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The top of Pioneer Hall through vibrant fall leaves on the trees.

Megan Hall

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Megan Hall
Assistant Professor of Practice


Keck 236

mhall5@linfield.edu

Megan Hall, Ph.D. is an Assistant Professor of Practice in Wine Studies. With an undergraduate (University of Toronto) and a Master of Arts degree (York University) in the social sciences, Dr. Hall transitioned into the field of viticulture in 2011. As a student in the Vineyard Management program at Chemeketa Community College, she worked for several vineyards and wineries in the northern Willamette Valley, where she took an interest in pests and diseases of grapevines. From 2013-2017, she earned a Ph.D. in Plant Pathology and Plant-Microbe Biology from Cornell University, specializing in late-season bunch rots on grapes. Before returning to her home state of Oregon, Dr. Hall was an Assistant Research Professor and Viticulture Program Leader at the University of Missouri and a research scientist at Gallo. She is excited to be part of the rapidly growing Wine Studies program at 麻豆区, in the heart of Oregon’s wine country.

Education

  • Ph.D., Plant Pathology and Plant-Microbe Biology, Cornell University
  • M.A., Socio-Legal Studies, York University
  • B.A., Political Science, University of Toronto

Academic Interests

  • Viticulture
  • Winemaking
  • Microbiology
  • Plant pathology
  • Vineyard management

Publications

Hall, M.E., Loeb, G. and Wilcox, W.F. 2018. Control of Sour Rot via Chemical and Canopy Management Techniques. Am. J. Enol. Vit. doi: 10.5344/ajev.2018.17091

Hall, M.E., Loeb, G. and Wilcox, W.F. 2018. Grape Sour Rot: A Four-Way Interaction Involving the Host, Yeast, Acetic Acid Bacteria, and Insects. Phytopathology. doi: 10.1094/phyto-03-18-0098-r

Hall, M.E. and Wilcox, W.F. 2019. Identification and Frequencies of Endophytic Microbes within Healthy Grape Berries. Am. J. Enol. Vit. 70:2. doi: 10.5344/ajev.2018.18033

Hall, M.E., O’Bryon, I., Wilcox, F., Osier, M., Cadle-Davidson, L. 2019. The epiphytic microbiota of sour rot-affected grapes differs minimally from that of healthy grapes, indicating causal organisms are already present on healthy berries. PLOS One. doi: 10.1371/journal.pone.0211378

Hall, M.E., Fang, Z., Cadle-Davidson, L., Wilcox, W.F. 2019. A new method for extracting DNA from the grape berry surface, beginning in the vineyard. Heliyon. doi: 10.1016/j.heliyon.2019.e02597

Swift, J.F., Hall, M.E., Harris, Z.N., Kwasniewski, M.T., Miller, A.J. 2021. Grapevine microbiota reflect diversity among compartments and complex interactions within and among root and shoot systems. Microorganisms. doi: 10.3390/microorganisms9010092

Kenney, P. and Hall, M.E. 2021. Effects of a reduced post-sour rot symptom spray program on disease incidence and severity. Catalyst. doi: 10.5344/catalyst.2021.20008

Hall, M.E., O’Bryon, I., Osier, M.V., Wilcox, W.F., Cadle-Davidson, L. Epiphytic Microbiome of Grapes Berries Varies Between Phenological 2 Timepoints, Growing Seasons and Regions. Unpublished. Available on biorxiv.org doi: 10.1101/2019.12.20.884502v1.full.pdf