Index Catalog // ScholarsArchive@OSU

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Creator:: Miller, Frederick Kenton
Abstract:: Wines were made from Pinot Noir and White Riesling grapes which had received field application rates of 2 and 4 lb./acre of the experimental bird repellent Mesurol (methiocarb or 3, 5 dimethyl- 4(methylthio)phenylmethylcarbamate). In addition, Pinot Noir must and press juice and White Riesling press juice were fortified with 15...
Resource Type:: Masters Thesis
Full Text:: ^SA Title: MESUROL (METHIOCARB) RESIDUES IN GRAPES AND WINE AND THEIR POSSIBLE EFFECTS ON

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:: positive effect on both fermentation and finished wine quality. Higher levels of nutrient addition were

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

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:: collaboration during wine making process. Thanks to Jose Luis, for his advices and for being there every time

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:: vineyard. To Fiorella "Pocha" for her constant support during wine making. To Jessica and Jason for

The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD

Creator:: Davis, Peter M.
Abstract:: Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine. Several common wine sulfur volatiles, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl...
Resource Type:: Masters Thesis
Full Text:: microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine

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

Effects of Pediococcus spp. on Oregon Pinot noir

Creator:: Strickland, Matthew T.
Abstract:: This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂....
Resource Type:: Masters Thesis
Full Text:: Pinot noir wine resulted in a number of chemical and sensory changes occurring compared to the control

The electrical aspects of the pasteurization of wine by dielectric heating

Creator:: Johnson, Jerome Hugo
Resource Type:: Masters Thesis
Full Text:: and noseibie tdvantage of naeteurizing wine by n net» rro_ ceie, dielectric heeting. iheri ar tvn

Strawberry wine color quality : influence of variety, maturity and mold contamination

Creator:: Pilando, Leticia S.
Abstract:: This study was conducted to evaluate the influence of maturity, mold contamination and variety on the color quality of strawberry wines. Indices for acceptability were determined using instrumental measurements and sensory analysis. Compositional analyses were done on the fully ripe and overripe Benton and Totem strawberries. Included were anthocyanin content,...
Resource Type:: Masters Thesis
Full Text:: ; To Jose for his great help during the wine making and to Barney for his advice and the use of the

ScholarsArchive@OSU

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Effect of chemical composition on textural quality of red wine

Effect of berry integrity on proanthocyanidin extraction during wine production

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

The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD

Descriptive analysis of Pinot noir juice and wine qualities

Effects of Pediococcus spp. on Oregon Pinot noir

The electrical aspects of the pasteurization of wine by dielectric heating

Strawberry wine color quality : influence of variety, maturity and mold contamination

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search