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Research scientists are conducting a range of research projects to address wildfire smoke exposure of grapes. Learn more.
The Oregon Wine Research Institute grew from a partnership between the Oregon wine industry and Oregon State University. Our comprehensive team of faculty and research associates lead multidisciplinary research that further improves the quality of Oregon grape and wine production.
We conduct multidisciplinary research, collaborate with internal and external stakeholders and disseminate our research to the Oregon wine industry. Our goal is to build on Oregon’s reputation of quality in grape and wine production and enable growers and winemakers to make informed decisions.
Learn more about OWRI's acheivements in our mission to address the needs of Oregon's more than 1,000 vineyards and nearly 700 wineries through research and educational outreach.
James A. Sterns, Associate Professor, Applied Economics, OSU, jasterns@oregonstate.edu With genuine concerns for the loss of life and property during this time of still-burning wildfires, I am also challenged by questions about the economic consequences of these fires for Oregon’s wine industry. With most grapes still in the vineyard, the potential for significant loss of …
The post Understanding the Economic Consequences of Smoke Events for the Oregon Wine Industry appeared first on OWRI Updates .
Dr. Jay W. Pscheidt and Lisa Jones, Dept. of Botany and Plant Pathology, Oregon State University Actinovate AG (Streptomyces lydicus WYEC 108) and many other biological products are used in the management of organic grapes. Tank mixing more than one product is both economical and time-saving but tank mix compatibilities with biological control products such …
Continue reading "Avoid mixing biologicals with antimicrobials"
The post Avoid mixing biologicals with antimicrobials appeared first on OWRI Updates .
Dr. James Osborne, Associate Professor and Enology Extension Specialist, OSU The malolactic fermentation (MLF) is a vital step in the production of cool climate red wines as well as some white wines. But despite its importance, MLF often gets taken for granted and just considered a step to reduce wine acidity. However, MLF is much …
Continue reading "What’s New with Malolactic Fermentation"
The post What’s New with Malolactic Fermentation appeared first on OWRI Updates .
Dr. Patty Skinkis, Professor and Viticulture Extension Specialist, OSUDr. Vaughn Walton, Professor and Horticultural Entomologist, OSU There have been an increasing number of reports of grape cane borer presence and damage in vineyards throughout the Willamette Valley this winter. Typically these reports during the bud break period in April when adults are active and evidence …
Continue reading "Pest Alert: Grape Cane Borer"
The post Pest Alert: Grape Cane Borer appeared first on OWRI Updates .
Ashland artist, Betty LaDuke, has generously gifted Oregon State University College of Agricultural Sciences three paintings to the Art About Agriculture program in commemoration of Dr. Porter Lombard, OSU Emeritus Researcher. Dr. Lombard’s contribution to the Oregon wine industry is immeasurable. “Dedicated to Porter Lombard for his pioneering work at Oregon State University in developing …
Continue reading "Oregon State University Receives Gift of the Artist"
The post Oregon State University Receives Gift of the Artist appeared first on OWRI Updates .