Graduate Students
Current Viticulture and Enology Program graduate students and their research interests are listed below.
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Jan Bierma I am assisting in the identification of genes that affect acetic acid sensitivity in yeast. I have created gene deletion mutant yeast. I then proceed to quantify these mutants for their sensitivity to acetic acid. The knowledge gained form this research could be used to increase acetic acid resistance in yeast used for ethanol production. |
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Morgan Curtis Morgan’s research project focuses on the impact of using cover crop biomass through alternative vineyard floor management methods in establishing young vineyards. The results of this work will be used to develop alternative management practices for soil water conservation and improve vine growth and nutrition in dry farmed systems in western Oregon. |
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Pete Davis BS in Chemistry from The College of New Jersey I am currently researching the effects of alcohol and wine matrix on the efficacy of sulfur volatile aroma analysis using solid-phase microextraction gas chromatography with pulsed-flame photometric detection. The goal is to create a more robust method of analysis that can be applied to various styles of wines and spirits without modification or deterioration. |
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Jun Ding BS from Anhui Medical University, China Jun is researching methods of preventing acetic acid production by yeast during fermentation through molecular genetics. |
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Yuan Fang BS in Plant Science and Technology from Huazhong Agricultural University, Wuhan, China Research Interests: Flavor chemistry of alcoholic beverages, environmental impact on plant metabolism |
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Hui Feng BS in Food Science from Dalian Aquacultural University Research Interests: Flavor Chemistry of wine and wine grapes in general. Specific research projects include the effect of vineyard cover crop management on Pinot noir fruit composition and wine aroma. |
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Sophia Feng BS from Wuhan Institute of Technology, China |
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Juan (Grace) He BS in Chemistry from College of Chemistry and Molecular Sciences, Wuhan University Research Interests: Volatile sulfur compounds in foods and their contribution to flavor; Wine closure on volatile sulfur and aroma development during post-bottle aging; flavor generation in electrical resistive heated UHT milk. |
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Christopher Hedstrom BS in Bioresoruces Research from Oregon State University I'm currently researching signs and symptoms of hazelnut damage on commercial hazelnuts caused by the Brown Marmorated Stink Bug (BMSB). I'm also developing methods to deliver comprehensive and up-to-date information about BMSB to the public, through extension publications, Master Gardener meetings, and other outreach events. I am also assisting the Oregon Department of Agriculture in determining possible non-target hosts of a parasitoid wasp and potential biological control agent of BMSB, Trissolocus halymorphae Bejing. |
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Oraphan Kernasa MS and BS in Agriculture in the field of Entomology from Kasetsart University, Kamphaendg Sean Campus, Thailand Oraphan's current research focuses on the biological control of brown marmorated stink bugs on wine grapes and other crops. |
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Jimmy Klick BS & MS Horticulture from Urban Forestry University of Illinois My research focuses on the managment of Spotted Wing Drosophila (SWD), Drosophila suzukii, an invasive pest that infests small and stone fruits. Currently I am determining the movement and dispersal of SWD from field borders into crop fields using proteins as an insect marking tool. Additionally I am testing the efficacy of border sprays and alternate row sprays to reduce pesticide output. Plans are developing for travels to South Korea to search for SWD parasitoids. |
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Alejandra Navarrete MS student, Horticulture Research Area: Viticulture & Enology Advisors: Dr. Patty Skinkis and Dr. James Osborne
Alejandra’s research project focuses on developing better techniques for quantifying canopy density and canopy and fruit zone architecture. The results of her work also involve the production of wines from to understanding how canopy architecture, microclimate, and nutrition interact to influence wine quality. |
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Tyler Montgomery Tyler is assisting in the identification of genes that affect acetic acid sensitivity in yeast. |
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Alison Reeve Alison’s research project focuses on the vine physiology of crop and canopy management in vines of varying vigor levels. By using vines with different canopy sizes and crop thinning methods, she is able to alter vine balance and observe its impacts on canopy growth, vine nutrition, and fruit composition. The results of this research will be used to develop better yield and canopy management guidelines for Oregon Pinot Noir production. |
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Jianqiang (Jack) Song BS & MS in Enology from China Northwest A&F University Jianqiang's research focuse on deficient irrigation and forliar reflectant on Merlot grape quality and UV radiation of southern hemisphere on C13- isoprenoid formation in Pinot noir wine. |
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Sam Tochen BS in Zoology from Oregon State University My research interests focus upon integrated pest management with a focus on entomology. Currently, I am developing a life table for the spotted wing drosophila (Drosophila suzukii, SWD) as well as examining potential overwintering situations for SWD and nutritional sources prior to availability of fruit. In addition to this, I am working on exclusion of SWD from berry and stone fruit crops through the utilization of netting. |
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Amanda Vondras Amanda is researching the genetic mechanisms behind berrry synchronous ripening. Her work examines the relationship between gene expression and ripening. |
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Andria Wong Andria's work includes maintaining cell cultures for researchers examining the impact of different hormones on berry development. |
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Qin Zhou BS in Chemistry from Wuhan University Qin's research focuses on flavor analysis in alcoholic beverages, Chinese liquor aroma, non- Saccharomyces yeast fermentation behavior and on Pinot noir wine quality-aroma flavor development. |
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Recent Graduates |
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Mauricio (Freddy) Lemus BS Chemical Engineering, Universidad de los Andes, Bogotá, Colombia, 2005. Mauricio's research focused on cheddar cheese proteolysis and aging, cook flavor in UHT milk (ohmic heating) and sulfur volatile compound precursor in wine. |
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Matt Strickland BS from Middle Tennessee State Matt researched wine spoilage bacteria Pediococcus and the impact this bacteria has on wine quality and biogenic amines.
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Harper Hall BS from Creighton University Harper investigated the ecology of non-Saccharomyces yeast during cold soak and alcoholic fermentation and the impact of these yeast on wine flavors and aromas. |
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Kelli Wagner |
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Amanda Vance Amanda's research focused on the relationships between fruit yield, vine growth and fruit composition in Pinot Noir. In one study, crop levels were altered at different times of the growing season to determine how reductions in yield impacted vine vigor and berry ripening while a second study focused on the effects of crop thinning in vines with different vigor levels as a result of cover cropping and tillage. Results of this work will help determine appropriate vineyard management strategies and vine balance metrics for Oregon Pinot Noir production. |
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Patricia Wallace My project involves improving the performance of commercial biological control agents (BCA) against Botrytis Bunch Rot, caused by Botrytis cinerea. The addition of adjuvants to tank mixes and the effects of using mixed BCA product mixes are being considered. |
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Molly Zook For her honors thesis Molly is investigating the impact of dry ice addition and cold soaking on yeast populations, color, and phenolics during Pinot noir wine production
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Levi Fredrikson My thesis research project focuses on cover crop management in establishing vineyards. This project is part of a larger body of research on vineyard cover crops being conducted by my advisor, Dr. Patty Skinkis. The major objective of this work is to determine how cover crops may be managed in young vineyards (i.e. less than 5 years old) so as to maximize establishment of young vines. We are examining whether specific cover crop management regimes can conserve soil moisture, control vineyard weeds, and provide nutrition to establishing grapevines. |
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Angela Gadino My research is focused on enhancing biological control of pest mites in western Oregon vineyards. Current projects include testing non-target impacts of commonly sprayed vineyard fungicides, increasing development parameters knowledge to better optimize pest mite control and testing the implementation of plant volatiles to attract and/or retain beneficial arthropods in vineyard systems. |
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Tresider Burns BS from University of Virginia Tres is investigated the impact of the malolactic fermentation on red wine color development and stability |
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