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Creator:: Hjorth, Heather and McDaniel, Mina
Abstract:: The sensory evaluation of the 2000 vintage Pinot noir wines from the Oregon State University viticulture trials at Benton Lane Vineyard was conducted by a panel of 11 semi-trained panelists using a modified version of free-choice profiling. 36 wines were made from 3 replications of the 12 field treatments. For...
Resource Type:: Technical Report
Full Text:: Fermentation Behavior andWine Quality Part III : Effects on Wine Aroma and Flavor Heather Hjorth and Mina

Creator:: Hjorth, Heather and McDaniel, Mina
Abstract:: 1999 Pinot noir wines from the Oregon State University viticulture trials at Benton Lane vineyard were evaluated using free-choice profiling by a panel of 16 Oregon winemakers in January 2001. This work is the continuation of the project described in Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior...
Resource Type:: Technical Report
Full Text:: the Master's thesis ofHeather Hjorth . References : Helms, K. 2000 . The Effects ofNitrogen, Tillage

Creator:: Watson, Barney, Godard, Mee, and Chen, Hsiao-Ping
Abstract:: The objectives of this study are to evaluate the effects of manipulating soil moisture and nitrogen availability using different approaches, including supplemental irrigation, nitrogen addition to the soil or to the leaves, and the elimination of competition for water and nutrients between the ground cover and the grapevines by tilling....
Resource Type:: Technical Report
Full Text:: Howe Department of Horticulture, Oregon State University Mina McDaniel and Heather Hjorth Department

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:: nitrogen availability. Part III. Effects on wine color, aroma andfavor, Heather Hjorth and Mina McDaniel

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:: Part III: Effects on Wine Aroma, Flavor, and Color Heather Hjorth and Mina McDaniel Department ofFood

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:: Part III: Effects on Wine Aroma, Flavor, and Color Heather Hjorth and Mina McDaniel Department of Food

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