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Filtering by: Contributor Osborne, James P. Remove constraint Contributor: Osborne, James P. Degree Level Master's Remove constraint Degree Level: Master's Rights Statement In Copyright Remove constraint Rights Statement: In Copyright

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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
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
Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:

Alessandri, María P.

Abstract:

Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...

Resource Type:

Masters Thesis
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

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Academic Affiliation

Food Science and Technology4

Advisor

Osborne, James P.3
Bakalinsky, Alan T.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2019 to 2022

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Committee Member

Curtin, Chris2
Penner, Michael2
Tomasino, Elizabeth2
Bionaz, Massimo1
Bobe, Gerd1
more Committee Members »

Creator

Alessandri, Maria P.1
Hoffman, Samuel1
Johnson, Jared D.1
Nichols, Melanie L.1

Contributor

Osborne, James P.[remove]4
Qian, Michael2
Bakalisnky, Alan T.1
Fu, Mengying1
Lauderdale, Adam1
more Contributors »

Date

Date range begin – Date range end

Current results range from 2018 to 2021

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Decade

2020-20292
2010-20192

Degree Field

Food Science and Technology4

Degree Level

Master's[remove]4

Degree Name

Master of Science (M.S.)4

Language

English [eng]4

License

All rights reserved4

Peer Reviewed

No4

Resource Type

Masters Thesis4

Rights Statement

In Copyright[remove]4

Subject

Saccharomyces cerevisiae1
Yeast1

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