Index Catalog // ScholarsArchive@OSU

Creator:: McDaniel, Mina R.
Abstract:: The major objective of the Sensory Science Laboratory is to support the ongoing enology and viticulture research by providing a means of evaluating juices and wines. For example, if a new viticultural practice is being tested, it is important to document how this practice changes the character of the wine....
Resource Type:: Technical Report
Full Text:: Production and Processing Trials Project Leader: Mina R. McDaniel, Ph.D., Food Science and Technology

Creator:: McDaniel, Mina
Abstract:: In 1981, a trial was established to evaluate the performance of several strains of malolactic bacteria. Pinot noir wines were inoculated with several strains of malolactic bacteria, and their performance was reported by Watson (above). One strain, ML-34, can be thought of as the industry standard, while ER-1A and EY-2D...
Resource Type:: Technical Report
Full Text:: With Different Strains of Malolactic Bacteria Mina McDaniel, Ph.D. Department of Food Science and

Creator:: McDaniel, Mina R.
Abstract:: Sensory evaluation is a scientific discipline involved in evoking, measuring, analyzing, and interpreting responses to properties of foods and materials as perceived by sight, smell, taste, touch and hearing. Historically, sensory evaluation test methods have been divided into two basic types, affective and discriminative. Affective tests involve acceptance tests, usually...
Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1987 Trained Panel Evaluation of Wine Mina R

Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1992 - 1993 Industry Wine Panel Mina R. McDaniel

Creator:: Hjorth, Heather and McDaniel, Mina
Abstract:: The sensory evaluation of the 2000 vintage Pinot noir wines from the Oregon State University viticulture trials at Benton Lane Vineyard was conducted by a panel of 11 semi-trained panelists using a modified version of free-choice profiling. 36 wines were made from 3 replications of the 12 field treatments. For...
Resource Type:: Technical Report
Full Text:: ofHeather Hjorth. References : Watson, Barney, Mina McDaniel, Anna Specht, Kate Wall and Hsaio-Ping Chen

Creator:: Hjorth, Heather and McDaniel, Mina
Abstract:: 1999 Pinot noir wines from the Oregon State University viticulture trials at Benton Lane vineyard were evaluated using free-choice profiling by a panel of 16 Oregon winemakers in January 2001. This work is the continuation of the project described in Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior...
Resource Type:: Technical Report
Full Text:: Mina McDaniel Department of Food Science and Technology Oregon State University Collaborators: Barney

Creator:: Henderson, Lee Ann and McDaniel, Mina
Abstract:: As reported in the January 1986 WAB Research Report, a trained panel evaluation of Pinot noir wine fermented with different strains of malolactic bacteria was conducted in the Fall of 1985 at Oregon State University's Sensory Science Laboratory. As a follow-up, a group of Oregon winemakers evaluated some of the...
Resource Type:: Technical Report
Full Text:: Fermented by Different Strains of Malolactic Bacteria Lee Ann Henderson and Mina R. McDaniel Sensory

Creator:: Goldberg, Naomi, McDaniel, Mina, and Watson, Barney
Abstract:: OBJECTIVES: To determine the effects of commercial enzyme and tannin additions on the appearance, aroma and flavor profiles of Pinot noir processing trials. The wines were made by Barney Watson as part of the experimental wine program at Oregon State University (see Fermentation Processing Effects of Anthocyanin and Phenolic Composition...
Resource Type:: Technical Report
Full Text:: Processing Trials: 1996 Enzyme and Tannin Additions Naomi Goldberg, Mina McDaniel, Barney Watson

Creator:: Dumont, Ann, Watson, Barney, and McDaniel, Mina
Abstract:: Riesling, Chardonnay, and Pinot noir wines from the 1992 vintage were fermented with several different commercial yeast strains. Differences were observed in fermentation rates, wine composition, and aroma and flavor. Preliminary results were reported on in the OSU Wine Grape Research Progress Reports, 1992-1993, Special Report 929, June 1993, OSU...
Resource Type:: Technical Report
Full Text:: Composition and Sensory Character Ann Dumont, Barney Watson and Mina McDaniel Department of Food Science

Creator:: Watson, Barney, McDaniel, Mina, and Dumont, Ann
Abstract:: Yeast strains used in wine production are known to differ in some fermentation characteristics, including rates of fermentation, alcohol tolerance, degree of foaming, temperature tolerances, volatile acid production, and hydrogen sulfide production. There may also be significant sensory differences in aroma and flavor in wines fermented with different yeast strains....
Resource Type:: Technical Report
Full Text:: Strains on the Composition, Aroma, and Flavor on Several Winegrape Cultivars Barney Watson, Mina

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