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Filtering by: Subject Wine and wine making -- Microbiology Remove constraint Subject: Wine and wine making -- Microbiology

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Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:

Chescheir, Stuart C.

Abstract:

The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...

Resource Type:

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

Creator:

Henick-Kling, Thomas

Resource Type:

Masters Thesis
Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:

Dumont, Ann

Abstract:

Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...

Resource Type:

Masters Thesis
Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

Creator:

Park, Hoon

Abstract:

In an effort to understand the basis for sulfite detoxification in S. cerevisiae, the functions of two genes were analyzed. SSU1, which encodes a plasma membrane protein, was found to be required for efficient sulfite efflux. FZFl-4, a dominant allele of a transcriptional activator of SSUl, was also found to...

Resource Type:

Dissertation
Controlling secondary fermentation with new preservatives

Creator:

Athanassiadis, Constantine Menelaos

Resource Type:

Masters Thesis
Antimicrobial properties of a wine based disinfectant

Creator:

Waite, Joy G.

Abstract:

Wine has recently been shown to be a possible protective agent against microbial foodbome illness. The chemical environment of wine makes it difficult, if not impossible, for microorganisms to survive. The low pH, high concentration of organic acids, relatively high ethanol concentrations, and the potential for high levels of sulfur...

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology3
Microbiology2
Food Technology1

Advisor

Bakalinsky, Alan Tagore1
Daeschel, Mark A.1
Osborne, James1
Sandine, William E.1
Watson, Barney T.1
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Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1955 to 2015

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Committee Member

Bakalinsky, Alan1
Christensen, Mark1
Deinzer, M.1
Pereira, C.1
Rockey, Daniel1
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Creator

Athanassiadis, Constantine Menelaos1
Chescheir, Stuart C.1
Dumont, Ann1
Henick Kling, Thomas1
Park, Hoon1
more Creators »

Date

Date range begin – Date range end

Current results range from 1955 to 2014

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Decade

2010-20191
2000-20091
1990-19992
1980-19891
1950-19591

Degree Field

Food Science and Technology3
Microbiology2
Food Technology1

Degree Level

Master's5
Doctoral1

Degree Name

Master of Science (M.S.)5
Doctor of Philosophy (Ph.D.)1

Language

English [eng]6

License

All rights reserved2

Non-Academic Affiliation

Oregon State University. Graduate School6

Peer Reviewed

No6

Resource Type

Masters Thesis5
Dissertation1

Rights Statement

Copyright Not Evaluated3
In Copyright3

Subject

Wine and wine making -- Microbiology[remove]6
Saccharomyces cerevisiae2
4-ethylphenol1
Bacteriocins1
Brettanomyces -- Control1
more Subjects »

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