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Filtering by: Alternative title ssim Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation Decade 2000-2009 Degree Field Food Science and Technology

ScholarsArchive@OSU

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Lysozyme as an aid in preventing stuck wine fermentations

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon

Antioxidant potential of yeast containing beer

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

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