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.
In loving memory: WSU President Elson S. Floyd, PhD, March 1, 1956 – June 20, 2015 | Harnessing wild yeasts to produce refined wines | WSU opens new Ste. Michelle Wine Science Center | State-of-the-art Wine Science Center supports industry | WSU, Wine Commission open Wine Science Center to industry | Wine lovers, together we can make life brighter and taste better | Cheers! column
Auction of Washington Wines events fund vital research projects, incoming graduate students and equipment necessary for research and teaching in the Washington State University Viticulture and Enology Program. Why not get out and have some fun with a purpose this summer?
Please join WSU at the Auction of Washington Wines’ annual three days of wine events from Thursday, August 13 to Saturday, August 15. There is an event for every wine lover!
This month’s column toasting WSU V&E achievements features student Caroline Merrell, the WSU Wine Campaign members and the Wine Science Center Public Development Authority.
The Washington State University Viticulture and Enology Program and the Washington State Wine Commission welcomed the wine and grape industry to their new Ste. Michelle Wine Estates WSU Wine Science Center on Friday, June 5, to celebrate the grand opening.
The wine industry has played a major role in funding the new facility and will continue recommending research funding priorities for the program.
Through research and education, the newly opened Ste. Michelle Wine Estates WSU Wine Science Center supports Washington’s expanding wine industry.
Washington has over 850 wineries, 50,000 acres of wine grapes and 24,000 acres of juice grapes. The state is the second largest premium wine producer in the United States, generating more than $4.8 billion annually.
To continue solving problems and improving this important industry, the Wine Science Center opened Thursday, June 4, 2015, on the Washington State University Tri-Cities campus in Richland.
Vineyard natural habitats assist with butterfly comeback | Bill for enology, viticulture programs signed into law | Travel journal: Southern France winery & vineyard tour | Submit wines to the WSU Wine Science Center Library | Cheers! column
This article details the highlights of an international winery and vineyard tour in Southern France from April 19 to 30, 2015, that was organized by the Washington State University Viticulture and Enology Program. Read on for information about joining us for the next trip!
This month’s column toasting WSU V&E achievements features David Balsz, Justin Blake, Sarah Hedges Goedhart, Colin Hickey, Daniel Hottell, Suzanne Kaye, Brooke Kietzmann, Nick Mackay, Maxx McGoff, Jarrod Pack, Joe Sperry, Thomas Spotteck and Ryan Strom.
Do you know a WSU student, faculty member or alumnus who deserves a cheer? Submit their achievements to Voice of the Vine Editor Erika Holmes at erika.holmes@wsu.edu!
Governor Inslee signed House Bill 1004 into law April 23, 2015, allowing students under 21 enrolled in enology and viticulture programs at four-year universities to taste — but not consume — wine as part of their instruction. All students in the Washington State University Viticulture and Enology Program will now have the ability to smell, taste and spit wines to hone their sensory skills, which is an integral part of wine education curriculum. All students, regardless of age, may not swallow wine tasted during class.