Our objective is to develop methodologies to allow winemakers to precisely control the malotactic fermentation and to prevent spoilage of wines by undesirable bacteria.
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...
This publication is prepared to assist processors of specialty food, distributors, vendors, and food regulators of backgrounds and experience in finding specific information on producing safe specialty food products. This publication discusses the unique characteristics of specialty foods, identifies food safety concerns in specialty foods production, and provides examples of...
This publication is prepared to assist processors of specialty food, distributors, vendors, and food regulators of backgrounds and experience in finding specific information on producing safe specialty food products. This publication discusses the unique characteristics of specialty foods, identifies food safety concerns in specialty foods production, and provides examples of...
Published June 2002. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog