December 21, 2016
By Linda Weiford, WSU News
PROSSER, Wash. – Washington’s wine industry let out a collective sigh of relief this week as a stiff shot of cold weather gave way to much milder temperatures – just in time for the winter solstice.
wine grapes
August 31, 2016
By Nic Loyd, WSU meteorologist, and Linda Weiford, WSU News
SPOKANE, Wash. – A little-known secret of many great-tasting wines made in Washington state is literally the difference between night and day.
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.
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.
January 14, 2016
By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences
PROSSER, Wash. – In arid eastern Washington where most of the state’s wine grapes grow, efficient irrigation is the name of the game. Yet little research has been done to determine the best irrigation strategies for white wine grapes.
November 16, 2015
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences
PROSSER, Wash. – For decades, if not centuries, the changing color of a grape’s seed has played a role in determining when winemakers harvest grapes.
August 31, 2015
By Erika Holmes, Viticulture & Enology
WOODLAND, 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.
August 27, 2015
By Erika Holmes, Viticulture & Enology
RICHLAND, 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.
August 6, 2013
Gena McKahan presents her research about
granola bars made with grape-seed flour.
PULLMAN, Wash. – The remains of pressed wine grapes typically return to fields as fertilizer, but scientists are finding ways to recycle the edible remains into healthy foods.
For example, Gena McKahan’s merlot grape-seed flour granola bar is gluten free and shows an increase in antioxidant content as the amount of grape-seed flour is increased. Antioxidants found in grapes have been shown to help prevent some cancers and cardiovascular diseases.
A food science undergraduate at Washington State University, McKahan was curious … » More …