Search for tag: "wine institute"
OWRI Picture Newsletter 2016A compilation of research and outreach for the Oregon Wine Research Institute.
From Danielle Gabriel
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20160708 Berry Sensory Assessment: A Valuable Tool in Grape and Wine ProductionBerry sensory assessment (BSA) is a tool that can be used to assist in the evaluation of grape quality, however little published information exists on BSA characteristics of established grape…
From Denise Dewey
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20160308 Powdery Mildew: Biology and ManagementPowdery mildew remains a concern for grape growers and can be difficult to manage. Populations of Erysiphe necator cleistothecia can burst open and release ascospores over an extended period of time…
From Denise Dewey
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20160202 Fungal Sex Could Resist Your AdvancesFungicide resistance became a priority this past summer with several documented powdery mildew management failures in vineyards. Several new fungicides have been registered for grapes and some of…
From Denise Dewey
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20151211 Statewide Crop Load Project: Impacts of Pinot Noir Yield Management on Vine Productivity and Fruit Composition at HarvestThe Statewide Crop Load Project was established in 2012 as a large grower-collaborative study to determine the long-term impacts of yield management on fruit composition, wine quality, and vine…
From Denise Dewey
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20150529 From Nursery to the Vineyard: Study of Trunk Diseases in British ColumbiaGrapevines are the second largest fruit crop in British Columbia with a cultivated area of over 10,000 acres and a farm gate value of over $35 million CAD. Future economic sustainability depends on…
From Denise Dewey
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20150521 Chiral Monoterpenes in Pinot gris WinesDr. Tomasino discussed her research in discovering the importance of chiral monoterpenes in Pinot gris and Riesling. These compounds contribute to floral, citrus, and fruity aromas in aromatic white…
From Denise Dewey
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20150424 Finding the Sweet Spot for Nutrient Status of Pinot noirDr. Schreiner summarized his findings from research trials designed to better define nitrogen, phosphorus, and potassium requirements for Pinot noir, and how varying these nutrients alters vine…
From Denise Dewey
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20150318 What Malolactic Fermentation Can Do for You: Beyond De-acidificationMalolactic fermentation is primarily used during winemaking to de-acidify wines; however this process can alter wine quality in a number of other ways. In this seminar, Dr. James Osborne discussed…
From Denise Dewey
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20141208 Yield Management: A story from the vine's perspectiveThe yield-quality relationship is of paramount importance to achieve quality fruit consistently in Oregon's Pinot noir producing regions, or so we think. Each year, growers and winemakers toil…
From Denise Dewey
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