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Creator:: McDaniel, Mina
Abstract:: In 1981, a trial was established to evaluate the performance of several strains of malolactic bacteria. Pinot noir wines were inoculated with several strains of malolactic bacteria, and their performance was reported by Watson (above). One strain, ML-34, can be thought of as the industry standard, while ER-1A and EY-2D...
Resource Type:: Technical Report
Full Text:: With Different Strains of Malolactic Bacteria Mina McDaniel, Ph.D. Department of Food Science and

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:: Evaluation of Pinot Noir Fermented with Different Strains of Malolactic Bacteria, Mina McDaniel

Resource Type:: Technical Report
Full Text:: SIX MALO-LACTIC STRAINS M. R. McDaniel, L. A. Henderson, B. T. Watson, and D. A. Heatherbell Dept

Creator:: Oregon Wine Advisory Board
Abstract:: The following abstracts are from recent publications and presentations by Oregon State University researchers and graduate students working in viticulture and enology. For more information or reprints contact the authors at OSU.
Resource Type:: Technical Report
Full Text:: . Heatherbell, M. R. McDaniel, and L. A. Henderson Dept. of Food Sci. & Tech., Oregon State University White

Creator:: McDaniel, Mina R.
Abstract:: Sensory evaluation is a scientific discipline involved in evoking, measuring, analyzing, and interpreting responses to properties of foods and materials as perceived by sight, smell, taste, touch and hearing. Historically, sensory evaluation test methods have been divided into two basic types, affective and discriminative. Affective tests involve acceptance tests, usually...
Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1987 Trained Panel Evaluation of Wine Mina R

Creator:: Henderson, Lee Ann and McDaniel, Mina
Abstract:: As reported in the January 1986 WAB Research Report, a trained panel evaluation of Pinot noir wine fermented with different strains of malolactic bacteria was conducted in the Fall of 1985 at Oregon State University's Sensory Science Laboratory. As a follow-up, a group of Oregon winemakers evaluated some of the...
Resource Type:: Technical Report
Full Text:: Fermented by Different Strains of Malolactic Bacteria Lee Ann Henderson and Mina R. McDaniel Sensory

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:: Barney Watson, Instructor; Porter Lombard, Professor; Steve Price, Senior Research Assistant 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

Resource Type:: Technical Report
Full Text:: the 1987 and 1988 Harvest Seasons Barney Watson, Steve Price, Mina McDaniel, and Brian Yorgey

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

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