Index Catalog // ScholarsArchive@OSU

Creator:: Qian, Michael
Resource Type:: Presentation
Full Text:: composition Can vineyard cover crop management change grape aroma composition Michael C. Qian

Creator:: Qian, Michael
Abstract:: Objective(s) of Proposed Research or Outreach Project: 1. Investigate cover crop management in commercial vineyards on aroma and aroma precursor composition in grapes. 2. Investigate cover crop management in commercial vineyards on flavor quality of wine. 3. Investigate the feasibility to use aroma and aroma precursor analysis in grapes as...
Resource Type:: Technical Report
Full Text:: and wine aroma Principal Investigator(s): Michael Qian, Phone # 541-737-9114, email

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
Full Text:: aromas (GC-MS) by Dr Michael Qian. Ethyl ester concentrations were highest in the wines that did not

Creator:: Qian, Michael and Fang, Yu
Abstract:: Color stability and flavor are two of the most important aspects of red wine quality. The development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine has been under investigation by Dr. James Kennedy. Flavor development, however, is not well understood. Several gas chromatography/olfactometry techniques...
Resource Type:: Technical Report
Full Text:: Pinot noir Grapes and their Relative Importance in Wine (Year 1) Michael Qian and Yu Fang Dept of Food

Creator:: Watson, Barney, Martin, Olga, Bakalinsky, Alan, Kennedy, James A., McDaniel, Mina, Qian, Michael, and Connelly, Anne
Abstract:: The objectives of this research project are to gain a better understanding of juice/must nutrition and the production of hydrogen sulfide and other 'off' sulfide odors in Oregon wines in relationship to both viticulture and winemaking practices. Specifically, the objectives of this research project are: · To analyze commercial juices/musts...
Resource Type:: Technical Report
Full Text:: , Michael Qian, Department ofFood Science and Technology, andAnne Connelly Department of Horticulture

Creator:: Oregon Wine Research Institute
Abstract:: Our latest edition of the OWRI Technical Newsletter contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Dr. R. Paul Schreiner, USDA-ARS Research Plant Physiologist, opens the newsletter with a research update on Pinot noir...
Resource Type:: Other
Full Text:: - tension Specialist and Associate Professor, along with Dr. Michael Qian, OSU Professor, and Dr

Creator:: Oregon Wine Research Institute
Abstract:: Our latest edition of the OWRI Technical Newsletter contains research updates, the latest Extension resources, and a comprehensive list of publications outlining research conducted by members of the Oregon Wine Research Institute at Oregon State University. Dr. Patty Skinkis, Viticulture Extension Specialist & Associate Professor, OSU opens the newsletter with...
Resource Type:: Other
Full Text:: . Dr. James Osborne, Extension Enologist & Associ- ate Professor, OSU along with Dr. Michael Qian

Creator:: Oregon State University. Extension Service
Abstract:: Winter provides many opportunities for viticulture and enology programming across Oregon, the Pacific Northwest and beyond. The vines, although dormant, need pruning and the winery operations continue. This month, we’ve decided to focus on important considerations in both the vineyard and winery. An article on pruning operations by Dr. Patty...
Resource Type:: Other
Full Text:: /docs/pdf/quar_grape.pdf Recent Publications from OSU Enology Researchers Michael Qian Yu Fang and

Creator:: Schreiner, R. Paul
Abstract:: Objectives of Proposed Research: The goals of this project for the next few years are: 1) to develop optimal tissue nutrient levels for N, P, and K in winegrapes that are based on physiological performance and fruit quality, 2) to identify the best tissue (leaf vs. petiole) and time of...
Resource Type:: Technical Report
Full Text:: Kennedy, Department of Food Science, Oregon State University. Michael Qian, Department of Food Science

Creator:: Oregon Wine Research Institute
Abstract:: This issue is packed with new information from various research trials conducted here in Oregon, whether it is from vineyard plots, the wine lab, or the growth chamber, results are likely to have impact on vineyard and winery production here in Oregon. James Osborne, Enology Extension Specialist, opens this month’s...
Resource Type:: Other

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