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Creator:: Watson, Barney and Price, Steve
Abstract:: Different fermentation practices are generally believed to affect wine composition and wine quality of Pinot noir. Oregon winemakers, for example, commonly attribute differences in color and phenolic extraction to differences in processing. There is, however, little information from replicated trials with controls demonstrating the cause and affect of these perceived...
Resource Type:: Technical Report

Creator:: Kennedy, James A., Pastor, Jose Luis, and Watson, Barney
Abstract:: The objectives of this research are to monitor tannin and anthocyanin changes during berry development and over several growing seasons to understand how the vintage effects wine composition. Specifically, the objectives of this research project are : · Determine the effect of berry development on the composition of phenolics (tannins...
Resource Type:: Technical Report

Creator:: Kennedy, James A., Godard, Mee, and Watson, Barney
Abstract:: The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are: · Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries · Determine the...
Resource Type:: Technical Report

Creator:: Sreniawski, Mike and Watson, Barney
Abstract:: Traditionally, winemakers have relied upon 'spontaneous' malolactic fermentation (MLF) from indigenous species which may take weeks or months to go to completion depending upon the wine and the cellar conditions. Control of MLF has increased with the development of pure MLF bacterial starter cultures. Pure cultures started from slants generally...
Resource Type:: Technical Report

Creator:: Watson, Barney, Wall, Kate, Specht, Anna, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...
Resource Type:: Technical Report

Creator:: Price, Steve, Watson, Barney, and Valladao, Marilin
Abstract:: Variability in fruit set and yield is a serious problem in Oregon viticulture, particularly with Pinot noir. Climatic variation during the flowering period contributes significantly to this problem by affecting fruit set and cluster weight. Cool wet weather during bloom results in poor set, small clusters, and low yields. Seasons...
Resource Type:: Technical Report

Creator:: Price, Steve and Watson, Barney
Abstract:: Trellis design and canopy management have been major research topics in viticulture during the last ten years. The article by Dave Adelsheim in the first edition of the "Oregon Winegrowers Guide" and the presentations of Shaulis, Smart, Carboneau, Intrerari and Koblet at the 1984 Cool Climate Symposium in Eugene were...
Resource Type:: Technical Report

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