Evaluation of the Effects of Yeast Strains on the Composition, Aroma, and Flavor on Several Winegrape Cultivars

Technical Report

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/k930bz30r

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Attribute Name	Values
Creator	Watson, Barney McDaniel, Mina Dumont, Ann
Abstract	Yeast strains used in wine production are known to differ in some fermentation characteristics, including rates of fermentation, alcohol tolerance, degree of foaming, temperature tolerances, volatile acid production, and hydrogen sulfide production. There may also be significant sensory differences in aroma and flavor in wines fermented with different yeast strains. The objective of this research is to evaluate the effects of different yeast strains of Saccharomyces cerevisiae on wine composition, aroma, and flavor of Pinot noir, Chardonnay, and Riesling, the primary winegrape varieties grown in Oregon. The yeast strains to be studied were selected from commercially available freeze-dried concentrates, many of which are used commercially in Oregon.
Resource Type	Technical Report
Date Available	2016-02-11T16:52:05+00:00
Date Issued	1993
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon Wine Research Institute
Series	Oregon Wine Advisory Board Research Progress Report
Rights Statement	In Copyright
Publisher	Oregon Wine Research Institute
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58285

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