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Effects of Pediococcus spp. on Oregon Pinot noir

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dc.contributor.advisor Osborne, James P.
dc.creator Strickland, Matthew T.
dc.date.accessioned 2012-09-24T21:16:31Z
dc.date.available 2012-09-24T21:16:31Z
dc.date.copyright 2012-09-18
dc.date.issued 2012-09-18
dc.identifier.uri http://hdl.handle.net/1957/33835
dc.description Graduation date: 2013 en_US
dc.description.abstract This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂. All isolates were all able to degrade p-coumaric acid to 4-vinyl phenol. The conversion of p-coumaric acid to 4-VP by pediococci resulted in accelerated production of 4-EP by B. bruxellensis in a model system. Growth of the pediococci isolates in Pinot noir wine resulted in a number of chemical and sensory changes occurring compared to the control. Very low concentrations of biogenic amines were measured in the wines with only wine inoculated with P. inopinatus OW-8 having greater than 5 mg/L. D-lactic acid production varied between isolates with OW-7 producing the highest concentration (264 mg/L). Diacetyl content of the wines also varied greatly. Some wines contained very low levels of diacetyl (< 0.5 mg/L) while others contained very high concentrations (> 15 mg/L) that were well above sensory threshold. Despite suggestions to the contrary in the literature, glycerol was not degraded by any of the isolates in this study. Color and polymeric pigment content of the wines also varied with wine inoculated with OW-7 containing 30% less polymeric pigment than the control. This may be related to acetaldehyde as a number of Pediococcus isolates, including OW-7, reduced the acetaldehyde content of the wine. Sensory analysis revealed differences in the aroma and mouthfeel of the wines compared to each other and to the control. In particular growth of some isolates produced wines with higher intensities of butter, plastic, and vegetal aromas while other also had lower perceived astringency. en_US
dc.language.iso en_US en_US
dc.subject.lcsh Pinot noir (Wine) -- Oregon en_US
dc.subject.lcsh Lactobacillaceae en_US
dc.subject.lcsh Wine -- Flavor and odor en_US
dc.subject.lcsh Sulfur dioxide en_US
dc.subject.lcsh Wine and wine making -- Analysis en_US
dc.title Effects of Pediococcus spp. on Oregon Pinot noir en_US
dc.type Thesis/Dissertation en_US
dc.degree.name Master of Science (M.S.) in Food Science and Technology en_US
dc.degree.level Master's en_US
dc.degree.discipline Agricultural Sciences en_US
dc.degree.grantor Oregon State University en_US
dc.contributor.committeemember Daeschel, Mark A.
dc.contributor.committeemember Shellhammer, Tom H.
dc.contributor.committeemember Chaplen, Frank W.R.
dc.description.peerreview no en_us


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