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Creator:: Brasher, Erik and Candolfi-Vasconcelos, M. Carmo
Abstract:: A broad range of factors influences wine grape quality and its manipulation has stimulated interest among grape growers, wine makers, and research scientists alike. One such factor affecting wine grape quality is crop level, particularly for Pinot noir. Since the capacity of a vine to ripen fruit depends largely on...
Resource Type:: Technical Report
Full Text:: Introduction Erik Brasher and Carmo Vasconcelos Department of Horticulture Oregon State University A broad

Creator:: Shaffer, Ray and Candolfi-Vasconcelos, M. Carmo
Abstract:: Vineyard acreage in Oregon continues to increase at a rapid pace. In the past two years alone 1600 acres of new vineyard land have been planted (Rowley et al., 2000). Much of this has been on phylloxera-resistant rootstocks. This practice is strongly encouraged, since it is the only practical way...
Resource Type:: Technical Report
Full Text:: Advisoy Board for funding this research . We would also like to thank Erik Brasher, Brandon Bruins, Steve

Creator:: Finger, Sarah A. and Candolfi-Vasconcelos, M. Carmo
Abstract:: Objectives of proposed research: 1. Investigate the relationship between abscisic acid (ABA) and auxins and the regulation of carbon partitioning. 2. Investigate the origin of ABA present in the fruit during ripening and attempt to modify the partitioning pattern through manipulation of endogenous ABA levels using mefluidide (ABA biosynthesis promoter)...
Resource Type:: Technical Report
Full Text:: supplies . Special thanks to Josefina Bota, Erik Brasher, Jessica Cortell, Jessica Howe, Jessica Mentzer

Creator:: Silva, Elisabete, Sampaio, Tiago, and Candolfi-Vasconcelos, M. Carmo
Abstract:: This study integrates various vineyard practices that may improve nitrogen availability to the vine, particularly during ripening . Different strategies aimed at improving fermentation behavior and wine quality are being evaluated. This study aims to optimize fruit quality and maximize the juice nitrogen fraction that can be used by yeast...
Resource Type:: Technical Report
Full Text:: for their hard work on this project : Jessica Howe, Patrick Taylor, Erik Brasher, Ray Schaffer, Sarah

Creator:: Howe, Jessica and Candolfi-Vasconcelos, M. Carmo
Abstract:: This study integrates various vineyard practices that may improve nitrogen availability to the vine, particularly during ripening. Different strategies aimed at improving fermentation behavior and wine quality are being evaluated. This study aims to optimize fruit quality and maximize the juice nitrogen fraction that can be used by yeast during...
Resource Type:: Technical Report
Full Text:: project : Steve Castagnoli, Micheal McAuley, Patrick Taylor, Erik Brasher, Ray Schaffer, Sarah Finger

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