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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.
Alexander Wong, Graduate Research Assistant, Dept. of Botany and Plant Pathology, OSUDr. Walt Mahaffee, Research Plant Pathologist, USDA-ARS and FRAME Networks group (USDA-NIFA-SCRI) The concerning emergence of fungicide resistant grape powdery mildew (Erysiphe necator) to numerous fungicides (Beresford et al. 2016; Cherrad et al. 2018; Colcol et al. 2012; Colcol and Baudoin 2016; Kunova et …
The post A bright idea? Ultraviolet light as an integrative pest management tool for grape powdery mildew appeared first on OWRI Updates .
Dr. R. Paul Schreiner, Research Plant Physiologist, USDA-ARS, Corvallis, OR The newest block at Woodhall Research Vineyard is now six years old, and we will begin work in earnest next growing season to ask some fundamental production questions for Pinot noir. The key question is whether opening the top of a standard VSP training system …
The post Can Altering Canopy Shape Increase Productivity of Pinot noir: a new experiment at OSU’s Research Vineyard appeared first on OWRI Updates .
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 .