Index Catalog // ScholarsArchive@OSU

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Creator:: Specht, Anna Louise
Abstract:: Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
Resource Type:: Masters Thesis
Full Text:: ^fa^fad Barney T. Watson Low nitrogen Chardonnay juice from an Oregon winery was fermented with

The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon

Creator:: Wall, Katherine Elizabeth
Abstract:: This study investigated how manipulating vineyard nitrogen status, irrigation levels and cultivation practices would effect nutrient composition, and anthocyanin and phenolic accumulation in Pinot noir juice and wine from a commercial Willamette Valley Oregon vineyard. Pinot noir fruit was sourced from a vineyard trial in the Benton Lane Vineyard, located...
Resource Type:: Masters Thesis
Full Text:: Willamette Valley. Oregon. Abstract Approved: Barney T. Watson This study investigated how manipulating

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:: Dumont, Ann
Abstract:: Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...
Resource Type:: Masters Thesis
Full Text:: Saccharomyces cerevisiae . Abstract approved: . Barney T. Watson Fermentation of the grape must into wine

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Creator:: Goldberg, Naomi
Abstract:: Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...
Resource Type:: Masters Thesis
Full Text:: Color (Gist Brocades), and Vinozyme G (Cellulo) were added to 1997 Oregon Pinot noir must prior to

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Creator:: Hjorth, Heather Byrne
Abstract:: Two vintages of Vitis vinifera cv. Pinot noir wine from a viticulture trial evaluating nitrogen fertilization, tilling and irrigation underwent descriptive analysis using a modified version of free-choice profiling. Wines were made from three field blocks of the twelve factorial combinations of Irrigation (Dry or Irrigated), Tillage (Tilled or not...
Resource Type:: Masters Thesis
Full Text:: exceptionally kind and wonderful human being. I would also like to thank my committee members Barney Watson

Southern Oregon New Varietal Wine Production 1994 Season

Creator:: Watson, Barney
Abstract:: The new varietal trial at the Southern Oregon Experiment Station was monitored during the growing season and during ripening by David Sugar and Porter Lombard. Most of the varieties in the trial ripened well this vintage compared to 1993 where not all of the varieties developed adequate maturity. Unusually warm...
Resource Type:: Technical Report
Full Text:: Production 1994 Season Barney Watson Department of Food Science and Technology The new varietal trial

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
Full Text:: Wine Advisory Board Research Progress Report 1988 Pinot noir Maturity Research Barney Watson

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
Full Text:: Practices, Problems, and Research at OSU Barney Watson, Instructor Department of Food Science and

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
Full Text:: structure, yet the average polymer size is consistent with other varieties . vv 0 E C 0a 0 4 M W 0a . G

The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines [1991-1992]

Creator:: Daeschel, Mark A.
Abstract:: Nisin, a bactericidal polypeptide, has the potential to inhibit spoilage bacteria and control rnatolactic fermentation in wines. Nisin activity has previously been observed to remain stable in white wines but to decrease in red wines. This decrease is believed to be directly proportional to the concentration of polyphenolic compounds in...
Resource Type:: Technical Report
Full Text:: . Collaborators: Cynthia Bower, Grad Student and Barney Watson, Instructor Funding History: Year initiated

ScholarsArchive@OSU

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Southern Oregon New Varietal Wine Production 1994 Season

Pinot noir Maturity Research [1988]

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

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines [1991-1992]

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