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  • 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:
    number of previous studies have had mixed success enriching B. bruxellensis from vineyards, and there

  • Viticulture & Enology Technical Newsletter : Fall 2013

    Creator:
    Oregon Wine Research Institute
    Resource Type:
    Other
    Full Text:
    alists c o ntri b ut e d ar ti cl es f o c us e d o n ti m el y t o pi cs r el at e d t o t h e 2 0 1 3

  • 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:
    ver y s p e ci fi c t est f or Brett a n o myces b ut is m ore e x p e nsi ve t h e n m a n y of t h

  • Viticulture & Enology Technical Newsletter : Summer 2013

    Creator:
    Oregon Wine Research Institute
    Abstract:
    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...
    Resource Type:
    Other
    Full Text:
      267 b  3.750  1.89 a  255 abc  2.21 ab  0.75  1.47 c  272 b  2.250  1.65 b  231 bc  2.16 ab  1.125

  • Viticulture & Enology Technical Newsletter : Spring 2016

    Creator:
    Oregon Wine Research Institute
    Abstract:
    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....
    Resource Type:
    Other
    Full Text:
      nutrient status, growth, physiology, and yield. Am. J. Enol. Vi c. 64:26‐38.    Styger, G., B. Prior

  • 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:
     have some fantas c new  resources, most of which are available online.   Cheers,  The OWRI Team

  • 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:
    as a vector of grapevine red blotch-associated virus. Phytopathology 106:1223–1230. Blanco-Ulate B

  • Viticulture & Enology Technical Newsletter : Fall 2017

    Creator:
    Oregon Wine Research Institute
    Resource Type:
    Other
    Full Text:
    simultaneously or sequentially. Fermentations (AF and MLF) were performed at either 15 or 21°C with the pH

  • 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:
    cultivar. http://wine.oregonstate.edu 3 Literature Cited Bravdo, B. Y. Hepner, C. Loinger, S. Cohen and

  • 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:
    -177. Commenil P, Brunet L, Audran J-C. 1997. The development of the grape berry cuticle in relation