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Bacteriophages for Leuconostoc oenos : a survey of Oregon wineries

Creator:: Eschelbach, Matthew Michael
Abstract:: A study of malolactic bacteria of the Leuconostoc genus, especially L. oenos, and their bacteriophages was conducted. A search for the presence of infectious bacteriophages in grapes, musts, and juices employed in malo-lactic fermentation (MLF) was conducted; no evidence, either physical or biological, was found for the existence of these...
Resource Type:: Masters Thesis
Full Text:: and EY-2D ). It is hoped that this research may benefit the wine industry in Oregon as well as the

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Creator:: Hjorth, Heather Byrne
Abstract:: Two vintages of Vitis vinifera cv. Pinot noir wine from a viticulture trial evaluating nitrogen fertilization, tilling and irrigation underwent descriptive analysis using a modified version of free-choice profiling. Wines were made from three field blocks of the twelve factorial combinations of Irrigation (Dry or Irrigated), Tillage (Tilled or not...
Resource Type:: Masters Thesis
Full Text:: grateful to Mike Wood for his years of love and support. Thanks to the Oregon Wine Advisory Board and the

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
Full Text:: acknowledge the financial support of the Oregon Wine Advisory Board, and the Tartar Fellowship Awards

Malate and tartrate in Oregon grapes

Creator:: Norton, Kerry M.
Abstract:: In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...
Resource Type:: Masters Thesis
Full Text:: use of his vineyard for experimental purposes. Finally, I thank the Oregon Wine Advisory Board and

A study of some yeasts occurring on Oregon grapes

Creator:: McBee, Richard Harding
Resource Type:: Masters Thesis
Full Text:: - bio1oica1 flora of a number of varieties of grapes froni the Oregon State College farm, and the suitability

Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry

Creator:: Micheals, Nancy J.
Abstract:: Commercial vats of Chardonnay and Pinot Noir were inoculated during yeast fermentation with starter cultures containing 10⁷ - 10⁹ cfu/ml of the malolactic bacteria Leuconostoc oenos Erla and Ey2d in lots ranging from 55 to 4,000 gallons. Chardonnay inoculated with Ey2d completed MLF in an average of 56 days at...
Resource Type:: Masters Thesis
Full Text:: : PERFORMANCE OF OREGON DERIVED MALOLACTIC BACTERIA: STUDIES ON STORAGE STABILITY AND USE IN THE WINE INDUSTRY

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Creator:: Hall, Harper L.
Abstract:: This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were...
Resource Type:: Masters Thesis
Full Text:: the guidance and support given by Dr. James Osborne. The author would like to acknowledge the Oregon

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Creator:: Green, Jeffery L.
Abstract:: Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth of Gram positive bacteria by degrading the bacterial cell wall to a point of cell lysis. Investigating lysozyme as a processing tool in wine to control the growth of lactic acid bacteria and malolactic fermentation has significant...
Resource Type:: Masters Thesis
Full Text:: : The Interaction of Lysozyme with Wine and Efficacy in Preventing Malolactic Fermentation in Oregon

The Oregon wine industry : an economic analysis

Creator:: Buerkin, Kurt
Resource Type:: Masters Thesis
Full Text:: .. This study describes: (1) the development of the Oregon wine in- dustry; (2) climatic and soil

Effect of soil moisture manipulation and nitrogen application on leaf gas exchange, fruit composition, and carbohydrate storage of Pinot noir and Chardonnay grapevines in the Willamette Valley

Creator:: Howe, Jessica
Abstract:: This study integrates various vineyard practices that may improve nitrogen availability to the vine, particularly during ripening. Different strategies aimed at increasing yeast assimilable nitrogen in the fruit at harvest have been evaluated. This study seeks to improve fermentation behavior and wine quality through vineyard practices used for nitrogen management....
Resource Type:: Masters Thesis
Full Text:: fruit at harvest have been evaluated. This study seeks to improve fermentation behavior and wine

ScholarsArchive@OSU

Bacteriophages for Leuconostoc oenos : a survey of Oregon wineries

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

Malate and tartrate in Oregon grapes

A study of some yeasts occurring on Oregon grapes

Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

The Oregon wine industry : an economic analysis

Effect of soil moisture manipulation and nitrogen application on leaf gas exchange, fruit composition, and carbohydrate storage of Pinot noir and Chardonnay grapevines in the Willamette Valley

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