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Evaluation of Nitrogen Deficiencies in Oregon Grapevines, Musts, and Wines [1998-1999]

Schöpfer:

Watson, Barney, Specht, Anna, and Hellman, Ed

Abstract:

Stuck and slow fermentations are a major concern of winemakers. If the levels of fermentable nitrogen in juice are too low, fermentations will be slower and may stop or 'stick' before all the fermentable sugar is utilized by the yeast. Sluggish and stuck fermentations are also sometimes accompanied by production...

Resource Type:

Technical Report
Impact of non-Saccharomyces yeast on wine quality. Part I: Isolation and identification of non-Saccharomyces yeast with glycosidase activity

Schöpfer:

Osborne, James P. and Qian, Michael

Abstract:

Wine aroma is one of the most important aspects of wine quality and yeast contribute a significant amount of the volatile aroma compounds in wine. However, our understanding of the contribution of specific yeast to Pinot noir aroma is still limited. In particular, the contribution of non-Saccharomyces yeast species present...

Resource Type:

Technical Report