Dr. Michael Qian summarizes fruit and wine flavor compound composition of Pinot noir from three field trials conducted in Oregon in Red Blotch Disease infected vineyards. The projects were designed to help ameliorate the impacts of the virus on fruit composition and wine chemistry. Dr. Qian summarizes the resulting grape and wine composition. Dr. Qian is a professor in the Department of Food Science at Oregon State University and a member of the Oregon Wine Research Institute at Oregon State University.
