Ernest H. Wiegand (July 10, 1886 – April 1973) was a professor of horticulture at Oregon State University who, in 1925 during Prohibition, developed a brine method that led to the modern maraschino cherry.^[1][2] He won the Nicholas Appert Award in 1960. The food sciences building on the university's Corvallis, Oregon campus, Wiegand Hall, is named in his honour.

• Chronological history of Oregon State University - 1920 to 1929