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Filtering by: Subject Wine and wine making -- Oregon Remove constraint Subject: Wine and wine making -- Oregon Degree Level Doctoral Remove constraint Degree Level: Doctoral

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  • 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
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    acknowledge the financial support of the Oregon Wine Advisory Board, and the Tartar Fellowship Awards

  • Ultrafiltration of fruit juice and wine

    Creator:
    Flores Gaytan, Jose Humberto
    Abstract:
    The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off...
    Resource Type:
    Dissertation
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    , OR 97331. The authors thank the California Winegrowers Association and the Oregon Table Wine

  • 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
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    the four volatile sulfur compounds in three normal and three sulfur-defected Oregon Pinot noir wine

  • Characterization and removal of unstable proteins from grape juice and wine

    Creator:
    Hsu, Juinn-chin
    Abstract:
    Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of bentonite fining and ultrafiltration (UF) on the soluble...
    Resource Type:
    Dissertation
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    Juice and Wine by Juinn-Chin Hsu A THESIS submitted to Oregon State University in partial

  • Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

    Creator:
    Park, Hoon
    Abstract:
    In an effort to understand the basis for sulfite detoxification in S. cerevisiae, the functions of two genes were analyzed. SSU1, which encodes a plasma membrane protein, was found to be required for efficient sulfite efflux. FZFl-4, a dominant allele of a transcriptional activator of SSUl, was also found to...
    Resource Type:
    Dissertation
    Full Text:
    assimilation pathway. Because sulfite is used as a preservative in wine making, sulfite tolerance is an

  • Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

    Creator:
    Fang, Yu
    Abstract:
    It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
    Resource Type:
    Dissertation
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    hydrolyzed during wine making process, and contribute to more cherry, berry, and more complex aroma to the

  • Sun exposure and flavonols in grapes

    Creator:
    Price, Steven F.
    Resource Type:
    Dissertation
    Full Text:
    project more fun and tied the work more closely to real problems in the wine industry. Mari lin Valladao

  • 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
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    . Title: Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot