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dc.contributor.authorSchlosser, James W.en_US
dc.date.accessioned2009-07-14T19:42:06Z
dc.date.available2009-07-14T19:42:06Z
dc.date.issued2003-07-14T19:42:06Z
dc.identifier.urihttp://hdl.handle.net/10464/2342
dc.description.abstractThe effect of viticultural and oenological treatments on fruit and wine composition of Chardonnay musque Study I: Effect ofveraison leafremoval and cluster thinning A one-year study was performed analysing die effects of leaf removal, cluster thinning, yeast strain selection, and enzyme usage on the chemical composition and sensory properties of Chardonnay musque wine. A number of substantial differences were found between treatments in °Brix, TA, pH, and in free and potentially volatile terpene concentrations. Greatest variations in sensory attributes were created however through use of different viticultural practices.Study II: Effect ofcluster thinning timing A two year study was conducted investigating the effect of cluster thinning timing, yeast strain selection, and enzyme usage on the chemical composition and sensory attributes of Chardonnay musque wine. Time of thinning was found to impact °BrLx, titratable acidit}% pH, and free and potentially volatile terpene concentrations, as well as, a number of yield parameters.Yeast strain selection and enzyme usage also impacted wine composition, andwas found to exhibit a greater effect on sensory properties than application of cluster thinning.en_US
dc.language.isoengen_US
dc.publisherBrock Universityen_US
dc.subjectChardonnay (Wine)en_US
dc.subjectViticulture.en_US
dc.subjectWine and wine making.en_US
dc.titleThe effect of viticultural and oenological treatments on fruit and wine composition of Chardonnay musqué /en_US
dc.typeElectronic Thesis or Dissertationen_US
dc.degree.nameM.Sc. Biological Sciencesen_US
dc.degree.levelMastersen_US
dc.contributor.departmentDepartment of Biological Sciencesen_US
dc.degree.disciplineFaculty of Mathematics and Scienceen_US
refterms.dateFOA2021-08-07T02:34:27Z


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