Location:Home > NEWS > Refining Wine

Refining Wine

Time:2019-01-09 11:41wine - Red wine life health Click:

Wine Refining

 NEWS / FEATURES

OSU and OWRI entomology researcher Rick Hilton examines soil for insect activity. ##Photo by Maureen Battistella

OSU and OWRI viticulturist Patty Skinkis leads students through a Willamette Valley commercial vineyard, where she is engaged in the seventh year of her fruit-drop study. ##Photo by Lynn Ketchum

January 8, 2019 Refining Wine One scientific study at a time

By Maureen Flanagan Battistella

It takes both skill and craft to tend a vineyard and to tease a beautiful wine out of the barrel. Yet, exceptional wines also require science. Oregon’s agricultural scientists — viticulturists, entomologists, virologists, pathologists, enologists — balance short-term priorities with long-term needs to develop a robust research agenda needed to address the critical problems growers and winemakers experience in the field and cellar, today and in the future.

This past year, Grapevine Red Blotch Virus and the effects of wildfire smoke represented two of the most-concerning subjects researched in 2018.

A relatively new blight in Oregon, red blotch may cause under-ripe fruit and reduced crop loads. There are still many questions about the disease, according to Dr. Robert Martin, research lead and virologist with the Agricultural Research Service Horticulture Unit of the USDA: How does it impact the plants? How does it impact the fruit? And, most importantly, how does it move? Are there things the growers can do to mitigate the virus?

“We have a multidisciplinary red blotch study that involves viticulture, virology, entomology and enology,” added Mark Chien, program coordinator of the Oregon Wine Research Institute (OWRI) at Oregon State University (OSU). “We came up with a project plan and did a lot of research in the Willamette Valley this summer. It’s a difficult virus to pin down, to understand not only the virus itself but its vectors and hosts as well.”

Domaine Serene accelerated red blotch research in 2018 with a gift of $500,000 to OWRI, which, if matched by industry contributions, will support a $1 million funding pool. OWRI faculty members are already working on the problem thanks to a 2017 USDA Specialty Crops Block Grant of $174,936 through the Oregon Department of Agriculture (ODA), in addition to a 2018 grant of $73,500 from the American Vineyard Foundation. The Oregon Wine Board (OWB) has also funded red blotch research. OSU Southern Oregon Research and Extension Center viticulturist Dr. Alexander Levin has served as principal investigator on these projects, bringing water stress, irrigation management and the effects of climate change into the complex study.

Red blotch represents a fine example of how scientists from many disciplines work together to solve problems. Smoke taint is another, and, in 2018, OSU formed a collaborative team led by James Osborne, OSU’s wine microbiologist, and Elizabeth Tomasino, a sensory analyst. Oregon scientists are also working in collaboration with USDA-Agricultural Research Services (ARS), and faculty at the University of California, Davis and Washington State University, where nearby vineyards have also been subject to intrusive smoke.

Other research abounds, including longer-term projects studying powdery mildew and fungal resistance, plant nutrition, water stress, crop loads and characterizing sensory qualities of Pinot Noir terroir. USDA-ARS plant physiologist Dr. Paul Schreiner continues his research on nutritional requirements for Pinot Noir. The findings from this multi-year study reduce the cost of inputs, protect the environment and improve grapevine productivity
and wine quality. “Defining nitrogen, phosphorus, and potassium leaf and petiole tissue standards that apply to Pinot Noir gives the growers a better target to manage nutrition,” Schreiner explained. “The standards are out there; we’ve done the work. It’s up to the growers to use them.”

Data is one thing, but influencing grower practices is another, so OSU researcher Dr. Patty Skinkis works with growers around the state in their vineyards. For example, there’s a common assumption in the wine industry that low crop loads equal high quality fruit, but Skinkis holds seven years of evidence to challenge the assumption.

“[The crop load study] was really putting research into their hands,” Skinkis explained. “Not just how to manage yield, but it gave [growers] a better understanding of how they can work with quantitative data in their vineyard, and what they can look for and what they can measure.”

Copyright infringement? Click Here!