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Filtering by: Creator Lombard, Porter Remove constraint Creator: Lombard, Porter Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Malate and tartrate in Oregon grapes

    Creator:
    Norton, Kerry M.
    Abstract:
    In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...
    Resource Type:
    Masters Thesis
    Full Text:
    , to Steve Price for his assistance with the vineyard trial, to Dr. Porter B. Lombard for his

  • Effect of berry integrity on proanthocyanidin extraction during wine production

    Creator:
    Cerpa-Calderon, Fiorella Karen
    Abstract:
    Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
    Resource Type:
    Masters Thesis
    Full Text:
    polymers of flavan-3-ol monomers and their presence in red wines is essential (Haslam, Opie, and Porter

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

    Creator:
    Pastor del Rio, Jose L.
    Abstract:
    Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
    Resource Type:
    Masters Thesis