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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 achievements in our mission to address the needs of Oregon's more than 1,000 vineyards and nearly 700 wineries through research and educational outreach.
The consequences of using a pH meter that is not functioning properly can be significant. Associate Professor and Enology Extension Specialist, Dr. James Osborne provides recommendations to ensure reliable and accurate pH data.
The post Can you trust your pH meter? appeared first on OWRI Updates .
Graduate research assistant Alexander Wong and research plant pathologist Walt Mahaffee discuss their collaborative research testing whether UVC could be used to manage grape powdery mildew and bunch rot this past growing season.
The post A bright idea? Ultraviolet light as an integrative pest management tool for grape powdery mildew appeared first on OWRI Updates .
Research Plant Physiologist R Paul Schreiner addresses improving vineyard production efficiency by altering the most common Pinot noir training system. This research will improve Pinot noir wine grape growers' profitability by increasing yield per acre.
The post Can Altering Canopy Shape Increase Productivity of Pinot noir: a new experiment at OSU’s Research Vineyard appeared first on OWRI Updates .
OSU applied economist James Sterns focuses on the economic consequences of smoke. Wildfire smoke exposure is a current and pressing concern for the Oregon wine industry. Questions about potential impacts on wine quality and what can be done to avoid and mitigate potential harm in vineyards and with wine making have immediate managerial priority.
The post Understanding the Economic Consequences of Smoke Events for the Oregon Wine Industry appeared first on OWRI Updates .
OSU professors Jay Pscheidt and Lisa Jones discuss how biological products are used in the management of organic grapes.
The post Avoid mixing biologicals with antimicrobials appeared first on OWRI Updates .