2002-2003

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

1998-1999

Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines
Barney Watson, Naomi Goldberg, Hsiao-Ping Chen, and Mina McDaniel
Department of Food Science and Technology

Evaluation of Commercial and Experimental Malolactic Bacteria Cultures in Oregon Chardonnay and Pinot Noir Wines
Mike Sreniawski and Barney Watson
Department of Food Science and Technology

Evaluation of Nitrogen Deficiencies in Oregon Grapevines, Musts, and Wines
Barney Watson, Anna Specht, and Ed Hellman
Departments of Food Science and Technology and Horticulture

1996-1997

Evaluation of Nitrogen Deficiencies in Oregon Grapevines, Musts, and Wines
Barney Watson, Anna Specht, and Ed Hellman
Departments of Food Science and Technology and Horticulture

Sensory Evaluation of Pinot noir Processing Trials: 1996 Enzymes and Tannin Additions
Naomi Goldberg, Mina McDaniel and Barney Watson
Department of Food Science and Technology

1995-1996

Effect of Fermentation Practices on Pinot noir Wine Quality
Barney Watson, Hsiao Ping Chen, Mina McDaniel, Cindy Lederel, Sheri Youndl, Steve Price
Department of Food Science and Technology, Price Research Services, and ETS Laboratories

1994-1995

Pinot Noir Processing Effects on Wine Color and Phenolics
Barney Watson and Steve Price
Departments of Food Science and Technology and Horticulture

1993-1994

The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Organisms in Oregon Wines
Mark A. Daeschel, Cynthia Bower, and Barney Watson
Department of Food Science and Technology

Evaluation of Yeast Strains on Wine Composition and Sensory Character
Ann Dumont, Barney Watson, and Mina McDaniel
Department of Food Science and Technology

Pinot noir Fermentation Processing Effects on Wine Color and Phenolics
Barney Watson and Steve Price
Departments of Food Science and Technology and Horticulture

1992-1993

The Use of Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines
Mark Daeschel, Cynthia Bower, and Barney Watson
Department of Food Science and Technology

Evaluation of the Effects of Yeast Strains on the Composition, Aroma, and Flavor on Several Wineg rape Cultivars
Barney Watson, Mina McDaniel, and Ann Dumont
Department of Food Science and Technology

Pinot noir Processing Effects on Wine Color and Phenolics
Barney Watson and Steve Price
Departments of Food Science and Technology and Horticulture

1991-1992

The Use of Nisin and Nisin Resistant Strains fo Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines
Mark A. Daeschel
Department of Food Science and Technology

1990

Development and Evaluation of a Protease-Excreting Wine Yeast to Prevent Protein Hazes in White Wines
Alan T. Bakalinsky
Department of Food Science and Technology

Evaluation of Winegrapes, Cultural Practices, and Processing to Improve Wine Quality
Barney Watson
Department of Food Science and Technology

1989

Managing Wine Microbiological Processes
Marty Bannister
Vinquiry Laboratory, CA

1987

Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria
Lee Ann Henderson and Mina R. McDaniel
Department of Food Science and Technology

1986

Malolactic Fermentation A Review of Current Practices, Problems, and Research at OSU
Barney Watson
Department of Food Science and Technology

Trained Panel Evaluation of Pinot Noir Fermented With Different Strains of Malolactic Bacteria
Mina McDaniel
Department of Food Science and Technology