Index Catalog // ScholarsArchive@OSU

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:: -EG in red wine is 605 μg/L and 110 μg/L respectively, the concentration at which these compounds

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:: Oregon Vitis vinifera L. cv. Pinot noir: Phenolics. Food Chemistry 112: 889- 896. Lund, S.T., F.Y

Creator:: Oregon Wine Research Institute
Abstract:: This newsletter comes at the advent of bloom and fruit set in this 2011 season. To provide information on timely topics, Patty Skinkis provides an article on early season leaf removal and how it may help reduce disease infection. Inga Zasada provides information on plant parasitic nematodes to help you...
Resource Type:: Other
Full Text:: aroma of Vitis vinifera L. Tempranillo wine. Am. J. Enol. Vitic. 61: 382-391. Gubler, W.D., J.J

Creator:: Oregon State University. Extension Service
Abstract:: As the 2009 growing season comes to a close, we prepared this newsletter to provide information on several viticulture and enology issues important to the Oregon winegrape industry. We begin with the most immediate topic of this season – wine production with Dr. James Osborne and importance of wine superstars...
Resource Type:: Other
Full Text:: considered) is between 140-200 mg/L for a 21oBrix must and between 250-300 mg/L for a 25oBrix must. These

Creator:: Oregon State University. Extension Service
Abstract:: As the 2008 growing season comes to a close, we prepared this newsletter to provide information on several research projects conducted by OSU faculty and students, address frost concerns from this fall, and showcase the OSU Viticulture & Enology undergraduate program alumni. Dr. Marcus Buchanan has a synopsis of an...
Resource Type:: Other
Full Text:: Pinot noir (Vitis vinifera L.) as Affected by Bud Development, INA Bacteria, and a Bacterial

Creator:: Oregon State University. Extension Service
Abstract:: The growing season has come to an end and everyone is feverishly trying to harvest fruit before rain and/or frost, depending on the specific vineyard location throughout the state of Oregon. Here at OSU, we’ve been busy over the past few months providing programming to growers and winemakers. During August,...
Resource Type:: Other
Full Text:: contain between 200-300 mg/L of YAN. This includes. YAN can be measured using the NOPA test and ammonia

Creator:: Oregon State University. Extension Service
Resource Type:: Other
Full Text:: January 2009 http://wine.oregonstate.edu In this issue: Working Hard: Impacts of Research & Extension

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:: January 2008 http://wine.oregonstate.edu Welcome to the January 2008 Newsletter! Welcome 2008! Winter

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:: (all things considered) are between 140-200 mg/L for a 21oBrix must and between 250-300 mg/L for a

Creator:: Oregon State University. College of Agricultural Sciences
Resource Type:: Other
Full Text:: the Horticulture Department at OSU in January 2007. Both are eager to develop Extension programming

ScholarsArchive@OSU