Researchers at Washington State University are harnessing the power of sensors, big data and automation to help Northwest grape growers produce high quality wine grapes using less water. Supported by $691,500 from the joint National Science Foundation-U.S. Department of Agriculture Cyber-Physical Systems initiative, Manoj Karkee, associate professor in Biological Systems Engineering, leads the three-year grant […]
Something in the soil was destroying grapevines. Naidu Rayapati was determined to find out what.
Wine and grape industry members and students are invited to a research symposium, “Climate Extremes: Is the Pacific Northwest Wine Industry Ready?” 8 a.m.-4:30 p.m. Friday, March 17, in the East Auditorium at Washington State University Tri-Cities.
This month’s column toasting WSU Viticulture & Enology donors, newsmakers, and diplomatic visits.
For decades, if not centuries, the changing color of a grape’s seed has played a role in determining when winemakers harvest grapes. After complex experiments, though, WSU researchers have determined that seed colors don’t have the long-held impact, contrary to wine mythology.
Enology certificate students at camp, tannins from vine to wine, raise a glass fundraiser, Cheers!
This month’s column toasting WSU V&E achievements features Washington vineyards that have generously donated grapes to the WSU Viticulture and Enology Program for research this harvest.
Optical grape sorter, Washington wine industry growth, smoke taint on grapes, earliest Washington grape harvest ever, Congressmen visit Wine Science Center, winery tours, Cheers!
Researchers at Washington State University have documented seven fungal species that cause cankers in grapevines. Fungi infect the wood of grapevine trunks (or cordons) through pruning wounds, resulting in cankers that enlarge over time and ultimately kill the plant. These new findings could reduce the incidence of grapevine trunk disease in Washington vineyards by preventing the problem before it becomes widespread.
With Washington being the second largest premium wine producer in the United States, the outlook for Washington State University viticulture and enology graduates is much like the weather during growing season in Washington’s wine country: sunny. Seven new vineyard and wine scientists from WSU are ready to enter the grape and wine industry around the world.