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Filtering by: Date 2012 Language English [eng] Non-Academic Affiliation Oregon Wine Research Institute Resource Type Technical Report Rights Statement Copyright Not Evaluated

Impact of Malolactic Fermentation on Red Wine Color

Creator:

Osborne, James P.

Abstract:

In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of stable color were studied. Pinot noir and Merlot wines were produced, where simultaneous alcoholic and malolactic fermentations were induced in half of the wines. At...

Resource Type:

Technical Report
Deficit Irrigation of Cabernet Sauvignon and Tempranillo: Impacts on Vine Growth, Yield, and Berry Composition

Creator:

Balint, Gabriel

Abstract:

Due to various reasons the previous investigator decided to pull out the crop level trials from the original experiment designed in 2010 season. However, the irrigation field experiments implemented in the 2010 season continued in 2011, in order to find out the impact of varied deficit irrigation regimes on vine...

Resource Type:

Technical Report
Impact of non-Saccharomyces yeast on wine quality. Part I: Isolation and identification of non-Saccharomyces yeast with glycosidase activity

Creator:

Osborne, James P. and Qian, Michael

Abstract:

Wine aroma is one of the most important aspects of wine quality and yeast contribute a significant amount of the volatile aroma compounds in wine. However, our understanding of the contribution of specific yeast to Pinot noir aroma is still limited. In particular, the contribution of non-Saccharomyces yeast species present...

Resource Type:

Technical Report

ScholarsArchive@OSU

Impact of Malolactic Fermentation on Red Wine Color

Deficit Irrigation of Cabernet Sauvignon and Tempranillo: Impacts on Vine Growth, Yield, and Berry Composition

Impact of non-Saccharomyces yeast on wine quality. Part I: Isolation and identification of non-Saccharomyces yeast with glycosidase activity

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