Index Catalog // ScholarsArchive@OSU

The Fungal Microbiome Associated with Grapevine Trunk Disease in Oregon Vineyards

Creator:: Zimmerman, Jessie
Abstract:: Grapevine Trunk Diseases (GTDs) are caused by a group of fungal pathogens that attack the xylem tissue of mature grapevines worldwide. In the past 30 years, their incidence has increased, both in emerging grape-producing regions, as well as those with an extended history of viticulture. In the same time span,...
Resource Type:: Masters Thesis
Full Text:: Jones, Dr. Patricia Skinkis, and Dr. James Hermes. Funding for this project was generously provided by

Composition of Pinot noir Wines Produced from Different Crop Levels

Creator:: Li, Jingwen
Abstract:: The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...
Resource Type:: Masters Thesis
Full Text:: help and encouragement in my study and my life in Corvallis. I offer sincere thanks to Dr. Patricia

Development of volatile composition and C₁₃-norisoprenoid precursors in Pinot noir grape, Development of volatile composition and C13-norisoprenoid precursors in Pinot noir grape

Creator:: Yuan, Fang
Abstract:: This study first investigated the developmental changes in the volatile composition and carotenoids of Pinot noir grapes. Grape berries were sampled every week from pea size to harvest during the 2011 and 2012 season. Carotenoids and organic acids were analyzed by HPLC. Volatile compounds were extracted from crushed berries using...
Resource Type:: Masters Thesis

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Creator:: Fryer, Jenna A.
Abstract:: First recorded as a problem in 2003, wildfire smoke has been found to affect wine grapes and lead to alterations to a wine’s flavor profile. Smoke can carry organic volatile compounds over vast distances, which can then be deposited on grapes and are absorbed into the grape’s cells. These compounds...
Resource Type:: Masters Thesis
Full Text:: members of my committee, Dr. Michael Penner, Dr. Juyun Lim, and Dr. Patricia Skinkis. Their feedback and

Efficacy of Cultural Practices for Mitigating the Negative Impacts of Grapevine Red Blotch Virus on Vine Physiology and Fruit Composition in Oregon Pinot Noir

Creator:: Copp, Cody R.
Abstract:: The recently emerged Grapevine Red Botch Virus (GRBV) impedes proper berry ripening primarily by reducing sugar accumulation and color development in red-fruited Vitis vinifera L. cultivars. To date, there is no recommended management strategy for virus spread or the impacts of the disease beyond removal and replacement of infected vines....
Resource Type:: Masters Thesis
Full Text:: thank my committee members Drs. Patricia Skinkis and Achala KC for sharing their extensive knowledge

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis

Assessment of fluorinated chemicals (FCs) on developmental toxicity in embryonic zebrafish

Creator:: Duong, Lisa
Abstract:: Fluorinated chemicals (FCs) have been used since the 1950s in many industrial and commercial applications because of their unique properties such as chemical inertness, resistance to heat and their ability to repel water and oils. Concerns regarding potential environmental or human health risk from FCs exposure have emerged due to...
Resource Type:: Masters Thesis

Impact of Nitrogen Use in Grapevines: Vine Physiology, Fruit Quality, and Mycorrhizal Symbiosis

Creator:: Tian, Tian
Abstract:: Nitrogen (N) is the most important nutrient to manage in the overall wine production system, since N has a large influence on vine productivity and fruit quality in the vineyard and also on fermentation kinetics and fermentation-derived aromas in the winery. Previous studies investigated the influence of either vineyard N...
Resource Type:: Dissertation

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:: offer my sincere thanks to Dr. Patricia Skinkis, Dr. Paul Schreiner, Dr. Robert McGorrin, Dr. Michael

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Creator:: Cohen, Seth D.
Abstract:: Grapes (e.g. Vitis vinifera L.) are one of the more important fruit crops from an economic standpoint with world market values over 550 million US dollars in 2007 and 2008, second to apples (United States Department of Agriculture). While a satisfactory level of ripeness is of primary concern, the quality...
Resource Type:: Dissertation
Full Text:: committee; Dr. Brian K. Bay, Dr. Mark A. Daeschel, Dr. Simon P. Robinson, Dr. Patricia Skinkis, and Dr

ScholarsArchive@OSU

The Fungal Microbiome Associated with Grapevine Trunk Disease in Oregon Vineyards

Composition of Pinot noir Wines Produced from Different Crop Levels

Development of volatile composition and C₁₃-norisoprenoid precursors in Pinot noir grape, Development of volatile composition and C13-norisoprenoid precursors in Pinot noir grape

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Efficacy of Cultural Practices for Mitigating the Negative Impacts of Grapevine Red Blotch Virus on Vine Physiology and Fruit Composition in Oregon Pinot Noir

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Assessment of fluorinated chemicals (FCs) on developmental toxicity in embryonic zebrafish

Impact of Nitrogen Use in Grapevines: Vine Physiology, Fruit Quality, and Mycorrhizal Symbiosis

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

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search