2002-2003

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

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

An Engineers Approach to Irrigation Management in Oregon Pinot noir
John Selker and Emilie Baer
Department of Bioengineering

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

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

Monitoring Soil Moisture: Methods, Improving Wine Quality and Extent of Wetting
John Selker, Carmo Vasconcelos, and Wilson Rojas
Departments of Bioresource Engineering, Horticulture, and National Institute for Agricultural Research

1998-1999

Characterization of Microbial Communities in Oregon Vineyard Soils
Kate M. Scow and Lorraine Gardner
Department of Viticulture and Enology, UC Davis

Development of Viticultural Practices to Improve Winegrape Performance Experiment II: Effect of Crop Level on Fruit Composition of Pinot noir Grapes
Patrick Taylor and M. Carmo Candolfi-Vasconcelos
 

1987

Soil Testing and Grapes
Donald A. Horneck
Soil Testing Laboratory