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.
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
Cellar Selects Pack of Pinots, Nov. 2016
(OSU Woodhall III Vineyard 2014 collaboration with Spindrift Cellars)
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.
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.