Search Constraints

Start Over
Filtering by: DOI 10.1007/s12230-012-9278-8 Remove constraint DOI: 10.1007/s12230-012-9278-8 Contributor Osborne, James Remove constraint Contributor: Osborne, James

Search Results

  • Viticulture & Enology Technical Newsletter : Fall 2013

    Creator:
    Oregon Wine Research Institute
    Resource Type:
    Other
    Full Text:
    as t h o s e t h at pr e ci pit at e wit hi n 2 4 t o 4 8 h o urs a ft er t h e c o m pl e ti o n

  • Viticulture & Enology Technical Newsletter : Spring 202

    Creator:
    Oregon Wine Research Institute
    Abstract:
    This edition contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Drs. Alexander Levin and Achala KC, both assistant professors at OSU-Southern Oregon Research and Extension Center (SOREC), along with Cody Copp, graduate research assistant,...
    Resource Type:
    Other
    Full Text:
    carbohydrate quantification per RB status just prior to veraison (8-8-2019) and post-veraison. Quantities are

  • Viticulture & Enology Technical Newsletter : Fall 2019

    Creator:
    Oregon Wine Research Institute
    Abstract:
    This edition contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Dr. Bob Martin, Research Plant Pathologist (Virology), USDA, opens the newsletter with a research update on grapevine red blotch disease that provides growers with...
    Resource Type:
    Other
    Full Text:
    result for GRBV detection in composite samples of eight leaves when only one of the 8 leaves was

  • Viticulture & Enology Technical Newsletter : Winter 2021

    Creator:
    Oregon Wine Research Institute
    Abstract:
    This edition contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Dr. Elizabeth Tomasino, OSU associate professor, and Quynh Phan, OSU doctoral candidate, open the newsletter with an article on Pinot noir wine lipid composition....
    Resource Type:
    Other
    Full Text:
    /science/article/pii/S0168160507006046 https://academic.oup.com/jxb/article/48/8/1599/501901 https

  • OSU Wine and Grape Research and Extension Newsletter : August 2008

    Creator:
    Oregon State University. Extension Service
    Abstract:
    In this issue, our group of winegrape researchers throughout the state has comprised a summary of the statewide incidence and damage caused by Short Shoot Syndrome and mites over the past few years. Be sure to check this out as it provides some interesting information! Also, a vineyard update has...
    Resource Type:
    Other
    Full Text:
    single application in previous years. The rate of application reported ranged from 3 – 8 lb/ acre. Also

  • Viticulture & Enology Technical Newsletter : March 2011

    Creator:
    Oregon Wine Research Institute
    Abstract:
    Welcome to the March 2011 Viticulture & Enology Newsletter! We have a number of great articles from members of our team to keep you informed. Marcus Buchanan provides an update on the mealybug trapping efforts that have been in place in southern Oregon’s winegrape regions since 2009. Jay Pscheidt writes...
    Resource Type:
    Other
    Full Text:
    ) grafted to scion Cabernet Sauvignon clone 8. The three vineyard floor management treatments were as

  • Viticulture & Enology Technical Newsletter : Spring 2013

    Creator:
    Oregon Wine Research Institute
    Abstract:
    Welcome to the spring edition of the OWRI Technical Newsletter. This edition showcases several articles and resources that will help you to prepare for the 2013 season. Dr. James Osborne, OSU Enology Extension Specialist, opens this edition with a timely article about Brettanomyces and winemaking. You will also find an...
    Resource Type:
    Other
    Full Text:
    been found up to 8 mm deep in staves. This is not to say that Brettanomyces is only found in barrels

  • Viticulture & Enology Technical Newsletter : Fall 2018

    Creator:
    Oregon Wine Research Institute
    Abstract:
    This edition contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Dr. Elizabeth Tomasino, OSU Associate Professor, opens the newsletter with an article on the influence of two compounds on Pinot noir aroma. Drs. Laurent...
    Resource Type:
    Other
    Full Text:
    ://horttech.ashspublications.org/content/14/4/594.abstract http://horttech.ashspublications.org/content/14/4/594.abstract 8

  • Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

    Creator:
    Pigao, Kevin E.
    Abstract:
    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...
    Resource Type:
    Masters Thesis
    Full Text:
    to make most types of fermented beverages including wines and ales (Pretorius, 2000). A 8

  • Viticulture & Enology Technical Newsletter : Fall 2017

    Creator:
    Oregon Wine Research Institute
    Resource Type:
    Other
    Full Text:
    Research Institute—Viticulture & Enology Technical Newsletter Fall 2017 8 spacing at the OSU Botany