Index Catalog // ScholarsArchive@OSU

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:: Fermentation in Oregon Pinot Noir and Chardonnay. Abstract approved: / r

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Creator:: Specht, Anna Louise
Abstract:: Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
Resource Type:: Masters Thesis
Full Text:: ^fa^fad Barney T. Watson Low nitrogen Chardonnay juice from an Oregon winery was fermented with

Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

Creator:: Sereni, Anthony
Abstract:: Mouthfeel is one of the most important quality parameters of Chardonnay wines. Malolactic fermentation (MLF) is an important process in wine production, and influential to wine mouthfeel, with the reduction in acidity being particularly important for cool climate wines that generally have higher acidity such as Chardonnay. MLF is typically...
Resource Type:: Masters Thesis
Full Text:: characteristics of Chardonnay wine. Chardonnay grapes were harvested from Oregon State University’s vineyard in

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
Full Text:: like to thank Lallemand Inc. and The Oregon Wine Advisory Board for the financial support of this

Inactivation of bacterial pathogens in drinking water

Creator:: Hartlerode, Evelyn R.
Abstract:: Wine is known to have been enjoyed since ancient times. Although early civilizations where unaware of scientific mechanisms of the properties of wine, empirical methods allowed them knowledge of its intoxicating effects as well as its healthful properties. These properties lead the ancients to use wine for many purposes including...
Resource Type:: Masters Thesis
Full Text:: wines produced at Oregon State University were used for the microbial study. One Chardonnay was

Bacteriophages for Leuconostoc oenos : a survey of Oregon wineries

Creator:: Eschelbach, Matthew Michael
Abstract:: A study of malolactic bacteria of the Leuconostoc genus, especially L. oenos, and their bacteriophages was conducted. A search for the presence of infectious bacteriophages in grapes, musts, and juices employed in malo-lactic fermentation (MLF) was conducted; no evidence, either physical or biological, was found for the existence of these...
Resource Type:: Masters Thesis
Full Text:: these phages. A screening of three varieties of fermenting wine from Oregon wineries also produced no

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Creator:: Hjorth, Heather Byrne
Abstract:: Two vintages of Vitis vinifera cv. Pinot noir wine from a viticulture trial evaluating nitrogen fertilization, tilling and irrigation underwent descriptive analysis using a modified version of free-choice profiling. Wines were made from three field blocks of the twelve factorial combinations of Irrigation (Dry or Irrigated), Tillage (Tilled or not...
Resource Type:: Masters Thesis
Full Text:: grateful to Mike Wood for his years of love and support. Thanks to the Oregon Wine Advisory Board and the

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:: malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine

The Oregon wine industry : an economic analysis

Creator:: Buerkin, Kurt
Resource Type:: Masters Thesis
Full Text:: : The Oregon Wine Industry: An Economic Analysis Abstract approved: __^ -r- The wine grape is one

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Creator:: Hall, Harper L.
Abstract:: This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were...
Resource Type:: Masters Thesis
Full Text:: analyzing the volatile aroma profile of Chardonnay wine with lower levels of acetate esters being produced

ScholarsArchive@OSU

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

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

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

Inactivation of bacterial pathogens in drinking water

Bacteriophages for Leuconostoc oenos : a survey of Oregon wineries

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

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

The Oregon wine industry : an economic analysis

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

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