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Creator:: Goldberg, Naomi, McDaniel, Mina, and Watson, Barney
Abstract:: OBJECTIVES: To determine the effects of commercial enzyme and tannin additions on the appearance, aroma and flavor profiles of Pinot noir processing trials. The wines were made by Barney Watson as part of the experimental wine program at Oregon State University (see Fermentation Processing Effects of Anthocyanin and Phenolic Composition...
Resource Type:: Technical Report
Full Text:: Processing Trials: 1996 Enzyme and Tannin Additions Naomi Goldberg, Mina McDaniel, Barney Watson

Creator:: Dumont, Ann, Watson, Barney, and McDaniel, Mina
Abstract:: Riesling, Chardonnay, and Pinot noir wines from the 1992 vintage were fermented with several different commercial yeast strains. Differences were observed in fermentation rates, wine composition, and aroma and flavor. Preliminary results were reported on in the OSU Wine Grape Research Progress Reports, 1992-1993, Special Report 929, June 1993, OSU...
Resource Type:: Technical Report
Full Text:: Composition and Sensory Character Ann Dumont, Barney Watson and Mina McDaniel Department of Food Science

Creator:: Watson, Barney, McDaniel, Mina, and Dumont, Ann
Abstract:: Yeast strains used in wine production are known to differ in some fermentation characteristics, including rates of fermentation, alcohol tolerance, degree of foaming, temperature tolerances, volatile acid production, and hydrogen sulfide production. There may also be significant sensory differences in aroma and flavor in wines fermented with different yeast strains....
Resource Type:: Technical Report
Full Text:: Strains on the Composition, Aroma, and Flavor on Several Winegrape Cultivars Barney Watson, Mina

Creator:: McDaniel, Mina, Henderson, Lee Ann, and Watson, Barney
Abstract:: A study was undertaken in December of 1986 to evaluate Riesling wines made from clonal material from the 1985 and 1986 vintages grown at a cooperative plot at Champoeg Vineyard. The objective was to have a trained panel evaluate differences in aroma and flavor-by-mouth descriptors to determine: 1. The change...
Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1988 Sensory Evaluation of Riesling Clones Mina

Creator:: McDaniel, Mina R., Young, Sheri, and Watson, Barney
Abstract:: Training descriptive analysis panels can be very costly, taking months to select and train panelists, develop descriptors and standards, and finally collect and analyze the data. Recently, the Oregon State University wine program has utilized industry winemakers to gather descriptive data on experimental wines. From 10-20 winemakers visit the university...
Resource Type:: Technical Report
Full Text:: Evaluation of Experimental Wines Mina McDaniel, Sheri Young, and Barney Watson Sensory Science Laboratory

Creator:: Price, Steve, Lombard, Porter, Watson, Barney, and McDaniel, Mina R.
Abstract:: The Oregon wine industry is based on a relatively narrow genetic base of grape varieties -and clones. Diversifying varieties that are currently in commercial production by introducing and testing new clones will broaden the scope of those varieties and provide added complexity to the wines. New varieties will expand the...
Resource Type:: Technical Report
Full Text:: Collaborators: Barney Watson and Mina McDaniel, Food Science and Technology Bev Clark, Foundation Seed Project

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:: Goldberg, Hsiao-Ping Chen, and Mina McDaniel Department of Food Science and Technology Oregon State

Creator:: Michaels, Nancy J., McDaniel, Mina R., and Watson, Barney
Abstract:: An industry panel tasting of wine from the 1987 Pinot noir maturity trials (see previous article by Watson et al this issue) was conducted at OSU in April, 1988. Thirteen winemakers participated in the half-day tasting which involved both the description of the aroma and flavor of the wines and...
Resource Type:: Technical Report
Full Text:: Wines Made From Grapes of Different Maturities Nancy J. Michaels, Mina R. McDaniel, and Barney T

Creator:: Watson, Barney, Wall, Kate, Specht, Anna, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...
Resource Type:: Technical Report
Full Text:: Chen, and Mina McDaniel Department of Food Science and Technology, Oregon State University

Creator:: Watson, Barney, Goldberg, Naomi, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: Commercial fermentation practices have been evaluated for several vintages to determine their effects on anthocyanin and phenolic extraction, wine color intensity, color stability, and sensory characteristics of Oregon Pinot noir wines. Trials have included fermentation processing practices (1994), the use of different commercial yeast strains (1995 and 1996), the addition...
Resource Type:: Technical Report
Full Text:: Chen, and Mina McDaniel Department of Food Science and Technology Oregon State University

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