Index Catalog // ScholarsArchive@OSU

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

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:: Wine Advisory Board Research Progress Report 1987 Trained Panel Evaluation of Wine Mina R

Industry Wine Panel

Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1992 - 1993 Industry Wine Panel Mina R. McDaniel

Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria

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

Descriptive Analysis: Winemaker Evaluation of Experimental Wines

Creator:: McDaniel, Mina R., Young, Sheri, and Watson, Barney
Abstract:: Training descriptive analysis panels can be very costly, taking months to select and train panelists, develop descriptors and standards, and finally collect and analyze the data. Recently, the Oregon State University wine program has utilized industry winemakers to gather descriptive data on experimental wines. From 10-20 winemakers visit the university...
Resource Type:: Technical Report
Full Text:: Evaluation of Experimental Wines Mina McDaniel, Sheri Young, and Barney Watson Sensory Science Laboratory

Trained Panel Evaluation of Pinot Noir Fermented With Different Strains of Malolactic Bacteria

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

Evaluation of Winegrape Varieties, Clones, and Rootstocks : 1990-1991

Creator:: Price, Steve, Lombard, Porter, Watson, Barney, and McDaniel, Mina R.
Abstract:: The Oregon wine industry is based on a relatively narrow genetic base of grape varieties -and clones. Diversifying varieties that are currently in commercial production by introducing and testing new clones will broaden the scope of those varieties and provide added complexity to the wines. New varieties will expand the...
Resource Type:: Technical Report
Full Text:: Collaborators: Barney Watson and Mina McDaniel, Food Science and Technology Bev Clark, Foundation Seed Project

Wine Industry Evaluation of Oregon Pinot noir Wines Made From Grapes of Different Maturities

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

Pinot noir Maturity Research: A Comparison of the 1987 and 1988 Harvest Seasons

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

Evaluation of Pinot noir Clones in Oregon

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

ScholarsArchive@OSU

Sensory Evaluation of Wine From Production and Processing Trials

Trained Panel Evaluation of Wine

Industry Wine Panel

Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria

Descriptive Analysis: Winemaker Evaluation of Experimental Wines

Trained Panel Evaluation of Pinot Noir Fermented With Different Strains of Malolactic Bacteria

Evaluation of Winegrape Varieties, Clones, and Rootstocks : 1990-1991

Wine Industry Evaluation of Oregon Pinot noir Wines Made From Grapes of Different Maturities

Pinot noir Maturity Research: A Comparison of the 1987 and 1988 Harvest Seasons

Evaluation of Pinot noir Clones in Oregon

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