In the wake of the 2020 wildfires, it was apparent to grape growers, winemakers and researchers that an Oregon-based testing facility for potentially smoke-impacted grapes and wine was needed.
The Department of Food Science and Technology at Oregon State University was granted state funds after significant lobbying by the Oregon wine industry to open a testing facility. The state-of-the-art facility is located in Wiegand Hall, home of the Department of Food Science and Technology, on OSU's main campus in Corvallis. The lab was completed in fall 2023.
The goal of the Smoked Wine and Grape Chemistry Laboratory is to provide accurate and timely information needed for the wine industry to make informed decisions about their potentially smoke-exposed grapes. Priority is given to the Oregon wine grape industry. Lab equipment allows analysis of both bound- and free-phenol analytes and volatile thiol analysis in grapes and/or wine. To learn more about the pricing, how to submit samples, and best management practices, see the Smoked Wine & Grape Chemistry Lab website.
