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The OSU Research Winery is an experiential learning facility that supports enology education, outreach, and research. During the 2018 harvest, the winery processed over 5.5 tons of grapes and 100 gallons of apple juice which supported 15 research projects, an undergraduate wine production course, the student-led Vitis Club, a Professional and Continuing Education (PACE) course, and various industry workshops throughout the year. The winery provides students with the opportunity to develop technical and analytical skills necessary for careers in the wine industry and beyond.
The winery supports research across multiple departments on OSU’s campus, including the departments of Food Science, Horticulture, Botany & Plant Pathology, Environmental & Molecular Toxicology, Entomology, and Applied Economics. In addition, the winery also facilitates research with other agencies such as the USDA-ARS as well as commercial wineries and winery supply companies. It is part of a multifaceted approach to viticulture and enology research, beginning in the vineyard and culminating in the glass.
Experiential learning is an essential component of the Enology & Viticulture Food Science degree. The research winery serves as a bridge, connecting classroom theory to tangible, practical applications.