Ernest H. Wiegand

{{Short description|American food scientist (1886–1973)}}

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| name = Ernest H. Wiegand

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| birth_date = {{Birth date|1886|7|10|mf=y}}

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| death_date = April 1973

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| field = Horticulture

| work_institution = Oregon State University

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| prizes = Nicholas Appert Award (1960)

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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.{{Cite web |last1=Stradley |first1=Linda |last2=Brenda |date=2015-04-24 |title=Maraschino Cherry History |url=https://whatscookingamerica.net/history/maraschinocherry.htm |access-date=2023-04-25 |website=What's Cooking America |language=en-US}}{{Cite book |url=https://books.google.com/books?id=CHdRAAAAYAAJ |title=California Fruit News |date=1927 |publisher=Howard C. Rowley |pages=11 |language=en}} 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.