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...
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.
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.
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.
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.
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.
Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.