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Filtering by: Subject Wine and wine making -- Oregon -- Microbiology

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
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