2002-2003

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

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

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

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

2000-2001

Evaluation of Varieties, Clones, and Rootstocks: Evaluation of Vitis Rootstocks for Tolerance to Low Soil pH
Patrick Taylor, Carmo Vasconcelos, and John Baham
Departments of Horticulture and Soil Science

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
Jessica Howe 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, Kate Wall, 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

Seasonal Dynamics of Roots, Mycorrhizal Fungi and the Mineral Nutrition of Pinot noir
R. Paul Schreiner
USDA-ARS Horticultural Crops Research Laboratory

1995-1996

Viticultural Factors Affecting Inflorescence Necrosis and Ammonia Metabolism
Glen Creasy and Patrick Breen
Department Horticulture

1994-1995

Inflorescence Necrosis and Ammonium in Grape
Glen Creasy, Steve Price, and Patrick Breen
Department of Horticulture

1993-1994

Ammonium Metabolism in Grapes
Glen Creasy and Patrick Breen
Department of Horticulture

1992-1993

Ammonium Metabolism in Grapes
Glen L. Creasy and Patrick J. Breen
Department of Horticulture

1991

Boron Research Trial – Final Report
Steve Price
Department of Horticulture

1990

Development of Viticultural Practices to Improve Winegrape Performance
Steve Price and Porter Lombard
Departments of Horticulture and Food Science and Technology

1989

Boron Update
Steve Price
Department of Horticulture

Micronutrients for Grapevines
Peter Christensen
UC Kearney Agricultural Center, CA

1987

Pedicel Necrosis: Were Oregon Grapes Affected in 1986?
David Jordan

Plant Analysis in Oregon
Tim Righetti and Kris Wilder
Department of Horticulture

1985

Vineyard Nutrition Study