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...
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
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...
In western Oregon the titratable acidity of grapes at
harvest may in some seasons be higher than desirable for
making quality wine, due to the retention of malic acid.
The purposes of this study were 1) to investigate the
effects of a vineyard cultural practice, cluster exposure
at veraison by...
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...
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...
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