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Filtering by: Subject Organic farming -- Oregon Degree Field Food Science and Technology

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:

Liu, Mingyang

Abstract:

Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...

Resource Type:

Masters Thesis

Full Text:

Effect of Organic Production System and Harvest Date on the
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:

Aroma Impacts of Four Important Volatile Sulfur Compounds in Oregon Pinot noir Wines. Abstract approved
Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:

Feng, Hui

Abstract:

High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...

Resource Type:

Dissertation

Full Text:

Western Oregon Abstract approved: Michael C. Qian High vegetative growth of Pinot