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Latest Resources

Season 1, Episode 5: It's All About Integration (in English)

Learn how viticulture research is helping growers integrate precision agriculture tools in US vineyards.

Patricia A. Skinkis | Jan 2023 | Podcast episode

Smoke Exposed Grapes: Microfermentation Protocol for Winemakers & Growers

This protocol provides instructions for a small fermentation to evaluate smoke impacts in grapes and wine.

Elizabeth Tomasino, Anita Oberholster, Tom Collins | Sep 2020 | Article

Season 1, Episode 4: What to Expect from Plant Nutrient Sensors (in English)

Learn how sensors are being developed and tested in grape vineyards throughout the US from Dr. Jan Van Aardt, professor at Rochester Institute Technology (RIT).

Patricia A. Skinkis | Dec 2022 | Podcast episode

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Starting a Distilled Spirit Business

By Derrick Risner Paul Hughes Lisbeth Goddik and Sebastian Ramirez

Craft distilling is a growing industry, particularly in the Pacific Northwest. This guide provides step-by-step instructions for registering a distilled spirit business and getting the proper permits.

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Winemaking resources

Mechanical Weed Control for Under the Vine (in English)

Dr. Marcelo Moretti, Assistant Professor of Weed Science in the Department of Horticulture at Oregon State University, provides a summary of research evaluating different implements for under-vine weed control in vineyards.

Jul 2021 | Online resource

Winemaking basics: Can you trust your pH meter?

For winemakers, a pH meter is an indispensable tool. Accurate measurements of acidity are essential to winemaking and help prevent spoilage. But how do you know if a pH meter is accurate? Testing and regular maintenance.

James Osborne | Mar 2021 | Article

How to assess whether grapes and wines are affected by wildfire smoke

Exposure of wine grapes to wildfire smoke can affect the sensory qualities of wine. Learn how to use laboratory analysis and micro fermentations to assess the impact.

James Osborne, Patricia A. Skinkis, Elizabeth Tomasino | Sep 2020 | Article

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Hard Cider Production and Orchard Management in the Pacific Northwest

By Gary A. Moulton Carol A. Miles Jacqueline King and Andrew Zimmerman

Making hard cider for both commercial and private enjoyment is the target of renewed interest in areas that are well suited to growing apples. This manual provides basic information on the many considerations that go into the reliable production of high quality cider for market, including choosing among cider apple categories, fermentation procedures, pest management, storage, and more.

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Photo Credit: New Africa - Adobe Stock (Cropped from original)

Latest News

Extension’s experimental cider orchard to boost budding Oregon industry

The orchard, established at Oregon State University’s North Willamette Research and Extension Center – 23 miles south of downtown Portland – is the brainchild of Nik Wiman, OSU Extension orchard crops specialist.

Kym Pokorny | Jan 12, 2021 | News story

Given more information about how wine is made, consumers less likely to pay for organic

Consumers are more willing to pay for wine that comes with an organic or organic grape label but providing information about certification standards and organic production practices reduces consumer willingness to pay for all wines, according to an Oregon State University-led study.

Chris Branam | Jun 26, 2019 | News story

OSU establishes demonstration orchard for state’s growing cider industry

Orchard includes more than 80 apple varieties for creating quality cider.

Nik Wiman | Sep 2018 | Impact story

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Meet Our Experts

James Osborne
Enologist

Contact for questions related to commercial wine production

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I made my cider in an aluminum pot, is it safe?

P: Hi, I am processing a bunch of apple cider into quarts and 1/2 gallons. I brought all of the apple cider to a boil to pasteurize it, before processing it in a water bath. Now (unfortunately after the fact) I have ...

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