Index Catalog // ScholarsArchive@OSU

Creator:: Price, Steve and Watson, Barney
Abstract:: Pinot noir is Oregon's most important wine grape variety, representing 38% of the state's total wine production. Oregon State University began importing Pinot noir clones from California and France in the 1970's to insure that Oregon growers had access to the full range of clonal types. Almost all of the...
Resource Type:: Technical Report
Full Text:: climates. In: Proceedings of The International Symposium on Cool Climate Viticulture and Enology

Creator:: Watson, Barney
Abstract:: The Oregon wine industry has grown rapidly in recent years to 100 wineries. There is a strong and increasing need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to wineries with an emphasis on troubleshooting production problems...
Resource Type:: Technical Report
Full Text:: response to trellis systems. June 9, 1992. 3rd International Cool Climate Symposium, University of Mainz

Creator:: Watson, Barney
Abstract:: The Oregon wine industry has grown rapidly in recent years to over 100 wineries. There is a strong need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to winery personnel including wine analysis, consultation on prodution problems,...
Resource Type:: Technical Report
Full Text:: Steve Price, January and June, 1994. Pinot gris and Pinot blanc International Symposium. Eastern

Creator:: Watson, Barney, Bakalinsky, Alan, Daeschel, Mark, and Strik, Bernadine C.
Abstract:: 1. To provide technical services and consultation for solving commercial winemaking problems. 2. To develop applied workshops and technical seminars for the continuing education and professional development of Oregon wine industry personnel. 3. To apply research results to commercial wine production to improve wine stability and quality. The Oregon wine...
Resource Type:: Technical Report
Full Text:: Editor for the Proceedings of the International Symposium on Nitrogen in Grapes and Wine. Seattle, WA

Creator:: Watson, Barney, Goldberg, Naomi, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to enhance color, color stability and phenolic extraction of red wines. Previous research on the use of commercial pectinase enzymes in Oregon Pinot noir and Cabernet Sauvignon wines showed that some enzyme preparations were capable of reducing red...
Resource Type:: Technical Report
Full Text:: experimental wines. Proceedings of the Fourth International Symposium on Cool Climate Viticulture and Enology

Creator:: Watson, Barney, Lombard, Porter, Price, Steve, and McDaniel, Mina R.
Abstract:: Pinot noir research in Oregon is aimed at improving wine quality and production and at increasing the diversity of virus-free clonal material available to our wine industry. Numerous clones of Pinot noir have been identified in France where the cultivar is known for its wide range of genetic variability. Because...
Resource Type:: Technical Report
Full Text:: International Symposium for Cool Climate Viticulture and Enology, Aukland, New Zealand, January 1988

Creator:: Watson, Barney
Abstract:: Malolactic fermentations are important in the production of quality table wines in cool climate winegrowing areas world-wide. The fermentation is encouraged to lower the acidity by converting malic to lactic acid, to increase aroma and flavor complexity, and to increase biological stability (1,2,3). Traditionally malolactic fermentations occur sporadically from growth...
Resource Type:: Technical Report
Full Text:: Fermentation in Red and White Table Wines. International Symposium on Cool Climate Viticulture and Enology

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