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  • 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....
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     available online.   Cheers,  The OWRI Team  Will Climate Change Powdery Mildew? Dr. Jay W. Pscheidt

  • OSU Wine and Grape Research and Extension Newsletter : July 2009

    Creator:
    Oregon State University. Extension Service
    Resource Type:
    Other
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    /InsectMiteMolluscPests/ 21612.aspx Got Mildew? Dr. Jay W. Pscheidt, OSU Plant Pathology Specialist This season has

  • 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...
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     vola le phenols. The precursor  compounds, p‐coumaric and ferulic acid, are naturally present in grapes

  • 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,...
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    mix was applied 4 weeks after veraison for a total of 6.25, 0.63, and 5.20 lbs./ac. of N, P, and K

  • 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...
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    for 4-ethyl phenol production from p-coumaric acid by Brettanomyces (Fugelsang and Edwards 2007

  • 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...
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    Methods There were 45 cooperating sites in a 70 by 120 mile E-W, N-S area including the Applegate

  • 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...
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    g t his pl a n, d e ci d e w h at is t h e a p pr o pri at e m o nit ori n g a n d a n al ysis m

  • 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
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    inhibit competing microbes (De Deken, 1966; Pfeiffer and Morley, 2014). A distinctive feature of B

  • Viticulture & Enology Technical Newsletter : Summer 2018

    Creator:
    Oregon Wine Research Institute
    Abstract:
    Our latest edition of the OWRI Technical Newsletter 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. R. Paul Schreiner, USDA-ARS Research Plant Physiologist, opens the newsletter with a research update on Pinot noir...
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    . This article provides a sum- mary of research findings from my lab on the nitrogen (N), phosphorus (P

  • Viticulture & Enology Technical Newsletter : Fall 2017

    Creator:
    Oregon Wine Research Institute
    Resource Type:
    Other
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    indicate signifi- cant differences at p<0.05. An additional concern when conducting simultaneous fer