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Filtering by: Creator McDaniel, Mina R. Remove constraint Creator: McDaniel, Mina R. Degree Level Master's Remove constraint Degree Level: Master's Subject Wine and wine making -- Analysis Remove constraint Subject: Wine and wine making -- Analysis

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  • Descriptive analysis of Pinot noir juice and wine qualities

    Creator:
    Ludwig-Williams, Nancy
    Abstract:
    The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice and wine from three sources. From each source, one wine and four juice samples (a control...
    Resource Type:
    Masters Thesis
    Full Text:
    : Descriptive Analysis of Pinot Noir Juice and Wine Qualities. Abstract approved: JDr. Mina R

  • Effect of chemical composition on textural quality of red wine

    Creator:
    Ntuli, Richard Gondai
    Abstract:
    Red wine texture is a particularly important property of overall red wine quality whose origin is not well understood. The overall goal of this study was to improve our understanding of how chemical composition influences red wine texture. Unlike previous studies that have used model systems to investigate how chemical...
    Resource Type:
    Masters Thesis

  • Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

    Creator:
    Specht, Anna Louise
    Abstract:
    Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
    Resource Type:
    Masters Thesis
    Full Text:
    request. Anifa Louise Specht, Adthor : r ACKNOWLEDGMENTS Several kind people helped with

  • 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
    Full Text:
    terminal subunit (Hemingway and Karchesy, 1989). extension subunits terminal subunit R^H or OH R2