Index Catalog // ScholarsArchive@OSU

Trained Panel Evaluation of Wine

Creator:: McDaniel, Mina R.
Abstract:: Sensory evaluation is a scientific discipline involved in evoking, measuring, analyzing, and interpreting responses to properties of foods and materials as perceived by sight, smell, taste, touch and hearing. Historically, sensory evaluation test methods have been divided into two basic types, affective and discriminative. Affective tests involve acceptance tests, usually...
Resource Type:: Technical Report
Full Text:: . McDaniel Sensory Science Laboratory Department of Food Science and Technology Oregon State University

MESUROL (METHIOCARB): Review of 'Status' and of OSU Related Research

Creator:: Heatherbell, David
Abstract:: Recently there has been publicity concerning the finding of Methiocarb residues in some wines, including wines from Oregon, Washington and New Zealand. This article reviews the current (and potential future?) "status" of the use of Mesurol as a bird repellent on grapes in light of recent Federal legislation and of...
Resource Type:: Technical Report
Full Text:: OSU Related Research David A. Heatherbell Department of Food Science Oregon State University

Wine Industry Evaluation of Oregon Pinot noir Wines Made From Grapes of Different Maturities

Creator:: Michaels, Nancy J., McDaniel, Mina R., and Watson, Barney
Abstract:: An industry panel tasting of wine from the 1987 Pinot noir maturity trials (see previous article by Watson et al this issue) was conducted at OSU in April, 1988. Thirteen winemakers participated in the half-day tasting which involved both the description of the aroma and flavor of the wines and...
Resource Type:: Technical Report
Full Text:: . Watson Department of Food Science, Oregon State University INTRODUCTION An industry panel tasting

Pinot noir Maturity Research [1988]

Creator:: Watson, Barney
Abstract:: A research trial was started in 1987 at Woodhall III Vineyard in Alpine to analyze the changes in composition which occur during ripening of Pinot noir and to determine their effect on wine composition and quality. This study developed in response to industry experience and our own problems with trying...
Resource Type:: Technical Report

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

Malolactic Fermentation: A Review of Current Practices, Problems, and Research at OSU

Creator:: Watson, Barney
Abstract:: Malolactic fermentations are important in the production of quality table wines in cool climate winegrowing areas world-wide. The fermentation is encouraged to lower the acidity by converting malic to lactic acid, to increase aroma and flavor complexity, and to increase biological stability (1,2,3). Traditionally malolactic fermentations occur sporadically from growth...
Resource Type:: Technical Report
Full Text:: in the Department of Food Science and Technology and Dr. Sandine's group in the Department of

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

The Urethane (Ethyl Carbamate) Voluntary Reduction Plan - an Update

Creator:: Scanlan, Richard A. and Watson, Barney
Abstract:: Urethane is a by-product of the fermentation and distillation of alcoholic beverages. In recent years, concern has been expressed over its presence in such beverages because of studies which demonstrate that urethane can cause cancer in various animal species and, as a consequence, must be regarded as a potential carcinogen...
Resource Type:: Technical Report
Full Text:: past several weeks, Barney Watson and Dick Scanlan at the Department of Food Science and Technology

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Creator:: Boni, Magloire C.
Abstract:: Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technology presented on De££nit)er__1_£^298^H. Title: Effects

Strawberry cell wall polysaccharides : an intervarietal comparison of compositional, physical, and textural properties

Creator:: Buerger, Michelle Carlene
Abstract:: Maintaining the structural integrity of cell walls largely determines the texture of fruit products during freezing processes. Strawberries undergo major textural changes when frozen, and varietal differences in quality after thawing are not readily predicted from mechanical and sensory testing of the fresh fruit. The objectives of this study were...
Resource Type:: Masters Thesis
Full Text:: Technology"iri^charge of major Head of Departmeht of Food Science and Techncflogy Dean of Gradate School

ScholarsArchive@OSU

Trained Panel Evaluation of Wine

MESUROL (METHIOCARB): Review of 'Status' and of OSU Related Research

Wine Industry Evaluation of Oregon Pinot noir Wines Made From Grapes of Different Maturities

Pinot noir Maturity Research [1988]

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

Malolactic Fermentation: A Review of Current Practices, Problems, and Research at OSU

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

The Urethane (Ethyl Carbamate) Voluntary Reduction Plan - an Update

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Strawberry cell wall polysaccharides : an intervarietal comparison of compositional, physical, and textural properties

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