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Wine, beer, cider and spirits

Photo Credit: Brent Hofacker - Adobe Stock (Cropped from original)

Este contenido ha sido traducido automáticamente. El servicio de Extensión de Oregon State University (OSU) no garantiza la exactitud del texto traducido. Consulte la versión original en inglés para confirmar la información.

Announcements

Grape Smoke Testing

Grape Smoke Testing Available! Concerned about the wildfires and impact on fruit and/or wines? The OSU Smoked Wine and Grape Chemistry Lab is open for business and can test grapes for smoke compounds. Follow the link for more... Read more...
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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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Photo Credit: Ferenc - Adobe Stock (Cropped from original)

Winemaking resources

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

Preparing for harvest: Grape chemistry and pre-fermentation adjustments

This article provides guidance on grape maturity testing and how to determine pre-fermentation adjustments.

James Osborne | Aug 2023 | Article

Wine Industry Wildfire Smoke Toolkit (in English)

This website hosted by the Oregon Wine Board, provides important resources, industry round table discussions, and frequently asked questions regarding smoke effects on grapes and wine.

Sep 2020 | Online resource

Dealing with damaged fruit in the winery

For wineries, grapes that have been damaged, usually by ill-timed rainstorms, pose challenges. Fruit fly larvae are often the most visible result but the bigger danger are microorganisms that can ruin the fruit.

James Osborne | Oct 2019 | Article

Yeast nutrients and 'stuck fermentations'

Fermentation doesn't always go as planned. Sometimes, a warm growing season can stall the process of turning grapes into wine. Here's what winemakers need to know to guard against "stuck fermentation," and a guide to the steps you can take to restart a slow or sluggish fermentation.

James Osborne | Sep 2018 | Article

More winemaking resources

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 Resources

OSU Smoked Wine and Grape Chemistry Lab (in English)

The new state-of-the-art research lab was designed to serve the Oregon wine industry to test for the presence of compounds associated with smoke in grapes and wine.

Aug 2023 | Online resource

Preparing for harvest: Grape chemistry and pre-fermentation adjustments

This article provides guidance on grape maturity testing and how to determine pre-fermentation adjustments.

James Osborne | Aug 2023 | Article

Vineyard to Winery - Looking Beyond YAN (in English)

Listen to this podcast episode to learn more about how nitrogen in the berries are important for winemaking and sensory quality.

Patricia A. Skinkis | Jun 2023 | Podcast episode

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Latest News

Oregon State researchers make breakthrough in understanding the chemistry of wildfire smoke in wine

Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smokey flavors in wine made with grapes exposed to wildfire smoke.

Apr 17, 2023 | News story

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

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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Upcoming Events

Oct 11

Heirloom Apples: From Trees to Cider

6:00 pm - 8:00 pm Central Point, OR
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Meet Our Experts

James Osborne
Enologist

Contact for questions related to commercial wine production

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