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Evaluation of the Effects of Yeast Strains on the Composition, Aroma, and Flavor on Several Winegrape Cultivars

Creator:: Watson, Barney, McDaniel, Mina, and Dumont, Ann
Abstract:: Yeast strains used in wine production are known to differ in some fermentation characteristics, including rates of fermentation, alcohol tolerance, degree of foaming, temperature tolerances, volatile acid production, and hydrogen sulfide production. There may also be significant sensory differences in aroma and flavor in wines fermented with different yeast strains....
Resource Type:: Technical Report
Full Text:: McDaniel, and Ann Dumont Department of Food Science and Technology INTRODUCTION AND OBJECTIVES

Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines

Creator:: Watson, Barney, Goldberg, Naomi, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: Commercial fermentation practices have been evaluated for several vintages to determine their effects on anthocyanin and phenolic extraction, wine color intensity, color stability, and sensory characteristics of Oregon Pinot noir wines. Trials have included fermentation processing practices (1994), the use of different commercial yeast strains (1995 and 1996), the addition...
Resource Type:: Technical Report
Full Text:: Chen, and Mina McDaniel Department of Food Science and Technology Oregon State University

Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines

Creator:: Watson, Barney, Chen, Hsiao-Ping, Goldberg, Naomi, and McDaniel, Mina
Abstract:: During the 1994, 1995, and 1996 vintages we designed a series of trials to evaluate the effects of commercial Pinot noir fermentation practices in Oregon on wine composition and quality. Differences have been observed in anthocyanin content, color intensity, polymeric pigment content, phenolic content, and in aroma, flavor, body, and...
Resource Type:: Technical Report
Full Text:: , and Mina McDaniel Department of Food Science and Technology Oregon State University

Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines

Creator:: Watson, Barney, Goldberg, Naomi, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to enhance color, color stability and phenolic extraction of red wines. Previous research on the use of commercial pectinase enzymes in Oregon Pinot noir and Cabernet Sauvignon wines showed that some enzyme preparations were capable of reducing red...
Resource Type:: Technical Report
Full Text:: Goldberg, Hsiao-Ping Chen, and Mina McDaniel Department of Food Science and Technology Oregon State

Effect of Fermentation Practices on Pinot noir Wine Quality

Creator:: Watson, Barney, Chen, Hsiao-Ping, McDaniel, Mina, Lederer, Cindy, Young, Sheri, and Price, Steve
Abstract:: Winemakers commonly attribute differences in color, color stability, and phenolic composition to different fermentation practices. The extraction of anthocyanin pigments and other phenolic compounds from the skins, pulp, seeds, and stems to a large degree determines the composition and quality of red wines. During the 1994 vintage we designed a...
Resource Type:: Technical Report
Full Text:: , Steve Price Department of Food Science and Technologyl Price Research Services and ETS Laboratories

Trained Panel Evaluation of Pinot Noir Fermented With Different Strains of Malolactic Bacteria

Creator:: McDaniel, Mina
Abstract:: In 1981, a trial was established to evaluate the performance of several strains of malolactic bacteria. Pinot noir wines were inoculated with several strains of malolactic bacteria, and their performance was reported by Watson (above). One strain, ML-34, can be thought of as the industry standard, while ER-1A and EY-2D...
Resource Type:: Technical Report
Full Text:: undertaken cooperatively with OSU's Departments of Horticulture, Food Science and Technology, and the Oregon

Sensory Evaluation of Pinot noir Processing Trials: 1996 Enzymes and Tannin Additions

Creator:: Goldberg, Naomi, McDaniel, Mina, and Watson, Barney
Abstract:: OBJECTIVES: To determine the effects of commercial enzyme and tannin additions on the appearance, aroma and flavor profiles of Pinot noir processing trials. The wines were made by Barney Watson as part of the experimental wine program at Oregon State University (see Fermentation Processing Effects of Anthocyanin and Phenolic Composition...
Resource Type:: Technical Report
Full Text:: Department of Food Science and Technology Oregon State University OBJECTIVES To determine the effects

Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria

Creator:: Henderson, Lee Ann and McDaniel, Mina
Abstract:: As reported in the January 1986 WAB Research Report, a trained panel evaluation of Pinot noir wine fermented with different strains of malolactic bacteria was conducted in the Fall of 1985 at Oregon State University's Sensory Science Laboratory. As a follow-up, a group of Oregon winemakers evaluated some of the...
Resource Type:: Technical Report
Full Text:: Science Laboratory Department of Food Science and Technology Oregon State University INTRODUCTION

Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Color, Aroma and Flavor

Creator:: Hjorth, Heather and McDaniel, Mina
Abstract:: 1999 Pinot noir wines from the Oregon State University viticulture trials at Benton Lane vineyard were evaluated using free-choice profiling by a panel of 16 Oregon winemakers in January 2001. This work is the continuation of the project described in Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior...
Resource Type:: Technical Report
Full Text:: Mina McDaniel Department of Food Science and Technology Oregon State University Collaborators: Barney

Manipulating Soil Moisture and Nitrogen Availability Part II. Fermentable Nitrogen Content and Must and Wine Composition

Creator:: Watson, Barney, Wall, Kate, Specht, Anna, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...
Resource Type:: Technical Report
Full Text:: Chen, and Mina McDaniel Department of Food Science and Technology, Oregon State University

ScholarsArchive@OSU

Evaluation of the Effects of Yeast Strains on the Composition, Aroma, and Flavor on Several Winegrape Cultivars

Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines

Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines

Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines

Effect of Fermentation Practices on Pinot noir Wine Quality

Trained Panel Evaluation of Pinot Noir Fermented With Different Strains of Malolactic Bacteria

Sensory Evaluation of Pinot noir Processing Trials: 1996 Enzymes and Tannin Additions

Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria

Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Color, Aroma and Flavor

Manipulating Soil Moisture and Nitrogen Availability Part II. Fermentable Nitrogen Content and Must and Wine Composition

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