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dc.contributor.authorWedral, Danielle
dc.date.accessioned2014-03-04T18:25:55Z
dc.date.available2014-03-04T18:25:55Z
dc.date.issued2009-12
dc.identifier.otherwedral_danielle_j_200912_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/wedral_danielle_j_200912_ms
dc.identifier.urihttp://hdl.handle.net/10724/26189
dc.description.abstractBrettanomyces bruxellensis is a particularly troublesome spoilage yeast in wine due to its association with off flavors described as ‘burnt plastic,’ ‘barnyard,’ and ‘Band-aid®’ produced by conversion of phenolic compounds into 4-ethylphenol and 4-ethylguaiacol. The first objective of this research was to assess the occurrence of B. bruxellensis induced off-flavors in red Vitis vinifera wines produced in North Georgia. The eighteen samples of wine were tested by sensory descriptive analysis with confirmation by microbial and chemical analysis. Off-odors associated with B. bruxellensis were detected in seven of the eighteen bottle samples. The second objective of this research was to determine the effect of acetic acid on perceived 4-ethylphenol and 4-ethylguaiacol presence. Detection threshold was measured for 4-ethylphenol and 4-ethylguaiacol with and without addition of acetic acid. Acetic acid showed a masking effect on ethylphenol perception. Brettanomyces has affected the quality of North Georgia wine.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectBrettanomyces, Sensory, 4-ethylphenol and 4-ethylguaiacol, Thresholds
dc.titlePresence of Brettanomyces bruxellensis in north Georgia wines and chemical interaction of resulting flavor metabolites and acetic acid
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorRobert Shewfelt
dc.description.committeeRobert Shewfelt
dc.description.committeeJoseph Frank
dc.description.committeePhillip Brannen


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