Index Catalog // ScholarsArchive@OSU

Influence of Fermentation Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Creator:: Twilley, John M.
Abstract:: Honey wine, also known as mead, is one of the oldest alcoholic beverages known to man. Made primarily from honey, water, and yeast, this beverage has recently been experiencing a resurgence in popularity. It is imperative that commercial producers focus on consistently creating quality products to differentiate themselves from competitors...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: Elizabeth A. Tomasino Honey wine, also known as mead, is one of the oldest alcoholic

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Creator:: Lucas, Chase J.
Abstract:: Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: ______________________________________________________ Elizabeth Tomasino

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:: Iobbi, Angelica
Abstract:: Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...
Resource Type:: Dissertation
Full Text:: : ______________________________________________________ Elizabeth Tomasino Aroma is one of the major components that determines the quality of

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Creator:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis
Full Text:: Tomasino When a person is tasting wine, they first evaluate the appearance and then the aroma. The

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Creator:: Fryer, Jenna A.
Abstract:: First recorded as a problem in 2003, wildfire smoke has been found to affect wine grapes and lead to alterations to a wine’s flavor profile. Smoke can carry organic volatile compounds over vast distances, which can then be deposited on grapes and are absorbed into the grape’s cells. These compounds...
Resource Type:: Masters Thesis
Full Text:: : _____________________________________________________ Elizabeth Tomasino First recorded as a problem in 2003, wildfire smoke has been found

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

Creator:: Phan, Quynh K.
Abstract:: Wine taste and mouthfeel are essential factors that determine consumer acceptance, consumer preference, and wine quality. The three taste descriptors, sweet, sour, and bitter, are well understood and routinely appearing in wine sensory. In contrast, information related to mouthfeel sensations is still relatively limited. Winemakers have worked hard to craft...
Resource Type:: Dissertation
Full Text:: ACKNOWLEDGEMENTS My sincere appreciation goes to my professor, Dr. Elizabeth Tomasino. I am grateful for her

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

Creator:: Song, Mei
Abstract:: Monoterpenes are important volatile compounds to the aroma of many white wines. Many monoterpenes are chiral and found in wine as different isomers. These isomers (also known as enantiomers) are non-superimposable mirror images of each other, maintain the same molecular structure and in many instances possess different sensory characteristics. Much...
Resource Type:: Dissertation
Full Text:: : _____________________________________________________________________ Elizabeth Tomasino Monoterpenes are important volatile compounds to the aroma of many

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Creator:: Mohekar, Pallavi
Abstract:: Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera: Pentatomidae) is an invasive species that damages numerous agricultural crops including grapes. Related damage include lower berry weight with increased exposure and cracked berries as a result of BMSB feeding activity. The insect is currently detected in 43 US states including Oregon,...
Resource Type:: Dissertation
Full Text:: : ______________________________________________________ Dr. Elizabeth Tomasino Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera

ScholarsArchive@OSU

Influence of Fermentation Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

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