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Creator:: Osborne, James P.
Abstract:: In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of stable color were studied. Pinot noir and Merlot wines were produced, where simultaneous alcoholic and malolactic fermentations were induced in half of the wines. At...
Resource Type:: Technical Report
Full Text:: Objectives: Objective 1. Investigate the influence of malolactic fermentation on measured and perceived

Creator:: Osborne, James P. and Qian, Michael
Abstract:: Wine aroma is one of the most important aspects of wine quality and yeast contribute a significant amount of the volatile aroma compounds in wine. However, our understanding of the contribution of specific yeast to Pinot noir aroma is still limited. In particular, the contribution of non-Saccharomyces yeast species present...
Resource Type:: Technical Report
Full Text:: grapes during pre-fermentation cold maceration and alcoholic fermentation and the impact these yeast had

Creator:: Schopp, Lauren M., Lee, Jungmin, Osborne, James P., Chescheir, Stuart C., and Edwards, Charles G.
Abstract:: While Brettanomyces can metabolize nonesterified hydroxycinnamic acids found in grape musts/wines (caffeic, p-coumaric, and ferulic acids), it was not known whether this yeast could utilize the corresponding tartaric acid esters (caftaric, p-coutaric, and fertaric acids, respectively). Red wines from Washington and Oregon were inoculated with B. bruxellensis, while hydroxycinnamic acids...
Resource Type:: Article
Full Text:: . (27) Burns, T. R.; Osborne, J. P. Impact of malolactic fermentation on color and color stability of

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