The mission of The Ohio State University Enology research and extension program is to serve the Ohio commercial grape and wine industry and the State of Ohio. This program provides both basic and applied research for viticulture and enology using an integrated, interdisciplinary approach. We have an excellent extension program that provides key research and extension information via several outreach related events.
The objective of our program emphasizes the importance of practical research in viticulture and enology which leads to enhancing grape and wine quality. Both programs work in tandem and focus on making quality grapes and wine. We often examine specific crop levels, training systems, clonal and rootstock trials, as well as yeast and malolactic bacterial strains, primary fermentation, pressing treatments, and finishing treatments. Information gathered from research in this program is provided to our industry at workshops, meetings, site visits, and the annual Ohio Grape and Wine Conference.
Since Ohio is diverse in both climate and growing conditions, we have three separate research branches of The Ohio State University located across the state at Kingsville – Ashtabula Agriculture Research Station (AARS), Piketon (OSU South Centers) and Wooster (OSU Wooster) Ohio. These vineyards consist of American, French American, and Vinifera research plots. Both Viticulture and Enology trials have been ongoing since 1960 at OSU Wooster. These programs often perform selected research experiments on a commercial level with participating grape growers and wineries throughout the state. OSU Wooster’s research efforts also include the evaluation of new varieties for Ohio’s particular growing conditions. We often evaluate Vitus vinifera, French American, and other American hybrid grapes for their growing requirements and winemaking potential in Ohio. Through these trials we can make more specific varietal selections to new and existing growers relating to specific sites and winemaking quality and styles. We try to determine signature wine grape varieties and are developing a reputation of excellence in Ohio. Much of our effort in this area is devoted to French- American hybrids and Vinifera evaluations.
We feel it is also important to have a considerable amount of effort devoted to extension to the Ohio wine industry. This is observed through the numerous workshops, laboratory training sessions, and winery site visits we perform at no charge. The Ohio grape and wine industry is growing extremely fast with approximately 430 bonded wineries in Ohio. The OSU Wooster Campus enology program also performs a lot of offsite winery consultations via phone and e-mail correspondence addressing wine quality within Ohio commercial wineries. Currently, Dr. Lisa Dunlap serves as the main contact for enology extension throughout the state.
A number of years ago, the OSU Wooster enology program implemented a wine analysis program in collaboration with the Ohio Grape Industries Committee (OGIC) in providing both chemical and sensory evaluation of commercial wines in addition to troubleshooting recommendations if needed or desired. This program was eliminated during the pandemic, and we are hoping to reinstate it very soon as a fee-for-service program. This will be performed and accomplished through the enology lab located on OSU Wooster Campus. This program will be a vital part in the production of premium quality wines and will help to provide excellent recognition of the Ohio wine industry as a serious wine producing state.
Ohio has maintained one of the longest running grape and wine conferences in the country. The annual Ohio Wine Competition has been performed through the OSU Wooster Enology program for nearly 30 years. It has served as a vital part of our quality control and extension program. In addition to any awarded medals granted toward an effective marketing program, we have also provided a complete chemical analysis of each wine submitted into the competition. These results along with the judge’s comments provide an extreme amount of valuable information for the commercial wine industry. As a result of these efforts, quality has come a long way with new records set in the number of gold, silver and bronze medals awarded in recent competitions. Since 2014, the Ohio Wine Competition has been performed by the Kent State University – Vesta program with the aid of OSU Wooster Enology Extension.
In 2007, OGIC and Ohio Wooster finalized the organization of the Ohio Quality Wine (OQW) Program. Several key objectives were identified for the OQW program. The first objective was to establish a consistent, high-quality standard designation for Ohio wines made from Ohio grown grapes. A second objective was identified through expansion of grape growing in Ohio to help meet the needs of our ever-increasing number of wineries. A third objective was to promote awareness of these quality wines being produced among consumers and wine writers. This program was initiated during the 2007 Ohio Wine Competition. In addition to several rules and regulations in the program guidelines, two major rules had been established indicating that submitted wines contain a minimum of 90 percent Ohio grown fruit from Vinifera, Hybrid or American varieties. It was also emphasized by the committee that they wanted to set the bar slightly higher with wines achieving 15 points or higher (silver or gold medal) out of a 20 point U.C. Davis scorecard system as being eligible for OQW seal status. The wines must also pass chemical analysis based on TTB standards for alcohol, sulfur dioxide, and volatile acidity.
The majority of the research funding comes through the OGIC who is devoted to providing up to date research and extension programs in Ohio. Research and extension performed by OSU Wooster covers a wide base of disciplines including Entomology, Plant Pathology, Weed Ecology, Viticulture and Enology. Most of the funding for these programs focusing on improving the quality of Ohio grapes and wines is provided by OGIC. As you can see there is much effort devoted to helping the Ohio grape and wine industry improve and become competitive in the future.