Index Catalog // ScholarsArchive@OSU

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Creator:: Torres, Alejandro
Abstract:: Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...
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

Viticulture & Enology Technical Newsletter : Winter 2021

Creator:: Oregon Wine Research Institute
Abstract:: This edition contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Dr. Elizabeth Tomasino, OSU associate professor, and Quynh Phan, OSU doctoral candidate, open the newsletter with an article on Pinot noir wine lipid composition....
Resource Type:: Other
Full Text:: used in future chemical analysis of lipids. This project was funded by a gift from E&J Gallo Winery

Viticulture & Enology Technical Newsletter : Fall 2018

Creator:: Oregon Wine Research Institute
Abstract:: This edition contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Dr. Elizabeth Tomasino, OSU Associate Professor, opens the newsletter with an article on the influence of two compounds on Pinot noir aroma. Drs. Laurent...
Resource Type:: Other
Full Text:: accumulation and volatile emission during the floral development of Osmanthus fragrans Lour. J Exp Bot 61

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Creator:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis
Full Text:: ., 106, 4099−4112 Brostrom, G., & Brostrom, J. (2009). The business of wine : an encyclopedia

Viticulture & Enology Technical Newsletter : Summer 2018

Creator:: Oregon Wine Research Institute
Abstract:: Our latest edition of the OWRI Technical Newsletter contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Dr. R. Paul Schreiner, USDA-ARS Research Plant Physiologist, opens the newsletter with a research update on Pinot noir...
Resource Type:: Other
Full Text:: blade is the metabolic workhorse of the canopy. Further Reading Schreiner RP, Lee J and Skinkis

Viticulture & Enology Technical Newsletter : Summer 2013

Creator:: Oregon Wine Research Institute
Abstract:: Our current issue of the OWRI Technical Newsletter is packed with Extension information, research results, and program updates. Paul Schreiner, Research Plant Pathologist, USDA-ARS, opens the newsletter with an article on his latest research assessing vine nutrients requirements in Pinot noir. Laurent Deluc, Associate Professor, OSU, reports on his research...
Resource Type:: Other
Full Text:: bunches and the effects on bunchstem concentra ons of ammonium ion and abscisic acid. Aust. J. Grape

Viticulture & Enology Technical Newsletter : Fall 2016

Creator:: Oregon Wine Research Institute
Abstract:: Our latest edition of the OWRI Technical Newsletter contains research updates, the latest Extension resources, and a comprehensive list of publications outlining research conducted by members of the Oregon Wine Research Institute at Oregon State University. Dr. Patty Skinkis, Viticulture Extension Specialist & Associate Professor, OSU opens the newsletter with...
Resource Type:: Other
Full Text:: agronomic response of Tem- pranillo grapevines to four training systems. Am. J. Enol. Vitic. 56: 129-138

Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Creator:: Navarro, Roxana
Abstract:: Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...
Resource Type:: Masters Thesis

Viticulture & Enology Technical Newsletter : Spring 2013

Creator:: Oregon Wine Research Institute
Abstract:: Welcome to the spring edition of the OWRI Technical Newsletter. This edition showcases several articles and resources that will help you to prepare for the 2013 season. Dr. James Osborne, OSU Enology Extension Specialist, opens this edition with a timely article about Brettanomyces and winemaking. You will also find an...
Resource Type:: Other
Full Text:: via the formation of pyranoanthocyanins by selected yeasts. Int. J. Food Microbiol. 132: 145-152

ScholarsArchive@OSU

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

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

Viticulture & Enology Technical Newsletter : Winter 2021

Viticulture & Enology Technical Newsletter : Fall 2018

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Viticulture & Enology Technical Newsletter : Summer 2018

Viticulture & Enology Technical Newsletter : Summer 2013

Viticulture & Enology Technical Newsletter : Fall 2016

Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Viticulture & Enology Technical Newsletter : Spring 2013

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