Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Aroma and Flavor
I-Min Tsai and Mina McDaniel
Department of Food Science and Technology

Development of aroma compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1)
Michael Qian and Yu Fang
Department of Food Science and Technology

An Inventory of Oregon’s Vineyard Sites and Soils: The First Year of the Oregon Vineyard Soil and Nutrition Initiative
Alan Campbell
NW Vineyards and Chemeketa Community College

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine
James A. Kennedy, Jose Luis Pastor, and Barney Watson
Department of Food Science and Technology

Seasonal Dynamics of Mineral Uptake and Allocation in whole Pinot noir vines in a Red-Hill Soil over 2 years
R. Paul Schreiner and John Baham
USDA-ARS and Department of Crop and Soil Science

Yeast Assimilable Nitrogen Content of Juice and Production of Volatile Sulfur Compounds in Oregon Wine
Barney Watson, Olga Martin, Alan Bakalinsky, James Kennedy, Mina McDaniel, Michael Qian and Anne Connelly
Departments of Food Science and Technology and 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

OSU Viticulture Extension Work in Progress
Anne Connelly
Department of Horticulture