Search for tag: "enology"

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…

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…

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…

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…

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…

An annual compendium of OWRI research, outreach and Extension activities.

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…

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…