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Grape Day

Join us at the 2025 Grape Day research event! 

Tuesday, April 8th  I  8:30 AM to 3:00 PM
The LaSells Stewart Center  I  Corvallis, Oregon

Grape Day Research Event

Grape Day is our annual event highlighting research vital to the Oregon wine industry. It offers industry members valuable insights as well as a chance to network and engage with researchers. The day includes oral presentations from Oregon Wine Research Institute members and guest speakers, along with lunch and interactive poster sessions. Event held at Oregon State University’s Corvallis campus.

 

2025 Grape Day

Tuesday, April 8th | 8:30 A.M. - 3:00 P.M. 
The LaSells Stewart Center
Oregon State University, Corvallis, Oregon

This year, our keynote speaker will be Dr. Joanne Hort, Professor, Massey University, New Zealand
Her research focuses on a multidisciplinary approach to understanding the factors effecting
consumer perception of food and beverages and consequent choice behavior.
 

Register Here

 

  • Early Bird Special: $100 (Hurry, ends March 21st!)
  • Regular Tickets: $150 (March 21st - April 4th)
  • Includes lunch & all program related materials
  • Registration closes April 4th

Program Schedule

 

8:30 AM - 9:00 AM Registration & Coffee
9:00 - 9:15 AM

Welcome and Introduction
Dr. James Osborne, Director of the Oregon Wine Research InstituteProfessor OSU Food Science and Technology
9:15 - 10 AM

Why we Might be Arguing Over the Taste of Wine at Dinner
Joanne Hort, Professor, Massey University, New Zealand

Ever wondered why you and those around you don’t always agree on which wine to buy, or what the one you do buy tastes like?  Our sensory perceptions and preferences can be affected by many different factors including genetic differences, age, personality traits, disease (as those of us who had Covid may still be experiencing), our past experiences, and of course the culture we grew up in. In this talk Professor Hort focuses on a journey through the different sensory worlds people live in and what we know about the genetic and physiological mechanisms behind them.
10:00 - 10:45 AM Poster Session with Authors 
10:45 - 11:15 AM

Consumer’s Response to Smoke-Impacted Wine:
Understanding Liking, Emotions, and Impact of Label Information
Jenna Fryer, PhD candidate, OSU Food Science and Technology
11:15 - 11:45 AM

Microbial Terroir in Oregon Vineyards – A Case Study of Hanseniaspora
Chris Curtin, Associate Professor, OSU Food Science and Technology
11:45 - 1:00 PM

Lunch (provided)

1:00 - 1:30 PM

Impact of Pediococcus on Wine Chemical and Sensory Properties
James Osborne, Director of the Oregon Wine Research Institute

1:30 - 2:00 PM

Pruning Wound Protection against Grapevine Trunk Disease is Essential for the Pacific Northwest Vineyards
Achala KC, Associate Professor, Southern Oregon Research and Extension Center, OSU Botany and Plant Pathology

2:00-2:30 PM

Poster Session + Coffee
2:30 – 3:00 PM

Evaluating Biological Fungicides for Powdery Mildew Management by Mixing and Phenologically Alternating with Sulfur
Brent Warneke, Faculty Research Assistant, OSU Botany and Plant Pathology

 

Location

The LaSells Stewart Center
875 SW 26th Street
Corvallis, Oregon
Campus Map, Parking on Campus

Contact

Questions regarding Grape Day can be addressed to:

James Osborne
(541) 737-6494 or Send Email 
    

More About Joanne Hort

Prof Hort is an internationally renowned sensory scientist and is Fonterra-Riddet Chair in Consumer and Sensory Science at Massey University (NZ). She is also Principal Investigator and associate director at the Riddet Institute. Previously she was SABMiller Chair of Sensory Science at the University of Nottingham (UK) where she led the Sensory Science and Brewing Science teams. Her research focuses on a multidisciplinary approach to understanding the factors affecting consumer perception of food and consequent choice behaviours, and developing effective methods to measure them.  Her current interests include individual differences in sensory perception, sensory diversity across cultures and the impact of context on perception, especially concerning emotional response to foods. She is director of Feast, the Food Experience and Sensory Testing Lab, a future facing Consumer and Sensory Science Centre at Massey’s Manawatu Campus.  Professor Hort has over 130 research publications and is co-author and editor of several key texts in Sensory Science.  She is Associate Editor of Food Quality and Preference, and is a director of the global Pangborn Sensory Science Trust.  She is a Fellow of the UK Institute of Food Science and Technology (IFST), Member of the NZIFST and the Royal society of New Zealand, and a founder member and past Chair of the European Sensory Science Society.

Archived Proceedings

2024: Research Projects Related to Vineyards and Wine

2024 OWRI Grape Day Proceedings 

 

2023: Grapevine Red Blotch Virus: Lessons Learned and Future Directions

2023 OWRI Grape Day Proceedings

Can Impacts of Red Blotch Disease be Managed in the Willamette Valley?, Patty Skinkis, PhD, Professor & Viticulture Extension Specialist, OSU-OWRI Dept. of Horticulture

Grapevine Red Blotch Disease: Can Cultural Practices Mitigate Negative Effects?, Alec Levin, OSU-SOREC Dept. of Horticulture

Grapevine Nursery Stock Certificate Program, Elizabeth Savory, Plant Health Program Manager, Oregon Department of Agriculture

Grapevine Red Blotch Disease: an Update on Diagnosis and Management, Achala N. KC, Plant Pathology, OSU-Southern Oregon Research and Extension Center

2022: Research Projects Related to Vineyards and Wine

2022 OWRI Grape Day Proceedings
Optimizing Irrigation Initiation in Oregon Vineyards, Alec Levin, OSU-SOREC Dept. of Horticulture
Gene Editing Technology in Grapevine, Laurent Deluc, OSU Dept. of Horticulture
A Handy Tool: New Methods in Monitoring Grape Powdery Mildew, Sarah Lowder, OSU Dept. of Botany & Plant Pathology
Free and Bound Volatile Phenols in Smoke-Exposed Wines, Michael Qian, OSU Dept. of Food Science & Technology
Determining the Chemical Components that Cause Sensory Qualities in Wine, Elizabeth Tomasino, Dept. of Food Science & Technology
UV-C Light for Grapevine Disease Management, Alex Wong, OSU Dept. of Botany & Plant Pathology
Applied Viticulture Research to Address Climate Change, Patty Skinkis, OSU Dept. of Horticulture

2021: Research Projects in Faculty Labs at OSU and Partners at the USDA-ARS

Untargeted Lipidomic Approach in Studying Pinot Noir Wine Lipids and Predicting Wine Origin, Quynh Phan, OSU Dept. of Food Science and Technology
Sensory Impacts Due to Grapevine Red Blotch Virus Mitigation practices, Samuel Hoffman, OSU Dept. of Food Science and Technology
Developing Transgene-Free Gene Editing Tools in Grapevine, Satyanarayana Gouthu, OSU Dept. of Horticulture 
Development of a GMO-Free RNA Interference Approach to Mitigate the Negative Effects of Red Blotch Disease on Grapevine, Christian Mandelli, OSU Dept. of Horticulture 
Developing a Spray-Induced Gene Silencing (SIGS) Method for the Control of Grape Powdery Mildew (Erysiphe necator), Britt Eubanks, OSU Dept. of Horticulture 
Exploring Vineyard Soil Moisture and Rootstock Adaptation in the Face of Climate Change, Patty Skinkis, OSU Dept. of Horticulture
Fits Like a Glove: Monitoring Powdery Mildew and What That Can Tell Us About QoI Fungicide Resistance, Sarah Lowder, OSU Dept. of Botany and Plant Pathology
Monitoring for SDHI Resistance in Grape Powdery Mildew, Nathalie Aoun, UC Davis (Stergiopoulos lab)
Shining a Light on Managing Botrytis Rot and Powdery Mildew, Alex Wong, OSU Dept. of Botany and Plant Pathology
Harnessing Microbial Interactions During Winemaking to Reduce Spoilage Risks, James Osborne, OSU Dept. of Food Science and Technology

 

2020: Recent Viticulture and Enology Research

This year's Grape Day was not held due to the COVID-19 pandemic.

2019: Recent Advances in Viticulture, Enology and Wine Economics Research

2019 OWRI Grape Day Proceedings 
A Rising Tide Lifts All Boats: The Value of Cooperative Pest and Disease Management Programs, Monica Cooper, UC Cooperative Extension
Efficacy of an Intelligent Sprayer on Grape Powdery Mildew, Jay Pscheidt, OSU Dept. of Botany & Plant Pathology
The Chemical Nature of Red Wine Mouthfeel, Ludwig Ring, OSU Dept. of Food Science and Technology
Influence of Scions and Rootstocks on Vine Vigor in Response to High Nitrogen Availability, Landry Rossdeutsch, OSU Dept. of Horticulture
Smoke Composition, Timing of Exposure and Prospects for Mitigation, Tom Collins, WSU Viticulture & Enology
Red Blotch Disease Update, Bob Martin, USDA-ARS Horticultural Crops Research Unit

2018: Business and Economics from Vineyard to Wine Sales

2018 OWRI Grape Day Proceedings
Valuing Oregon's Winegrowing Regions, Robin Cross, OSU Dept. of Applied Economics
Using Economic Analysis to Inform Business Decisions- Examples for the Oregon Wine Industry, Catherine Durham and James Sterns, OSU Dept. of Economics
A Step Toward More Sustainable Vine Health: The Clean Plant Approach to Grape Virus Disease Management, Neil McRoberts, UC Davis Dept. of Plant Pathology
Benefits of Early Adoption of Preventative Pruning Practices in Managing Grapevine Trunk Diseases, Jonathan Kaplan, Sacramento State University Dept. of Economics
Are Vineyard Buyers Warming Up To Cooler Locations? Valuing Climate Adaptability, W. Jason Beasley, OSU Dept. of Economics

2017: Management of Trunk Diseases, Grapevine Viruses, and Fungicide Resistance

2017 OWRI Grape Day Proceedings
Red Blotch in Oregon: Integrative Studies of Vector-Related Virus Epidemiology, Vaughn Walton, OSU Dept. of Horticulture
An iItegrated Multi-Omics Approach to Understand the Impact of Grape Leafroll Disease on Berry Ripening, Laurent Deluc, OSU Dept. of Horticulture
Effects of Red Blotch on Wine Quality, Anita Oberholster, UC Davis Cooperative Extension Dept. of Viticulture & Enology
Grape Powdery Mildew Management: An Integrated Approach, Brent Warneke, OSU Dept. of Botany & Plant Pathology

2016: Wine & Grape Quality, Sensory and Perception, and Nutrient Management

2016 OWRI Grape Day Proceedings
Objective Measures of Quality for Chardonnay Grapes, Bruce Pan, E&J Gallo
Beyond Aroma: Drinking with Full Senses, Juyun Lim, OSU Dept. of Food Science & Technology
Wine Sensory: Interactions and Direct Effects on Perception, Elizabeth Tomasino, OSU Dept. of Food Science & Technology
Grape Water Content, Steve Price, ETS Labs
Impacts of Nitrogen (N), Phosphorous (P), and Potassium (K) Supply on Pinot noir Productivity and Berry and Wine Aroma Composition, Paul Schreiner, USDA-ARS, and Michael Qian, OSU Dept. of Food Science & Technology