Our Mission

The OSU Viticulture and Enology program delivers research, extension and teaching programs that enhance Oregon’s regional, national and international reputation in grape and wine quality while considering grower and winemaker profitability and environmentally sustainable production practices.

The program is interdisciplinary and involves collaboration with multiple institutions. See the "Faculty and Staff" page for more information on each team member.

The research team in viticulture explores the main aspects of vineyard ecology from vine physiology, cultural management practices, nutrition, water stress, soil and root physiology, insect pests (IPM), and plant pathology.

The enology research team works on various aspects of yeasts, fermentations, wine chemistry, flavor chemistry and sensory science.