| phenolic extraction during wine production | phenolics & berry development |

The Oregon wine industry has experienced amazing growth over the last decade. The number of wineries in Oregon has increased from around 100 in 1998 to over 400 in 2008. This growth in individual producers was made possible by the dedication of the Oregon winegrape industry to focus on production of high quality wines. In support of this, researchers at Oregon State University focus on understanding the chemical and microbiological transformations that occur during grape growing and winemaking that result in the production of high quality wines and strive to meet the needs of the local, regional, national and international winegrape industry.

Researchers are investigating the following areas of wine research:

Understanding wine fermentation dynamics and wine microbiology

Dr. James Osborne

Identification and characterization of grape and wine aroma/flavor compounds

Dr. Michael Qian 

Characterization and improvement of yeast strains of Saccharomyces cerevisiae

Dr. Alan Bakalinksy

Current research projects at Oregon State University Click on the links below to view project reports.

The production of SO2 and SO2 binding compounds by Saccharomyces during alcoholic fermentation and the impact on wine lactic acid bacteria.

The impact of Saccharomyces and non-Saccharomyces yeast strains on the flavor and aroma of Pinot noir.

The impact of malolactic fermentation on red wine color development and stability.