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Filtering by: Creator White, Beverly B. Remove constraint Creator: White, Beverly B. 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

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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

Full Text:

sulfide and glutathione during fermentation of white grape musts. Am. J. Enol. Vitic. 51:91-97. li
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

Full Text:

CULTIVARS OF VITIS VINIFERA L. Kerry M. Norton, Porter B. Lombard and David A. Heatherbell The effects
Oregon Wine Advisory Board Research Progress Reports 1987 Abstracts

Resource Type:

Technical Report

Full Text:

ESTIMATING FRUIT SET ON GEWURZTRAMINER VINES Steven F. Price, Porter B. Lombard, and Gail Gredler
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

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Simi White. Pinot noir wines from two vineyards were divided into uniform replicate lots. The fruit
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

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. Wines were made (OSU pilot plant winery) from Pinot noir and White Riesling grapes which had received
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

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grapes have sulfur dust clinging to them, white juice should be settled and racked to reduce the amount
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

Full Text:

temperature (22-C) under white light shortly (5-20 minutes) after pouring. Page 1 of 7Grape Research Reports
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

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and PSU-1, with mixed results. In low pH musts and wines, especially white wines, difficulty in
Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Color, Aroma and Flavor

Creator:

Hjorth, Heather and McDaniel, Mina

Abstract:

1999 Pinot noir wines from the Oregon State University viticulture trials at Benton Lane vineyard were evaluated using free-choice profiling by a panel of 16 Oregon winemakers in January 2001. This work is the continuation of the project described in Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior...

Resource Type:

Technical Report

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white paper and wines were presented in high quality crystal glasses. Light conditions include a mixture
Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

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

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has taken place . b F 40 35 30 25 20 15 10 5 0 13-Aug 20-Aug 27-Aug 03-Sep 10-Sep 17-Sep 24

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Academic Affiliation

Food Science and Technology[remove]12
Horticulture5

Creator

Watson, Barney4
Oregon State University. Extension Service3
Kennedy, James A.2
Mcdaniel, Mina2
Bakalinsky, Alan1
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Osborne, James3
Skinkis, Patricia A.3
Buchanan, Marcus1
Castagnoli, Steve1
Dreves, Amy J.1
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Oregon Wine Research Institute[remove]12

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Technical Report9
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