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Creator:: Oregon State University. Agricultural Experiment Station
Abstract:: Published May 1993. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: Report 926 June 1993 OSU Wine Grape Research Progress Reports, 1992-1993 Property of OREGON STATE

Creator:: Watson, Barney, Specht, Anna, and Hellman, Ed
Abstract:: Stuck and slow fermentations are a major concern of winemakers. If the levels of fermentable nitrogen in juice are too low, fermentations will be slower and may stop or 'stick' before all the fermentable sugar is utilized by the yeast. Sluggish and stuck fermentations are also sometimes accompanied by production...
Resource Type:: Technical Report
Full Text:: Science and Technology1 North Willamette Research and Extension Center2 Oregon State University

Creator:: Balint, Gabriel
Resource Type:: Presentation
Full Text:: Irrigation Research in a Cool Climate Area Niagara Peninsula, Canada. Effect of Time and Water Regimes

Creator:: Qian, Michael
Resource Type:: Presentation
Full Text:: Department of Food Science and Technology Oregon State University Email: michael.qian@oregonstate.edu

Creator:: Watson, Barney and Price, Steve
Abstract:: Different fermentation practices are generally believed to affect wine composition and wine quality of Pinot noir. Oregon winemakers, for example, commonly attribute differences in color and phenolic extraction to differences in processing. There is, however, little information from replicated trials with controls demonstrating the cause and affect of these perceived...
Resource Type:: Technical Report
Full Text:: believed to affect wine composition and wine quality of Pinot noir. Oregon winemakers, for example

Creator:: Kennedy, James A., Pastor, Jose Luis, and Watson, Barney
Abstract:: The objectives of this research are to monitor tannin and anthocyanin changes during berry development and over several growing seasons to understand how the vintage effects wine composition. Specifically, the objectives of this research project are : · Determine the effect of berry development on the composition of phenolics (tannins...
Resource Type:: Technical Report
Full Text:: and Technology Oregon State University, Corvallis, OR 97331 INTRODUCTION The objectives of this

Creator:: Kennedy, James A., Godard, Mee, and Watson, Barney
Abstract:: The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are: · Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries · Determine the...
Resource Type:: Technical Report
Full Text:: Science and Technology Oregon State University INTRODUCTION The objectives of this research project are

Creator:: Sreniawski, Mike and Watson, Barney
Abstract:: Traditionally, winemakers have relied upon 'spontaneous' malolactic fermentation (MLF) from indigenous species which may take weeks or months to go to completion depending upon the wine and the cellar conditions. Control of MLF has increased with the development of pure MLF bacterial starter cultures. Pure cultures started from slants generally...
Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1998 - 1999 Evaluation of Commercial and Experimental

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:: . Fermentations were conducted at the Oregon State University research winery in 100 L tanks and samples were

Creator:: Hjorth, Heather and McDaniel, Mina
Abstract:: The sensory evaluation of the 2000 vintage Pinot noir wines from the Oregon State University viticulture trials at Benton Lane Vineyard was conducted by a panel of 11 semi-trained panelists using a modified version of free-choice profiling. 36 wines were made from 3 replications of the 12 field treatments. For...
Resource Type:: Technical Report
Full Text:: to thank the Oregon Wine Advisory Board and the Northwest Center for Small Fruits Research for

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