Evaluation of Winegrapes, Cultural Practices, and Processing to Improve Wine Quality 1990-1991 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/cf95jc69v

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  • Objectives: 1. To evaluate compositional changes and flavor development during ripening in order to develop better harvest indices, and to develop practical methods to evaluate optimal winegrape maturity. 2. To evaluate the effects of viticultural practices on winegrape maturation, juice and wine composition, and wine quality. 3. To evaluate new microorganisms for optimizing wine quality and stability. 4. To evaluate processing techniques for optimizing wine quality. 5. To evaluate new winegrape varieties and clones for potential commercial wine production in Oregon
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  • Watson, B. (1991). Evaluation of Winegrapes, Cultural Practices, and Processing to Improve Wine Quality 1990-1991. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-04T14:44:04Z (GMT) No. of bitstreams: 1 Evaluation of Winegrapes, Cultural Practices, and Processing to Improve Wine Quality.pdf: 17632 bytes, checksum: 29811d47e2e9dfae922025a2fa926fee (MD5)
  • description.provenance : Made available in DSpace on 2016-02-04T14:44:04Z (GMT). No. of bitstreams: 1 Evaluation of Winegrapes, Cultural Practices, and Processing to Improve Wine Quality.pdf: 17632 bytes, checksum: 29811d47e2e9dfae922025a2fa926fee (MD5) Previous issue date: 1991
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-04T14:43:50Z No. of bitstreams: 1 Evaluation of Winegrapes, Cultural Practices, and Processing to Improve Wine Quality.pdf: 17632 bytes, checksum: 29811d47e2e9dfae922025a2fa926fee (MD5)

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