Oregon Wine Research Institute

The Oregon wine industry has experienced amazing growth over the last decade. The number of wineries in Oregon has increased from around 100 in 1998 to over 400 in 2008. This growth in individual producers was made possible by the dedication of the Oregon winegrape industry to focus on production of high quality wines. In support of this, researchers at Oregon State University focus on understanding the chemical and microbiological transformations that occur during grape growing and winemaking that result in the production of high quality wines and strive to meet the needs of the local, regional, national and international winegrape industry.

Yeast

OSU Winegrape Research Reports: http://owri.oregonstate.edu/content/osu-winegrape-research-reports-yeasts-fermentations

Impact of yeast on the aroma and flavour of Oregon Pinot noir wine

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Investigating high hydrostatic pressure processing as a tool for studying yeast during red winemaking

Interactive effects of selected nutrients and fermentation temperature on hydrogen sulfide production by wine strains of Saccharomyces

Validation of sulfur dioxide binding compounds and sulfur dioxide by Saccharomyces during alcoholic fermentation and the impact on malolactic fermentation

Ethanol-independent biofilm formation by a flor wine yeast strain of Saccharomyces cerevisiae

Systematic Identification of Yeast Proteins Extracted into Model Wine during Aging on the Yeast Lees

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot noir' wine

Production of sulfur dioxide and sulfur dioxide binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Yeast protein release during fermentation and aging in a model wine

Inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low- and high-nitrogen conditions: a study in synthetic media

Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation

FLO11-based model for air-liquid interfacial biofilm formation by Saccharomyces cerevisiae

Evidence for sulfite proton symport in Saccharomyces cerevisiae

Improved Anaerobic Use of Arginine by Saccharomyces cerevisiae

HSP12 is essential for biofilm formation by a Sardinian wine strain of S. cerevisiae

SSU1 mediates sulphite efflux in Saccharomyces cerevisiae

Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

Use of sulfite resistance in Saccharomyces cerevisiae as a dominant selectable marker

SSU1 encodes a plasma membrane protein with a central role in a network of proteins conferring sulfite tolerance in Saccharomyces cerevisiae

Multicopy FZF1 (SUL1) Suppresses the Sulfite Sensitivity but Not the Glucose Derepression or Aberrant Cell Morphology of a grr1 Mutant of Saccharomyces cerevisiae

Isolation and characterization of sulfite mutants of Saccharomyces cerevisiae

Evaluation of Genetically Modified Wine Strains of Saccharomyces cerevisiae

The chromosomal constitution of wine strains of Saccharomyces cerevisiae

Conversion of Wine Strains of Saccharomyces cerevisiae to Heterothallism

Bacteria

Impact of acetaldehyde and pyruvic acid bound sulfur dioxide on wine lactic acid bacteria

Impact of malolactic fermentation on red wine color and color stability

Validation of sulfur dioxide binding compounds and sulfur dioxide by Saccharomyces during alcoholic fermentation and the impact on malolactic fermentation

Production of sulfur dioxide and sulfur dioxide binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low- and high-nitrogen conditions: a study in synthetic media

Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation

Lysozyme as an aid in preventing stuck wine fermentations

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of Leuconostoc oenos

Evaluation of Malolactic Bacteria Isolated from Oregon Wines

Malo-lactic fermentation of Leuconostoc isolates from Oregon wines

Flavor, Aroma and Color

Impact of yeast on the aroma and flavour of Oregon Pinot noir wine

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Impact of malolactic fermentation on red wine color and color stability

Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under different levels of water deficit with or without a kaolin-based foliar reflectant film

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot noir' wine

Volatile composition of Merlot wine from different vine water status

Assessing the impact of temperature on grape phenolic metabolism

The Chemistry of Red Wine Color

Mass spectrometric evidence for the formation of pigmented polymers in red wine

Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

Grape and wine phenolics: Observations and recent findings

Flavan-3-ols: Nature, occurrence and biological activity

Use of Microscale Fermentations in Grape and Wine Research

Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot noir) Anthocyanins. 2. Anthocyanins and Pigmented Polymers in Wine

Ethylidene-Bridged Flavan-3-ols in Red Wine and Correlation with Wine Age

Compositional Investigation of Phenolic Polymers Isolated from Vitis vinifera L. Cv. Pinot Noir during Fermentation

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Analysis of 2-aminoacetophenone by direct-immersion solid-phase microextraction and gas chromatography-mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines

Analysis of Ethylidene-Bridged Flavan-3-ols in Wine

Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency

Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturity

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

Grape and Wine Phenolics: History and Perspective

Effect of chemical composition on the textural quality of red wine

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Phenolics and the developing grape berry

Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique

Red Wine Color: Revealing the Mysteries

Aroma compounds in Oregon Pinot noir wine determined by aroma extract dilution analysis

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Compositional Investigation of Pigmented Tannin

The effects of nitrogen, tillage and irrigation on the color of Willamette Valley Pinot noir wine

Some Effects of Processing Enzymes on Anthocyanins and Phenolics in Pinot noir and Cabernet Sauvignon Wines

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Identification of additional odor-active compounds in Pinot noir Wines

Malate and tartrate in Oregon grapes

Vine to Wine

Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under different levels of water deficit with or without a kaolin-based foliar reflectant film

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Volatile composition of Merlot wine from different vine water status

Influence of Vine Vigor on Pinot noir Fruit Composition, Wine Chemical Analysis, and Wine Sensory Attributes

Effect of postharvest dehydration on the composition of Pinot noir grapes (Vitis vinifera L.) and wine

Effect of berry integrity on proanthocyanidin extraction during wine production

Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot noir) Anthocyanins. 2. Anthocyanins and Pigmented Polymers in Wine

Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot noir) Anthocyanins. 1. Anthocyanin Concentration and Composition in Fruit

Using rootstocks to manipulate vine physiological performance and mediate changes in fruit and wine composition

Influencia del vigor de la vid en la uva (Vitis vinifera L. cv Pinot noir) y las proantocianidinas del vino, 2§ parte

Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturity

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

Effect of Shading on Accumulation of Flavonoid Compounds in (Vitis vinifera L.) Pinot Noir Fruit and Extraction in a Model System

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Development of Proanthocyanidins in Vitis vinifera L . cv . Pinot noir Grapes and Extraction into Wine

Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) and Wine Proanthocyanidins

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Grape phenolics and wine quality: measuring spatial variability in a commercial vineyard using precision agriculture tools

The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Effect of crop level on yield components, fruit and wine composition, and wood carbohydrate reserves of Pinot noir grapes

Effect of soil moisture manipulation and nitrogen application on leaf gas exchange, fruit composition, and carbohydrate storage of Pinot noir and Chardonnay grapevines in the Willamette Valley

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

The effects of nitrogen, tillage and irrigation on the color of Willamette Valley Pinot noir wine

Fruit Environment and Crop Level Effects on Pinot noir. III. Composition and Descriptive Analysis of Oregon and British Columbia Wines

Fruit Environment and Crop Level Effects on Pinot noir. I. Vine Performance and Fruit Composition in British Columbia

Environmental and Management Practices Affecting Grape Composition and Wine Quality - A Review

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Production, maturity, and wine compostion of winegrape varieties in western Oregon

Methiocarb residues in grapes and wine and their fate during vinification

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Protein

A quantitative colorimetric assay for total protein applied to the red wine Pinot noir

Development of a method to measure protein in red wines: a survey of protein, mannan and tannin in Pinot noir wines

Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

Determination of proanthocyanidin A2 content in phenolic polymer isolates by reversed-phase high-performance liquid chromatography

Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation

Yeast protein release during fermentation and aging in a model wine

Effect of early seed removal during fermentation on proanthocyanidin extraction in red wine: A commercial production example

Use of Microscale Fermentations in Grape and Wine Research

Effect of berry integrity on proanthocyanidin extraction during wine production

Characterization of Vitis vinifera L. Cv. Carménère Grape and Wine Proanthocyanidins

Development of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into Wine

Development of proanthocyanidins in Vitis vinifera L. cv. Pinot noir grapes and extraction into wine

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Short History of Red Wine Color

Analysis of the Oxidative Degradation of Proanthocyanidins under Basic Conditions

Direct Method for Determining Seed and Skin Proanthocyanidin Extraction into Red Wine

Analysis of proanthocyanidins by high-performance gel permeation chromatography

A Survey of Biogenic Amines in Oregon Pinot noir and Cabernet Sauvignon Wines

Isolation and Characterization of Soluble Proteins in Grapes, Grape Juice, and Wine

Heat-Unstable Proteins in Grape Juice and Wine. II. Characterization and Removal by Ultrafiltration

Heat-Unstable Proteins in Wine. I. Characterization and Removal by Bentonite Fining and Heat Treatment

Characterization and removal of unstable proteins from grape juice and wine

Investigation of methods for determination and prevention of protein instability in wines

Sensory Science

Effects of Bottle Closure Type on Consumer Perceptions of Wine Quality

Sensory panel training and screening for descriptive analysis of the aroma of Pinot noir wine fermented by several strains of malolactic bacteria

Use of contrasts for the evaluation of panel inconsistency

Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency

Odor Analysis of Pinot Noir Wines from Grapes of Different Maturities by a Gas Chromatography-Olfactometry Technique (Osme)

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Fruit Environment and Crop Level Effects on Pinot noir. III. Composition and Descriptive Analysis of Oregon and British Columbia Wines

Solubility and sensory characteristics of quercetin aglycone

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Sensory evaluation of acids by free-choice profiling

An Evaluation of Combinations of Wine Yeast and Leuconostoc oenos Strains in Malolactic Fermentation of Chardonnay Wine

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Descriptive analysis of Pinot noir juice and wine qualities

Characterization of Leuconostoc oenos Isolated from Oregon Wines

Processing and Storage

Ultrafiltration of Wine: Effect of Ultrafiltration on White Riesling and Gewürztraminer Wine Composition and Stability

Ultrafiltration (UF) of White Riesling Juice: Effect of Oxidation and Pre-UF Juice Treatment on Flux, Composition, and Stability

Ultrafiltration of fruit juice and wine

Pomace

Compression-molded biocomposite boards from red and white wine grape pomaces