Index Catalog // ScholarsArchive@OSU

Control of Hydrogen Sulfide Formation during Fermentation

Creator:: Bakalinsky, Alan, Martin, Olga, and Kennedy, James A.
Abstract:: Hydrogen sulfide and related sulfur compounds produced internally by yeast during fermentation are considered highly undesirable if they are excreted and exceed threshold concentrations in the finished wine, as they cause an unpleasant "reduced character". The threshold for hydrogen sulfide is on the order of parts per billion and that...
Resource Type:: Technical Report
Full Text:: fermentation Alan T. Bakalinsky, Olga Martin, and Jim Kennedy, Department of Food Science and Technology

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2003]

Creator:: Kennedy, James A., Pastor, Jose Luis, and Watson, Barney
Abstract:: The objectives of this research are to monitor tannin and anthocyanin changes during berry development and over several growing seasons to understand how the vintage effects wine composition. Specifically, the objectives of this research project are : · Determine the effect of berry development on the composition of phenolics (tannins...
Resource Type:: Technical Report
Full Text:: Relative Importance in Wine James A. Kennedy, Jose Luis Pastor, Barney Watson Department of Food Science

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

Creator:: Kennedy, James A., Godard, Mee, and Watson, Barney
Abstract:: The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are: · Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries · Determine the...
Resource Type:: Technical Report
Full Text:: their Relative Importance in Wine James A. Kennedy, Mee Godard, Barney Watson Department of Food

Development of Aroma Compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1)

Creator:: Qian, Michael and Fang, Yu
Abstract:: Color stability and flavor are two of the most important aspects of red wine quality. The development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine has been under investigation by Dr. James Kennedy. Flavor development, however, is not well understood. Several gas chromatography/olfactometry techniques...
Resource Type:: Technical Report
Full Text:: Science and Technology, Oregon State University Collaborators : James Kennedy, Barney Watson Dept of Food

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

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: degree of Doctor of Philosophy in Food Science and Technology presented on November 11. 2003. Title

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis
Full Text:: for the degree of Master of Science in Food Science and Technology presented on June 14, 2002

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: the degree of Doctor of Philosophy in Food Science and Technology presented on January 20, 2000

Characterization of phenolics in Marion and Evergreen blackberries

Creator:: Siriwoharn, Thanyaporn
Abstract:: Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 12. 2001. Title

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Creator:: Duan, Jingyun
Abstract:: Distribution of Vibrio parahaemolyticus in Oregon and Washington oystergrowing areas was studied between November 2002 and October 2003. V. parahaemolyticus was detected in 14.3% of oyster, 23.0% of seawater, and 44.4% of sediment samples with very low levels (≤7.4 MPN/g) of pathogenic strains being detected in oysters. Occurrence of V....
Resource Type:: Dissertation
Full Text:: of Doctor of Philosophy in Food Science and Technology presented on April 12,2006. Title

ScholarsArchive@OSU

Control of Hydrogen Sulfide Formation during Fermentation

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2003]

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

Development of Aroma Compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1)

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

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Recovery and utilization of catheptic proteases from surimi wash water

Characterization of phenolics in Marion and Evergreen blackberries

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

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