OSU Winegrape Research
Oregon Wine Advisory Board
Progress Reports 2001-2002
Assimilate
Partitioning in Vitis vinifera during the Reproductive
Period.pdf
Sarah Finger and Carmo Vasconcelos
Department of Horticulture
Manipulating
Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and
Wine Quality Part I: Vine Physiological Performance, Yield Components,
Ripening Dynamics, and Fruit Composition
Elisabete Silva, Tiago Sampaio and Carmo Vasconcelos
Department of Horticulture
Manipulating
Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and
Wine Quality Part II: Fermentable Nitrogen Content, Must and Wine
Composition
Barney Watson, Mee Godard, and Hsiao-Ping Chen
Department of Food Science and Technology
Manipulating
Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and
Wine Quality Part III: Effects on Wine Aroma, Flavor and Color
Heather Hjorth and Mina McDaniel
Department of Food Science and Technology
Control
of Hydrogen Sulfide Formation during Fermentation
Alan T. Bakalinsky, Olga Martin, and James A. Kennedy
Department of Food Science and Technology
An
Engineers Approach to Irrigation Management in Oregon Pinot noir
John Selker and Emilie Baer
Department of Bioengineering
Seasonal
Dynamics of Mineral Uptake and Allocation in Whole Pinot noir Vines in a Red
Hill Soil
R. Paul Schreiner
USDA-ARS Horticultural Crops Research Laboratory
Development
of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance
in Wine
James A. Kennedy, Mee Godard, Barney Watson
Department of Food Science and Technology
Evaluation
of the Performance of Pinot noir Grafted to Five Rootstocks
Carmo Vasconcelos
Department of Horticulture
Evaluation
of Clonal Selections of Merlot in Southern Oregon, and Performance of
Sangiovese, Tempranillo, Syrah, and Viognier at Various Locations in Southern
Oregon
David Sugar, Carmo Vasconcelos, and Barney Watson
Southern Oregon Research and Extension Center and the Departments of
Horticulture and Food Science and Technology
Evaluation
of Clonal Selections of Merlot and Performance of Sangiovese, Tempranillo,
Syrah, and Viognier in Southern Oregon
Barney Watson, David Sugar, and Carmo Vasconcelos
Departments of Food Science and Technology and Horticulture and the Southern
Oregon Research and Extension Center
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