Index Catalog // ScholarsArchive@OSU

Creator:: Oregon State University. College of Agricultural Sciences
Resource Type:: Other
Full Text:: is becoming i n c r e a s i n g l y evident that, in some cases, these bacteria can survive and

Creator:: Oregon State University. Extension Service
Abstract:: An OSU newsletter about vineyard arthropods.
Resource Type:: Other
Full Text:: t c ro p l o s s 0 2 4 6 8 10 12 14 16 Untreated Fall Sulfur Fall Miticide Spring

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:: pruning time and hydrogen cyanamide on budburst and subsequent phenology of Vitis vinifera L. variety

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. 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:: ://wine.oregonstate.edu 3 For further reading: Sugar, D., R. Gold, P. Lombard, A. Gardea. 2003. Strategies for Frost

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
Resource Type:: Other
Full Text:: on a vine trunk. (Skinkis 2008) 5 Resources Burr, T.J., C. Bazzi, S. Sule, L. Otten. 1998

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:: Heeswijck, R. 2000. Proline and arginine in developing berries of Vitis vinifera L. in Australian vineyards

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:: - A R S H orti c ult ure Cr o ps R es e arc h U nit L e e, J.• 2 0 1 0. De gr a d ati o n ki n eti

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:: having a “movie popcorn” aroma and flavor. At high concentrations (> 7 mg/L) it can be objectionable in

ScholarsArchive@OSU