Paul Schreiner is a plant physiologist with the USDA’s Agricultural Research Service and a core researcher with the Oregon Wine Research Institute, based at Oregon State University. He is conducting a 3-year study comparing different ways of managing nitrogen both in the field and in the winery (with James Osborne and Elizabeth Tomasino). Special Thanks to: Bill Boggess, Executive Associate Dean, OSU College of Agricultural Sciences Danielle Gabriel, inspiration for OWRI research video series https://owri.oregonstate.edu/
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Wine, Beer, Cider, and Spirits
