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Filtering by: Creator Jordan, Chris E. Contributor Osborne, James P. Resource Type Masters Thesis

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
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

Full Text:

Michael Penner. I’d like to thank my committee members, Dr. Chris Curtin, Dr. James Osborne and Dr
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:

-Cusic, and Dr. Chris Curtin. I would also like to thank Nadine Skyllingstad, Heather Pack, and Rebecca