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 : April 2008

Creator:: Oregon State University. Extension Service
Abstract:: Beginning the 2008 Season… It appears that the spring weather we’ve been waiting for has finally arrived! Bud break is commencing, a week or so later than 2007 due to cold weather in most of Western Oregon. With the advent of the growing season, this edition of the OSU Wine...
Resource Type:: Other
Full Text:: problematic compounds. References used: Ancin-Azpilicueta, C. Gonzalez-Marco, A. Jimenez-Moreno, N. 2008

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

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 : July 2009

Creator:: Oregon State University. Extension Service
Resource Type:: Other
Full Text:: , and are effective against all wine microorganisms. Hot water must be > 82°C/180°F and is must be

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 : Fall 2013

Creator:: Oregon Wine Research Institute
Resource Type:: Other
Full Text:: T e c h ni c al N e w sl e tt er W el c o m e t o t h e F all 2 0 1 3 N e wsl e tt er T his

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

Viticulture & Enology Technical Newsletter : Fall 2016

Creator:: Oregon Wine Research Institute
Abstract:: 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...
Resource Type:: Other
Full Text:: to 3.25 T/A. Each vineyard was approximately 1 to 3 acres in size to ensure enough fruit to

ScholarsArchive@OSU

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

OSU Wine and Grape Research and Extension Newsletter : April 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 : January 2008

OSU Wine and Grape Research and Extension Newsletter : July 2009

OSU Wine and Grape Research and Extension Newsletter : May 2010

Viticulture & Enology Technical Newsletter : Fall 2013

Viticulture & Enology Technical Newsletter : Fall 2014

Viticulture & Enology Technical Newsletter : Fall 2016

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