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Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Creator:: Hjorth, Heather Byrne
Abstract:: Two vintages of Vitis vinifera cv. Pinot noir wine from a viticulture trial evaluating nitrogen fertilization, tilling and irrigation underwent descriptive analysis using a modified version of free-choice profiling. Wines were made from three field blocks of the twelve factorial combinations of Irrigation (Dry or Irrigated), Tillage (Tilled or not...
Resource Type:: Masters Thesis
Full Text:: grateful to Mike Wood for his years of love and support. Thanks to the Oregon Wine Advisory Board and the

Effect of soil moisture manipulation and nitrogen application on leaf gas exchange, fruit composition, and carbohydrate storage of Pinot noir and Chardonnay grapevines in the Willamette Valley

Creator:: Howe, Jessica
Abstract:: This study integrates various vineyard practices that may improve nitrogen availability to the vine, particularly during ripening. Different strategies aimed at increasing yeast assimilable nitrogen in the fruit at harvest have been evaluated. This study seeks to improve fermentation behavior and wine quality through vineyard practices used for nitrogen management....
Resource Type:: Masters Thesis
Full Text:: fruit at harvest have been evaluated. This study seeks to improve fermentation behavior and wine

Effect of crop level on yield components, fruit and wine composition, and wood carbohydrate reserves of Pinot noir grapes

Creator:: Brasher, Erik W.
Abstract:: Crop thinning trials were studied during two seasons at two locations in the northern Willamette Valley of Oregon. At Willakenzie Estate (site #1), research vines were Pinot noir clone Dijon 113 on 3309 rootstocks trained to a double Guyot. Vines were established in 1996 at a spacing of 2.5 x...
Resource Type:: Masters Thesis
Full Text:: Components, Fruit and Wine Composition, and Wood Carbohydrate Reserves of Pinot noir Grapes. Abstract

Effect of chemical composition on textural quality of red wine

Creator:: Ntuli, Richard Gondai
Abstract:: Red wine texture is a particularly important property of overall red wine quality whose origin is not well understood. The overall goal of this study was to improve our understanding of how chemical composition influences red wine texture. Unlike previous studies that have used model systems to investigate how chemical...
Resource Type:: Masters Thesis

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Creator:: Specht, Anna Louise
Abstract:: Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
Resource Type:: Masters Thesis
Full Text:: positive effect on both fermentation and finished wine quality. Higher levels of nutrient addition were

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

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: the four volatile sulfur compounds in three normal and three sulfur-defected Oregon Pinot noir wine

Lysozyme as an aid in preventing stuck wine fermentations

Creator:: Hetz, Uri
Abstract:: To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial in grape juice. Two different forms of lysozyme were used: native lysozyme (NL), that is known to...
Resource Type:: Masters Thesis
Full Text:: inhibitor of lactic acid bacteria in wine, and partially unfolded lysozyme (PUL), that has been reported

Yeast protein release during fermentation and aging in a model wine

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis
Full Text:: Oregon Wine Board, Northwest Center for Small Fruits Research and Lallemand for financial support

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

Creator:: Takush, David G.
Abstract:: The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of eliminating microorganisms from grape must...
Resource Type:: Masters Thesis
Full Text:: on the Aroma and Flavor of Vitis vinifera L. cv. ‘Pinot Noir’ Wine. Abstract approved

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

Creator:: Fang, Yu
Abstract:: It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
Resource Type:: Dissertation
Full Text:: hydrolyzed during wine making process, and contribute to more cherry, berry, and more complex aroma to the

ScholarsArchive@OSU

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Effect of soil moisture manipulation and nitrogen application on leaf gas exchange, fruit composition, and carbohydrate storage of Pinot noir and Chardonnay grapevines in the Willamette Valley

Effect of crop level on yield components, fruit and wine composition, and wood carbohydrate reserves of Pinot noir grapes

Effect of chemical composition on textural quality of red wine

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

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

Lysozyme as an aid in preventing stuck wine fermentations

Yeast protein release during fermentation and aging in a model wine

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

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

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