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Viticulture in Oregon continues to expand as the reputation of the wine industry grows among enthusiasts. The wine industry harvested fruit on 17,400 acres, producing finished wines in 370 wineries at an estimated $1.7 million sales value in 2007. Both Pinot noir and Pinot gris are grown primarily in the Willamette Valley as cool-season varieties, while warm season cultivars are expanding into niche micro-climates in southwest and eastern Oregon.

Oregon viticulture:

• continues to expand with wine sales and tourism.
• is a quality-driven industry of family-owned businesses.
• contributes to human wellness and sustainability.
• brings money to rural communities, workers, and local economies.
• embraces a variety of practices with minimal environmental impact.

Teaching

Students may enroll in a new viticulture and enology curriculum that encourages vineyard managers and winemakers to know each other’s expertise. Courses in wine production, sensory evaluation, fermentation science, plant biology, chemistry, soils, business, marketing, and economics complement horticultural courses in plant nutrition, pest management, ecology, and viticulture. Hands-on and experiential learning opportunities increase diagnostic and management skills. Student clubs provide a social setting to build relationships and engage in additional projects.

Viticulture courses include:

• Viticulture I: physiology, establishment, development, and reproductive balance
• Viticulture II: relationship of vineyard and canopy management, nutrients, and soil management
• Berry and grape production and physiology
• Case studies in crop management systems
• Horticulture management planning
• Internship
• Related enology courses in wine production

Extension

Statewide educational programs address relevant issues in wine grape production that include vine canopy management, crop load manipulation, and balanced production to achieve high quality wine grapes in a diverse array of micro-climates and hillside sites, each having a unique set of temperatures, soils, and conditions. We create opportunities for Oregon grape growers to improve vineyard management, fruit and wine quality, and their business skills. An entomologist is addressing a critical need of determining the role of mites in the short shoot disorder in wine grapes. The website, http://wine.oregonstate.edu is a new resource for Oregonians.

Research

Our faculty study vineyard management practices and vine physiology that result in development of fruit quality through aroma, color and flavor compounds that make quality wine. This work is conducted in collaboration with faculty of the Department of Food Science and Technology, the USDA Horticulture Research Unit, and winegrape growers throughout the state as well as colleagues within the Pacific Northwest.

Critical research has been conducted on “Short Shoot Syndrome” (SSS) indicating a relationship between symptoms and bud mite infestation of grape buds and tissues. Strategies to manage mites, foliar disease, and canopy are needed as all three activities are related in the vineyard.

The new Viticulture Extension Specialist is focusing research on vineyard management practices that support vineyard sustainability, vine nutrition, and fruit quality. The use of cover crops as a tool to reduce vine vegetative vigor and increase fruit quality is being researched. Cropping levels and canopy management studies will be researched to identify optimized practices for economic and environment sustainability while maintaining fruit quality. Collaborative work with other faculty on disease and insect management combined with canopy management and vine physiology will contribute information on sustainable viticulture that produces high quality fruit and wine.

New Directions

Compelling new activities include research on organic production strategies, insect and mite vectoring of viruses, and practices that ensure sustainable farms and ecosystems services within Oregon’s environment.

Considering ways to deliver educational programs and extend critical information also is needed in a rapidly expanding industry spread across the state in 13 or AVA’s (American Vinculture Areas).

Benefits

• Currently, 100 students are enrolled in horticulture; 33 graduated in 2007 with a first cohort group enrolling in the viticulture and enology option.
• Viticulturists produce superb grapes and wines while improving environmental and social impacts in their communities.
• Oregon wines return money to rural communities.
• Consumers enjoy the beauty of vineyards, tasting wines, and personal experiences that contribute to an immense tourism industry in Oregon.
• Faculty contribute to a thriving and expanding industry.