Index Catalog // ScholarsArchive@OSU

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

OSU Wine and Grape Research and Extension Newsletter : January 2008

Creator:: Oregon State University. Extension Service
Abstract:: 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...
Resource Type:: Other
Full Text:: greater than the wood yield of forests in the area (~2.02 t/ac). Works Cited Antcliff, A.J.; W.J

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:: . Varela, C. Siebert, T. Pretorius, I. Henschke, P. 2007. Assimilable nitrogen utilisation and production

OSU Wine and Grape Research and Extension Newsletter : August 2010

Creator:: Oregon State University. Extension Service
Abstract:: In this August issue, we focus on the grape berry. Articles within cover topics of cluster thinning, berry ripening, harvest., and various pests that can damage berries. Also, we provide information about how to conduct vine nutrient sampling at véraison to be sure to keep up with your nutrient program....
Resource Type:: Other
Full Text:: Deficit-Irrigated Vitis vinifera Cultivars. 56: 91-103. Reynolds, A.G., J. Schlosser, R. Power, R

OSU Wine and Grape Research and Extension Newsletter : May 2010

Creator:: Oregon State University. Extension Service
Abstract:: As the season progresses and all anticipate bloom, we hope you take the opportunity to read this issue. It is full of useful information on some pests of concern—both old and new—in the vineyard and winery: powdery mildew, grape rust mites, Spotted Wing Drosophila and Brettanomyces. We include other useful...
Resource Type:: Other
Full Text:: o ci at e d vir us es ( G L R a V- 2 a n d - 3) o n t h e fr uit c o m p ositi o n of Ore g o n

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:: Bacteriology 68, 23-31. Henick-Kling, T. (1993). Malolactic Fermentation. In “Wine Microbiology and

Viticulture & Enology Technical Newsletter : October 2011

Creator:: Oregon Wine Research Institute
Abstract:: This newsletter comes as many of you anxiously await this year’s harvest. We have taken this opportunity to focus on berry development in the viticulture section. Laurent Deluc, Grape Researcher, writes about his research on berry ripening synchronization, and Viticulture Extension Specialist, Patty Skinkis, provides information on berry development and...
Resource Type:: Other
Full Text:: phenolic maturity on wine composition and quality. Food Chemistry 124: 767-774. Lee, J. and R. Martin

Viticulture & Enology Technical Newsletter : Fall 2013

Creator:: Oregon Wine Research Institute
Resource Type:: Other
Full Text:: e di ti o n i n cl u d es ar ti cl es fr o m v ari o us O W RI t e a m m e m b ers r a n gi n g fr

Viticulture & Enology Technical Newsletter : Fall 2017

Creator:: Oregon Wine Research Institute
Resource Type:: Other
Full Text:: stability of Pinot noir and Merlot wine. Am J Enol Vitic 64:370-377. Henick-Kling T and Park YH. 1994

Viticulture & Enology Technical Newsletter : Fall 2014

Creator:: Oregon Wine Research Institute
Abstract:: This issue is packed with information. James Osborne, Enology Extension Specialist, OSU, opens the newsletter with an article about managing Brettanomyces and spoilage in the winery. Patty Skinkis, Viticulture Extension Specialist, OSU, provides an article on the challenge of yield estimation in vineyards. Jay Pscheidt, Extension Plant Pathologist, OSU, provides a timely article on scouting for crown...
Resource Type:: Other
Full Text:: . Enol. Vi c. 52: 67‐87. Burns, T., and J.P. Osborne. 2013. Impact of malolac c fermenta on on the

ScholarsArchive@OSU

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

OSU Wine and Grape Research and Extension Newsletter : January 2008

OSU Wine and Grape Research and Extension Newsletter : August 2008

OSU Wine and Grape Research and Extension Newsletter : August 2010

OSU Wine and Grape Research and Extension Newsletter : May 2010

Viticulture & Enology Technical Newsletter : March 2011

Viticulture & Enology Technical Newsletter : October 2011

Viticulture & Enology Technical Newsletter : Fall 2013

Viticulture & Enology Technical Newsletter : Fall 2017

Viticulture & Enology Technical Newsletter : Fall 2014

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