Sponsored by Oregon Business

Smart grapes

| Print |  Email
Articles - Jan/Feb 2012
Thursday, January 19, 2012

By Linda Baker

0112_NextPinot noir enthusiasts have another reason to rave about their beloved red wine: The grapes of the famous cultivar may be a little bit smarter than some other varieties.  According to Laurent Deluc, an Oregon State University horticulturist, individual grapes on a pinot cluster ripen at different rates, yet somehow they all end up mature at harvest. That “catch up” mechanism contrasts with Zinfandel, “a famous uneven ripener,” says Deluc, who conducted the pinot research at OSU’s Woodhall Vineyard.  At the onset of ripening, his team identified four different berry classes on the same cluster: green hard berry, green soft berry, pink soft berry and red soft berry. Then they looped color-coded strings around individual grapes to track their development and found they all eventually ended up in the same class. Positing a genetic trigger, Deluc says the mature berries may be sending a “hurry up” message to their under-ripe siblings. The next step is to develop a model to help industry identify the best time for harvest, says the French Deluc, adding that the gap in knowledge in the field of grape ripening has frustrated him for 10 years. “When I was in the Ph.D. program, I said, ‘One day when you become a researcher, you will study this aspect.’”

 

More Articles

The week journalism died

Linda Baker
Sunday, February 15, 2015
deadjournalismthumbBY LINDA BAKER | OB EDITOR

As the investigation against the governor moves forward, those of us in the news business should reflect on our own potential for subverting the democratic process.


Read more...

Oregon Business expands events portfolio

The Latest
Friday, March 27, 2015
htctfacebookBY OB STAFF

New events series brings magazine to life.


Read more...

Green Rush: Cashing in on legal marijuana

March 2015
Friday, February 20, 2015
BY COURTNEY SHERWOOD | OB CONTRIBUTOR

Marijuana is big business in Oregon, and it’s about to get bigger.


Read more...

Help Wanted: Poached Jobs aids restaurateurs

March 2015
Friday, February 20, 2015
BY JACOB PALMER | OB DIGITAL NEWS EDITOR

“We thought there was room for something new.”


Read more...

Grassroots movement pursues carbon bills

News
Tuesday, February 24, 2015
eventthumbBY KIM MOORE | OB RESEARCH EDITOR

A partnership of a grassroots environmental organization and a youth group is striving to build community and business support for carbon price legislation.


Read more...

Meeting Facilities Perspective

March 2015
Tuesday, February 24, 2015
BY KIM MOORE | OB RESEARCH EDITOR

A conversation with Donna Earley, director of sales and marketing for the Salem Convention Center.


Read more...

How a Utah-based essential oils company cornered the Oregon market

March 2015
Friday, February 20, 2015
BY AMY MILSHTEIN | OB CONTRIBUTOR

Multilevel marketing, health claims and zyto scanner biofeedback machines: How dōTERRA thrives in Oregon. 


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS