Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator Rodrigues, Ema G. Contributor Osborne, James P. Degree Field Food Science and Technology

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Creator:

Johnson, Jared D.

Abstract:

Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...

Resource Type:

Masters Thesis

Full Text:

fermentation and is normally present in wine at concentrations between 0.25 to 0.5 g/L (Bely et al. 2008
Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

Creator:

Nichols, Melanie L.

Abstract:

Cold soaking is a technique used during red winemaking to alter the aroma, flavor, and phenolic content of a wine. However, cold soaking does not come without risk, as this process can result in the production of spoilage compounds such as acetic acid and ethyl acetate if excessive growth of...

Resource Type:

Masters Thesis

Full Text:

containing 0.1 g/L cycloheximide, a protein synthesis inhibitor, and some strains of H. uvarum are capable