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  • Ultrafiltration of fruit juice and wine

    Creator:
    Flores Gaytan, Jose Humberto
    Abstract:
    The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off...
    Resource Type:
    Dissertation
    Full Text:
    , OR 97331. The authors thank the California Winegrowers Association and the Oregon Table Wine

  • Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

    Creator:
    Tsai, I-Min
    Abstract:
    Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
    Resource Type:
    Dissertation
    Full Text:
    the four volatile sulfur compounds in three normal and three sulfur-defected Oregon Pinot noir wine

  • Effects of Pediococcus spp. on Oregon Pinot noir

    Creator:
    Strickland, Matthew T.
    Abstract:
    This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂....
    Resource Type:
    Masters Thesis
    Full Text:
    of the study were: 1. Isolate and identify Pediococcus spp. from Oregon and Washington wine 2

  • Impact of malolactic fermentation on red wine color and color stability

    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

  • Analysis of Oregon's wholesale demand for California table wines

    Creator:
    Berkeley, Errol Winston
    Abstract:
    The passing of the 21st Amendment to the United States Constitution has given to individual states the authority to regulate the sale, distribution and taxation of domestically produced wines, and made the wine trade potentially significant as a means of augmenting state revenues. In the state of Oregon, table wines...
    Resource Type:
    Masters Thesis
    Full Text:
    of Wine 1961- 1968. 2 II Wines Produced and Bottled in, and Imported into the State of Oregon

  • The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD

    Creator:
    Davis, Peter M.
    Abstract:
    Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine. Several common wine sulfur volatiles, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl...
    Resource Type:
    Masters Thesis
    Full Text:
    microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine

  • Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability

    Creator:
    Dohman, Thomas Philip
    Abstract:
    Gram positive cocci isolated from Oregon wines were characterized and their relative malate fermentation abilities compared. They were heterofermentative, catalase negative, and facultatively anaerobic. Glucose, fructose, cellobiose, maltose, ribose, trehalose, salicin and esculin were fermented by all strains. Arabinose was fermented weakly but lactose, raffinose, sucrose, xylose, rhamnose, mannose and...
    Resource Type:
    Masters Thesis
    Full Text:
    appears ill suited to the low temperature and high acid conditions 4 prevalent during Oregon wine

  • Characterization and removal of unstable proteins from grape juice and wine

    Creator:
    Hsu, Juinn-chin
    Abstract:
    Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of bentonite fining and ultrafiltration (UF) on the soluble...
    Resource Type:
    Dissertation
    Full Text:
    Juice and Wine by Juinn-Chin Hsu A THESIS submitted to Oregon State University in partial

  • Dealcoholization and concentration of fermented fruit juices

    Creator:
    El-Miladi, Samir Salem
    Abstract:
    It has long been recognized that fermented food products possess a characteristic but pleasant flavor. The use of such foods, however, has been limited by the presence of ethanol. Thus the objective of this research was to investigate the possibility of producing non-alcoholic fermented juice concentrates. Three varieties of juices,...
    Resource Type:
    Masters Thesis
    Full Text:
    ml wine three times with 200 ml ether and pentane (2:1), then washed the extract six times with

  • Controlling fermentation with vitamin K₅

    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