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...
Riesling, Chardonnay, and Pinot noir wines from the 1992 vintage were fermented with several different commercial yeast strains. Differences were observed in fermentation rates, wine composition, and aroma and flavor. Preliminary results were reported on in the OSU Wine Grape Research Progress Reports, 1992-1993, Special Report 929, June 1993, OSU...
Yeast strains used in wine production are known to differ in some fermentation characteristics, including rates of fermentation, alcohol tolerance, degree of foaming, temperature tolerances, volatile acid production, and hydrogen sulfide production. There may also be significant sensory differences in aroma and flavor in wines fermented with different yeast strains....
Four isolates of Glomus mosseae, collected from diverse
geographic locations, were pot cultured on varied host plants or
stored in the same soil as collected. Spores of three isolates failed
to germinate on any of five agar media while the fourth germinated
well on all media. Lack of germination on...
The Oregon wine industry has grown rapidly in recent years to over 100 wineries. There is a strong need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to winery personnel including wine analysis, consultation on prodution problems,...
Tunisia, like many other countries in the world, suffers
from a shortage of feedstuffs and an overall nutrition problem
is facing the livestock industry. Large quantities of feeds
are imported to meet the animals' needs in energy and protein.
At the same time, considerable quantities of crop residues and
agro-industrial...
A taxonomic revision of the genus Anthracobia Boudier is
presented. The genus and eight included taxa are described and
figured. A discussion of the taxonomic criteria used to delimit the
genus and the species is included, and a key to the recognized taxa is
given. Four imperfect states for included...
This report summarizes the present status of research work at the Department of Oceanography, Oregon State College, under Contract Nonr 1286(02) Project NR 083-102 with the Office of Naval Research. After this date quarterly progress reports will be submitted.