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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

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
Full Text:: wines were fermented on the skins for 10 days at 25-30'C prior to pressing. Both the pre and post

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
Full Text:: OSU hybrids. 3.c. SIGNIFICANT FINDINGS OSU broccoli hybrids perform similarly to commercial

Creator:: Watson, Barney and Price, Steve
Abstract:: Different fermentation practices are generally believed to affect wine composition and wine quality of Pinot noir. Oregon winemakers, for example, commonly attribute differences in color and phenolic extraction to differences in processing. There is, however, little information from replicated trials with controls demonstrating the cause and affect of these perceived...
Resource Type:: Technical Report
Full Text:: crushing at the rate of 50 mL/ton, cold maceration before fen-nentation at 7'C for one week, and cold

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
Full Text:: prime (10/10) w Scale of 1-9 where 1 = poor and 9 = excellent. xF = fine; M = medium; C = coarse

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
Full Text:: OSU hybrids. 3.c. SIGNIFICANT FINDINGS OSU broccoli hybrids perform similarly to commercial

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:: shadecloth, c) exposed to the sun by tying back leaves opposite or below the clusters, or d) left untreated

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
Full Text:: fermented on the skins at 25-32° C, punched down 2 X daily and pressed at dryness after 7 days on the skins

Resource Type:: Technical Report
Full Text:: and J. C. Hsu Dept. of Food Sciences Oregon State University Previous investigations in our

Creator:: Oregon State University. College of Agricultural Sciences
Resource Type:: Other
Full Text:: is becoming i n c r e a s i n g l y evident that, in some cases, these bacteria can survive and

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