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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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This webinar summarizes wine sensory perception results from two field experiments conducted in Pinot noir vineyards that were found positive for Grape Red Blotch Virus. Sensory studies were…
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Berry sensory assessment (BSA) is a tool that can be used to assist in the evaluation of grape quality, however little published information exists on BSA characteristics of established grape…
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