Index Catalog // ScholarsArchive@OSU

Creator:: 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
Full Text:: Oregon Grapevines, Musts and Wines Barney Watson1, Anna Specht1, and Ed Hellman2 Department of Food

Creator:: Watson, Barney, Specht, Anna, and Hellman, Ed
Abstract:: Over the last several years 'stuck' and 'sluggish' fermenations have become a ma or concern of winemakers in Oregon as well as in Washington and California. During the 1996 vintage we began a preliminary survey of Oregon musts and juices at harvest and showed that many were low or marginal...
Resource Type:: Technical Report
Full Text:: Oregon Grapevines, Musts, and Wines Barney Watson1, Anna Specht1, and Ed Hellman2 Department of Food

Creator:: Watson, Barney, Wall, Kate, Specht, Anna, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...
Resource Type:: Technical Report
Full Text:: . Fermentable Nitrogen Content and Must and Wine Composition Barney Watson, Kate Wall, Anna Specht, Hsiao-Ping

ScholarsArchive@OSU