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This webinar is presented by Dr. James Osborne, Professor and Enology Extension Specialist in the Department of Food Science and Technology at Oregon State University. Dr. Osborne summarizes his…
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This seminar summarizes wine sensory impacts of Grapevine
Red Blotch Virus in Pinot noir vineyards that were found positive for Grapevine
Red Blotch Virus. Sensory studies
were conducted Winter…
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This seminar is presented by Quynh Phan, a PhD candidate in the lab of Dr. Elizabeth Tomasino (Wine Sensory) in the Department of Food Science and Technology at Oregon State University. Quynh is…
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Grape Red
Blotch Disease: What we learned and
where do we go next?
This panel was an open discussion session with the
entire Oregon Wine Research Institute (OWRI) Red Blotch Study Team…
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This seminar is presented by Dr. James Osborne, who has conducted research investigating the use of select non-Saccharomyces yeast
to reduce growth of the spoilage yeast Hanseniaspora
uvarum during…
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An annual compendium of OWRI research, outreach and Extension activities.
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Dr. Tomasino discussed her research in discovering the importance of chiral monoterpenes in Pinot gris and Riesling. These compounds contribute to floral, citrus, and fruity aromas in aromatic white…
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Malolactic fermentation is primarily used during winemaking to de-acidify wines; however this process can alter wine quality in a number of other ways. In this seminar, Dr. James Osborne discussed…
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