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Vit Now! Is a webinar series from OSU Viticulture Extension offering timely topics to vineyard producers and wine industry professionals. This webinar features Dr. Patty Skinkis, Professor…

This seminar summarizes wine sensory impacts of Grapevine Red Blotch Virus in Pinot noir vineyards that were found positive for Grapevine Red Blotch Virus. Sensory studies were conducted Winter…

This seminar is presented by Quynh Phan, a PhD candidate in the lab of Dr. Elizabeth Tomasino (Wine Sensory) in the Department of Food Science and Technology at Oregon State University. Quynh is…

Dr. Michael Qian summarizes fruit and wine flavor compound composition of Pinot noir from three field trials conducted in Oregon in Red Blotch Disease infected vineyards. The projects were designed…

This webinar summarizes wine sensory perception results from two field experiments conducted in Pinot noir vineyards that were found positive for Grape Red Blotch Virus. Sensory studies were…

This seminar is presented by Dr. James Osborne, who has conducted research investigating the use of select non-Saccharomyces yeast to reduce growth of the spoilage yeast Hanseniaspora uvarum during…

A compilation of research and outreach for the Oregon Wine Research Institute.

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…

Powdery mildew remains a concern for grape growers and can be difficult to manage. Populations of Erysiphe necator cleistothecia can burst open and release ascospores over an extended period of time…

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…

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…

Grapevines are the second largest fruit crop in British Columbia with a cultivated area of over 10,000 acres and a farm gate value of over $35 million CAD. Future economic sustainability depends on…

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…

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…

Malolactic fermentation is primarily used during winemaking to de-acidify wines; however this process can alter wine quality in a number of other ways. In this seminar, Dr. James Osborne discussed…

In a grape cluster, individual berries enter the ripening phase at different times, leading to the uneven ripening pattern observed during véraison. Seeds are known to influence the growth of…

2014 OWRI Year in Pictures Visit us at owri.oregonstate.edu

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…

Presenter: Dr. Patricia Skinkis

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…