Index Catalog // ScholarsArchive@OSU

Production of SO₂ Binding Compounds and SO₂ by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation

Creator:: Wells, A. and Osborne, J. P.
Abstract:: The objective of this study was to investigate the production of SO₂ and SO₂ binding compounds by wine yeast and the impact of the production of these compounds on the MLF at various time points during alcoholic fermentation. Fermentations were observed for a number of commercial wine yeasts in a...
Resource Type:: Article
Full Text:: Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation A. Wells, J.P. O sbome

Impact of Malolactic Fermentation on Red Wine Color

Creator:: Osborne, James P.
Abstract:: In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of stable color were studied. Pinot noir and Merlot wines were produced, where simultaneous alcoholic and malolactic fermentations were induced in half of the wines. At...
Resource Type:: Technical Report
Full Text:: Objectives: Objective 1. Investigate the influence of malolactic fermentation on measured and perceived

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:: by malolactic bacteria. Effect of yeast extract on growth and gas production in heterofermentation

Lysozyme as an aid in preventing stuck wine fermentations

Creator:: Hetz, Uri
Abstract:: To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial in grape juice. Two different forms of lysozyme were used: native lysozyme (NL), that is known to...
Resource Type:: Masters Thesis
Full Text:: fermentations is that once the fermentation rate decreases and with it the rate of C02 production, the wine

Impact of non-Saccharomyces yeast on wine quality. Part I: Isolation and identification of non-Saccharomyces yeast with glycosidase activity

Creator:: Osborne, James P. and Qian, Michael
Abstract:: Wine aroma is one of the most important aspects of wine quality and yeast contribute a significant amount of the volatile aroma compounds in wine. However, our understanding of the contribution of specific yeast to Pinot noir aroma is still limited. In particular, the contribution of non-Saccharomyces yeast species present...
Resource Type:: Technical Report
Full Text:: grapes during pre-fermentation cold maceration and alcoholic fermentation and the impact these yeast had

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:: ., and J.F. Gallander. Effects of pH and sulfur dioxide on the rate of malolactic fermentation in red

Malo-lactic fermentation of Leuconostoc isolates from Oregon wines

Creator:: Izuagbe, Yakubu Sule
Resource Type:: Dissertation
Full Text:: fermentation does not occur during or after the primary yeast alcoholic fermentation of the must and

Comparison of Oregon-derived malolactic bacteria in pilot scale wine production

Creator:: Henick-Kling, Thomas
Resource Type:: Masters Thesis
Full Text:: the end of the alcoholic fermentation with 1 % bacteria at about 107 viable cells per ml and

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

Study of sulfite mutants of Saccharomyces cerevisiae

Creator:: Wightman, JoLynne Dee
Abstract:: Sulfite mutants representing five complementation groups, previously derived from an ethyl methanesulfonate-treated haploid strain of Saccharomyces cerevisiae were studied. Although the wildtype S. cerevisiae strain used (isogenic to X2180-1 A) had a basal tolerance for sulfite (7 μM free H₂SO₃), the sensitive and resistant mutants were found to tolerate less...
Resource Type:: Masters Thesis
Full Text:: velocity and 4) the absence of an affect of pH on the process other than that predicted by changes in

ScholarsArchive@OSU

Production of SO₂ Binding Compounds and SO₂ by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation

Impact of Malolactic Fermentation on Red Wine Color

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

Lysozyme as an aid in preventing stuck wine fermentations

Impact of non-Saccharomyces yeast on wine quality. Part I: Isolation and identification of non-Saccharomyces yeast with glycosidase activity

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

Malo-lactic fermentation of Leuconostoc isolates from Oregon wines

Comparison of Oregon-derived malolactic bacteria in pilot scale wine production

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

Study of sulfite mutants of Saccharomyces cerevisiae

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