Search Results - "Zoecklein, B.W"

Efficacy of ultraviolet light for reducing Escherichia coli O157:H7 in unpasteurized apple cider by Wright, J R, Sumner, S S, Hackney, C R, Pierson, M D, Zoecklein, B W

“…This study examined the efficacy of UV light for reducing Escherichia coli O157:H7 in unpasteurized cider. Cider containing a mixture of acid-resistant E. coli…”
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Effect of vertical shoot-positioned, Smart-Dyson, and Geneva Double-Curtain Training Systems on Viognier grape and wine composition by Zoecklein, B.W, Wolf, T.K, Pelanne, L, Miller, M.K, Birkenmaier, S.S

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Population dynamics and effects of Brettanomyces bruxellensis strains on Pinot noir (Vitis vinifera L.) wines by Fugelsang, K.C, Zoecklein, B.W

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Quantification of glycosidase activities in selected yeasts and lactic acid bacteria by McMahon, H, Zoecklein, B.W, Fugelsang, K, Jasinski, Y

“…Using a model system, the activities of alpha-L-arabinofuranosidase, beta-glucosidase, and alpha-L-rhamonopyranosidase were determined in 32 strains of yeasts…”
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Effects of prohexadione-calcium on grape yield components and fruit and wine composition by Lo Giudice, D, Wolf, T.K, Zoecklein, B.W

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Effect of Fermentation, Aging, and Agingsur Lieon Total and Phenol-Free Riesling (Vitis viniferaL.) Glycosides by Zoecklein, B.W., Jasinski, Y., McMahon, H.

“…Grape-derived glycosides are, in part, important aroma precursors. Quantification may offer a means of determining the impact of processing methods on…”
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Effect of fruit zone leaf thinning on total glycosides and selected aglycone concentrations of Riesling (Vitis vinifera L.) grapes by Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Wolf, T.K, March, J.E, Jasinski, Y

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Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines by Zoecklein, B.W, Hackney, C.H, Duncan, S.E, Marcy, J.E

“…There is growing recognition of the significance of the products of glycoside hydrolysis to varietal wine aroma. White Riesling wines were produced from four…”
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Effect of fermentation, aging, and aging sur lie on total and phenol-free Riesling (Vitis vinifera L.) glycosides by Zoecklein, B.W, Jasinski, Y, McMahon, H

“…Grape-derived glycosides are in part, important aroma precursors. Quantification may offer a means of determining the impact of processing methods on potential…”
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effects of prefermentation maceration temperature and percent alcohol (v/v) at press on the concentration of Cabernet Sauvignon grape glycosides and glycoside fractions by McMahon, H.M, Zoecklein, B.W, Jasinski, Y.W

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Effect of Native Yeasts and Selected Strains ofSaccharomyces cerevisiaeon Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis viniferaL.) Wines by Zoecklein, B.W., Marcy, J.E., Williams, J.M., Jasinski, Y.

“…Four strains ofSaccharomyces cerevisiaeand native yeasts were evaluated for their influence on White Riesling-conjugated aroma precursors, which were measured…”
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Effect of fruit zone leaf removal on total glycoconjugates and conjugate fraction concentration of riesling and chardonnay (Vitis vinifera L.) grapes by Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg.), Wolf, T.K, Duncan, S.E, Marcy, J.E, Jasinski, Y

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Effects of fruit zone leaf removal on yield, fruit composition, and fruit rot incidence of Chardonnay and White Riesling (Vitis vinifera L.) grapes by Zoecklein, B.W, Wolf, T.K, Duncan, N.W, Judge, J.M, Cook, M.K

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Effect of fermentation, storage Sur Lie or post-fermentation thermal processing on white Riesling (Vitis vinifera L.) glycoconjugates by Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Marcy, J.E, Jasinski, Y

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Effect of native yeasts and selected strains of Saccharomyces cerevisiae on glycosyl glucose, potential volatile terpenes, and selected aglycones of white reisling (Vitis vinifera L.) wines by Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Marcy, J.E, Williams, J.M, Jasinski, Y

“…Four strains of Saccharomyces cerevisiae and native yeasts were evaluated for their influence on White Riesling-conjugated aroma precursors, which were…”
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Shot topping and ethephon effects on white Riesling grapes and grapevines by Wolf, T.K. (Virginia Agricultural Experiment Station, Winchester, VA), Zoecklein, B.W, Cook, M.K, Cottingham, C.K

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