Impact of non-Saccharomyces yeast on wine quality. Part I: Isolation and identification of non-Saccharomyces yeast with glycosidase activity Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/h989r447q

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  • Year Two Final Report
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  • Wine aroma is one of the most important aspects of wine quality and yeast contribute a significant amount of the volatile aroma compounds in wine. However, our understanding of the contribution of specific yeast to Pinot noir aroma is still limited. In particular, the contribution of non-Saccharomyces yeast species present during pre-fermentation maceration and early alcoholic fermentation is relatively unknown. This research investigated yeast population and species diversity present on Pinot noir grapes during pre-fermentation cold maceration and alcoholic fermentation and the impact these yeast had on Pinot noir wine aroma. As in 2010, yeast populations were followed during pre-fermentation cold maceration and alcoholic fermentation of Pinot noir grapes from two different Archery Summit vineyards. Fermentations were conducted at the Oregon State University research winery in 100 L tanks and samples were taken daily and plated on WL and lysine plates in order to determine Saccharomyces and non- Saccharomyces populations and identify yeast species.
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  • Osborne, J. P., & Qian, M. (2012). Impact of non-Saccharomyces yeast on wine quality. Part I: Isolation and identification of non-Saccharomyces yeast with glycosidase activity.
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  • description.provenance : Made available in DSpace on 2016-02-10T20:24:01Z (GMT). No. of bitstreams: 1 Impact of non-Saccharomyces yeast on wine quality. Part I.pdf: 344409 bytes, checksum: 6895b4d61b55587ace4c65de326c0da1 (MD5) Previous issue date: 2012
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-10T20:23:43Z No. of bitstreams: 1 Impact of non-Saccharomyces yeast on wine quality. Part I.pdf: 344409 bytes, checksum: 6895b4d61b55587ace4c65de326c0da1 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-10T20:24:01Z (GMT) No. of bitstreams: 1 Impact of non-Saccharomyces yeast on wine quality. Part I.pdf: 344409 bytes, checksum: 6895b4d61b55587ace4c65de326c0da1 (MD5)

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