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Harnessing wild yeasts to produce refined wines
June 10, 2015

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

Xuefei-Wang-microscope-webPULLMAN, Wash. – Wine comes from grapes, but the alcohol comes from yeast. Most wine is made by fermenting grapes with specifically chosen species of yeast, leading to predictable wines for vintners.

June 19: Jazz and Wine Festival, free music clinic at Tri-Cities
May 26, 2015

By Maegan Murray, WSU Tri-Cities

Mackey-webRICHLAND, Wash. – Jazz musician Wes Mackey will perform at Washington State University’s first Jazz and Wine Festival 7-9:30 p.m. Friday, June 19, on the Columbia Center Rotary Stage at WSU Tri-Cities, 2710 Crimson Way, Richland.

Vineyard natural habitats assist with butterfly comeback
May 11, 2015

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


PROSSER, Wash. – Washington wine grape vineyards experimenting with sustainable pest management systems are seeing an unexpected benefit: an increase in butterflies.

Just screw it: Why WSU winemakers ditched cork for caps
April 17, 2015

By Seth Truscott, College of Agricultural, Human & Natural Resource Sciences

Blended Learning crop-smPROSSER, Wash. — When he founded the Blended Learning winemaking course three years ago, Thomas Henick-Kling had an important choice to make: How to seal his department’s student-created wines.

March 14: Workshops explore west side wine grape growing
February 24, 2015

vineyard-careEVERETT, Wash. – Hands-on workshops about establishment and seasonal management of vineyards in western Washington will be offered in spring, summer and fall in and near Bow, Wash., by Washington State University Snohomish County Extension.

WSU students, faculty honored with wine research awards
February 23, 2015

By Erika Holmes, Viticulture & Enology

wine-80KENNEWICK, Wash. – Washington State University students and faculty dominated awards for research poster sessions and scholarships during the Washington Association of Wine Grape Growers 2015 annual meeting Feb. 10-13.

Grant enables WSU scientists to study cider apple qualities
February 16, 2015

By Cathy McKenzie, WSU Mount Vernon

Miles-80MOUNT VERNON, Wash. – Cider apple qualities and consumer preferences will be evaluated thanks to a $40,000 “Emerging Research Issues” grant received this month by Washington State University researchers.

How many bubbles are needed in bubbly?
February 16, 2015

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

PULLMAN, Wash. – Fizzy bubbles are the big draw for those who love sparkling wine, but can they tell the difference between varying carbonation levels? And do they have preferences as to how much carbonation should be in their wine?