Each term OWRI hosts a series of seminars detailing updates of current research or research outcomes from grape and wine research activities. Each seminar content is delivered by researchers from a range of organizations. Seminars are FREE and open to the public. If you can't attend in person, join us online. There is no software to download, and the presentation recordings are posted on this page for later viewing.

Questions or comments? Contact Us


SEMINAR SERIES | winter term 2019


Grapevine trunk diseases: Current management strategies
Dr. Akif Eskalen, Plant Pathologist, UC Cooperative Extension Specialist, UC Davis
February 19, 2019 | 12 PM
Location: OSU Kidder Hall 202

In this seminar, Dr. Eskalen will cover biology, etiology, and epidemiology of grapevine trunk diseases (e.g. esca, young vine decline, Eutypa dieback, and Botryosphaeria canker diseases) in California. He will also talk about managing grapevine trunk diseases with respect to etiology, epidemiology, and current pesticides options. 

To watch this seminar live, visit live.oregonstate.edu.  Live chat will NOT be available, however, online participants can submit questions during the seminar to mark.chien@oregonstate.edu, and they will be answered at the end. 



Variable rate crop load management for vineyard balance: Can we do it?
Dr. Terry Bates, Director, Cornell Lake Erie Research and Extension
February 13, 2018

Viticulturists around the world use the term vine balance to describe the desired relationship between vine vegetative and reproductive growth. Whether qualitative or quantitative, vineyard managers will try to assess and achieve some desired level of vineyard crop load balance for their growing region, variety, and market through vine size and/or crop size management. The main objective in the “Efficient Vineyard” project is to spatially measure vineyard soil, canopy, and crop characteristics with mobile vineyard sensors; model vineyard crop load through spatial data processing and validation; and apply variable rate crop load management through integrated vineyard mechanization. Using some real-world examples, Terry Bates will discuss current use of proximal sensors, spatial data processing, and variable-rate technology in vineyard crop load management. Watch the presentation 

Does deficit irrigation improve Pinot noir fruit quality in a warm climate?
Dr. Alexander Levin, Assistant Professor of Viticulture, OSU Southern Oregon Research and Extension Center
February 19, 2018 

Most new vineyard plantings in the Southern Oregon AVA have been to Pinot noir, the state's signature red wine grape variety. Because Pinot noir is traditionally grown in mild climates, local growers lack information regarding its performance in arid climates. This project aims to fill the knowledge gap by imposing various deficit irrigation treatments in a commercial Pinot noir vineyard and monitoring aspects of vine growth and development. Additionally, experimental wines will be produced and subjected to sensory analyses. In this way, local growers will be able to optimize their irrigation management practices to improve yield and quality, while simultaneously saving water. Watch the presentation 

Glyphosate and Soil Microbial Communities: Fake News vs Facts
Dr. Timothy Paulitz, USDA-ARS, Wheat Health, Genetics and Quality Research Unit, Pullman, WA
February 28, 2018

Glyphosate (Roundup) is the most widely used herbicide in the world, and is a key component of no-till systems throughout the world, especially in the Pacific Northwest. It is relatively safe, tightly bound to soil particles, is broken down by microbes, and does not have a long residual in the soil. However, there is concern about non-target effects, especially on beneficial bacteria and fungi in the soil. With a next-generation sequencing approach, Paulitz and colleagues addressed the question: how does glyphosate affect soil microbes in the Pacific Northwest? Bacterial and fungal communities were found to be strongly affected by field location and cropping system, but glyphosate application had only a very minor role in shaping microbial community composition. More bacterial and fungal taxa were stimulated by glyphosate use than were reduced, a response attributed to the presence of dying roots, providing a greenbridge effect. Watch the presentation

Why Light Matters: Can we suppress plant pathogens by understanding their photobiology and ecology?
Dr. David Gadoury, senior research associate in the Plant Pathology and Plant-Microbe Biology Section, Cornell University
March 5, 2018 

Pathogens evolved amidst natural cycles of light and darkness. Artificial lighting is a relatively new phenomenon in our world, and especially in theirs. Pathogens sense, interpret, and use light to direct their development. In the case of UV radiation, pathogens have evolved defense mechanisms that are regulated by visible light. We seek to exploit these evolved relationships as a novel and effective means to suppress plant diseases and promote plant health. Watch the presentation 

The Microvine: A model system to understand the physiology and genetics of grapevine  
Dr. Laurent Deluc, Associate Professor, Dept. of Horticulture, Oregon State University
April 9, 2018 

In April 2017, I made the acquisition of a new plant material for genetic studies in grapevines developed in Australia. Since then, we have been able to set up all the critical steps for maintaining the microvine in tissue culture and in greenhouse conditions. I will discuss about the potentials of the microvine for genetic studies, the current projects in the lab using the microvine, new research directions, potential collaborations, and its applications with new breeding techniques like gene editing. Watch the presentation 

Genetic regulation of the ripening initiation in grape berry. Can we induce or delay véraison?
Dr. Laurent Deluc, Associate Professor, Dept. of Horticulture, Oregon State University
May 8, 2018

Watch the presentation

Mite Management in Vineyards
Dr. Vaughn Walton, Horticultural Entomologist, Dept.of Horticulture, Oregon State University
Dr. Valerio Rossi-Stacconi, Postdoctoral Research Associate, Horticultural Entomology, Dept. of Horticulture, Oregon State University
May 16, 2018

The presentation will cover the biology and management of mites in vineyards. We will review spider mites and eriophyid mites that typically are found in vineyards. The seasonal biology, damage symptoms, monitoring and management of these mites will be discussed. This discussion will consider the role of general management practices including the impact of cover crops and disease and insect management tactics on pest mite populations. Watch the presentation

Recent Research and Extension Efforts in Virginia Viticulture
Dr. Tony Wolf, Viticulture Extension Specialist, Virginia Tech
August 7, 2018

Dr. Wolf’s research has focused on varietal adaptation to a warm, humid growing season punctuated by low temperature episodes in winter, various aspects of canopy management, and several aspects of disease management. His presentation will recount some of this research, describe current research interests, and highlight some of the extension and teaching outputs of the past 10 years. Watch the presentation

Water Reduction in Wine Grapes Using HydroShield, a Novel Plant Coating
Dr. Clive Kaiser, professor and Extension horticulturist, OSU
October 16, 2018

Oregon State University horticulture extension faculty in Umatilla County, Dr. Clive Kaiser, has developed a novel plant cuticle supplement, that is currently being patented by OSU. Testing of the product at Seven Hills Vineyard in the Walla Walla Valley has resulted in at least a 25% reduction in water usage. The biofilm is an elastic hydrophilic coating made from food grade ingredients and has been approved for testing in organic crop production systems. It is at least 90 um thick and significantly retards the loss of water out of the plant leaf and fruit tissues. Collaborative testing by Dr. Jim Harbertson, research enologist at the Washington State University Wine Science Center, has shown no reduction in fruit quality parameters. There are plans to produce comparative wines in conjunction with Dr. James Osborne, extension enologist in the OSU Department of Food Science and Technology. Dr. Kaiser will talk about the development of HydroShield. Watch the presentation 

A pesticide-free alternative to reduce spotted-wing drosophila egg laying in damaged grapes
Dr. Valerio Rossi-Stacconi, OSU Dept. of Horticulture and Rachel Blood, OSU Dept. of Zoology
December 11, 2018

Drosophila suzukii is an insect pest of worldwide distribution on soft-skinned fruit. This species is able to also attack wine grapes in seasons when fruit are compromised by cracking. The aim of the current study was to create and evaluate a novel behavior disruptor as a management tool for D. suzukii in commercial cropping systems. Our laboratory trials resulted in a reduction in oviposition in controlled laboratory trials. Field trials resulted in a similar reduction in egg laying over periods of multiple days in commercial-standard conditions. These results indicate that the insecticide-free behavioral disruptor significantly reduces D. suzukii damage under commercial production conditions. This reduction may be due to a combination of altered behavior and the division of reproductive resources. The current work will likely expand integrated pest management options to control D. suzukii populations in commercial field settings. Watch the presentation


Soluble Cell Wall Polysaccharides in Wines: Origins, Structures and Mouthfeel Properties
Dr. Cynthia (Cyd) Yonker, Senior Research Scientist for the Viticulture, Chemistry, and Enology department of E. & J. Gallo Winery
Dr. Hui (Helen) Feng, Research Scientist I for the Viticulture, Chemistry, and Enology department of E. & J. Gallo Winery
February 14, 2017

Wine soluble cell wall polysaccharides (SCWPs), which are derived from the cell walls of both grapes and yeast, are of great interest because of their organoleptic properties such as increasing the wine “fullness” mouthfeel sensation. These polysaccharides can be classified as non-cellulosic polysaccharides and consist of complex and heterogeneous polymers. They are resistant to fermentation conditions and soluble in the wine matrix. It has been reported that some characteristics of wine SCWPs are similar to those of commercial polysaccharides, such as pectin isolated from citrus, the hydrocolloid properties of which improves the mouthfeel and texture of processed foods and beverages. The composition of SCWPs was deduced using the glycosyl linkage analysis. Samples were permethylated, reduced, depolymerized and acetylated before the resultant partially methylated alditol acetates (PMAAs) were analyzed by gas chromatography-mass spectrometry (GC-MS). This work was completed by Hui Chong for her dissertation for the University of Adelaide. 

Red Blotch Virus Status & Update
March 2, 2017

Red Blotch is a growing concern to the wine industry in Oregon and across the U.S. To address local concerns, OWRI is offering a live, interactive webinar that will feature short presentations from the following OWRI researchers:

  • Dr. Bob Martin, plant pathologist, USDA-ARS, will provide an overview of the virus.
  • Daniel Dalton, Senior Faculty Research Assistant Entomology, Walton Lab-OSU, will talk about current research to identify insect vectors of the virus.
  • Dr. Alex Levin, viticulturist, OSU- Southern Oregon Research and Extension Center, will give an update on grapevine impacts of the virus and potential management practices.
  • Rick Hilton and Dr. Achala KC, OSU-Southern Oregon Research and Extension Center, will talk about their research and the impact of the virus in their region.
  • Dr. Dipak Poudyal, plant pathologist, ODA, will speak about Red Blotch surveys, analysis service and updates to the grape quarantine and vine certification regulations.

Watch the presentation

Fungicide Resistance 
Dr. Walt Mahaffee, Research Plant Pathologist, USDA ARS HCRL and Dr. Jay Pscheidt, OSU Professor & Extension Plant Pathology Specialist
March 28, 2017 

In 2015, we received a number of reports of powdery mildew not responding to FRAC 11 fungicide applications (Abound, Flint, Sovran). Samples from these vineyards had E. necator isolated that were resistance to both FRAC 11 and FRAC 3 fungicides (Tebucon, Procure, Rally, Vintage, Inspire Super). Further surveys of the Willamette Valley, Southern Oregon, and Hood River, indicated that greater than 80% of vineyards had E. necator populations with both FRAC 3 and FRAC 11 resistance population. In 2016, there were several control failures in vineyards that were again shown to be associated with E. necator populations resistant to both FRAC 3 and FRAC 11 fungicides. These data indicate these fungicide groups may not be managing grape powdery mildew as well as expected. 

A recent OWB research bulletin alerted growers about this potential problem and many have expressed concern and the need for more information and recommendations. In order to provide these, OWRI is presenting an information and Q&A webinar with Dr. Walt Mahaffee, Research Plant Pathologist at the USDA Agriculture Research Service horticulture unit in Corvallis; and Dr. Jay Pscheidt, OSU Extension Plant Pathology Specialist. Together they will provide research background on powdery mildew resistance, and recommendations, and answer questions from webinar participants. 

Role of Auxin-Response Factor 4 (ARF4) in the Ripening Process of Grape Berry
Dr. Laurent Deluc, Associate Professor, Dept. of Horticulture, OSU
April 25, 2017 

Despite extensive documentation on major physiological changes occurring at the ripening onset (véraison) of grape berry development, the genetic mechanisms controlling these changes remain poorly understood. It is largely admitted that ripening initiation is a combination of various factors involving internal and external signals. 

This long-term project will exploit a new genetic model, the microvine, which is more amenable for genetic engineering, and will be a part of a new collaboration between OSU, OWRI and the CSIRO (Commonwealth Scientific and Industrial Research Organization, Australia). Using this genetic approach, we hope to determine the role of ARF4 in the control of ripening initiation and its likely influence on fruit composition towards maturity. The sources of funding for this project include the Oregon Wine Board, the Erath Family Foundation, and the Fermentation Initiative by the State of Oregon State University. Watch the presentation

Rootstocks: What role do they play in abiotic stress and nutrient uptake?
Dr. Landry Rossdeutsch, Research Associate, Dept. of Horticulture, OSU
July 7, 2017

Dr. Landry Rossdeutsch is the OWRI viticulture postdoc collaborating with Dr. Paul Schreiner, Research Plant Physiologist, USDA-ARS; Dr. Patty Skinkis, Associate Professor and Viticulture Extension Specialist at OSU, and Dr. Laurent Deluc, Associate Professor.  In this seminar, he will present his PhD thesis on scion/rootstock interactions under water deficit conditions before discussing his current research project on nitrogen-driven vigor in grapevines. 

Primarily used against soil-borne diseases and pests, rootstocks have become a powerful tool to manage grapevine growth and improve wine quality in a wide range of climate and edaphic conditions. Rootstocks impact the whole vine physiology by providing water and nutrients to the scion, but the nature of the underlying mechanisms leading to scion growth is still poorly understood. For instance, responses of grafted vines to water stress are not always consistent among vineyards, which suggests a strong impact of environmental conditions in the relationship between the scion and the rootstock.

In Oregon, understanding the root/shoot coordinated growth in the context of nitrogen driven vigor is a critical step to identifying suitable scion/rootstock combination to improve Pinot noir production in Oregon. Biomass allocation between root and shoot involve a complex interaction between carbon and nitrogen resources wherein scion and rootstocks respectively, play the predominant role. Watch the presentation

Understanding the Ecology of Ice Nucleating Bacteria and Integrated Protection Strategies to Prevent Freeze Damage in Northern California Vineyards
Dr. Glenn McGourty, Winegrowing & Plant Science Advisor, UC Cooperative Extension
August 8, 2017 

Frost occurs in vineyards when temperatures fall below 32 degrees F and ice nucleating bacteria are present to catalyze the formation of ice crystals on green tissues. Laboratory studies prove that in the absence of these bacteria, plant tissue can supercool to as low as 22 degrees F.  Pseudomonas syringae is most commonly associated with frost events.  In initial studies, we have controlled ice nucleating bacteria on grape vine tissue and reduced the potential for freezing damage.  Our present research includes two large replicated trials covering 6 acres, one at Roederer Estate US in the Anderson Valley, and the other at Beckstoffer Vineyards in Lake County. We are comparing sprays of cupric hydroxide (0.75 lbs of copper oxide in 25 gallons of water) to an unsprayed control. These treatments are being applied to grape vines in sub-plots with the presence or absence of vineyard floor vegetation, a known source of ice nucleating bacteria that can contaminate emerging green grapevine tissue. In the laboratory, initial results are showing that freezing temperature of the leaves treated with copper was significantly lower than the control treatments. Treated leaves froze between 28 to 30 o F.  Separate trials are following the acquisition of ice nucleating bacteria on vineyard floor cover crops throughout the season. There are significant differences in the rate of acquisition and total bacterial numbers on the cover crops. Finally, we are investigating whether we can introduce the bacterium Pseudomonas fluorescens ‘A506’ as a colonist into vineyards which will compete with ice nucleating bacteria to prevent freezing. In initial trials it appears that we can successfully establish this bacterium, and hopefully, it will help to protect vines from freezing. Manipulating the microflora of vines may be a possible way to frost protect with far less expense and energy than sprinkler systems and wind machines in mild frosts. The equipment and technology to protect vines with our approach is already available in many vineyards.  

Multi-peril Crop Insurance and Whole Farm Revenue Protection
Nick Gans and Lacey Menasco, Risk Management Specialists, USDA Risk Management Agency
August 15, 2017 

The USDA Risk Management Agency (RMA) and the Oregon Wine Research Institute are partnering to provide an education webinar covering Multi-peril Crop Insurance and Whole Farm Revenue Protection. Participants will learn about what kinds of losses are covered, how to purchase insurance, and the information needed to choose the right policy for your vineyard. This is an opportunity to learn about a program that covers over a half million acres of vineyards nationally and has kept farmers and ranchers in business since 1938. 

Crown Gall on Grapevine: Management strategies based on current understanding of pathogen biology
Dr. Thomas J. Burr, Professor, College of Agriculture and Life Sciences, Cornell University
October 6, 2017 

Tom's research on grape crown gall is aimed at furthering and transferring knowledge that will assist the grape industry in managing the disease. His lab developed a very sensitive method for detecting the grape crown gall pathogen, Agrobacterium vitis, which has led to greatly elucidating its presence in association with grapes and a better understanding of its biology in vineyards. They determined that the bacterium is randomly distributed systemically in dormant grape canes and can also be detected in dormant buds as well as on surfaces of leaves and shoots during the growing season. Therefore, the pathogen can survive internally as well as externally. They were also able to determine that wild grapevines in NY as well as in CA often carry the crown gall pathogen. They are currently finishing a project to determine if “clean” vines can be produced through tissue culture propagation. 

Another component of Tom's work involves the development of a biological control for the disease. This has involved studying a strain of A. vitis, F2/5, that does not cause crown gall but is able to inhibit crown gall infections specifically on grape wounds. The mechanism of inhibition is still unknown however, they have determined that it is not caused by antibiosis. Pathogenic strains of A. vitis are not killed by F2/5 but are prevented from causing infection specifically on grapevines. F2/5, like other strains of A. vitis, causes a necrosis of grape tissue and therefore they have worked to develop a derivative strain that does not cause grape necrosis but still is inhibitory to crown gall. Currently they are working towards developing a commercial product utilizing this F2/5 derivative. Watch the presentation

Fungal Sex Could Resist Your Advances (Fungicide Resistance Management is Complicated)
Dr. Jay Pscheidt, Professor; Extension Plant Pathology Specialist; OSU Department of Botany and Plant Pathology
February 2, 2016

Fungicide resistance became a priority this past summer with several documented powdery mildew management failures in vineyards. Several new fungicides have been registered for grapes and some of these contain two active ingredients, and many of the new ingredients are at high risk of encouraging the development of resistant fungal pathogens. These new combinations represent a challenge for sustained plant disease management. In this seminar, Dr. Pscheidt discussed ideas on how to best utilize these materials in the upcoming season. Watch the presentation

Powdery Mildew: Biology and Management 
Dr. Michelle Moyer, Assistant Professor & Extension Viticulturist; Washington State University Department of Viticulture and Enology
March 8, 2016

Powdery mildew remains a concern for grape growers and can be difficult manage. Populations of Erysiphe necator cleistothecia can burst open and release ascospores over an extended period of time ranging from fall through late spring. These ascospores are an important source of primary inoculum for grapevine powdery mildew epidemics. Dr. Moyer will discuss the role of primary inoculum in grape powdery mildew epidemics; focusing on the biology of inoculum arrival, and how weather and management choices influence subsequent epidemic development. Watch the presentation

Statewide Crop Load Project: Impacts of Pinot Noir Yield Management on Vine Productivity and Fruit Composition at Harvest
Dr. Patty Skinkis, Viticulture Extension Specialist and Associate Professor, OSU

The Statewide Crop Load Project was established in 2012 as a large grower-collaborative study to determine the long-term impacts of yield management on fruit composition, wine quality, and vine productivity of Pinot noir. A total of 14 businesses have joined the project to date and implemented the experiment across 15 commercial vineyards, spanning 5 AVAs within the Willamette Valley. Each collaborator implemented two or more yield levels on-site by cluster thinning at lag phase each year. Basic vine growth parameters were recorded, and fruit was produced into wine for sensory analysis. Result from the first three years of the project (2012-2014) were shared during this presentation. Watch the presentation

Using Molecular Viticulture to Understand and Manage Grape Ripening
Dr. Simone D. Castellarin, Assistant Professor, Wine Research Centre, The University of British Columbia

This seminar considers how deficit irrigation strategies affect fruit ripening and modulate phenolic and aromatic production in red and white grapes. New approaches that combine open field trials and large scale metabolite and gene expression analyses were also discussed. These studies can help viticulturists to resolve and understand the complex biological processes that regulate fruit ripening and composition under different climates and develop new strategies for improving grape quality in the vineyard. Watch the presentation

From nursery to the vineyard: study and management of grapevine trunk diseases in British Columbia
Dr. José Ramón Úrbez Torres, Research Plant Pathologist, Science and Technology Branch, Pacific Agri-Food Research Centre, Canada 

Grapevines are the second largest fruit crop in British Columbia, and future economic sustainability depends on the production of high quality wines. Growers face two significant challenges: producing award winning wines under BC’s short-season growing conditions and winter temperatures occasionally dropping below -20°C, causing serious injury to Vitis vinifera. These challenges have long been associated with grapevine decline, yield losses and poor fruit quality. As a result, grapevine trunk diseases have long been overlooked in BC as one of the factors contributing to grapevine dieback and consequent plant mortality.

Development and implementation of effective control strategies are the focus of this research, along with assisting grapevine nurseries in identifying primary inoculum sources throughout the different steps of the grapevine propagation process. These studies will help on the development and implementation of an effective integrated management strategy against GTD at the nursery level. Watch the presentation.

Chiral Monoterpenes in Pinot gris Wines
Dr. Elizabeth Tomasino, Assistant Professor, OSU Department of Food Science and Technology

Dr. Tomasino discussed her research in discovering the importance of chiral monoterpenes in Pinot gris and Riesling. These compounds contribute to floral, citrus, and fruity aromas in aromatic white wines. To analyze these compounds, Elizabeth developed a quantitative method using chemical analysis and measured the compounds in wine. Differences in chiral terpene content were investigated based on region of origin, vintage and sugar content.  Watch the presentation.

Finding the Sweet Spot for Nutrient Status of Pinot noir
Dr. Paul Schreiner, USDA-ARS Plant Physiologist
Dr. Schreiner summarized his findings from research trials designed to better define nitrogen, phosphorus, and potassium requirements for Pinot noir, and how varying these nutrients alters vine performance and berry/wine composition. Watch the presentation.
Malolactic fermentation and Its Impact on Color, Color Stability, and Microbial Spoilage in Red Wine
Presented by: Dr. James Osborne, Enology Extension Specialist and Associate Professor, OSU Department of Food Science and Technology
Malolactic fermentation may result in a decrease in polymeric pigment and color in red wines and delaying malolactic fermentation may lessen this color loss. However, delaying malolactic fermentation also means delaying the addition of SO2 which may increase the risk of microbial spoilage. Dr. Osborne also discussed interactions between the spoilage yeast Brettanomyces and the malolactic bacteria Oenococcus oeni and the effect of these interactions on formation of volatile phenols. Watch the presentation.

Development of a Mechanistic Vineyard Simulation Tool to Support Improved Management Decisions
Brian Bailey, USDA-ARS, Horticultural Crops Research Unit
May 9, 2016

Each growing season, a vineyard manager makes a set of interconnected decisions (e.g., watering schedule, pruning, pesticide application, fertilization) that guide their crops throughout the year. These decisions are usually made based on incomplete information, as there are too many variables to feasibly be considered by a manager.  Growers would benefit from the development of a comprehensive simulation tool that can be used to analyze current and proposed management strategies that reduce water use, control diseases and pests, adapt to climate change, or optimize yields. Current agricultural models are either too simplistic or they are too computationally expensive to simulate field- and seasonal-scales. Brian Bailey discussed his research aimed at overcoming these limitations by combining sophisticated engineering models for radiation transfer, convection, turbulent dispersion, etc. with the efficiency afforded by graphics processing unit (GPU) technology.  The resulting modeling tool is unprecedented in terms of its physical realism and computational efficiency, and has the potential to change the way that management decisions are made in the industry. Watch the presentation

The wait for a host: Understanding Erysiphe necator Overwintering and Early Season Inoculum Release
Lindsey Thiessen, Ph.D student, Mahaffee Lab
May 9, 2016

Grape powdery mildew, caused by Erysiphe necator, is a polycyclic disease that causes economic losses related to the costs of management and damage to grapes. The epidemic begins with release of ascospores from the overwintering cleistothecia. Understanding the conditions for cleistothecia development, maturation, and ascospore release is important to optimize initiation of fungicide applications prior to disease development, as well as maintaining ecologically conscious management practices. Graduate student Lindsey Thiessen will discuss her field experiments assessing the effect of  environmental conditions and plant growth regulating hormones on cleistothecia development, and the model developed to predict ascospore release based on environmental conditions.  Watch the presentation

Berry Sensory Assessment: A Valuable Tool in Grape and Wine Production
Dr. Sandra Milena Olarte Mantilla, The University of Adelaide School of Agriculture, Food and Wine
July 8, 2016

Berry sensory assessment (BSA) is a tool that can be used to assist in the evaluation of grape quality, however little published information exists on BSA characteristics of established grape cultivars. Dr Olarte Mantilla presented the results of her PhD research on BSA at the University of Adelaide. Her PhD research focused on identifying relationships between berry and wine sensory assessment. Dr. Olarte Mantilla also presented the current status of research incorporating BSA as tool for evaluation of viticulture practices. Watch the presentation

The northern Root-knot Nematode Prefers Chardonnay: Insights into Nematode Biology and Management in Semi-arid wine grape vineyards
Dr. Inga Zasada, Research Plant Pathologist, USDA-ARS
October 20, 2016

Plant-parasitic nematodes are economically important root parasites of grape vines with global losses due to nematodes estimated at 10%. While plant-parasitic nematodes are widely distributed in Washington semi-arid wine grape vineyards, there is a lack of biological data to support grower management decisions. Information on the host status of rootstocks for the northern root-knot nematode, spatial distribution of nematodes in vineyards, and nematode developmental biology was presented. Watch the presentation 

2016 OWRI Video Newsletter
The 2016 OWRI Video Newsletter is now available. This newsletter contains a recap of team member's activities throughout the year, as well as a recap of our outreach activities. To view, click here.  


2014 Archive

The End of Farm Labor Abundance

J. Edward Taylor, Director, Rural Economics of the Americas and Pacific Rim (REAP), Agricultural and Resource Economics Department, University of California - Davis
June 4, 2014

J. Edward Taylor is Professor of Agricultural and Resource Economics at the University of California, Davis, where he teaches courses on international development economics and econometric methods. He is also co-editor of the American Journal of Agricultural Economics and founder of the alternative textbook initiative, RebelText.org. Taylor has written extensively on the economy-wide impacts of agricultural and development policies and on immigration.  He co-authored Village Economies:  The Design, Estimation and Use of Villagewide Economic Models(Cambridge University Press) and Worlds in Motion:  Understanding International Migration at the End of the Millenium (Oxford University Press). Watch the presentation
Variation in Tartaric and Malic Acid Concentrations in Grape Berries
Emily Higginson, PhD Candidate, Univesity of Adelaide
August 8, 2014
Emily Higginson is a PhD candidate supervised by Chris Ford of the University of Adelaide and Mark Thomas of CSIRO Agriculture Flagship (formally Plant Industry). She completed her BSc (Honours) at the University of Adelaide majoring in Biochemistry and Genetics.
Organic acids are important to the flavor of grapes and wine and aid in the prevention of microbial spoilage during fermentation, with tartaric acid and malic acid accounting for 90% of the acidity in grape berries. During post-veraison, malic acid begins breaking down and this breakdown may accelerate during the growing season with higher temperatures. The resulting decrease in acid increases the pH of the juice and, in Australia, tartaric acid is added to the juice at considerable cost to lower the pH during winemaking.  
The cost of adding tartaric acid during winemaking is predicted to increase due to climate change, which, as a result of higher temperatures, may accelerate malic acid breakdown, leading to a higher pH of juice at harvest and increasing the amount of tartaric acid added to achieve a low pH. The genes involved in acid metabolism could be used in breeding programs to increase the acid concentration of berries and raise the pH of juice counteracting this problem. It is also well-documented that tartaric acid and malic acid concentrations vary between different cultivars of grapevine, and this variation may be used to discover genes involved in acid metabolism. Watch the presentation
Time of Flowering and Seed Content Contribute to Variable Entry of Pinot noir Fruits into the Ripening Phase
Amanda Vondras, Ph.D. student, OSU Department of Horticulture 
November 12, 2014
Amanda Vondras is pursuing a Ph.D. in Dr. Laurent Deluc's lab, and she will present on the relationship between flowering time and grape berry ripening, which will highlight the physiology of the uneven flowering of a grape cluster and its consequence on grape berry ripening. 
Yield Management: A Story From the Vine’s Perspective
Dr. Patty Skinkis, Viticulture Extension Specialist and Associate Professor, OSU Department of Horticulture
December 8, 2014 
The yield-quality relationship is of paramount importance to achieve quality fruit consistently in Oregon's Pinot noir producing regions, or so we think. Each year, growers and winemakers toil over yield estimates followed by cluster thinning to reach strict target yields that are thought to ensure high quality grapes and wine. However, what is the ultimate result of this practice... better wines, vine balance, sustainable growth and less fertilizer and fungicide inputs? This seminar will report results of yield management research conducted from 2011-2013 with focus on impacts on vine growth, balance, and fruit composition. Watch the presentation.


January 17, 2013
Scott Burns, Portland State University
"The Importance of Soil and Geology in Tasting Terroir, a Case Study from the Willamette Valley"
Listen to a recording of the seminar

January 30, 2013
Melodie Putnam, Director, Oregon State University Plant Clinic
"Grapevine trunk diseases - what do we know of them in Oregon?"
Listen to a recording of the seminar.

February 12, 2013
Clark Seavert, Director, NW Agribusiness Executive Seminar
"AgFinance. It is more than about profit"
AgTools website


January 17, 2012
Claudio Ioriatti, Senior Scientist and Head of the Experiment Area at Center for Technology, Transfer, FEM-IASMA S.Michele all'Adige, Italy
"European Grapevine Moth in Italian Vineyards, Our Path Away From Pesticides"
Watch the Recording

March 6, 2012 
Kelli Wagner, MAg student, OSU Department of Horticulture
"Evaluating the Economics and Use of Vineyard Pruning Technologies"

Watch the Recording

March 7, 2012
Carolyn Ross, Assistant Professor of Food Science & Human Nutrition, Washington State University Pullman, WA
"The Impact of Wine Components on Wine Quality"
Watch the Recording

April 17, 2012
Harper Hall, MS student in Enology, Dept. of Food Science and Technology, Oregon State University
"Isolation and Identification of Non-Saccharomyces Yeast with β-glucosidase activity and their impact on Pinot noir Wine Aroma"
Watch the Recording

May 2, 2012
Andy Gallagher, Red Hills Soil
"Updates on Soil Mapping Technologies"
Watch the Recording - We had some difficulty with the microphone during this presentation, the recording gets better half way through.

May 15, 2012 
Matt Strickland, MS Student in Enology, Department of Food Science and Technology, Oregon State University
"Impacts of Pediococcus spp. on Oregon Pinot noir"
Watch the Recording

October 17, 2012
Gerhard Pietersen, Professor of Enology, Citrus Research International, Pretoria
"TheSpread and Control of Grapevine Leafroll Disease in South Africa"
Watch Recording 



Jan 19, 2011
Andrew Plantinga, Professor & Robin M. Cross, Postdoctoral Research Associate
OSU Department of Agricultural and Resource Economics
"The Value of Terroir: Hedonic Estimation with Data on Vineyard Sale Prices"
View Presentation Slides

Feb 2, 2011
Clark Seavert, Professor & Director, NW Agribusiness Executive Seminar
OSU Department of Agricultural & Resource Economics
"AgToolsTM for Measuring Economic and Financial Success in the Wine Industry"

Feb 8, 2011
Laurent Deluc, Assistant Professor, OSU Department of Horticulture
"Berry variability: A Phenomenon to Explain Berry Ripening?"

Feb 16, 2011
Jason Tosch, Director of Viticulture, Anne Amie Vineyards, Carlton, Oregon
"Update on the Low-Impact Viticulture and Enology (LIVE) Program"
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Mar 2, 2011
Alan Bakalinsky, Associate Professor, OSU Department of Food Science and Technology
"Biofilm Formation by a Flor Wine Strain of the Yeast Saccharomyces cerevisiae"
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Mar 9, 2011
Michael McIntosh, L.S. Keker Excellence Professor, University of North Carolina Greensboro, Department of Nutrition
"The Bioactive Components of Grapes and Their Anti-inflammatory Actions"
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April 4, 2011
David Gadoury, Senior Research Associate, Cornell University, Department of Plant Pathology and Microbe Biology
"Everything You Always Wanted to Know About Grape Powdery Mildew and Several Things you Really Need to Forget"
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April 20, 2011
Angela Gadino, Graduating PhD student, OSU Department of Horticulture
"Enhancing Pest Mite Biological Control by T. pyri in Pacific Northwest Vineyards"
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May 4, 2011
Lisa Hall, Senior Editor, Wine Business Monthly
"A Journalist's Point of View: Observing the Growth of the Oregon Wine Industry"
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May 18, 2011
Tresider Burns, Master of Enololgy Student, OSU Department of Food Science and Technology
“Impact of Malolactic Fermentation on Red Wine Color and Color Stability”
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November 2nd, 2011
Thomas Henick-Kling, PhD, Professor of Enology, Washington State University
"The Washington State University Wine Research Program and the Washington Wine Industry"
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November 16th, 2011
Ed Peachey, Assistant Professor, OSU Department of Horticulture
"Weed Management in Vineyards. Good, Bad or Ugly?"
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November 30th, 2011
Nick Dokoozlian, Vice President of Viticulture, E. & J. Gallo Winery
"The Research and Development Process of the Wine Industry" 
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