The audit, created by a WSU Tri‑Cities business professor, identifies components within a winery that enhance customer experience.
Students can now earn a bachelor’s degree in viticulture and enology (V&E) from Washington State University.
The return-to-business guide developed for the Washington Wine Institute includes recommendations on winery procedures for dine-in service, employee safety and health, cleaning and sanitation and more.
Gerow, who will graduate in December 2020 from WSU’s Viticulture and Enology program, has been named the Wine Spectator Wine Science Student of the Year.
A team of WSU researchers has made it easier to test the chemical makeup of their red wine to get the vino they’re looking for.
Byron Marlowe will teach and conduct research at the IMC University of Applied Sciences beginning in March 2021. The four‑month experience will support Marlowe’s ongoing research project identifying best practices for winery tasting room experiences throughout the world.
A wine business book authored by a WSU Tri‑Cities business professor and colleagues from other parts of the country earned the award for “Best Book for Professionals” by the Gourmand International Cookbook Awards.
WSU Tri-Cities students Kyle Brunson and Danae Williams earned the grand prize at the competition for the wine label and business and financial plans they developed for their proposed wine, “Gladiolus Red Mountain Rosé.”
New research shows large wine challenges tend to favor wines with high ethanol and sugar levels. Flavors often associated with sweetness also increase the chances of winning top prizes.
WSU’s Charles Edwards has devised a new treatment for Brettanomyces bruxellensis (“Brett” for short)—a barrel-dwelling spoilage yeast that can taint wine, often imparting undesirable aromas and flavors.