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.
The new system could not only be a vital irrigation option for growers in arid south central Washington, but it could have broader, more global application as well.
The agreement with Valdemar Family Wine Estates will provide new educational opportunities for international collaboration in the field of wine science.
WSU research shows there is an opportunity for developing wine tourism in Washington State and Oregon by marketing characteristics such as natural vineyards and organic practices.
WSU has enthusiastically supported the bill since its first hearing in January, testifying that legislation such as this will improve the educational experience of enology and viticulture students.
Few gifts say Happy Valentine’s Day better than wine and chocolate. But exactly what makes them so desirable, so delicious, has long remained a mystery.
The partnership already has led to more than $1,000 in donations to the WSU Tri-Cities Veterans Center for support and other services.
The event will feature Tim Hanni, author of “Why You Like the Wines You Like,” who will speak on “Separating Wine Facts from Fancy.”
Khot and his team also will look at new organic products like plant extracts and highly refined petroleum oils.