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Filtering by: Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Non-Academic Affiliation Oregon Wine Research Institute Remove constraint Non-Academic Affiliation: Oregon Wine Research Institute Peer Reviewed No Remove constraint Peer Reviewed: No

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A Survey of Oregon Pinot noir Grape and Wine Phenolic Composition

Creator:

Price, Steven F., Valladao, Marilin, and Watson, Barney

Abstract:

Thirty five vineyard blocks of Pinot noir were sampled at harvest by taking a two hundred cluster sample in 1993. Commercial wines from these blocks were analyzed by HPLC at two and nine months of age. Cluster weights ranged from 72 to 148 g, berry weights from 0.55 to 0.90...

Resource Type:

Technical Report
Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation [1994-1995]

Creator:

Daeschel, Mark A., Gloria, M. Beatriz A., Simon-Sarkadi, L., and Watson, Barney

Abstract:

Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence...

Resource Type:

Technical Report
Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation [1995-1996]

Creator:

Daeschel, Mark A., Gloria, M. Beatriz A., Simon-Sarkadi, L., and Watson, Barney

Abstract:

Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence...

Resource Type:

Technical Report
Chardonnay Clonal Trial

Creator:

Price, Steve and Watson, Barney

Abstract:

The Chardonnay clonal trial was harvested on September 29th this year at the end of a week of unusually hot and dry weather. Most of the vines had been pruned to 20 nodes per vine but crop load was light due to small clusters. Yields ranged from less than 0.5...

Resource Type:

Technical Report
Control of Hydrogen Sulfide Formation during Fermentation

Creator:

Bakalinsky, Alan, Martin, Olga, and Kennedy, James A.

Abstract:

Hydrogen sulfide and related sulfur compounds produced internally by yeast during fermentation are considered highly undesirable if they are excreted and exceed threshold concentrations in the finished wine, as they cause an unpleasant "reduced character". The threshold for hydrogen sulfide is on the order of parts per billion and that...

Resource Type:

Technical Report
Descriptive Analysis: Winemaker Evaluation of Experimental Wines

Creator:

McDaniel, Mina R., Young, Sheri, and Watson, Barney

Abstract:

Training descriptive analysis panels can be very costly, taking months to select and train panelists, develop descriptors and standards, and finally collect and analyze the data. Recently, the Oregon State University wine program has utilized industry winemakers to gather descriptive data on experimental wines. From 10-20 winemakers visit the university...

Resource Type:

Technical Report
Determination of Mesurol (Methiocarb) in Oregon Wines

Creator:

Heatherbell D. A., Deinzer, M., Becerra, M., and Scanlan, R.

Abstract:

The following is a report on a limited survey we conducted testing for the presence of Mesurol (Methiocarb) in Oregon wines. This study was undertaken as a result of recent publicity (resulting from testing in British Columbia) concerning the finding of Methiocarb residues in some wines, including Oregon wines; and...

Resource Type:

Technical Report
Development and Evaluation of a Protease-Excreting Wine Yeast to Prevent Protein Hazes in White Wines

Creator:

Bakalinsky, Alan T. and Watson, Barney T.

Abstract:

Objectives: 1. Isolation or construction of an acid protease-excreting laboratory strain of Saccharomyces cerevisiae. 2. Evaluation of enzyme activity against model protein, protein-tannin, and grape protein substrates. 3. Selection or screening of isolates producing greater enzyme activity with improved specificity. 4. Construction of an acid protease-excreting wine strain of Saccharomyces...

Resource Type:

Technical Report
Development of Aroma Compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1)

Creator:

Qian, Michael and Fang, Yu

Abstract:

Color stability and flavor are two of the most important aspects of red wine quality. The development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine has been under investigation by Dr. James Kennedy. Flavor development, however, is not well understood. Several gas chromatography/olfactometry techniques...

Resource Type:

Technical Report
Effect of Fermentation Practices on Pinot noir Wine Quality

Creator:

Watson, Barney, Chen, Hsiao-Ping, McDaniel, Mina, Lederer, Cindy, Young, Sheri, and Price, Steve

Abstract:

Winemakers commonly attribute differences in color, color stability, and phenolic composition to different fermentation practices. The extraction of anthocyanin pigments and other phenolic compounds from the skins, pulp, seeds, and stems to a large degree determines the composition and quality of red wines. During the 1994 vintage we designed a...

Resource Type:

Technical Report
Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines

Creator:

Watson, Barney, Goldberg, Naomi, Chen, Hsiao-Ping, and McDaniel, Mina

Abstract:

Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to enhance color, color stability and phenolic extraction of red wines. Previous research on the use of commercial pectinase enzymes in Oregon Pinot noir and Cabernet Sauvignon wines showed that some enzyme preparations were capable of reducing red...

Resource Type:

Technical Report
Enology Extension and Laboratory Analysis

Creator:

Watson, Barney

Abstract:

Enology Extension at OSU with support from the Oregon Wine Advisory Board provides technical assistance to winery personnel including wine analysis, consultation on production problems, and training through workshops and winery site visits. The Oregon wine industry has grown rapidly in recent years to over 100 wineries. There is a...

Resource Type:

Technical Report
Enology Personnel Development and Extension [1992-1993]

Creator:

Watson, Barney

Abstract:

The Oregon wine industry has grown rapidly in recent years to 100 wineries. There is a strong and increasing need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to wineries with an emphasis on troubleshooting production problems...

Resource Type:

Technical Report
Enology Personnel Development and Extension [1993-1994]

Creator:

Watson, Barney

Abstract:

The Oregon wine industry has gown in recent years to over 100 wineries. There is a strong need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to winery personnel including wine analysis, consultation on production problem, training...

Resource Type:

Technical Report
Enology Personnel Development and Extension [1994-1995]

Creator:

Watson, Barney

Abstract:

The Oregon wine industry has grown rapidly in recent years to over 100 wineries. There is a strong need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to winery personnel including wine analysis, consultation on prodution problems,...

Resource Type:

Technical Report
Evaluation of Nitrogen Deficiencies in Oregon Grapevines, Musts, and Wines [1997-1998]

Creator:

Watson, Barney, Specht, Anna, and Hellman, Ed

Abstract:

Over the last several years 'stuck' and 'sluggish' fermenations have become a ma or concern of winemakers in Oregon as well as in Washington and California. During the 1996 vintage we began a preliminary survey of Oregon musts and juices at harvest and showed that many were low or marginal...

Resource Type:

Technical Report
Evaluation of Pinot noir and Chardonnay Clones, 1993 Season

Creator:

Price, Steve and Watson, Barney

Abstract:

We harvested the first significant crop from the Woodhall clonal trials in 1993. Early results from clonal trials can be misleading but there are differences between clones that are already quite apparent in some cases. Many of the clone types could be readily identified this season by plant growth habit...

Resource Type:

Technical Report
Evaluation of Pinot noir Clones in Oregon

Creator:

Watson, Barney, Lombard, Porter, Price, Steve, and McDaniel, Mina R.

Abstract:

Pinot noir research in Oregon is aimed at improving wine quality and production and at increasing the diversity of virus-free clonal material available to our wine industry. Numerous clones of Pinot noir have been identified in France where the cultivar is known for its wide range of genetic variability. Because...

Resource Type:

Technical Report
Evaluation of Pinot noir Maturity and Fruit Composition During the 1995 Vintage

Creator:

Watson, Barney, Chen, Hsio Ping, Candolfi-Vasconcelos, M. Carmo, and Castagnoli, Steve

Abstract:

During the 1995 harvest season Pinot noir development during ripening was monitored at Woodhall Vineyards (WHV) in Alpine and at three commercial vineyard sites at Croft (CR) Vineyards in Monmouth, Rex Hill Kings Ridge Vineyard (RHKR) in Newberg, and Erath Vineyards (ER) in Dundee. Cluster samples (25) were taken weekly...

Resource Type:

Technical Report
Evaluation of the Effects of Yeast Strains on the Composition, Aroma, and Flavor on Several Winegrape Cultivars

Creator:

Watson, Barney, McDaniel, Mina, and Dumont, Ann

Abstract:

Yeast strains used in wine production are known to differ in some fermentation characteristics, including rates of fermentation, alcohol tolerance, degree of foaming, temperature tolerances, volatile acid production, and hydrogen sulfide production. There may also be significant sensory differences in aroma and flavor in wines fermented with different yeast strains....

Resource Type:

Technical Report
Evaluation of Winegrape Varieties, Clones, and Rootstocks : 1990-1991

Creator:

Price, Steve, Lombard, Porter, Watson, Barney, and McDaniel, Mina R.

Abstract:

The Oregon wine industry is based on a relatively narrow genetic base of grape varieties -and clones. Diversifying varieties that are currently in commercial production by introducing and testing new clones will broaden the scope of those varieties and provide added complexity to the wines. New varieties will expand the...

Resource Type:

Technical Report
Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines

Creator:

Watson, Barney, Chen, Hsiao-Ping, Goldberg, Naomi, and McDaniel, Mina

Abstract:

During the 1994, 1995, and 1996 vintages we designed a series of trials to evaluate the effects of commercial Pinot noir fermentation practices in Oregon on wine composition and quality. Differences have been observed in anthocyanin content, color intensity, polymeric pigment content, phenolic content, and in aroma, flavor, body, and...

Resource Type:

Technical Report
Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines

Creator:

Watson, Barney, Goldberg, Naomi, Chen, Hsiao-Ping, and McDaniel, Mina

Abstract:

Commercial fermentation practices have been evaluated for several vintages to determine their effects on anthocyanin and phenolic extraction, wine color intensity, color stability, and sensory characteristics of Oregon Pinot noir wines. Trials have included fermentation processing practices (1994), the use of different commercial yeast strains (1995 and 1996), the addition...

Resource Type:

Technical Report
Identification of Grape Rootstocks and Varietal Clones by DNA Fingerprinting

Creator:

Bakalinsky, Alan

Abstract:

Correct identification of grapevines is of extreme importance to the expanding U.S. viticulture and wine industries. Several recent cases of misidentifications have occurred because the tools for accurate typing of plants are either inadequate or lacking. We have been applying one type of DNA-based procedure that has shown great promise...

Resource Type:

Technical Report
Industry Wine Panel

Resource Type:

Technical Report
Malolactic Fermentation: A Review of Current Practices, Problems, and Research at OSU

Creator:

Watson, Barney

Abstract:

Malolactic fermentations are important in the production of quality table wines in cool climate winegrowing areas world-wide. The fermentation is encouraged to lower the acidity by converting malic to lactic acid, to increase aroma and flavor complexity, and to increase biological stability (1,2,3). Traditionally malolactic fermentations occur sporadically from growth...

Resource Type:

Technical Report
MESUROL (METHIOCARB): Review of 'Status' and of OSU Related Research

Creator:

Heatherbell, David

Abstract:

Recently there has been publicity concerning the finding of Methiocarb residues in some wines, including wines from Oregon, Washington and New Zealand. This article reviews the current (and potential future?) "status" of the use of Mesurol as a bird repellent on grapes in light of recent Federal legislation and of...

Resource Type:

Technical Report
Minimal Pruning

Creator:

Price, Steve, Lombard, Porter, and Watson, Barney

Abstract:

Traditional vineyard practices in Oregon are labor intensive and require large pools of available labor for pruning, shoot positioning, and harvest. A mechanized system of grape growing has been developed in Australia to eliminate almost all of the handwork involved with grape production. The cornerstone of this system is minimal...

Resource Type:

Technical Report
Nitrogen Compounds in Oregon Musts and Wines

Creator:

Watson, Barney and Chen, Hsiao-Ping

Abstract:

Over the last several years many Oregon winemakers have expressed concerns over the frequency of 'stuck' and sluggish yeast fermentations. These problems are probably due to low nitrogen status of musts at harvest. Malolactic fermentations may also be affected by low levels of fermentable nitrogen in juice and wine. Low...

Resource Type:

Technical Report
Oregon Wine Advisory Board Research Progress Reports 1987 Abstracts

Resource Type:

Technical Report
Oregon Wine Advisory Board Research Progress Reports 1987 Abstracts

Creator:

Oregon Wine Advisory Board

Abstract:

The following abstracts are from recent publications and presentations by Oregon State University researchers and graduate students working in viticulture and enology. For more information or reprints contact the authors at OSU.

Resource Type:

Technical Report
Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria

Creator:

Henderson, Lee Ann and McDaniel, Mina

Abstract:

As reported in the January 1986 WAB Research Report, a trained panel evaluation of Pinot noir wine fermented with different strains of malolactic bacteria was conducted in the Fall of 1985 at Oregon State University's Sensory Science Laboratory. As a follow-up, a group of Oregon winemakers evaluated some of the...

Resource Type:

Technical Report
OSU Wine and Grape Research and Extension Newsletter : April 2007

Creator:

Oregon State University. College of Agricultural Sciences

Resource Type:

Other
OSU Wine and Grape Research and Extension Newsletter : April 2008

Creator:

Oregon State University. Extension Service

Abstract:

Beginning the 2008 Season… It appears that the spring weather we’ve been waiting for has finally arrived! Bud break is commencing, a week or so later than 2007 due to cold weather in most of Western Oregon. With the advent of the growing season, this edition of the OSU Wine...

Resource Type:

Other
OSU Wine and Grape Research and Extension Newsletter : April 2009

Creator:

Oregon State University. Extension Service

Resource Type:

Other
OSU Wine and Grape Research and Extension Newsletter : August 2008

Creator:

Oregon State University. Extension Service

Abstract:

In this issue, our group of winegrape researchers throughout the state has comprised a summary of the statewide incidence and damage caused by Short Shoot Syndrome and mites over the past few years. Be sure to check this out as it provides some interesting information! Also, a vineyard update has...

Resource Type:

Other
OSU Wine and Grape Research and Extension Newsletter : January 2008

Creator:

Oregon State University. Extension Service

Abstract:

Winter provides many opportunities for viticulture and enology programming across Oregon, the Pacific Northwest and beyond. The vines, although dormant, need pruning and the winery operations continue. This month, we’ve decided to focus on important considerations in both the vineyard and winery. An article on pruning operations by Dr. Patty...

Resource Type:

Other
OSU Wine and Grape Research and Extension Newsletter : January 2009

Creator:

Oregon State University. Extension Service

Resource Type:

Other
OSU Wine and Grape Research and Extension Newsletter : July 2007

Creator:

Oregon State University. Extension Service

Abstract:

The growing season is in full swing. As growers are busy doing canopy management in the vineyards and wine makers are preparing for the upcoming vintage, OSU faculty are working hard on their field research trials and extension programs to advance viticulture and enology research and education. We’ve been busy...

Resource Type:

Other
OSU Wine and Grape Research and Extension Newsletter : October 2007

Creator:

Oregon State University. Extension Service

Abstract:

The growing season has come to an end and everyone is feverishly trying to harvest fruit before rain and/or frost, depending on the specific vineyard location throughout the state of Oregon. Here at OSU, we’ve been busy over the past few months providing programming to growers and winemakers. During August,...

Resource Type:

Other
OSU Wine and Grape Research and Extension Newsletter : October 2008

Creator:

Oregon State University. Extension Service

Abstract:

As the 2008 growing season comes to a close, we prepared this newsletter to provide information on several research projects conducted by OSU faculty and students, address frost concerns from this fall, and showcase the OSU Viticulture & Enology undergraduate program alumni. Dr. Marcus Buchanan has a synopsis of an...

Resource Type:

Other
Performance of Pinot Noir and Chardonnay Clones

Creator:

Candolfi-Vasconcelos, M. Carmo, Castagnoli, Steve, and Watson, Barney

Abstract:

Pinot noir and Chardonnay are the two main varieties in Oregon. Together they comprise 60% of the Oregon winegrape acreage, and 61% of the total production for a value of $8,906 (66%). Clonal selection of Pinot noir and Chardonnay have made available a wide range of productivity and quality levels....

Resource Type:

Technical Report
Personnel Support for Enology Research and Extension

Creator:

Watson, Barney, Bakalinsky, Alan, Daeschel, Mark, and Strik, Bernadine C.

Abstract:

1. To provide technical services and consultation for solving commercial winemaking problems. 2. To develop applied workshops and technical seminars for the continuing education and professional development of Oregon wine industry personnel. 3. To apply research results to commercial wine production to improve wine stability and quality. The Oregon wine...

Resource Type:

Technical Report
Phenolic Compounds in Grapes and Wine

Creator:

Price, Steve and Watson, Barney

Abstract:

In experiments in grape skin light transmission in 1991, we found that quercetin (a phenolic compound found in many plants) accumulates in sun exposed grape skin. The accumulation of quercetin in grape skins appeared to be a protective response to solar radiation and we were able to show that quercetin...

Resource Type:

Technical Report
Pinot noir Clonal Trial

Creator:

Price, Steve and Watson, Barney

Abstract:

Pinot noir is Oregon's most important wine grape variety, representing 38% of the state's total wine production. Oregon State University began importing Pinot noir clones from California and France in the 1970's to insure that Oregon growers had access to the full range of clonal types. Almost all of the...

Resource Type:

Technical Report
Pinot noir Fermentation Processing Effects on Wine Color and Phenolics

Creator:

Watson, Barney and Price, Steve

Abstract:

Oregon Pinot noir wines differ greatly in their color and phenolic profiles and this variability is due to both vineyard and to fermentation management practices. We have observed that Pinot noir fruit composition can vary significantly with vintage, with degree of maturity, with yields, with trellis systems, and with the...

Resource Type:

Technical Report
Pinot noir Maturity and Harvest Information

Creator:

Watson, Barney and Price, Steve

Abstract:

A Pinot noir maturity study began in 1987 at WoodhaU Vineyards in Alpine to monitor the compositional changes that occur during ripening. Extensive fruit sampling and analysis has been done throughout the ripening period for six years. In several years replicated wine lots were also produced from fruit harvested on...

Resource Type:

Technical Report
Pinot noir Maturity Research [1988]

Creator:

Watson, Barney

Abstract:

A research trial was started in 1987 at Woodhall III Vineyard in Alpine to analyze the changes in composition which occur during ripening of Pinot noir and to determine their effect on wine composition and quality. This study developed in response to industry experience and our own problems with trying...

Resource Type:

Technical Report
Pinot noir Maturity Research: A Comparison of the 1987 and 1988 Harvest Seasons

Resource Type:

Technical Report
Pinot noir Processing Effects on Wine Color and Phenolics [1994-1995]

Creator:

Watson, Barney and Price, Steve

Abstract:

We have studied commercial fermentation practices for three vintages in order to learn how they affect extraction and stability of anthocyanin pigments and other phenolic compounds in Pinot noir. Wines were monitored during fermentation, processing, and aging for anthocyanin and phenolic content, color intensity, and for phenolic profiles using high...

Resource Type:

Technical Report

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Academic Affiliation

Food Science and Technology[remove]64
Horticulture30
Agricultural Engineering1

Creator

Watson, Barney40
Price, Steve14
Mcdaniel, Mina8
Oregon State University. Extension Service8
Mcdaniel, Mina R.6
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Contributor

Osborne, James9
Skinkis, Patricia A.9
Walton, Vaughn M.4
Buchanan, Marcus2
Pscheidt, Jay W.2
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Oregon Wine Research Institute[remove]64
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Technical Report55
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