Managing Wine Microbiological Processes 1989 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/fq977v99t

This paper was presented at an enology workshop in June, 1988 at The Department of Food Science and Technology at Oregons State University.

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  • Producing wines which meet the winemaker's expectations involves optimizing and controlling diverse factors from vineyard operations through bottling. The microbiological process in winemaking is one of the areas in which a winemaker can exercise control to optimize the final product quality. This control begins with the choice of yeast for the primary fermentation, the essential and most dynamic microbiological process of vinification.
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  • Bannister, M. (1989). Managing Wine Microbiological Processes 1989. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-10T21:43:07Z No. of bitstreams: 1 Managing Wine Microbiological Processes.pdf: 30723 bytes, checksum: b70e16d510b1720f837a1f784c6ef3be (MD5)
  • description.provenance : Made available in DSpace on 2016-02-10T21:43:29Z (GMT). No. of bitstreams: 1 Managing Wine Microbiological Processes.pdf: 30723 bytes, checksum: b70e16d510b1720f837a1f784c6ef3be (MD5) Previous issue date: 1989
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-10T21:43:29Z (GMT) No. of bitstreams: 1 Managing Wine Microbiological Processes.pdf: 30723 bytes, checksum: b70e16d510b1720f837a1f784c6ef3be (MD5)

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