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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

Broccoli Breeding, Evaluation and Seed Production 2014 : Oregon Processed Vegetable Commission Continuing Project Report

Creator:: Myers, James R. and Yorgey, Brian
Abstract:: Processors need broccoli with better quality traits than what is available in cultivars developed for California and Mexico fresh markets. Farmers need to reduce labor costs of broccoli production but mechanizing harvest. Most contemporary commercially available cultivars are not suitable for either mechanical harvest or processing. The objective of the...
Resource Type:: Technical Report

Broccoli Breeding, Evaluation and Seed Production 2015 : Oregon Processed Vegetable Commission Continuing Project Report

Creator:: Myers, James R. and Yorgey, Brian
Abstract:: Processors need broccoli with better quality traits than what is available in cultivars developed for California and Mexico fresh markets. Farmers need to reduce labor costs of broccoli production by mechanizing harvest. Most contemporary commercially available cultivars are not suitable for either mechanical harvest or processing. The objective of the...
Resource Type:: Technical Report

Broccoli Breeding, Evaluation and Seed Production : Report to the Oregon Processed Vegetable Commission, 2013-2014

Creator:: Myers, James R. and Yorgey, Brian
Abstract:: Research efforts were focused on testing various inbred combinations for hybrid production and adaptation to Oregon growing conditions. Trials at the Vegetable Re-search Farm included a yield trial of OSU derived hybrids, and observation trials of OSU inbreds and hybrids. Breeding funds were used for a major portion of the...
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

ScholarsArchive@OSU

A Survey of Oregon Pinot noir Grape and Wine Phenolic Composition

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

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

Broccoli Breeding, Evaluation and Seed Production 2014 : Oregon Processed Vegetable Commission Continuing Project Report

Broccoli Breeding, Evaluation and Seed Production 2015 : Oregon Processed Vegetable Commission Continuing Project Report

Broccoli Breeding, Evaluation and Seed Production : Report to the Oregon Processed Vegetable Commission, 2013-2014

Chardonnay Clonal Trial

Control of Hydrogen Sulfide Formation during Fermentation

Descriptive Analysis: Winemaker Evaluation of Experimental Wines

Determination of Mesurol (Methiocarb) in Oregon Wines

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