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Factors Influencing Yield Management of Pinot Noir Vineyards in Oregon

Creator:: Uzes, Dionne M. and Skinkis, Patricia A.
Abstract:: Oregon's wine grape industry uses yield targets to achieve quality in Pinot Noir vineyards, and this practice has led to increases in cost of production. A multiapproach study was conducted to investigate how vineyard target yields are set, why yield thresholds exist, and who influences decisions related to vineyard target...
Resource Type:: Article
Full Text:: Management of Pinot Noir Vineyards in Oregon Abstract Oregon's wine grape industry uses yield targets to

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Creator:: Goldberg, Naomi
Abstract:: Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...
Resource Type:: Masters Thesis
Full Text:: . Descriptors, standards,* and intensity scale values for the descriptive panel of 1997 Oregon Pinot noir wine

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Creator:: Hall, Harper L.
Abstract:: This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were...
Resource Type:: Masters Thesis
Full Text:: Maceration on Pinot Noir Wine Aroma Abstract approved

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Creator:: Green, Jeffery L.
Abstract:: Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth of Gram positive bacteria by degrading the bacterial cell wall to a point of cell lysis. Investigating lysozyme as a processing tool in wine to control the growth of lactic acid bacteria and malolactic fermentation has significant...
Resource Type:: Masters Thesis
Full Text:: Fermentation in Oregon Pinot Noir and Chardonnay. Abstract approved: / r

Effects of Pediococcus spp. on Oregon Pinot noir

Creator:: Strickland, Matthew T.
Abstract:: This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂....
Resource Type:: Masters Thesis
Full Text:: September 18, 2012. Title: Effects of Pediococcus spp. on Oregon Pinot noir Abstract approved

Impacts of crop level and vine vigor on vine balance and fruit composition in Oregon Pinot noir

Creator:: Vance, Amanda J.
Abstract:: Vineyard management strategies, including vineyard floor management and crop level management, can be used to influence vine vigor and fruit composition. Two studies were conducted to evaluate the impact of these practices on Pinot Noir in Oregon's Willamette Valley. Managing crop levels is common in cool climate vineyard production though...
Resource Type:: Masters Thesis
Full Text:: IMPACTS OF CROP LEVEL AND VINE VIGOR ON VINE BALANCE AND FRUIT COMPOSITION IN OREGON PINOT NOIR

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Creator:: Yuan, Fang
Abstract:: Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
Resource Type:: Dissertation
Full Text:: .............................................................................................................. 63 Chapter 4 Low N, P and K Supply on Grapevines Impact Wine Flavor of Oregon Pinot Noir

Using rootstocks to manipulate vine physiological performance and mediate changes in fruit and wine composition

Creator:: Sampaio, Tiago Luís Barros
Abstract:: A rootstock trial was established in 1997 at the OSU Woodhall vineyard, located in the Southern Willamette Valley, which included two experiments. The first experiment was a factorial of four varieties grafted on to 9 rootstocks, and also as ungrafted vines (a split-plot design). The second experiment was a randomized...
Resource Type:: Dissertation
Full Text:: with a commercial red wine fermentation. In 2005, Pinot noir wines were made from all rootstocks

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Creator:: Cortell, Jessica M.
Abstract:: In 2003 and 2004 vigor zones were delineated in two commercial vineyard sites based on vine growth variation to assess fruit and wine phenolic chemistry. In 2004, the effects of shading on the accumulation of phenolic compounds were also investigated. Model extractions were done from the shading experiment and the...
Resource Type:: Dissertation
Full Text:: Technology, presented on September 5, 2006. Title: Influence of Vine Vigor and Shading in Pinot noir (Vitis

ScholarsArchive@OSU

Factors Influencing Yield Management of Pinot Noir Vineyards in Oregon

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Effects of Pediococcus spp. on Oregon Pinot noir

Impacts of crop level and vine vigor on vine balance and fruit composition in Oregon Pinot noir

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Using rootstocks to manipulate vine physiological performance and mediate changes in fruit and wine composition

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

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