Winter provides many opportunities for viticulture and enology programming across Oregon, the Pacific Northwest and beyond. The vines, although dormant, need pruning and the winery operations continue. This month, we’ve decided to focus on important considerations in both the vineyard and winery. An article on pruning operations by Dr. Patty...
The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...
Our latest edition of the OWRI Technical Newsletter contains helpful Extension information, updates and research discoveries. Dr. Jay Pscheidt, Professor and Extension Plant Pathologist, OSU, opens the newsletter with an article about the potential effects of climate change on powdery mildew; a timely topic for the 2016 growing season. Dr....
Our current issue of the OWRI Technical Newsletter is packed with Extension information, research results, and program updates. Paul Schreiner, Research Plant Pathologist, USDA-ARS, opens the newsletter with an article on his latest research assessing vine nutrients requirements in Pinot noir. Laurent Deluc, Associate Professor, OSU, reports on his research...
Our latest edition of the OWRI Technical Newsletter contains research updates, the latest Extension resources, and a comprehensive list of publications outlining research conducted by members of the Oregon Wine Research Institute at Oregon State University. Dr. Patty Skinkis, Viticulture Extension Specialist & Associate Professor, OSU opens the newsletter with...