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Filtering by: Creator Conrey, Richard M. Degree Field Food Science and Technology

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

Creator:

Avedovech, Richard M.

Abstract:

The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine making practice in Oregon. This induction is not always successful, especially with white wines, such as Chardonnay. A study was initiated to examine the compatibility of yeasts commonly used in...

Resource Type:

Dissertation

Full Text:

AN ABSTRACT OF THE THESIS OF Richard M. Avedovech. Jr. for the