Archived Grape Day Presentations Can Be Found Here
 

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. 

 

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
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 & 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