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Wine, Beer, Cider, and Spirits

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Latest Resources

VIT TECH grape and wine producers discuss production issues

VIT TECH is a group of grape and wine producers in the Walla Walla Valley and Rocks District of Milton-Freewater who gather regularly to discuss topical issues related to production. The group is led by co-chairs, Cody Copp,...

Aug 2022 | Collection

High Resolution Vineyard Nutrition Project (in English)

Learn more about this multi-disciplinary national project aimed at better monitoring and measuring vineyard nutrition.

Patricia A. Skinkis | Sep 2021 | Online resource

Where can I buy grapes to make wine?

Learn how to find small quantities of grapes for winemaking.

Patricia A. Skinkis | Sep 2021 | Article

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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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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

Wine marketing program drives sales in the Umpqua Valley (in English)

OSU Extension has partnered with wineries in a variety of ways

Steve Renquist | Oct 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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