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 relevant to the Oregon wine industry. The goal is to provide industry members with an opportunity to network and discuss research with our researchers and invited speakers. There are five oral presentations, lunch, and an interactive poster session during the event. The information will be presented by members of the Oregon Wine Research Institute and guest speakers. The event is held on the beautiful Oregon State University campus in Corvallis, Oregon.

 

2025 Grape Day

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

Join us for our annual event highlighting research that impacts Oregon winegrape industries.
Members of the Oregon Wine Research Institute will share the latest information from their research projects during a series of presentations and an interactive poster session.

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 - 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

Keynote Presentation
Joanne Hort, Professor, Massey University, New Zealand

10 - 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

11:25 - 11:45 AM 

Estimating the Economic Impact of Wildfire Smoke on Oregon's Economy                                                                                         Dr. James Sterns, Associate Professor, OSU Applied Economics

11:45 - 1:00 PM

Lunch (provided)

1 - 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                                  Acahela KC, Associate Professor, Southern Oregon Research and Extension Center, OSU Horticulture 

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 MapParking on Campus

stakeholder report

Contact

Questions regarding Grape Day can be addressed to:

James Osborne
(541) 737-6494 or Send Email 
    

Archived Proceedings

2024: Research Projects Related to Vineyards and Wine
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
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
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