Index Catalog // ScholarsArchive@OSU

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:: Abstract approved: _____________________________________________________ Michael C. Qian

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis
Full Text:: % methanol, 50 °C, for 1 hour using CE or 70% methanol, 30 °C, for 20 min using UE for blueberries; 60

Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

Creator:: Sereni, Anthony
Abstract:: Mouthfeel is one of the most important quality parameters of Chardonnay wines. Malolactic fermentation (MLF) is an important process in wine production, and influential to wine mouthfeel, with the reduction in acidity being particularly important for cool climate wines that generally have higher acidity such as Chardonnay. MLF is typically...
Resource Type:: Masters Thesis
Full Text:: juice at either 15 or 21°C with the following inoculation treatments: (▲) Sequential inoculation with

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:: DuBois, Aubrey E.
Abstract:: The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...
Resource Type:: Masters Thesis
Full Text:: stored at either 13 or 21C. During 180 days of aging, the concentration of p-coumaric acid and

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:: with different nitrogen applications (A = Control, B = +DAP in winery, C = +Nutriferm in winery, D

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:: of the combination of AEHC and AL (A, B, C); AEHC and ATESR (D, E, F); and AL and ATESR (G, H, I) on

Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

Creator:: Fu, Mengying
Abstract:: Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...
Resource Type:: Masters Thesis
Full Text:: Michael C. Qian Wine volatile composition is one of the most important components of wine

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:: target mash temperature between 60°C and 66°C to work within the optimal enzymatic activities of alpha

Sensory Analysis and Genetic Mapping of Green Bean Flavor

Creator:: Wallace, Lyle T.
Abstract:: Green bean flavor has been studied since the 1960’s to better understand Blue Lake flavor in processed green beans in Oregon. Research by Stevens and colleagues showed that Blue Lake flavor could be reconstituted in a bland bean by adding 0.4ppm of 1-octen-3-ol and 1.6ppm of 3-hexen-1-ol. These two volatile...
Resource Type:: Dissertation
Full Text:: Green beans are an excellent source of pro-vitamin A, vitamin C, vitamin K, folate, and manganese as

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:: mitochondrial yeast cytochrome c peroxidases, such as 11

ScholarsArchive@OSU

Composition of Pinot noir Wines Produced from Different Crop Levels

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

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

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

Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

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

Sensory Analysis and Genetic Mapping of Green Bean Flavor

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

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search