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Vit Now! Is a webinar series from
OSU Viticulture Extension offering timely topics to vineyard producers and wine
industry professionals.
This webinar features Dr. Patty Skinkis,
Professor…
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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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A compilation of research
and outreach for the Oregon Wine Research Institute.
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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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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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Fungicide resistance became a priority this past summer with several documented powdery mildew management failures in vineyards. Several new fungicides have been registered for grapes and some of…
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The Statewide Crop Load Project was established in 2012 as a large grower-collaborative study to determine the long-term impacts of yield management on fruit composition, wine quality, and vine…
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Grapevines are the second largest fruit crop in British Columbia with a cultivated area of over 10,000 acres and a farm gate value of over $35 million CAD. Future economic sustainability depends on…
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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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Dr. Schreiner summarized his findings from research trials designed to better define nitrogen, phosphorus, and potassium requirements for Pinot noir, and how varying these nutrients alters vine…
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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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In a grape cluster, individual berries enter the ripening phase at different times, leading to the uneven ripening pattern observed during véraison. Seeds are known to influence the growth of…
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2014 OWRI Year in Pictures Visit us at owri.oregonstate.edu
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The yield-quality relationship is of paramount importance to achieve quality fruit consistently in Oregon's Pinot noir producing regions, or so we think. Each year, growers and winemakers toil…
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Presenter: Dr. Patricia Skinkis
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Organic acids are important to the flavor of grapes and wine and aid in the prevention of microbial spoilage during fermentation, with tartaric acid and malic acid accounting for 90% of the acidity…
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