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Full-Text Articles in Life Sciences
Strategies For Increasing The Release Of Pigments In Red Wine, Briana Heywood
Strategies For Increasing The Release Of Pigments In Red Wine, Briana Heywood
Master's Theses
The perception of wine’s quality is directly influenced by its color. Anthocyanin molecules are responsible for imparting color to red wines. They are extracted from grape skins during alcoholic fermentation. This work compares the effects of three parameters: berry integrity, enzyme addition, and fermentation temperature, on phenolic compound extraction (total phenol, tannin and anthocyanin) during the production of Paso Robles’ Cabernet Sauvignon wine. Analyses on phenolic compounds were completed during alcoholic fermentation and barrel aging over the course of eighteen months. Berry integrity compared the degree of berry crushing (whole destemmed berries versus fully crushed berries). Results showed that phenolic …
Assessing Physiological Thresholds For Eelgrass (Zostera Marina L.) Survival In The Face Of Climate Change, Carolyn Jane Ewers
Assessing Physiological Thresholds For Eelgrass (Zostera Marina L.) Survival In The Face Of Climate Change, Carolyn Jane Ewers
Master's Theses
Seagrasses are well known for the important ecological roles they play in coastal marine waters worldwide. However, the severe rate of decline observed in seagrasses this century is expected to accelerate with climate change. Conservation efforts can be improved by quantifying physiological thresholds of seagrasses and using these estimates in modeling to forecast changes in distribution. This study examines the response of eelgrass (Zostera marina L.) across current temperatures to look for early warning signs of vulnerability and to evaluate the ways we determine critical thresholds for survival. Whole eelgrass ramets, collected from three beds in Morro Bay, California, …