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.

 

Archived Proceedings

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 Booklet 
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 Booklet
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 Booklet
Red Blotch in Oregon: Integrative studies of vector-related virus epidemiology, Vaughn Walton, OSU Dept. of Horticulture
An integrated 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 Booklet
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