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  • 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:
    ...............................................................................................6 Figure 1.5. Monoterpene structure examples. A: Acyclic, B: Monocyclic, C: Byciclic

  • 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:
    Publishing. Authors: A. Dreves, N. Anderson, and C. Sullivan. Available online here: http://oregonstate.edu

  • Viticulture & Enology Technical Newsletter : Fall 2013

    Creator:
    Oregon Wine Research Institute
    Resource Type:
    Other
    Full Text:
    o m vi ti c ult ur e t o e n ol o g y a n d s e ns or y. T h e O W RI’s E xt e nsi o n S p e ci

  • 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:
    , Miot-Sertier C, Claisse O, Lonvaud-Funel A and Masneuf-Pomarede I. 2008. Dynamics and diversity of

  • 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:
    contains research updates and a comprehensive list of publications summarizing research conducted by

  • 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:
    season. Dr. James Osborne, OSU Enology Extension Specialist, opens this edition with a timely article

  • 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
    Full Text:
    commonly due to the addition of FD&C Red No. 40 which is typically considered to be a very stable dye in

  • 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:
    contains research updates and a comprehensive list of publications summarizing research conducted by

  • 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
    Full Text:
    : _____________________________________________________ Christopher Curtin Kombucha is a traditional fermented beverage that has become increasingly

  • 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:
      267 b  3.750  1.89 a  255 abc  2.21 ab  0.75  1.47 c  272 b  2.250  1.65 b  231 bc  2.16 ab  1.125