Michael Qian, Flavor Chemist

Michael Qian is a flavor and aroma chemist with the Oregon State University Food Science and Technology department. He's also a core faculty member with the Oregon Wine Research Institute. His job is to study aroma and flavor compounds in foods, including wine. One of his projects is to investigate the off-flavor associated with stressed vines. Special Thanks to: Bill Boggess, Executive Associate Dean, OSU College of Agricultural Sciences Danielle Gabriel, inspiration for OWRI research video series https://owri.oregonstate.edu/

man looking at glass of beer (photo by Lynn Ketchum)

Want to learn more about this topic? Explore more resources from OSU Extension: Wine, beer, cider and spirits

Was this page helpful?

Related Content from OSU Extension

Grape variety identification

Identifying the grape cultivar or variety can be complicated. Learn the resources and services that may be used to identify grape varieties for commercial or home/hobby vineyards and landscapes.

Patricia A. Skinkis | Jul 2024 | Article Peer reviewed (Gray level)

How to prevent Botrytis bunch rot in the vineyard

Botrytis bunch rot is the most common fruit rot disease for wine grape vineyards in the Pacific Northwest. Here's how to prevent this disease from damaging your fruit.

Patricia A. Skinkis | Sep 2018 | Article Peer reviewed (Gray level)

OSU studies the effects of pathogen attacking Pacific Northwest hop fields

OSU is using a federal grant to research the effects of Fusarium canker on hops.

Henry Carnell | Jun 13, 2024 | News story

Season 2, Episode 11 | Virginia Nitrogen Trials - A Tale of Two Cultivars

Learn how nitrogen application and time of day for tissue sampling impacted nitrogen status.

Patricia A. Skinkis | May 2024 | Podcast episode Peer reviewed (Gray level)

Season 2, Episode 10 | Tracing Nitrogen from Vine to Berry

FInd out where nitrogen was found in grapevine tissues after foliar nitrogen sprays intended to boost berry or must YAN.

Patricia A. Skinkis | May 2024 | Podcast episode Peer reviewed (Gray level)

Why are my grapevines stunted? OSU Extension has the answers

App makes it easy to check out all the possibilities and pick the right solution

Gail Wells | Mar 1, 2016 | News story

Season 2, Episode 9 | Does Vineyard Nitrogen Impact Wine Sensory?

Learn more about how nitrogen impacts wine sensory perception in white wines.

Patricia A. Skinkis | May 2024 | Podcast episode Peer reviewed (Gray level)

Season 2, Episode 8 | Adapting Research to Build Precision Viticulture Tools

Learn about how engineers work with viticulturists to develop a vine nutrition sensor.

Patricia A. Skinkis | Mar 2024 | Podcast episode Peer reviewed (Gray level)

Starting a vineyard

This article provides the important steps that need consideration in developing a vineyard business in Oregon.

Patricia A. Skinkis | Sep 2018 | Article Peer reviewed (Gray level)

Monitoring vineyard nutrition

This article describes how to determine vineyard nutrient needs through grapevine tissue and soil sampling. It also provides tissue testing guidelines.

Patricia A. Skinkis, Paul Schreiner | Dec 2018 | Article Peer reviewed (Gray level)

How to deal with a vineyard powdery mildew outbreak

A powdery mildew infection on grape vines is among the last things a grape grower wants to see. An infection can destroy fruit and wine quality. But if powdery mildew shows up, there is a rescue plan.

Jay W. Pscheidt | Aug 2019 | Article Peer reviewed (Gray level)

Jay Pscheidt, Plant Pathologist, shows SMART sprayers for disease management in vineyards

Jay Pscheidt is a plant pathologist and Extension researcher who works with the Oregon Wine Research Institute, based at Oregon State University. His research focuses on a “smart” sprayer that is run by a computer and sensors to determine when to spray, saving in pesticide, water and time.

Jay W. Pscheidt | Feb 2019 | Video

OSU establishes demonstration orchard for state’s growing cider industry

The orchard has more than 80 apple varieties – some that are well-known in the industry and in high demand by cider-makers – plus other lesser known or experimental varieties needing to be evaluated under western Oregon conditions.

Nik Wiman | Jan 2021 | Impact story

Elizabeth Tomasino, Sensory Analyst

Learn the relationship between wine sensory characteristics—the aroma, flavor, taste, and mouthfeel--and the chemical components that produce them.

Elizabeth Tomasino | Apr 2018 | Video

Season 2, Episode 7 | Precision Ag Requires Sensors and Models with Feedback Loops

Learn about research results from the HiRes Vineyard Nutrition Project!

Patricia A. Skinkis | Mar 2024 | Podcast episode Peer reviewed (Gray level)

Hops Fertilizer Guide

Based on soil and tissue test results, recommends amounts of fertilizer and lime needed for hops.

Gale Gingrich, John M. Hart, Neil W. Christensen | Jul 1994 | Extension Catalog publication Peer reviewed (Orange level)

How to Scout for Grape Phylloxera in Vineyards

This video provides the basic steps in searching for phylloxera in an infested vineyard.

Michelle Moyer, Gwen Hoheisel, TJ Mullinax, Patricia A. Skinkis | Nov 2020 | Video

Starting a Distilled Spirit Business: A Guide to Completing the Alcohol and Tobacco Tax and Trade Bureau Application and Oregon Liquor Control Commission Licensing Process

Craft distilling is a growing industry, particularly in the Pacific Northwest. This guide provides step-by-step instructions for registering a distilled spirit business and getting the proper permits. Want to learn ...

Derrick Risner, Paul Hughes, Lisbeth Goddik, Sebastian Ramirez | Jan 2018 | Extension Catalog publication Peer reviewed (Orange level)

Have a question? Ask Extension!

Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

Ask us a question