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  • Pinot noir Processing Effects on Wine Color and Phenolics [1992-1993]

    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:
    file://E:\OWAB Research\1992-93\Report6\watso93b.htm Oregon

  • Sun Exposure and Grape Phenolics

    Creator:
    Price, Steve and Watson, Barney
    Abstract:
    Phenolic compounds are key quality components of wine affecting sensory characteristics, wine color, and wine stability. Phenolics are responsible for much of the mouth flavor of wines affecting astringency, bitterness, and the "length" of the flavor impression on the palate. The color in both red and white wine is due...
    Resource Type:
    Technical Report
    Full Text:
    file://E:\OWAB Research\1992-93\Report5\price93d.htm Oregon

  • Yield Adjustment

    Creator:
    Price, Steve, Lombard, Porter, and Watson, Barney
    Abstract:
    In the past ten years, variation in Oregon vineyard yields has come from two main causes: winter injury and inconsistent fruit set. Together these factors have caused significant yield variation in almost every Oregon vineyard. In 1991, a research project was started at Oregon State to develop and evaluate a...
    Resource Type:
    Technical Report
    Full Text:
    file://E:\OWAB Research\1992-93\Report3\price93b.htm Oregon

  • Pinot noir Maturity and Harvest Information

    Creator:
    Watson, Barney and Price, Steve
    Abstract:
    A Pinot noir maturity study began in 1987 at WoodhaU Vineyards in Alpine to monitor the compositional changes that occur during ripening. Extensive fruit sampling and analysis has been done throughout the ripening period for six years. In several years replicated wine lots were also produced from fruit harvested on...
    Resource Type:
    Technical Report
    Full Text:
    file://E:\OWAB Research\1992-93\Report1\watso93a.htm Oregon

  • Minimal Pruning

    Creator:
    Price, Steve, Lombard, Porter, and Watson, Barney
    Abstract:
    Traditional vineyard practices in Oregon are labor intensive and require large pools of available labor for pruning, shoot positioning, and harvest. A mechanized system of grape growing has been developed in Australia to eliminate almost all of the handwork involved with grape production. The cornerstone of this system is minimal...
    Resource Type:
    Technical Report
    Full Text:
    file://E:\OWAB Research\1992-93\Report4\price93c.htm Oregon

  • Lewis Brown Trellis Trial [1992-1993]

    Creator:
    Price, Steve and Watson, Barney
    Abstract:
    Trellis design and canopy management have been major research topics in viticulture during the last ten years. The article by Dave Adelsheim in the first edition of the "Oregon Winegrowers Guide" and the presentations of Shaulis, Smart, Carboneau, Intrerari and Koblet at the 1984 Cool Climate Symposium in Eugene were...
    Resource Type:
    Technical Report
    Full Text:
    file://E:\OWAB Research\1992-93\Report2\price93a.htm Oregon

  • Varieties, Clones, and Rootstocks

    Creator:
    Price, Steve, Watson, Barney, and Clark, Beverly
    Abstract:
    The introduction and evaluation of new planting material for the Oregon wine industry has been one of the top priorities of OSU and Oregon Wine Advisory Board (OWAB) for many years. The emphasis at OSU has been on two main objectives: to facilitate the introduction of new material into commercial...
    Resource Type:
    Technical Report
    Full Text:
    file://E:\OWAB Research\1992-93\Report11\price93d.htm Oregon

  • 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
    Full Text:
    Clonal Selection. American Society for Enology and Viticulture. pp.93-95 . Lombared, P.B., B .T

  • Oregon Wine Advisory Board Research Progress Reports 1987 Abstracts

    Resource Type:
    Technical Report
    Full Text:
    enzymatic "degradation" by flash heat treatment of juice (HTST, 93-100oC, 30-60 secs) before enzyme

  • 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
    Full Text:
    -amino acid and ammonia content ranged from 16-241 mg (N)/L with an average of 93. The percentage of