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WSU Tri-Cities students learn to repurpose wine waste
December 3, 2015

By Maegan Murray, WSU Tri-Cities

mixing-compost-at-wine-centerRICHLAND, Wash. – Students in linked biology and chemistry courses worked with the Wine Science Center this semester to test “recipes” for composting wine pomace – the grape skins, stems and seeds left over from winemaking. The Washington State University Tri-Cities classes will assess and compare results in the next few weeks.

Grape seed color not helpful in assessing wine tannins
November 16, 2015

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

HarbertsonPROSSER, Wash. – For decades, if not centuries, the changing color of a grape’s seed has played a role in determining when winemakers harvest grapes.

Through December: Restaurants support wine education
October 26, 2015

By Erika Holmes, Viticulture & Enology

wine-educationSEATTLE – More than 300 west side restaurants will give a portion of wine sales through December to the Raise a Glass, Fund a Scholarship program to benefit viticulture and enology programs at Washington State University and other Northwest universities.

Through September: Taste student-made wines
September 10, 2015

Clore-wine-tastingPROSSER, Wash. – The tasting room at the Walter Clore Wine and Culinary Center here will feature tastings of Washington State University and other student-made wines during September.

Study shows growing impact of Washington wine industry
September 9, 2015

wine-80SEATTLE – The economic impact of wine and wine grapes in Washington shows an increase of $1.3 billion since 2009, or a compound growth rate of 8.5 percent per year, according to a study released today by Washington State Wine. The economic impact of the state’s wine industry was $4.8 billion in 2013, up from $3.5 billion in 2009.

WECO donates optical wine grape sorter for research
August 31, 2015

By Erika Holmes, Viticulture & Enology

wine-sorting-graphic-80WOODLAND, Calif. – WECO Sorting and Automation Solutions has donated a state-of-the-art optical wine grape sorter worth $71,500 to the new Ste. Michelle Wine Estates Wine Science Center at the Washington State University Tri-Cities campus in Richland, Wash.

Students, grapes converge at WSU Wine Science Center
August 27, 2015

By Erika Holmes, Viticulture & Enology

grapes-processed-80RICHLAND, Wash. – With classes underway, students and researchers have begun processing grapes for experiments on fruit maturity and irrigation at Washington State University’s new wine center.

Sept. 9: Hard cider symposium builds on momentum
August 17, 2015

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

cider-apples-80SEATTLE – Hard cider isn’t new; but as an industry, it is growing. Rapidly. In 2011, 7.6 million gallons of hard cider was sold commercially in the United States. In 2014, that number was 53 million gallons.

Identifying grapevine fungus may help fight disease
July 23, 2015

By Erika Holmes, Viticulture & Enology

Holland-webPULLMAN, Wash. – Researchers at Washington State University have documented seven fungal species that cause cankers in grapevines. These new findings could reduce the incidence of grapevine trunk disease in Washington vineyards by preventing the problem before it becomes widespread.

WSU Tri-Cities graduate to release wine on his own label
July 7, 2015

By Maegan Murray, WSU Tri-Cities

RICHLAND, Wash. – Robb Zimmel remembers as a child watching his German relatives create concoctions from grapes and beets, onions and rhubarb. It wasn’t a stew, though, but wine that was cooked, bottled, capped with balloons and left to ferment.