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Washington’s cooler nights boost flavor of wines
August 31, 2016

By Nic Loyd, WSU meteorologist, and Linda Weiford, WSU News

weathercatch(2) (2)SPOKANE, Wash. – A little-known secret of many great-tasting wines made in Washington state is literally the difference between night and day.

Grape vines exposed to smoke to test taint from wildfires
August 16, 2016

By Maegan Murray, WSU Tri-Cities

RICHLAND, Wash. – Wine grapes may appear fine after a harsh wildfire season. But if grapes have smoke taint, the finished wine may taste and smell awful – an unpleasant surprise for growers and wine lovers alike.

Jazz weekend raises $170,000 to benefit WSU wine science
July 19, 2016

jazz-wine
By Kaury Balcom, viticulture & enology

RICHLAND, Wash. – A three-day celebration of Washington wines attracted hundreds of guests from across the Pacific Northwest and raised over $170,000 to support wine research and education at Washington State University.

Drone captures vineyard irrigation data
July 5, 2016

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences

PROSSER, Wash. – People may notice a small, unmanned helicopter flying over Washington vineyards this summer, but don’t worry. Doing work for science, it is fully approved by the Federal Aviation Administration.

Heritage inspires brewery that continues with family
May 10, 2016

By Hope Belli Tinney, Washington SBDC

trap-door-logoVANCOUVER, Wash. – Bryan Shull grew up in the shadow of Great Western Malting. Both his grandfather and father made their careers there, and for a time during college he worked there as well.

Study compares wines from diseased and healthy vines
May 9, 2016

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences

PROSSER, Wash. – Grapevine leafroll disease (GLD) has plagued vineyards for centuries, but little is known about how this virus impacts the fruit quality and actual wine produced from grapes of affected plants.

Students challenged to create intricate wine rack
May 4, 2016

By Tina Hilding, Voiland College of Engineering & Architecture

PULLMAN, Wash. – For much of the semester, Leah Engelhardt and Jingxian (Doris) Xie’s fellow architecture graduate students and professors had doubts about their project.

Bourbon or rye? You can’t tell the difference, says study
April 28, 2016

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences
and Lauren Ingeno, Drexel University

spirits-judgingRICHLAND, Wash. – Whiskey aficionados may claim that Manhattans must be made with fiery, grassy rye while an Old Fashioned requires the sweetness of bourbon.