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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:

THEIR USE IN THE WINE INDUSTRY. by Nancy J. Micheals A THESIS submitted to Oregon State University
Hemophysiology in the pathogenesis of deep pectoral myopathy in the turkey

Creator:

Thompson-Cowley, Lloyda Lorine

Resource Type:

Dissertation

Full Text:

measured over a period of six months showed fluctuations in blood pressure prior to and during onset of