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Barney Watson

Oregon State University

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Publication

Featured researches published by Barney Watson.

American Journal of Enology and Viticulture | 1995

Cluster Sun Exposure and Quercetin in Pinot noir Grapes and Wine

Steven F. Price; P. J. Breen; M. Valladao; Barney Watson

Journal of Food Science | 1992

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

Rita Miranda-Lopez; Leonard M. Libbey; Barney Watson; Mina R. McDaniel

American Journal of Enology and Viticulture | 1997

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

Jolynne D. Wightman; Steven F. Price; Barney Watson

American Journal of Enology and Viticulture | 1998

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

M.Beatriz A. Glória; Barney Watson; Livia Simon-Sarkadi; Mark A. Daeschel

Applied and Environmental Microbiology | 1991

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

Mark A. Daeschel; Dong-Sun Jung; Barney Watson

American Journal of Enology and Viticulture | 1994

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

Andrew G. Reynolds; Steven F. Price; Douglas A. Wardle; Barney Watson

American Journal of Enology and Viticulture | 1996

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

Andrew G. Reynolds; Stephane Yerle; Barney Watson; Steven F. Price; Douglas A. Wardle

American Journal of Enology and Viticulture | 1992

An evaluation of combinations of wine yeast and Leuconostoc oenos strains in malolactic fermentation of chardonnay wine

Richard M. Avedovech; Mina R. McDaniel; Barney Watson; William E. Sandine

American Journal of Enology and Viticulture | 1992

Identification of Additional Odor-Active Compounds in Pinot noir Wines

R. Miranda-López; L. M. Libbey; Barney Watson; Mina R. McDaniel

Archive | 1990

Process for deacidifying wine

Mark A. Daeschel; Barney Watson

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Mina R. McDaniel

Oregon State University

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Mark A. Daeschel

Oregon State University

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Alan T. Bakalinsky

Oregon State University

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Jolynne D. Wightman

Oregon State University

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Andrew G. Reynolds

Brock University

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Douglas A. Wardle

Agriculture and Agri-Food Canada

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M.Beatriz A. Glória

Universidade Federal de Minas Gerais

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Livia Simon-Sarkadi

Budapest University of Technology and Economics

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Cindy Lederer

Oregon State University

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Dong-Sun Jung

Oregon State University

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