Yeast Assimilable Nitrogen Content of Juice and Production of Volatile Sulfur Compounds in Oregon Wine

Technical Report

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/3r074w28b

Descriptions

Attribute Name	Values
Creator	Watson, Barney Martin, Olga Bakalinsky, Alan Kennedy, James A. McDaniel, Mina Qian, Michael Connelly, Anne
Abstract	The objectives of this research project are to gain a better understanding of juice/must nutrition and the production of hydrogen sulfide and other 'off' sulfide odors in Oregon wines in relationship to both viticulture and winemaking practices. Specifically, the objectives of this research project are: · To analyze commercial juices/musts from specific vineyard blocks for yeast assimilable nitrogen content prior to fermentation · To screen commercial wines from the specific vineyard blocks for 'reduced' sulfide character · To analyze wines from the specific vineyard blocks for their content of volatile sulfur compounds · To survey viticulture and winemaking practices of the juice and wine lots analyzed.
Resource Type	Technical Report
Date Available	2016-02-10T21:06:51+00:00
Date Issued	2003
Citation	Watson, B., Martin, O., Bakalinsky, A., Kennedy, J. A., McDaniel, M., Qian, M., & Connelly, A. (2003). Yeast Assimilable Nitrogen Content of Juice and Production of Volatile Sulfur Compounds in Oregon Wine.
Non-Academic Affiliation	Oregon Wine Research Institute
Rights Statement	Copyright Not Evaluated
Publisher	Oregon Wine Research Institute
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58263

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