By Maegan Murray, WSU Tri-Cities
RICHLAND, 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.
RICHLAND, Wash. – The Cougar flags blowing majestically in the breeze were ideal for the site of the Wine Science Center at Washington State University Tri-Cities, noted Washington Gov. Jay Inslee.
“Red and white are the colors of the best wine we make in Washington state,” he quipped to the audience of 200 community, university and grape and wine industry attendees at this morning’s groundbreaking ceremony in Richland.
“We believe in wine and we believe in science. We are marrying those two things today,” Inslee said. “The Wine … » More …