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The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Creator:: Lauderdale, Adam D.
Abstract:: Wine is particularly vulnerable to infection by Brettanomyces bruxellensis during or shortly after malolactic fermentation (MLF). While different methods and techniques enable winemakers to prevent wine spoilage due to this organism, no single intervention is universally sufficient. Moreover application of sulfur dioxide, the most commonly used of these methods, is...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Adam D. Lauderdale for

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Creator:: Yuan, Fang
Abstract:: Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
Resource Type:: Dissertation
Full Text:: Cleary, and Dr. Adam Higgins for serving as my committee members and giving me assistance and guidance

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Creator:: Harris, Marcia Elaine
Abstract:: The induction of drug-metabolizing enzymes is a complex biochemical process manifested not only by increases in various cytochrome P-450 isozymes and related activities, but also by alterations in endoplasmic reticulum membranes. Little work has been done to examine how cytochrome P-450 inducing agents influence other cellular processes, such as phospholipid...
Resource Type:: Masters Thesis
Full Text:: confirmed the regulatory role of the cytidylyltransferase in mammalian cells. Sleight and Kent (115-117

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Creator:: Yang, Jie
Resource Type:: Masters Thesis
Full Text:: Flow International Corporation (Kent WA). After HPP processing, samples were stored at 40C and 10oC

The potato : composition, non-enzymatic browning and anthocyanins

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...
Resource Type:: Dissertation

The isolation and characterization of naturally occurring antioxidants in blackstrap, sugarcane molasses

Creator:: Carter, Amanda L.
Resource Type:: Masters Thesis
Full Text:: Vincent,1963; Chahine and DeMan,1971; Ragnarson et aJL , 1977). Adam (1975) postulated that singlet

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis
Full Text:: . Ranieri, M.L., J.R. Huck, M. Sonnen, D.M. Barbano, and K.J. Boor. 2009. High temperature, short time

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Creator:: Aleman-Ordonez, Giovanna Dominick
Abstract:: Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and...
Resource Type:: Masters Thesis
Full Text:: International Corporation (Kent, WA). All experiments were conducted using the same yeast-inoculated juice

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:: Rush, Casey E.
Abstract:: Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
Resource Type:: Masters Thesis

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:: DuBois, Aubrey E.
Abstract:: The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

The potato : composition, non-enzymatic browning and anthocyanins

The isolation and characterization of naturally occurring antioxidants in blackstrap, sugarcane molasses

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

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