Research Reports

Oregon Wine Board Funded Research Reports

2014-2015 Research Reports:

Walter Mahaffee, Research Plant Pathologist at the Horticulture Crops Research Laboratory, USDA-Agricultural Research Service, Grower Implemented Quantitative LAMP for Initiating and Adjusting Fungicide Program

A quantitative molecular (qLAMP) procedure that is highly specific and robust for detecting grape powdery mildew inoculum across 17 commercial vineyards was developed.  qLAMP takes approximately 10 min for DNA extraction and reaction setup and another 30 min to run using equipment that costs less than $2000 to obtain from commercial vendors.  These results continue to indicate that use of inoculum detection for initiation of fungicide applications for grape powdery at the grower level will be commercially feasible in the near future.  In 2014, viticulturist at commercial vineyards will test the performance of qLAMP for detecting powdery mildew inoculum and adjusting fungicide application intervals and further reduce the economic and environmental costs powdery mildew management.   

Michael Qian, Department of Food Science and Technology, Oregon State University, Formation of Volatile Sulfur Compounds in Pinot Noir During Barrel Aging - Part Two: Lees Level and Contact Time on Volatile Sulfur Compounds in Wine

Coming Soon

Michael Qian, Professor of Flavor Chemistry, Department of Food Science and Technology, Oregon State University, Understanding Pinot Noir Grape and Wine Aroma Composition as a Result of Changes in Vine Balance

Coming Soon

Patty Skinkis, Assistant Professor and Viticulture Extension Specialist, Department of Horticulture, Oregon State University, Defining Crop Load Metrics for Quality Pinot Noir Produced in Oregon

Do low yields equal better wine? Premium winegrape producers worldwide boast of low yields that concentrate flavors. This same concept has driven yield management practices in Oregon, where low yield targets are thought to produce the best wine quality.However, these targets are not scientifically founded and are applied universally, without considering differences in vineyard designs and vine health. The goal of this research is to define target yields in the context of vine canopy size and function. The project has been implemented in 16 Pinot Noir vineyards in the Willamette Valley to test how vine yields influence growth, fruit composition and wine quality. This project will provide vineyard and winery producers with better metrics to evaluate quality than using a one-size-fits-all target yield. If growers are able to increase their vineyard yields without compromising fruit and wine quality, they will reduce canopy management costs and increase profits, thereby making a more sustainable business.

Elizabeth Tomasino, Oregon Wine Research Institute, Department of Food Science and Technology, Oregon State University, Chiral Terpenes - Quantitation, Threshold Determination and Sensory Impact on Aromatic White Wines

Coming Soon

James Osborne, Extension Enologist, Department of Food Science and Technology, Oregon State University, Formation of Volatile Sulfur Compounds in Pinor Noir Post-Fermentation - Part One: Role of Grape Amino Acid Content and Wine Lees Composition

Coming Soon

Laurent Deluc, Assistant Professor in grape research at the Department of Horticulture, Oregon State University, Determine the Impact of Cluster Thinning and Cluster Zone Leaf Removal on the Hormone Content of Pinot Noir Grape Berry

Dr. Deluc's group is leading a research project intended to characterize the role of plant growth regulators on berry development and composition in cool climate region. Plant growth regulators contribute to the integration of most signals sent to the berries by either the plants themselves (nutrient and water status) or by the environment such as light or temperature. The research project studies the accumulation of these regulators from bloom to harvest and how their accumulation in berries can be affected by vineyard practices such as leaf removal and cluster thinning. This research would provide the industry with new knowledge on the accumulation of these regulators that contribute to fruit quality.

Vaughn Walton, Associate Professor, Horticultural Entomologist, Department of Horticulture, Oregon State University, Insect Vector Distribution and Disease Progression Studies to Better Describe Field Epidemiology of Grapevine Red Blotch-Associated and Vine Leafroll Virus in Oregon

Coming Soon

Patty Skinkis, Assistant Professor and Viticulture Extension Specialist, Department of Horticulture, Oregon State University, Impacts of Vine Vigor, Nitrogen, and Carbohydrate Status on Fruitfulness of Pinot Noir

Fruitfulness is the vine's ability to produce grape clusters. The more grape clusters that are formed by vine buds, the more fruitful the vine. Growers depend on good fruitfulness to ensure sufficient yields for wine production each year. In some growing seasons, Pinot noir vineyards have been found to have lower than optimum fruitfulness and fruit set, leading to lower than acceptable yields. In other years, fruitfulness and fruit set are high, leading to significant labor costs to achieve target yields. This yearly variability can create problems with projecting vineyard management costs and potential profits. Preliminary research suggests that fruitfulness is related to vine growth and nutritional status. This project aims to better understand how vine nutrition and vine vigor enhance or decreased fruitfulness, and determine if more consistent fruitfulness can be achieved.  Methods by which to maintain fruitfulness will allow growers to achieve greater crop consistency, quality, and potentially greater profits.

2013-2014 Research Reports:

Walter Mahaffee, Research Plant Pathologist at the Horticulture Crops Research Laboratory, USDA-Agricultural Research Service, Grower Implemented Quantitative LAMP for Initiating and Adjusting Fungicide Program

A quantitative molecular (qLAMP) procedure that is highly specific and robust for detecting grape powdery mildew inoculum across 17 commercial vineyards was developed. qLAMP takes approximately 10 min for DNA extraction and reaction setup and another 30 min to run using equipment that costs less than $2000 to obtain.  In cooperation with commercial vendors, a master mix and device that will be suitable for commercial implementation is being developed.  These results continue to indicate that use of inoculum detection for initiation of fungicide applications for grape powdery at the grower level will be commercially feasible in the near future.  Continuation of this project will test whether inoculum quantity can be used to adjust fungicide application and further reduce the economic and environmental costs powdery mildew management.   

Patty Skinkis, Assistant Professor and   Viticulture Extension Specialist, , Department of Horticulture, Oregon State University, Understanding Vine Balance and Crop Levels in Oregon Vineyards 

Coming soon

Michael Qian, Department of Food Science and Technology, Oregon State University, Formation of Volatile Sulfur Compounds in Pinot Noir Post-Fermentation - Part Two: Lees Level and Contact Time on Volatile Sulfur Compounds in Wine

Coming soon

Michael Qian, Professor of Flavor Chemistry, Department of Food Science and Technology, Oregon State University, Understanding Pinot Noir Grape and Wine Aroma Composition as a Result of Changes in Vine Balance

Coming soon

Patty Skinkis, Assistant Professor and  Viticulture Extension Specialist, Department of Horticulture, Oregon State University, Defining Crop Load Metrics for Quality Pinot Noir Produced in Oregon

Coming soon

Elizabeth Tomasino, Oregon Wine Research Institute, Department of Food Science and Technology, Oregon State University, Chiral Terpenes - Quantitation, Threshold Determination and Sensory Impact on Aromatic White Wines

Coming soon

Elizabeth Tomasino, Oregon Wine Research Institute, Department of Food Science and Technology, Oregon State University, Characterization of Oregon Willamette Valley Pinot Noir; Sensory Differentiation of Sub-Regions and Relationships to Consumer Preference

Coming soon

James Osborne, Extension Enologist, Department of Food Science and Technology, Oregon State University, Formation of Volatile Sulfur Compounds in Pinor Noir Post-Fermentation - Part One: Role of Grape Amino Acid Content and Wine Lees Composition

Coming soon

2012-2013 Research Reports

Walter Mahaffee, Research Plant Pathologist at the Horticulture Crops Research Laboratory, USDA-Agricultural Research Service, Foliar and Fruit Disease of Small fruits

The Foliar Pathology Lab group focuses on understanding the ecology of plant associated microorganisms, and applying that knowledge to reduce disease development while enhancing the economic and sustainable production of horticultural crops. Current projects include (1) characterize the biology of foliar and fruit pathogens, particularly powdery mildews and Botrytis cinerea; (2) developing methods to detect and monitor airborne inoculum and use of these data to adjust timing of pesticide applications; (3) model turbulent airflow and spore dispersion to better predict the spatial and temporal spread of a pathogen or pest; (4) development of technical infrastructure for regional and national disease forecasting systems for use by Oregon growers.  These projects are reducing the number of fungicide applications needed to manage disease and improving Oregon growers' ability to make informed management decisions and reduce economic and environmental costs.  

Vaughn Walton, Associate Professor and Horticultural Entomologist at Oregon State University, BMSB Damage on Grapes

Dr. Walton's work at OSU focuses on key industry needs related to pests.  He is currently focused on mealybugs, Brown Marmorated Stink Bug (BMSB) and Spotted Wing Drosophila.  The first two are currently of most concern, because of reduced crops and lower quality grapes. Of these, mealybugs currently impact certain regions of Oregon's wine industry because of it spreading vine leafroll virus.  BMSB is an invasive pest and is found in most production areas. The aim of his work is to provide environmentally sustainable and minimal impact pest management strategies in Oregon.

Rodrigo Almeida, Associate Professor at UC Berkeley College of Natural Resources, Mealybug Transmission of Leafroll Virus

Dr. Almeida's research group is studying the ecology of grapevine leafroll disease, primarily focusing on aspects associated with mealybug transmission of viruses causing this disease.  More recently he has been working on consequences of mealybug-mediated virus infection of plants in commercial vineyards.  In a field study he infected 15-year old plants in the summer of 2011, which resulted in symptomatic vines one year later, with symptoms present throughout plants.  Furthermore, fruit quality was impacted in the first year after infection, with Brix values being reduced by two points in comparison to adjacent control plants.  These results indicate that mealybug-mediated leafroll infection of vines may lead to disease symptoms and reduced fruit quality within one year.

Work is led by researcher Kai Blaisdell and the groups of Rodrigo Almeida, Kent Daane and Monica Cooper.

Gabriel Balint, Oregon Wine Research Institute, Southern Oregon Research and Extension Center, Research and Extension Viticulture/Enology Program, Irrigation Strategies

Dr. Balint's research program in Southern Oregon focuses on a better understanding of how the vine water status affects the grape and wine quality under diverse soil types and mesoclimate conditions found in this region.  The final goal of this research is to control growth and optimize vine physiology by using various irrigation strategies in order to produce consistent premium fruit year by year.  Different deficit irrigation trials have been set up in order to study the interaction among soil and vine water status, mesoclimate, vine physiology, and grape quality. My irrigation trials are conducted on two grape varieties (Tempranillo and Syrah) located in three different vineyards: Troon Winery (Applegate Valley), Ellis Vineyards (Rogue Valley-Bear Creek) and Abacela (Umpqua Valley).  Each of these sites is characterized by different type of soil and mesoclimate. Four irrigation strategies were evaluated at each site in 2012. In 2013, a split plot design will be implemented where the interactive effect of irrigation and crop load on fruit quality will be assessed.  During 2012 season, soil and vine water status, vine physiological parameters, yield and berry chemistry data were collected.  Statistical analysis of 2012 data is in progress.  Since nutrient uptake is directly related to water status in the plant, another objective of this research focuses on understanding the interaction between nutrients uptake and water level in soil, and its effect on fruit quality. Due to the complexity of interactions among grape variety, rootstock, soil and mesoclimate, there are still numerous questions regarding the yield and fruit quality optimisation.  The major goal of this study is to find the best irrigation strategies for various cultivars, and integrate them in the best management cultural practices for this region. 

Another objective of Dr. Balint's current research is to compare various methods for assessing the water status in vines, and validate an easy algorithm to calculate the water needs. A new method using remote sensing and heat units will be developed to validate reliable crop coefficient need it to calculate accurately the water needs at various times during the growing season and various locations.  As part of the "Precision Farming" concept, a major objective of this research is to develop and asses a network of various sensors spread across Southern Oregon vineyards, which will provide more accurate tools to grape growers for real-time decision making regarding water use, frost protection and pest management.

Laurent Deluc, Assistant Professor in grape research at the Department of Horticulture, Oregon State University, Effects of vine vigor reduction on the hormone metabolism in expanding shoots and developing berries throughout the first phase of berry development

Excessive vigor in grapevine is a problem affecting vine balance (ratio between vine yield and vine size) and results in poor grape and wine quality.  Vineyard practices have been designed to reduce vine vigor but they are time and labor consuming.  Hormones contribute to the vine balance but few studies have attempted to characterize their accumulation in reproductive and vegetative tissues of excessively vigorous vines.  Dr. Deluc's research team wants to understand how these regulators contribute to the vine balance in excessively vigorous vines.  This knowledge would benefit in the long-term the industry to devise solutions to remedy the influence of excessive vigor on the vine balance.

James Osborne, Enology Extension Specialist and Associate Professor, Oregon Wine Research Institute, Impact of non-Saccharomycesyeast on wine quality

When grapes arrive at the winery a large array of yeast may be present on them. Most of these yeasts do not survive the winemaking process but a number do persist during the early stages of the fermentation and may contribute to the aroma and flavor of the finished wine.  Dr. Orborne's research investigated yeast population and species diversity present on Pinot noir grapes during pre-fermentation cold maceration (cold soak) and alcoholic fermentation and the impact these yeast had on Pinot noir wine aroma. Winemakers may conduct a cold soak in order to improve wine color, texture, and aroma but the role microorganisms play in these changes is unknown.  Results to date have demonstrated that a number of yeast species persist and grow during the cold soak and cause significant changes in the aroma of the final wine.  Current work is investigating the diversity of yeast populations from different vineyards and whether these differences translate to changes in the aroma of wine produced from these vineyards.

Patty Skinkis, Viticulture Extension Specialist & Assistant Professor, Oregon Wine Research Institute, Department of Horticulture, Oregon State University, Understanding vine balance and cropping levels in Oregon vineyards

Dr. Patty Skinkis is leading a research project that is addressing a key question in quality Pinot noir production: How should Oregon Pinot noir producers manage vine growth and fruit yield to obtain the best fruit and wine quality each vintage?  This is a challenge for Oregon since the ample rainfall and fertile soils of the state's grape growing regions can lead to high vine vigor, putting vines out of balance with respect to the amount of fruit on the vine.  Management practices currently favor crop removal to obtain low yields, thereby tipping the scale to a further imbalance in vine growth.  The research studies in this project show that vineyard management practices that reduce the vine growth to a moderate level puts vines into better balance, reduces canopy management costs, and enhances fruit and wine composition. 

Michael Qian, Department of Food Science and Technology, Oregon State University, Non-Saccharomyces on wine aroma

Dr. Qian's research at OSU focuses on flavor chemistry.   One of his major research interests is to understand the flavor and flavor precursor development in Pinot noir grapes.  He has been working on various projects to study the impact of viticultural practices on grape quality and wine flavor. Current researches involve the soil nutrients on grape and wine flavor quality; basal leaf removal on grape and wine flavor; and crop load on wine quality.  These research projects help the grape growers to implement the various viticultural practices in Oregon to produce the highest quality grapes.  Another area of research is to understand flavor and off-flavor generation during fermentation, both chemical and enzymatic conversion by yeasts, particularly grape derived flavor compounds.  Dr. Qian also has a very active research program on volatile sulfur compounds in wine. These researches provide knowledge base for wine makers to produce the best Pinot noir wines. 

R. Paul Schreiner, Support of Optimal Nutrients

Coming soon.

2010-2011 Research Reports:

Project Title: Effects of vineyard cover crop management on grape and wine quality II-grape composition and wine aroma 
Michael Qian, Department of Food Science and Technology, Oregon State University
Year in Project: Year 3 of 3

Project Title: Impacts of early season fruit zone leaf removal on disease control, fruit set, vine growth and grape and wine quality of Pinot noir 
Patricia A. Skinkis, Department of Horticulture, Oregon State University
Year in Project: Year 3 of 3

Project Title: Deficit Irrigation of Cabernet Sauvignon and Tempranillo: Impacts on vine growth, yield, and berry composition 
Marcus Buchanan, Oregon State University, Southern Oregon Research and Extension Center
Year in Project: Year 2 of 3

Project Title: Development of grower performed LAMP PCR for detection-based management programs for grapevine powdery mildew in vineyards
 Walt Mahaffee, USDA-ARS-HCRL
Year in Project: Year 2 of 3

Project Title: Non-Saccharomyces yeast on wine quality-part 2, aroma and flavor development
 Michael Qian, Department of Food Science and Technology, Oregon State University
Year in Project: Year 1 of 3

Project Title: A microbiome-based approach to the management of grape powdery mildew 
Johan Leveau, Department of Plant Pathology, University of California
Year in Project: Year 1 of 3

Project Title: Effects of Vineyard Floor Management on Pinot Noir, Part II: Amino Acid, pigment composition and berry hormonal content
 Laurent Deluc, Department of Horticulture, Oregon State University
Year in Project: Year 1 of 3

Project Title: Impact of non-Saccharomyces yeast on wine quality. Part 1: Isolation of non-Saccharomyces yeast with glycosidase activity
 J.P. Osborne, Extension Enologist, Department of Food Science and Technology, Oregon State University
Year in Project: Year 1 of 3

Project Title: Enhancements to the National Grape Registry (NGR) WebsiteD
 Deborah A. Golino, Director, Foundation Plant Services
Year in Project: Year 1 of 2

Project Title: Effects of Vineyard floor management on Pinot Noir Part 1: Vine Nutrition and Growth Response with Declining Vigor
 Patricia A. Skinkis, PH.D., Assistant Professsor & Viticulture Extension Specialist, Oregon State University
Year in Project: Year 1 of 1

Project Title: Determining optimal levels of N, P, and K for Pinot noir based on vine growth and fruit quality
 Paul Schreiner, USDA-ARS, Corvallis, OR
Year in Project: Year 1 of 1

2009-2010 Research Reports:


Project Title: Monitoring Climate, Phenology, and Varietal Composition for the Umpqua Valley AVA of Oregon
Gregory V. Jones,Department of Environmental Studies, Southern Oregon University
Year in Project: Year 3 of 3

Project Title: Effect of vineyard cover crop management on grape and wine quality II-grape composition and wine aroma
Michael Qian, Department of Food Science and Technology, Oregon State University
Year in Project: Year 3 of 3

Project Title: Vineyard Cover Crop Management in the North Willamette Valley: I. Effects of Cover Crop Management on Vine Vigor and Fruit Quality of Pinot Noir
Patricia A. Skinkis, Department of Horticulture, Oregon State University
Year in Project: Year 3 of 3

Project Title: Impacts of early season fruit zone leaf removal on disease control, fruit set, vine growth and grape and wine quality of Pinot noir
Patricia A. Skinkis, Department of Horticulture, Oregon State University
Year in Project: Year 2 of 3

Project Title: Impact of Saccharomyces and non-Saccharomyces yeast strains on the flavor and aroma of Pinot noir
James P. Osborne, Department of Food Science and Technology,Oregon State University
Year in Project: Year 2 of 2

Project Title: A Reference Vineyard Network for Developing Improved EvapoTranspiration(ET)-based Guidelines for Irrigation Scheduling, Monitoring, and Evaluation in Southern Oregon
Marcus Buchanan, Oregon State University, Southern Oregon Research and Extension Center
Year in Project: Year 2 of 2

Project Title: Deficit Irrigation of Cabernet Sauvignon and Tempranillo: Impacts on vine growth, yield, and berry composition
Marcus Buchanan, Oregon State University, Southern Oregon Research and Extension Center
Year in Project: Year 1 of 3

Project Title: Development of grower performed LAMP PCR for detection-based management programs for grapevine powdery mildew in vineyards
Walt Mahaffee, USDA-ARS, Horticulture
Year in Project: Year 1 of 3

Oregon Wine Research Institute Research Reports

Since the mid-1980s, the Oregon wine grape industry has funded research aimed at improving both the viticulture and enology in the state.  The results of this research are reported to the industry through seminars, symposia, extension publications, and peer-reviewed journals.

Descriptions of viticulture and enology research progress can be found at the Oregon Wine Research Institute website.

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21
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Southern Oregon World of Wine Festival

August 21, 2014 | Location

The Southern Oregon World of Wine Festival is the premier multi-day wine and food festival in Southern Oregon. The hallmark of the festival is the Wine Competition, which attracts some 200+ wines made exclusively from grapes grown in Southern Oregon.
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