Oregon Wine Research Institute

2002-2003

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

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

2001-2002

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

1997-1998

Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines
Barney Watson, Naomi Goldberg, Hsiao-Ping Chen, and Mina McDaniel
Department of Food Science and Technology

The Effect of Phenolics Found in Oregon Pinot Noir on Macrophage Gene Expression
Dennis R. Koop
Department of Physiology and Pharmacology, OHSU

1996-1997

Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines
Barney Watson, Hsiao Ping Chen, Naomi Goldberg, and Mina McDaniel
Department of Food Science and Technology

The Effect of Oregon Pinot Noir on Endogenous Lipid Peroxidation
Dennis R. Koop
Department of Physiology and Pharmacology, OHSU

1994-1995

A Survey of Oregon Pinot noir Grape and Wine Phenolic Composition
Steve Price, Marilin Valladao, and Barney Watson
Departments of Horticulture and Food Science and Technology

1993-1994

Phenolic Compounds in Grapes and Wine
Steve Price and Barney Watson
Departments of Horticulture and Food Science and Technology

1992-1993

Sun Exposure and Grape Phenolics
Steve Price and Barney Watson
Departments of Horticulture and Food Science and Technology