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Filtering by: Alternative title ssim Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation Degree Level Bachelor's

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Creator:

Zook, Molly L.

Abstract:

The quality of red wine is primarily determined by the flavor, aroma, and color. A common wine making technique used to improve these characteristics is the pre-‐fermentation maceration. In this study two pre-fermentation maceration techniques were used, one was a traditional cold soak and the second involved addition of dry...

Resource Type:

Honors College Thesis

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addition, the impact of pre- fermentation maceration on the color and tannin content of the wines was also
Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations

Creator:

Humbert, Riley

Abstract:

Recently, there has been an expansion of large-scale studies looking at strain variation of Brettanomyces. These studies have found variation between strains in terms of utilization of maltose and production of volatile phenols. While there is research going into this subject, there is a gap in knowledge regarding the differences...

Resource Type:

Honors College Thesis

Full Text:

Saccharomyces strain, grain and hop content, and fermentation temperature/length. The general process of

ScholarsArchive@OSU

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations

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