American Journal of Enology and Viticulture

Fining Science; Energy Workshop; Wine Auction

The Fine Details: The Ability to Blend Art and Science Helps Make Great Wine When sipping a glass of a fine winemaker’s red blend in front of the fire, it’s easy to appreciate the art that went into that glass. But anyone who has tried to make wine finds him or herself quickly caught up […]

Sensory Science, Microclimates

Pucker Up for Sensory Science Volunteers tasted red wines in a study designed to correlate astrigency with tannin levels in red wine. Astringency or “mouth feel” in wine has long been attributed to the presence of tannins and other phenolic compounds. Because astringency is an at least somewhat subjective evaluation, though, scientists at WSU tested […]

Tantalyzing Tannis, Puget Sound AVA

Tantalyzing Tannins Enologist James Harbertson and his colleagues have set a new standard for tannin analysis in wine. Read Harbertson et al.’s paper in the American Journal of Enology and Viticulture at WSU enologist James Harbertson and his colleagues have sampled 1,300 red wines, half of them from Washington. The research team didn’t swirl, […]

Economic Impact, Water Clore Center, Best Viticulture Paper

Wine Industry Has Premium Impact Washington’s wine industry has a national economic impact of $4.7 billion per year, according to a study released this month by MKF Research. The study was underwritten by the Washington Association of Wine Grape Growers, the Washington Wine Commission and other key organizations in the state’s wine and grape industry. […]