Show simple item record

dc.contributor.authorHodson, Emilyen_US
dc.date.accessioned2011-08-06T16:08:05Z
dc.date.available2011-08-06T16:08:05Z
dc.date.issued2004-09-15en_US
dc.identifier.otheretd-08312004-151935en_US
dc.identifier.urihttp://hdl.handle.net/10919/10173
dc.description.abstractEffectiveness of a capture and return system for the partial retention of fermentation volatiles, as a means of improving white wine quality, was evaluated. Twenty-three aroma-active volatiles including ethyl esters, acetate esters, fusel alcohols, and fatty acids, were quantified using head-space solid phase microextraction with GC/MS. Volatile analysis of fermentations maintained at 15ºC demonstrated a trend of increased concentrations of ethanol, esters and ethyl esters of fatty acids and decreased concentrations of fusel alcohol acetates, fatty acids and higher alcohols in treatment wines. When fermentation temperature was maintained at 15ºC there was increased concentration and retention of fusel alcohols, fatty acids and higher alcohols compared to 15ºC. Sensory analysis of wines fermented at 15°C, using triangle difference testing, indicated variable differences in aroma among treatments.en_US
dc.format.mediumETDen_US
dc.publisherVirginia Techen_US
dc.relation.haspartCaptureandReturnFrontMatter.pdfen_US
dc.relation.haspartCaptureandReturnBodyMatter.pdfen_US
dc.relation.haspartCaptureandReturnBackMatter.pdfen_US
dc.rightsI hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to Virginia Tech or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.en_US
dc.subjectaroma/flavor trappingen_US
dc.subjectwhite wineen_US
dc.subjectcapture and returnen_US
dc.subjectfermentation volatilesen_US
dc.titleEffects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatilesen_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMSen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
dc.contributor.committeechairZoecklein, Bruce W.en_US
dc.contributor.committeememberDuncan, Susan E.en_US
dc.contributor.committeememberO'Keefe, Sean F.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-08312004-151935en_US
dc.date.sdate2004-08-31en_US
dc.date.rdate2004-10-22
dc.date.adate2004-10-22en_US


Files in this item

Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record