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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

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. 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...
Resource Type:: Masters Thesis
Full Text:: oxidation (Bakker and Timberlake 1997) making them an important component of red wine color and color

Creator:: Caspar, John Nicholas
Resource Type:: Masters Thesis
Full Text:: wine a^® reported in ®a&lee IT aad 18* pege« 33 and 3% and thown isa Figure IX* In all caeee the

Creator:: Athanassiadis, Constantine Menelaos
Resource Type:: Masters Thesis
Full Text:: other than grapes, especially berries 2 and apples. One of the main problems in wine making is

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:: inhibitor of lactic acid bacteria in wine, and partially unfolded lysozyme (PUL), that has been reported

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis
Full Text:: Oregon Wine Board, Northwest Center for Small Fruits Research and Lallemand for financial support

Creator:: O'Neil, Allison L.
Abstract:: Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur...
Resource Type:: Masters Thesis
Full Text:: cerevisiae during the Alcoholic Fermentation and the Impact on Wine Lactic Acid Bacteria

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