Graduate Programs may include research and study in the following areas:
- Sustainable viticulture practices
- Vineyard ecology
- Vine physiology
- Vine nutrition
- Vineyard IPM
- Grape metabolomics/genomics
- Wine production
- Wine fermentations
- Wine biochemistry, microbiology or chemistry
- Processing technologies
- Sensory evaluation of wine
Another option for graduate students is the Masters of Agriculture (MAg) which is not thesis-based but includes 45 credit hours of focus-area course work to increase knowledge of a given agricultural field. This can include a focus in viticulture and/or enology. For information on the MAg, see the Graduate Handbook.
For information on the univeristy graduate school admissions requirements and deadlines for future students, please see the Oregon State University Graduate School.
Students interested in a graduate degree from the Viticulture and Enology Program should determine the research background of faculty in the program to identify a potential advisor. These faculty members can be found under "faculty and staff" of this website. Once you have determined your specific interests in graduate school, please be in contact with that faculty member regarding potential opportunities and refer to the guidelines of the Oregon State University Graduate School.
Current Viticulture and Enology Program graduate students and their research interests are listed below. You can contact them via email for information on graduate studies or their projects by clicking below.
Seth Cohen Advisor: James Kennedy I am interested in studying the effects of biotic and abiotic stress on grapevine physiology and berry metabolism. My current research involves manipulating cluster temperatures (cv. Merlot) in the vineyard and studying the effect on berry development and composition. My primary focus is with regard to secondary metabolism; particularly phenolic chemistry and the flavonoid biochemical pathway. |  |
Levi Fredrikson Advisor: Patty Skinkis My thesis research project focuses on cover crop management in establishing vineyards. This project is part of a larger body of research on vineyard cover crops being conducted by my advisor, Dr. Patty Skinkis. The major objective of this work is to determine how cover crops may be managed in young vineyards (i.e. less than 5 years old) so as to maximize establishment of young vines. We are examining whether specific cover crop management regimes can conserve soil moisture, control vineyard weeds, and provide nutrition to establishing grapevines. |  |
| Angela Gadino PhD candidate, Entomology Estimated Graduation: Fall 2010 Advisor: Vaughn Walton My research is focused on enhancing biological control of pest mites in western Oregon vineyards. Current projects include testing non-target impacts of commonly sprayed vineyard fungicides, increasing development parameters knowledge to better optimize pest mite control and testing the implementation of plant volatiles to attract and/or retain beneficial arthropods in vineyard systems. |  |
Dave Takush Advisor: James Osborne Our lab is researching the impact of yeast strain on Pinot Noir aroma and flavor compounds in the production of wine. We will also take a look at the role of non-saccharomyces yeast in aroma production. One very unique aspect of our project is that we are using High Hydrostatic Pressure (HHP) processing to pasteurize our must before fermentation. HHP is a great way to pasteurize without changing the flavor of the must. It's science, it rocks! |  |
Patricia Wallace Advisor: Walt Mahaffee My project involves improving the performance of commercial biological control agents (BCA) against Botrytis Bunch Rot, caused by Botrytis cinerea. The addition of adjuvants to tank mixes and the effects of using mixed BCA product mixes are being considered. |  |
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