As growers experiment with new ideas, they rely on Oregon State University’s Extension Service for assistance.
Dr. Vaughn Walton joins OPB “Think Out Loud®” to describe the situation faced by Oregon wine grape growers now that the vine mealybug was found in-state.
Jarod Sleet graduated with a BS in Viticulture and Enology from Oregon State University in 2013. Learn more about his wine industry career path in this Winemaker Talk feature article.
Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smoky flavors in wine made with grapes exposed to wildfire smoke.
OSU’s Southern Oregon Research and Extension Center focuses on growers issues
The Researchers Are Giving Wildfire-Plagued West Coast Wine Producers Hope.
Researchers are trying to determine what impact wildfire smoke has on the flavor of Oregon grapes and how, precisely, it happens.
Joining Ira to talk about how scientists are working to better understand how wildfire smoke impacts wine is Dr. Cole Cerrato, assistant professor of food science at Oregon State University in Corvallis, Oregon.
Oregon State University’s Vaughn Walton has joined the ranks as one of the world’s most highly cited researchers from 2019-2021 by Clarivate, a global company that provides analytics and insights in the sciences.
Tomasino is an Oregon State University associate professor of enology — the study of wines. She was curious about the smoke and how it may affect grapes and the wine crop in Oregon.
Grapes and wine are affected differently depending on the intensity, duration and proximity of a wildfire, and what kind of wood or material is burning