Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality.  Part I: Vine Physiological Performance, Yield Components, Ripening Dynamics, and Fruit Composition

Technical Report

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Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/qz20st675

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Attribute Name	Values
Creator	Silva, Elisabete Sampaio, Tiago Candolfi-Vasconcelos, M. Carmo
Abstract	This study integrates various vineyard practices that may improve nitrogen availability to the vine, particularly during ripening . Different strategies aimed at improving fermentation behavior and wine quality are being evaluated. This study aims to optimize fruit quality and maximize the juice nitrogen fraction that can be used by yeast during fermentation. This report consists of data from the third year of this study. Literature reviewed in past years' proceedings has been reprinted for pertinent information regarding the treatments used. KEYWORDS: Vine Physiology, Research, Nutrient Management, Production Science, Viticulture
Resource Type	Technical Report
Date Available	2016-02-09T19:46:10+00:00
Date Issued	2002
Citation	Silva, E., Sampaio, T., & Candolfi-Vasconcelos, M. C. (2002). Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part I: Vine Physiological Performance, Yield Components, Ripening Dynamics, and Fruit Composition.
Non-Academic Affiliation	Oregon Wine Research Institute
Rights Statement	Copyright Not Evaluated
Publisher	Oregon Wine Research Institute
Peer Reviewed	Yes
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58232

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