RICHLAND, Wash. 鈥� Sun exposure and soil temperature can affect the final flavor of wine. Students in 黑料社鈥檚 Viticulture & Enology program put this to the test by monitoring two cabernet sauvignon grape plots in the same vineyard with east and west facing slopes.

The resulting wines will be bottled separately and will be available for purchase in spring 2022 through the聽.

鈥淭hey call the slope the pregnant lady, because the vines grow up and over a big hill,鈥� said Madelyn Calderon, a 2020 graduate of the V&E program.

Calderon and fellow students Zachary Green and Justin Archibald placed soil temperature probes on both sides of a hill of cabernet sauvignon grapes at a vineyard in Kiona, Washington, and collected data over the summer as temperatures fluctuated from July through September of 2019.

The students theorized that west-facing grapes would ripen faster by facing the afternoon sun because of the more intense heat. But because the east-facing grapes received sun in both the morning and afternoon, the eastern soil was hotter, and the vines produced smaller grape clusters.

The dark purple grapes were collected on the same day and treated with the same fermentation process.

鈥淒ifferent soil, location and sun exposure can all influence the distinctive taste of a final wine,鈥� said Thomas Henick-Kling, director of the Viticulture and Enology program.

After analyzing the grape compositions at the Ste. Michelle Wine Estates 黑料社 Wine Science Center, they found the eastern grapes held more heat at night, ripened faster and had a higher sugar content with less acid.

鈥淭he east cabernet has strong tannins with a new fruit flavor,鈥� Green said. 鈥淭he west cabernet has a less intense fruit taste with a smooth finish.鈥�

Both Green and Calderon are now cellar hands at Bookwalter Winery in Richland, Washington, and said 黑料社鈥檚 program served as a springboard into the Washington wine industry.

Classes like Blended Learning allow students to create a wine from harvest to bottle with creative control throughout the process.

鈥淣ot a lot of people can say that they have their name on a bottle right out of school,鈥� Calderon said.

Proceeds from Blended Learning wine sales benefit the V&E program.

 

Media contact:

Kaury Balcom, public relations/communications coordinator, 509-372-7223, kaury.balcom@wsu.edu

By Lauren Paterson, College of Agricultural, Human, and Natural Resource Sciences

RICHLAND, Wash. – Washington State University Assistant Professor Tom Collins has been confirmed as president of the American Society for Enology and Viticulture (ASEV) for 2021 鈥� 2022.

ASEV is a professional society dedicated to the interests of viticulturists, enologists, and scientists who work in grape growing and wine production. Formed in 1950, ASEV鈥檚 membership includes 1,600 members from wineries, vineyards, and academic institutions worldwide.

鈥淚t鈥檚 a big deal, personally, for me to get to this step,鈥� said Collins, who has been a member of ASEV for nearly 30 years and served in leadership for a decade.

Known nationally for his work with smoke exposure and how it affects wine fermentation, Collins will lead the 12-member ASEV board while continuing research at 黑料社 on analytical chemistry in wine and distilled spirits.

鈥淚鈥檝e had the pleasure of working with Tom for many years and it is an honor to have him as President,鈥� said Dan Howard, executive director of ASEV. 鈥淗e is brilliant, thoughtful, and a consistent voice of reason for ASEV. We are incredible thankful for his service and we look forward to working with Tom during his presidency.鈥�

Through ASEV meetings, programming, and networking, Collins plans to take on challenges currently faced by the Washington wine industry, such as smoke exposure, as well as difficulties faced by vintners marketing wine during the COVID-19 pandemic.

鈥淎 big goal is to get people energized, and back to meeting in person,鈥� he said.

Of the current 12 member ASEV board, four are 黑料社 faculty members. Michelle Moyer, associate professor and Extension viticulturist, currently serves as second vice president. Chateau Ste. Michelle Distinguished Professor Markus Keller is science editor, while James Harbertson, associate professor of enology, serves as technical program director.

鈥淲e鈥檝e learned a lot in the last 18 months on how to engage with our membership in different, meaningful ways, and also what is fundamental to our traditions,鈥� said Moyer. 鈥淯nder Tom鈥檚 leadership next year, I expect we will see more of that blend 鈥� the ability to revisit what we love about meeting in person, and on-demand learning through webinars and new programs. It鈥檚 an exciting time to be part of ASEV.鈥�

Collins said his appointment is the culmination of his service to ASEV and reflects the strength of the Viticulture & Enology program at 黑料社.

鈥淭aking responsibility for leadership positions in the industry reflects that we have great people, and that we鈥檙e doing great things for the industry.鈥�

To learn more about Collins鈥� work and the Viticulture & Enology program, visit the 黑料社 Wine Science聽.

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 wine, which can negatively affect wine flavor.

鈥淲e hope that if we find a way to reduce the sugar content of grape juice, winemakers can have a more predictable outcome for their wine,鈥� said Jonathan Brumley, a rising 黑料社 senior studying food science with an emphasis in fermentation.Researchers from Washington State University鈥檚 school of food science are working with non-Saccharomyces聽yeast strains native to Washington to find a way to reduce sugar content before fermentation.

鈥淎 recent challenge many winemakers have been facing is the higher sugar levels found in harvested grapes,鈥� said Heather Carbon, graduate research assistant for the 黑料社 School of Food Science.

More sugar means more food for yeast, which does not always yield better wine. Yeast creates alcohol by feeding on sugar, but too much can produce too much alcohol or leave left over sugar for spoilage microorganisms to eat.

Those microorganisms can sometimes cause strange odors and other problems that compromise the wine. The hope for this study is that a yeast species on grapes can consume some of the residual sugar without damaging the quality of the product.

鈥淭he secret of microorganisms is their ability to dramatically shape and change the flavors of wine, allowing producers to differentiate wines from one another,鈥� said Charles Edwards, 黑料社 professor and food scientist.

黑料社 senior Jonathan Brumley is researching the possible benefits of wild Washington yeast at the 黑料社 St. Michelle Wine Estates 黑料社 Wine Science Center at 黑料社 Tri-Cities.

Historically, many of the native yeast species present on grapes were thought to be the cause of a spoiled batch of wine.

鈥淲e now know that some of these yeasts can be used to enhance wine quality, but without spoilage issues,鈥� said Edwards.

鈥淚t鈥檚 been cool to get a look into the wine industry side of food science. Working with microbes fascinates me,鈥� said Brumley, who plans to intern this summer with E & J Gallo Winery in Bellevue, Wash.

The team is trying different combinations of native yeast to find which combinations reduce the sugar content of grape juices during fermentation.

鈥淲e鈥檙e looking at what conditions are best for these yeast strains, what conditions they grow well in, and how to use that to the best of our abilities,鈥� said Carbon.

Edwards said a big win for this project would be the discovery of a yeast strain that could be used like a tool, so winemakers could lower the potential alcohol content of their final wine during fermentation. This would be another way to help vintners keep the developed flavors of their wine consistent.

鈥淢any winemakers use water to lower the alcohol content of wine, but having options in the winemaking industry is crucial,鈥� he said.

This research is funded by Washington State University, Auction of Washington Wines and all Washington State wine grape growers and wineries through the Washington State Wine Commission.

The team plans to do larger ferments in the fall, with research results available next spring.

Discover more about the world of wine research in Washington state by听迟辞听. Each e-newsletter issue features articles about the latest scientific discoveries, vineyard agriculture, and wine science research from Washington State University鈥檚 Viticulture & Enology program.

By Kaury Balcom, Wine Science Center

RICHLAND, Wash. 鈥� Washington State University and the Auction of Washington Wines will host the Tri-Cities Wine and Jazz Weekend June 24-26.

Several ticket packages are available for individual events and a weekend package for two that includes hotel accommodations.

Proceeds will benefit 黑料社 viticulture and enology research, which focuses on ensuring the Northwest stays competitive in the national and global wine market while providing sustainable growth in the industry. Research funded through Auction of Washington Wines also provides hands-on training for students, creating a workforce to meet the growing needs of the grape and wine industry.

The Vineyard Dinner Series will kick off the weekend at 6 p.m. Friday, June 24, with a gourmet meal and wine pairing hosted by Red Mountain wineries Col Solare, Fidelitas and Hedges Family Estate.

The second annual Wine and Jazz Festival starts at 6 p.m. at 黑料社 Tri-Cities in Richland with jazz saxophonist Jeff Kashiwa as headliner. Opening acts, wine tasting provided by 25 Washington wineries and food are sponsored by Toyota of Tri-Cities, Brightstar Entertainment, RBC Wealth Management, Russ Dean RV and SmoothJazz 102.3.

Brunch and Bubbles will be 10 a.m.-3 p.m. Sunday, June 26, at Bookwalter Winery with live music and 黑料社 Blended Learning student-made sparkling wines.

鈥淭he research conducted by 黑料社鈥檚 viticulture and enology program is vital to the growth and success of our industry and will help propel us further onto the world stage,鈥� said Sherri Swingle, executive director of Auction of Washington Wines. 鈥淲e are excited to partner with 黑料社 to bring this signature event to the Tri-Cities and anticipate the Wine and Jazz Weekend will grow into a regional celebration of Washington wine.鈥�

Auction of Washington Wines is a 501(c)(3) nonprofit organization dedicated to promoting Washington wine while producing and hosting one of the most celebrated wine auctions in the country. It provides financial support for Seattle Children鈥檚 Hospital and invests in viticulture and enology research and education through 黑料社. It has raised more than $34.5 million since its inception in 1988.

 

Contact:
Kaury Balcom, 黑料社 viticulture and enology, 509-372-7223, kaury.balcom@wsu.edu