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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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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…
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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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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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Powdery mildew remains a concern for grape growers and can be difficult to manage. Populations of Erysiphe necator cleistothecia can burst open and release ascospores over an extended period of time…
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