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  • 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...
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    )  Véraison  Leaf N (%)  Prune wt  (g/vine)  Yield (ton/ acre)  YEAR 1 7.50  1.82 a  375 a  No data

  • 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....
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    written to inform you of this insect and provide details on where to report findings. We also provide

  • Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

    Creator:
    Hoffman, Samuel
    Abstract:
    The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
    Resource Type:
    Masters Thesis
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    there were no significant differences noticed during descriptive analysis. Polyphenols, compounds

  • Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

    Creator:
    Torres, Alejandro
    Abstract:
    Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...
    Resource Type:
    Masters Thesis
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    commonly due to the addition of FD&C Red No. 40 which is typically considered to be a very stable dye in

  • Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

    Creator:
    Navarro, Roxana
    Abstract:
    Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...
    Resource Type:
    Masters Thesis
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    final weight of the SCOBY compared to the other treatments. Prior to this study, there was no

  • 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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    Other
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    yield were both reduced in the second study only after vines received no P for 3 years and this was

  • 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...
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    , most of which are available online. Cheers, The OWRI Team Statewide Crop Load Project Report

  • Viticulture & Enology Technical Newsletter : Fall 2018

    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, opens the newsletter with an article on the influence of two compounds on Pinot noir aroma. Drs. Laurent...
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    : the clonal designation provided by the grower was validated, No reference: The tested clones could

  • 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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    ft. The vines were dry-farmed and no fertilizer was applied except foliar boron for the duration of