Index Catalog // ScholarsArchive@OSU

Harvest maturity of Cascade and Willamette hops

Creator:: Sharp, Daniel C.
Abstract:: Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making...
Resource Type:: Masters Thesis
Full Text:: help processing all the hops samples during the chaos of hop harvest. Thanks to Dr. Michael Qian

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Creator:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis
Full Text:: academically and professionally. I’m also thankful to my committee Dr. Michael Qian and Dr. Juyun Lim for

Weed Management, Training, and Irrigation Practices for Organic Production of Trailing Blackberry : Plant Growth, Yield, and Nutrients

Creator:: Dixon, Emily K.
Abstract:: There is limited information available on production of trailing blackberry, particularly certified organic plantings, which are of interest to growers as there is increased consumer demand and a price premium over conventionally-produced fruit. Various production strategies were evaluated for their effect on yield, biomass production, carbon (C), and nutrient concentrations...
Resource Type:: Masters Thesis
Full Text:: Bryla, Dr. Todd Einhorn, and Dr. Michael Qian, for being willing to make time for me in their busy

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Creator:: Kraft, Daniel N.
Abstract:: One of the most common problems in wine production is the formation of hydrogen sulfide (H₂S) and other volatile sulfur compounds (VSCs), which can mask positive aromas at low concentrations and result in unpleasant aromas such as rotten egg, cabbage, garlic, and rubber at higher concentrations. Despite the large body...
Resource Type:: Masters Thesis
Full Text:: . Michael Qian and Qin Zhou for performing all of the GC analysis on volatile sulfur compounds for this

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:: Wrolstad and Dr. Michael Qian for serving on my thesis committee as well as Dr. Frank Chaplen of

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Creator:: O'Neil, Allison L.
Abstract:: Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur...
Resource Type:: Masters Thesis
Full Text:: last few years. I would like to acknowledge Dr. Mark A. Daeschel, Dr. Michael C. Qian, and Dr

The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

Creator:: Peltz, Meghan Lynne
Abstract:: This work set out to examine whether ethanol content can influence the human detection of volatile hop compounds in beer. Advances in chromatography have identified hundreds of chemical compounds in the essential oil of hops but only a fraction are directly associated with "hoppy" aroma. To screen compounds, sensory detection...
Resource Type:: Masters Thesis
Full Text:: Lim and Michael Qian, for advancing my knowledge in my passions of sensory science and flavor

Impacts of crop level and vine vigor on vine balance and fruit composition in Oregon Pinot noir

Creator:: Vance, Amanda J.
Abstract:: Vineyard management strategies, including vineyard floor management and crop level management, can be used to influence vine vigor and fruit composition. Two studies were conducted to evaluate the impact of these practices on Pinot Noir in Oregon's Willamette Valley. Managing crop levels is common in cool climate vineyard production though...
Resource Type:: Masters Thesis
Full Text:: and otherwise, that I will carry with me into the future. Thank you also to Dr. Michael Qian, Dr

The effects of odor on vegetable flavor perception and the hedonic response

Creator:: Padmanabhan, Arthi
Abstract:: While previous research has suggested that bitterness is the key determinant of vegetable disliking, it is unknown what role odor plays in vegetable hedonics. We therefore investigated the impact of odor as well as taste on liking and disliking of four vegetables (steamed asparagus and Brussels sprouts; fresh celery and...
Resource Type:: Masters Thesis
Full Text:: :!949.!98!/0:!c!/:=/!K:;:/37?:=D!Q01>0!Q:.:!A.:=:6/:4!.:/.963=3??@!364! 9./0963=3??@!16!/0:!37=:6>:!98

Approaches to The Optimization of Honey-Based Fermentations

Creator:: Kartik, Kritika
Abstract:: The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
Resource Type:: Masters Thesis
Full Text:: would like to thank Dr. Michael Qian. I also thank Ling Huang for performing the GC analyses and

ScholarsArchive@OSU

Harvest maturity of Cascade and Willamette hops

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Weed Management, Training, and Irrigation Practices for Organic Production of Trailing Blackberry : Plant Growth, Yield, and Nutrients

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Impact of malolactic fermentation on red wine color and color stability

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

Impacts of crop level and vine vigor on vine balance and fruit composition in Oregon Pinot noir

The effects of odor on vegetable flavor perception and the hedonic response

Approaches to The Optimization of Honey-Based Fermentations

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