: The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...
Resource Type:: Masters Thesis
Full Text:: fullest. A special thank you to the members of my committee: Dr. Christopher Curtin, Dr. Elizabeth

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis
Full Text:: . Denby, and Thomas H. Shellhammer; genetic transformation of strains used in this study: Charles J

The role of molecular architecture in the hydration properties of brewers’ spent grain

Creator:: Yang, Jasmin S.
Abstract:: An emerging strategy to reducing food waste is converting food processing byproducts to nutritious and inexpensive food ingredients. A relevant food processing waste stream is brewers’ spent grain (BSG), the primary byproduct of beer production. BSG is a promising candidate as a food ingredient because of its high protein and...
Resource Type:: Honors College Thesis
Full Text:: _____________________________________________________________________ Elizabeth Tomasino, Committee Member, representing Department of Food Science & Technology

ScholarsArchive@OSU

Composition of Pinot noir Wines Produced from Different Crop Levels

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Differences in Taste Responses between Tongue Regions

Selective oxidation of biological matrices for subsequent peroxidase and peroxidase-based quantitative analyses

A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

The role of molecular architecture in the hydration properties of brewers’ spent grain

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