Viticulture and Oenology Commons^™

Investigating Quality Attributes And Wine Production Methods Of Arkansas-Grown Grapes, Amanda Fleming

Graduate Theses and Dissertations

Grapevines (Vitis species) are grown worldwide to produce table grapes, juice grapes, dried grapes, and wine with the United States as one of the world’s largest wine and grape producers. Though not a large contributor to the U.S. grape and wine industry, Arkansas’ industry plays an important role in the state’s agritourism and economy. Most grapes grown in Arkansas’ warm climate include native species, such as muscadines (V. rotundifolia) and hybrids (crosses of Vitis species). Two important hybrid red wine grapes grown in Arkansas are Chambourcin, grown commercially for its positive viticulture and enological quality, and Enchantment, a newer cultivar …

Antonini, Virginia (Fa 1221), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1221. Student paper titled “Moonshining” in which Virginia Antonini details the process of distilling moonshine from harvest to bottling. Antonini describes the equipment used to produce moonshine and includes several stories told by her informant, a man only referred to as “Jim,” about his methods and various run-ins with the law. The author also includes her mother’s wine recipe and additional “home brew” stories.

The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.

Ua66/5 Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture

Agriculture Department Publications

No abstract provided.

Growing Yeast For Livestock, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

Over 500,000 tons of organic materials such as food scraps are disposed of each year in Wisconsin. A large percentage of this material could be composted or turned into useful products. The purpose of this article is to educate farmers and organizations on how to turn food waste into a high value food source for livestock. Yeast can be grown at any time of the year without the large inputs of agricultural chemicals and machinery that is common with other feed production methods. A yeast growing facility can be scalable to any size the producer wants such as a small …

Efficacy Of Ultraviolet Radiation To Control Lactic Acid Bacteria In Wine Must, Brian D. Williams

All Master's Theses

The use of shortwave ultraviolet (UV_c) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five different species of LAB were introduced into white grape juice adjusted for brix and pH to match that of wine must commonly found in the Yakima Valley American Viticultural Area. The mixture was then agitated and allowed time to evenly distribute the bacteria throughout the juice. The juice was sent through the …

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Grape Guards Prove Their Worth, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

now being packed and protected with "grape guards"—gas releasing generators consisting of chemically treated paper which releases small quantities of sulphur dioxide. Grape guards inserted in unventilated storage boxes are activated by the high humidity in the box to release their sulphur dioxide and prevent decay of the packaged fruit. The guards were developed in the United States two years ago.

Marketing Export Grapes, W R. Jamieson

Journal of the Department of Agriculture, Western Australia, Series 4

IN RECENT years there have been many changes in the buying power and of the availability of fresh fruit on our principal overseas grape market, Singapore.

The market has become highly competitive and trade acceptance today demands that only grapes having a large berry size for the particular variety be exported, and that the grapes arrive in sound condition.