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Filtering by: Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Resource Type Technical Report Remove constraint Resource Type: Technical Report Rights Statement Copyright Not Evaluated Remove constraint Rights Statement: Copyright Not Evaluated

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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
Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2003]

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
Evaluation of Clonal Selections of Merlot, and Performance of Sangiovese, Tempranillo, Syrah, and Viognier in Southern Oregon

Creator:

Watson, Barney, Sugar, David, and Candolfi-Vasconcelos, M. Carmo

Abstract:

The objectives of the trial are to evaluate Merlot clones and the varieties Sangiovese, Tempranillo, Syrah, and Viognier for production characteristics, maturity and fruit composition at harvest, and wine composition and wine quality in order to evaluate their potential for commercial wine grape production in warmer wine growing regions in...

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
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
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
Manipulating Soil Moisture and Nitrogen Availability Part II. Fermentable Nitrogen Content and Must and Wine Composition

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
Evaluation of Commercial and Experimental Malolactic Bacteria Cultures in Oregon Chardonnay and Pinot Noir Wines 1998-1999

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
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
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]17
Horticulture7

Creator

Watson, Barney11
Price, Steve4
Kennedy, James A.3
Daeschel, Mark A.2
Mcdaniel, Mina2
more Creators »

Contributor

Bower, Cynthia1
Watson, Barney1

Date

Date range begin – Date range end

Current results range from 1973 to 2003

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Decade

2000-20097
1990-19999
1970-19791

Language

English [eng]17

Non-Academic Affiliation

Oregon Wine Research Institute15
Oregon State University. Agricultural Experiment Station2
Oregon State University. Sea Grant College Program1

Peer Reviewed

Yes8
No6

Resource Type

Technical Report[remove]17

Rights Statement

Copyright Not Evaluated[remove]17

Subject

Fishery processing -- Sanitation1
Fishery products -- Sanitation1
Fruit -- Color1

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