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  • Southern Oregon New Varietal Wine Production 1994 Season

    Creator:
    Watson, Barney
    Abstract:
    The new varietal trial at the Southern Oregon Experiment Station was monitored during the growing season and during ripening by David Sugar and Porter Lombard. Most of the varieties in the trial ripened well this vintage compared to 1993 where not all of the varieties developed adequate maturity. Unusually warm...
    Resource Type:
    Technical Report
    Full Text:
    Production 1994 Season Barney Watson Department of Food Science and Technology The new varietal trial

  • Enology Personnel Development and Extension [1994-1995]

    Creator:
    Watson, Barney
    Abstract:
    The Oregon wine industry has grown rapidly in recent years to over 100 wineries. There is a strong need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to winery personnel including wine analysis, consultation on prodution problems,...
    Resource Type:
    Technical Report
    Full Text:
    Extension Barney Watson Department of Food Science and Technology The Oregon wine industry has grown

  • Enology Personnel Development and Extension [1993-1994]

    Creator:
    Watson, Barney
    Abstract:
    The Oregon wine industry has gown in recent years to over 100 wineries. There is a strong need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to winery personnel including wine analysis, consultation on production problem, training...
    Resource Type:
    Technical Report
    Full Text:
    Extension Barney Watson Department of Food Science and Technology The Oregon wine industry has gown

  • Enology Personnel Development and Extension [1992-1993]

    Creator:
    Watson, Barney
    Abstract:
    The Oregon wine industry has grown rapidly in recent years to 100 wineries. There is a strong and increasing need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to wineries with an emphasis on troubleshooting production problems...
    Resource Type:
    Technical Report
    Full Text:
    Extension Barney Watson Department Food Science and Technology Oregon State University

  • Enology Extension and Laboratory Analysis

    Creator:
    Watson, Barney
    Abstract:
    Enology Extension at OSU with support from the Oregon Wine Advisory Board provides technical assistance to winery personnel including wine analysis, consultation on production problems, and training through workshops and winery site visits. The Oregon wine industry has grown rapidly in recent years to over 100 wineries. There is a...
    Resource Type:
    Technical Report
    Full Text:
    Barney Watson Department of Food Science and Technology Enology Extension at OSU with support from

  • Trained Panel Evaluation of Wine

    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:
    . McDaniel Sensory Science Laboratory Department of Food Science and Technology Oregon State University

  • Sensory Evaluation of Wine From Production and Processing Trials

    Creator:
    McDaniel, Mina R.
    Abstract:
    The major objective of the Sensory Science Laboratory is to support the ongoing enology and viticulture research by providing a means of evaluating juices and wines. For example, if a new viticultural practice is being tested, it is important to document how this practice changes the character of the wine....
    Resource Type:
    Technical Report
    Full Text:
    Production and Processing Trials Project Leader: Mina R. McDaniel, Ph.D., Food Science and Technology

  • MESUROL (METHIOCARB): Review of 'Status' and of OSU Related Research

    Creator:
    Heatherbell, David
    Abstract:
    Recently there has been publicity concerning the finding of Methiocarb residues in some wines, including wines from Oregon, Washington and New Zealand. This article reviews the current (and potential future?) "status" of the use of Mesurol as a bird repellent on grapes in light of recent Federal legislation and of...
    Resource Type:
    Technical Report
    Full Text:
    OSU Related Research David A. Heatherbell Department of Food Science Oregon State University

  • Identification of Grape Rootstocks and Varietal Clones by DNA Fingerprinting

    Creator:
    Bakalinsky, Alan
    Abstract:
    Correct identification of grapevines is of extreme importance to the expanding U.S. viticulture and wine industries. Several recent cases of misidentifications have occurred because the tools for accurate typing of plants are either inadequate or lacking. We have been applying one type of DNA-based procedure that has shown great promise...
    Resource Type:
    Technical Report
    Full Text:
    Varietal Clones by DNA Fingerprinting Alan Bakalinsky Department of Food Science and Technology

  • Industry Wine Panel

    Resource Type:
    Technical Report
    Full Text:
    and Barney Watson Department of Food Science and Technology Oregon State University