Students from WSU’s Viticulture & Enology program, the Department of Horticulture, and the School of Food Science have been awarded $41,000 in scholarships for the 2021 – 22 school year. Annette Loring, Danielle Fox, Bailey Hallwachs, Heather Carbon, Bernadette Gagnier, and Alexa McDaniel all received scholarships from the Washington Wine Industry Foundation (WWIF), a nonprofit […]
WSU assistant professor Dr. Tom Collins has been confirmed as president of the American Society for Enology and Viticulture (ASEV) for 2021 – 2022. ASEV is a professional society dedicated to the interests of viticulturists,…
Creating wine is a balancing act between the quality of harvested grapes and the types of microorganisms that ferment grape juice. Too much sugar during the fermentation process means too much alcohol in the final…
An exclusive wine created by seniors of the WSU wine science program will be available for purchase at this month’s Auction of Washington Wines Private Barrel Auction for wine traders, April 19 and 20. Currently aging in French oak barrels, the wine is a red blend featuring 60% Petit Verdot, 25% Cabernet Sauvignon, and 15% […]
WALLA WALLA, Wash. – At 31 years old, WSU Viticulture & Enology alumnus Noel Perez (‘20) recently created and launched a 2016 Petit Verdot under his own label, Calvario Cellars. Born in Mexico and raised in the Walla Walla Valley, Perez often accompanied his parents to their agricultural work sites where they picked asparagus, onions, […]
A three-way partnership between Woodinville Wine Country, Chateau Ste. Michelle, and DeLille Cellars will aim to recruit students from diverse backgrounds for WSU’s wine science program. As racial justice protests erupted across the country last summer, Amber Schmitt, Director of Marketing for Woodinville Wine Country, said the organization was challenged about what they were doing […]
RICHLAND, Wash. – Hazy, smoke-filled skies across the West this fall made grape growers nervous, but Washington State University grape and wine chemistry researcher Tom Collins is working to minimize the effects of smoke exposure on wine grapes. When vineyard grapes are exposed to smoke, they can absorb tiny smoke particles into their fruit, causing […]
Viticulture researchers at Washington State University will tackle vineyard and winery challenges, including red blotch virus, heat stress, and wine faults, with support from the Northwest Center for Small Fruits Research (NCSFR). The Center will fund four WSU viticulture and enology projects totaling $279,687 for 2020-2021, including research on the red blotch virus and how […]
Extreme heat, and too much water in response, affects a delicate balance in wine grape quality. WSU researchers are studying the effects of heat, and developing an electronic, open-source cooling system to protect plants and wine quality, supported by the Specialty Crop Block Grant Program, the USDA Northwest Center for Small Fruits Research, and the […]
Growing up in Anchorage, Alaska, Leah Adint wanted to travel someplace new for a science degree. After graduating high school in 2005, she enrolled at WSU to pursue a degree in Viticulture & Enology. She said when it came to studying wine, WSU ticked all the boxes. Adint received the Château Ste. Michelle scholarship her […]
