Oregon wine

IzuAGBE, Y.S., T.P. Dohman, W.E. Sandine, and D.A. Heatherbell. 1985. Characterization of Leuconostoc oenos isolated from Oregon wines. Appl. Environ. Microbiol. 50 680-684. 

Wines have been produced east of the Rocky Mountains since the sixteenth century. More wine was produced there than in California until 1880. The specific climatic conditions and the varieties used in this region are different from those of California, Washington, or Oregon. Not only are the varieties different but their ripening is, too. This has resulted in a type of wine production that is different from that used elsewhere. These production procedures are evaluated with special regard to the introduction of new varieties and to renewed interest in wine quality. 

To illustrate descriptive analysis, I will draw from both the wine and beer industry. Oregon State University s Sensory Science Laboratory, located in the Department of Food Science and Technology, is heavily involved in wine and beer research. The principle problems and solutions in the sensory analysis of wine and beer should be transferable to other products. Common wine descriptors, such as soft, hard, fat, are ambiguous. What do soft or hard mean when referring to wine The goal of descriptive analysis is to use precise terms, even referring to specific chemical entities when possible. In the wine industry, objective sensory analysis must overcome the historical romance of wine. 

Gloria, M.B., Watson, B.T., Simon-Sarkadii, L. Daeschel, M.A. (1998). A survey of biogenic amines in Oregon Pinot noir and Cabernet Sauvignon wines. Am. J. Enol. Vitic., 49, 279-282. 

Protein levels in white wine have been reported by several authors and have been shown to differ by variety. Lee (1986) reported a range of protein concentration from 18 to 81 mg/L in 14 wines from different Australian regions and made from different varieties. Some of these wines appeared to have been fined with bentonite prior to analysis. Pocock et al. (1998) reported concentrations in unfined Australian wines up to several hundred mg/L. Hsu and Heatherbell (1987b) found a range of 19 4 mg/L in four different unfined white wines from Oregon, while a very large variation (20—260 mg/L) was noted by Bayly and Berg (1967). 

Fang, Y, and Qian, M. (2005). Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA). Flav. Frag. J., 20, 22-29. 

Assistant Professor and Wine Chemist Department of Food Science and Technology Oregon State University Corvallis, OR 97331 541-737-9150 (telephone)... 

Lee, T.H., Fleet, G.H., Monk, P.R., Wibowo, D., Davis, C.R., Costello, P.J. and Henick-Kling, T. (1985) Options for the management of malolactic fermentation in red and white table wines. In Proc. Int. Symp. On Cool Climate Viticulture and Oenology, Eugene, Oregon, 25-28 June, 1984 (eds Heatherbell, D.A., Lombard, P.B., Bodyfelt, F.W. and Price, S.F.). Oregon State University, Corvallis, Oregon, pp. 496-515. 

Webb, A. D. Volatile Aroma Compounds of Wines. In Symposium on Foods The Chemistry and Physiology of Flavors. The Fourth in a Series of Symposia on Foods Held at Oregon State University, p. 203. Westport, Conn. The Avi Publ. Comp., Inc. 1967. 

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