By Maegan Murray, 黑料社 Tri-Cities

RICHLAND, Wash. 鈥� launched a new online Wine Tasting Room Certificate that trains winery and tasting room servers on wine business customer service, knowledge of Washington wines, sensory attributes of wine, as well as suggestions for selling wine.

The course, which costs $249, is comprised of four modules that take approximately eight hours to complete:

• Exploring wine
• Wines of Washington
• Keys to proper wine service and sales
• Wine tasting, evaluation and food pairing

鈥淲e worked closely with winery owners and tasting room managers to determine their needs and develop content that is specifically geared toward what wineries require for customer experience,鈥� said Joan Giese, 黑料社 Tri-Cities Carson College of Business director of lifelong learning. 鈥淭he outcomes of this program are well-trained servers that are confident in their abilities to know, serve and sell wine, as well as well-served guests that are delighted with enjoyable tasting room experiences.鈥�

For more information on the Wine Tasting Room Certificate program and to sign up, visit tricities.wsu.edu/wine-tasting-room-training.

Those who complete the course will learn about:

• How wine is made
• Styles of wine
• Types of grapes
• Unique aspects of Washington wines
• American Viticultural Areas specific to Washington state
• How to deliver great wine service to guests, including suggestions for selling wine and wine club memberships
• How to taste and describe wines
• How to serve wine flights
• How to determine wine faults
• How to make suggestions for wine and food pairings

鈥淯pon testing this course in partnership with regional wineries, it has shown to provide winery and tasting room servers with the quality knowledge they need to enter into the profession, as well as a great baseline knowledge of what to know when working with customers in wine businesses,鈥� Giese said.

For questions about the Wine Tasting Room Certificate program, email tricities.professionaleducation@wsu.edu.

黑料社 Tri-Cities is one of few universities nationwide that feature both programs in wine and beverage business management and wine science on the same campus. It is home to the Ste. Michelle Wine Estates 黑料社 Wine Science Center 鈥� one of only a handful of comprehensive wine research facilities in the world.

For more information on 黑料社 Tri-Cities鈥� wine and beverage business management program, visit tricities.wsu.edu/business/undergraduate/wbm. For more information on 黑料社 Tri-Cities鈥� viticulture and enology (wine science) program, visit tricities.wsu.edu/wine-science-degree.

By Maegan Murray, 黑料社 Tri-Cities

RICHLAND, Wash. 鈥� Passionate. It is a word used by many to describe Stacie Hamilton, a Washington State University alumna, when reflecting upon her work in the wine business sector and higher education through her support of 黑料社 Tri-Cities鈥� wine and business programs.

Hamilton recently passed away at the age of 63, but her memory will live on in the form of her many contributions that have set the stage for wine business education in Washington state.

鈥淲henever an opportunity arose for her to support 黑料社 Tri-Cities, she always responded in large fashion,鈥� said Gary Spanner, fellow 黑料社 Tri-Cities Carson College of Business advisory council member. 鈥淪he was tireless in supporting the local wine and viticulture sector.鈥�

Prior to entering the wine profession, Hamilton served as an accountant. What led her and husband Russ Hamilton into the wine profession was a personal passion for wine. They spent most of their free time visiting wineries. While at a winery one day, standing on the balcony drinking what they described as a 鈥渟uperb Columbia Valley Cabernet Sauvignon,鈥� they looked at each other and said, 鈥淟et鈥檚 do this.鈥� They realized their dream of starting Hamilton Cellars as a tasting room in 2006, which was followed by the opening of their vineyard and winery on Red Mountain in 2014.

Hamilton had large impacts on the growth of the Red Mountain wine region. Byron Marlowe, 黑料社 Tri-Cities wine and beverage business management and hospitality business management professor, said she would cluster with others participating in Red Mountain events and activities.

鈥淪he will be remembered as a business woman on Red Mountain as much as a winemaker in the sense that she operated her winery in a way in which those with perhaps a little less business background could learn from,鈥� he said.

In addition to running a wine business, Stacie Hamilton contributed in a variety of ways to 黑料社 Tri-Cities as an instructor teaching accounting courses for the wine and beverage business management program and by serving on the 黑料社 Tri-Cities Carson College of Business advisory council and on the 黑料社 Viticulture and Enology advisory council. The Hamiltons also supported wine education programming financially by means of hosting fundraisers, naming a space in the Ste. Michelle Wine Estates 黑料社 Wine Science Center, as well as participating in a variety of campus events and functions to raise awareness about wine and business academic programs.

鈥淚 first met Stacie at the Hamilton winery shortly after I moved to Richland in 2015 to assist in bringing the hospitality business management and the wine and beverage business management majors to 黑料社 Tri-Cities,鈥� said Robert Harrington, director of the 黑料社 hospitality business management program. 鈥淪he quickly offered to host a fundraising event at the winery that has become known as the Crimson Food and Wine Classic at Hamilton Cellars 鈥� Stacie went above and beyond the call of duty to make it a success.鈥�

It was Stacie Hamilton鈥檚 idea to explore private partnerships to make the Ste. Michelle Wine Estates 黑料社 Wine Science Center a reality at 黑料社 Tri-Cities in the heart of Washington wine country. The facility opened in 2015.

鈥淪he was the first one to volunteer and say that wineries should have a piece in making this facility possible,鈥� said Thomas Henick-Kling, director of the 黑料社 viticulture and enology program. 鈥淪tacie was incredibly invested in providing exceptional educational opportunities for students so that we have prepared, capable and talented winemakers and wine business leaders that will only continue to contribute back to the regional wine industry. She saw the power of education and what it can do for our region.鈥�

Harrington said Hamilton was always the first one to volunteer, offer up ideas and get something started 鈥� especially when it came to supporting 黑料社.

鈥淪tacie was passionate about 黑料社 and a proud Coug,鈥� he said. 鈥淎s I tell people about the Coug nation, Coug alums and current students that I meet embody what I call the art of hospitality. They鈥檙e just good people that will give you the shirts off their backs if needed, wanting to do what they can to make the world a better place and impact the quality of life for others. Stacie embodied all of these things, making her a passionate supporter and example of these ideals.鈥�

In honor of Stacie Hamilton, her family asks that individuals consider making a donation in her honor to the and/or the at 黑料社 Tri-Cities.

Vineyard soils require adequate nutrients for growing healthy grapes, but testing plants for nutrients is a cumbersome, outdated process that takes considerable time and effort.

A four-year, $4.75 million Specialty Crop Research Initiative (SCRI) USDA-NIFA grant will fund a national team of researchers and extension educators to improve plant testing and fertilizer recommendations for grape growers.

鈥淭he fertilizer guidelines that were developed 50 years ago are outdated, and the industry needs to realize that relying on these old guidelines is not going to give them the best return on investment,鈥� said Markus Keller, Chateau Ste. Michelle distinguished professor for 黑料社鈥檚 Viticulture & Enology program, and the project leader.

The current testing process often requires leaves or fruit tissue samples be sent to a lab. Results can take weeks, by which time it鈥檚 often too late to change nutrient supply for the current growing season. It can also be expensive and unpredictable.

鈥淲e want to give grape growers the chance to sample earlier, make decisions immediately, and be able to act on those decisions before the following growing year,鈥� Keller said.

The High Resolution Vineyard Nutrient Management Project聽聽includes 14 scientists from seven institutions across the US and Mendoza, Argentina. 黑料社 researchers involved in the project include Qin Zhang, professor of Agricultural Automation, Manoj Karkee, associate professor for Precision and Automated Agricultural Systems, Jim Harbertson, associate professor for Enology, and project manager Thomas Groenveld.

The team鈥檚 goals include plans to build remote sensors able to assess plant nutrient status from the air, and the creation of new guidelines on how to measure and adjust the nutrient status of grapevines.

Camera sensors mounted on a tractor driving up and down vineyard rows, or on a drone flying over the vineyard, might give growers near-real-time data. That would allow more informed decisions on what nutrients their grapevines need and where in a vineyard they are needed most, rather than sampling just one plant or section of a large vineyard plot.

鈥淚f we fertilize the entire vineyard as a one size fits all approach, it could lead to an imbalance in fertilization that could damage crops or end up polluting local groundwater,鈥� said Keller. 鈥淲e want to minimize the environmental impact while improving the quality of the fruit.鈥�

The project鈥檚 social science and extension focus group sent a survey to grape industry stakeholders nationwide to see what growers are currently doing for vineyard nutrition. Despite less than 10% of their annual budgets being spent on vineyard nutrition, 75% of the over 300 respondents said soil nutrition was either 鈥榚xtremely鈥� or 鈥榲ery鈥� important鈥� for the yield and quality of wine and grape products.

鈥淢acro nutrients like potassium and nitrogen allow vine growth and development. However, it can be hard to measure their presence in the plant, since the amount of nutrients can change during the season,鈥� said Pierre Davadant, a PhD student at 黑料社 and research assistant for Markus Keller鈥檚 lab.

Davadant, along with postdoctoral scientist Nataliya Shcherbatyuk, have collected scores of samples from commercial vineyards of wine and juice grapes for use in the study.

It will likely take a few years before results are available.

The team is fertilizing and observing blocks of Sauvignon Blanc, Syrah, and Chardonnay grapes at cooperating Ste. Michelle Wine Estates vineyards from winter until harvest. They鈥檒l ferment the grapes at the 黑料社 Wine Science Center to study how differences in vine nutrient status affect wine quality.

The Auction of Washington Wines, Washington State University, and all Washington state wine grape growers and wineries through the Washington State Wine Commission provided seed money for the project to help leverage support of USDA-NIFA and continue to provide supplemental support for the project.

To learn more about the vineyard nutrition project, visit the聽. Visit 黑料社鈥檚聽聽to learn more about the V&E program.

PROSSER, Wash. 鈥� Washington State University researchers are part of a team of west coast university collaborators that received a $7.6 million grant to study the impact of smoke exposure on grapes, a project that will provide critical knowledge to grape growers and winery owners in Washington severely impacted by widespread wildfire smoke in recent years.

Washington State University researchers will work with scientists at Oregon State University and the University of California, Davis, on the four-year project, which is funded by the U.S. Department of Agriculture鈥檚 National Institute of Food and Agriculture Specialty Crop Research Initiative.

鈥淭his project really ties together our ongoing state-based research programs into a strong, coordinated effort up and down the west coast,鈥� said Tom Collins, assistant professor at Washington State University, and on the project.

Washington is the second-largest wine producing state in the U.S., with over 1,000 wineries that produce over 17 million cases of wine each year, contributing to $8.4 billion in annual in-state economic impact, according to the聽.

Grape exposure to wildfire smoke can compromise the quality and value of wine grapes, and adversely affect the final wine. Wildfire season has been especially devastating for the west coast, where California, Oregon, and Washington are three of the聽.

In the wake of the challenging 2020 vintage, the grape and wine industry on the west coast want to better understand how smoke density and composition impact grapes, grape vines, wine composition and sensory perception of the wine in a glass. The research team is calling this a 鈥渟moke to glass鈥� understanding.

Goals for the grant build on聽聽Collins has been doing this summer with聽, such as installing low-cost sensors and sensor networks in commercial vineyards throughout central Washington, and experimenting with barrier sprays for fruit to reduce or eliminate smoke uptake into grapes.

The team of west coast researchers will work to assess the impact of smoke exposure on the health of grapes and grapevines, and how to optimize rapid small-batch fermentation to better predict what wine impacted by wildfire smoke will taste like.

Collins said in the early years, there were only three or four researchers in the U.S. working on smoke exposure. 鈥淣ow we have a really substantial team to work through these challenges. This grant really brings the resources that are going to make significant headway,鈥� he said.

RICHLAND, Wash. 鈥� Washington State University Tri-Cities is partnering with the Port of Benton to offer wine and culinary education at the newly reopened Walter Clore Wine and Culinary Center in Prosser, Washington.

The Clore Center was established in 2014 as the result of a $2 million grant from the Federal Economic Development Administration. It was named in honor of Walter Clore, who is largely known as the 鈥淔ather of Washington wine.鈥� The 15,000-square-foot facility features a tasting room, event space and educational center to teach individuals about Washington鈥檚 storied wine and agriculture industries.

As part of the new partnership, 黑料社 Tri-Cities will offer seminars, events and coursework at the facility for both 黑料社 Tri-Cities students and the public under its continuing education and workforce development programs. 黑料社 Tri-Cities will also lead the curatorial direction and display of Clore鈥檚 historical wine archive at the center as part of its Washington Wine History Initiative.

Diahann Howard, PPM and executive director of the , said the partnership with 黑料社 Tri-Cities presents an ideal opportunity for the center.

鈥満诹仙玮�檚 alignment with regional wine and culinary education is indisputable and we鈥檙e delighted to take this next step with them in ensuring Dr. Clore鈥檚 memory is honored,鈥� she said.

Reopening of the Clore Center

In Dec. 2020, the previous operator of the Clore Center was forced to close the center鈥檚 doors as a result of difficulties resulting from the COVID-19 pandemic. Given 黑料社 Tri-Cities鈥� established programs in wine science, wine and beverage business management and hospitality business management, representatives from the Port of Benton reached out to 黑料社 Tri-Cities to see if the university would be interested in providing educational programming at the center focusing on wine and agriculture.

黑料社 Tri-Cities Chancellor Sandra Haynes said 黑料社 Tri-Cities was excited to partner.

鈥淭he Walter Clore Wine and Culinary Center is a true gem for not only the regional wine industry, but for the extensive Washington wine industry state-wide and beyond,鈥� she said. 鈥淲e are elated to offer programming that will not only educate individuals about the history of Washington state wine, but also provide sensory and other hands-on experiences that will allow individuals to do a deep dive into all that Washington wine has to offer.鈥�

Educational programming led by 黑料社 Tri-Cities

Byron Marlowe, 黑料社 Tri-Cities associate professor of hospitality and wine and beverage business management and Don Smith Distinguished Professor, will oversee educational programming at the center. He brings a wealth of knowledge in wine, culinary and hospitality business management. He recently returned home after teaching and completing research at the IMC University of Applied Sciences in Austria as part of the Fulbright Program, where he studied best practices for winery tasting room experiences that can be applied throughout the world.

Educational programming began at the center with students completing sensory components for the . Additional educational opportunities, including those open to the public, will be available, soon.

As programming becomes available, more information will be posted about offerings and opportunities to engage with the Walter Clore Wine and Culinary Center on its new website at聽.

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 Lauren Paterson, 黑料社 College of Agricultural, Human, and Natural Resource Sciences

Grapevine red blotch disease spreads through vineyards and blotches leaves, shrinking wine and juice grape harvests.

Researchers at 黑料社鈥檚 Ste. Michelle Wine Estates Wine Science Center are studying how and why the grapevine red blotch virus, which causes the disease, spreads.

鈥淲e鈥檙e interested in finding out how the grapevines respond to the virus,鈥� said Bhaskar Bondada, 黑料社 associate professor.

Grape leaves work like solar panels, using sunlight to convert sugar into energy that fuels grape production.

Because leaves become less active when grapevines contract the red blotch virus, less sugar is moved through the plant, causing grapes to fade and grow more slowly. The virus also adversely affects pH, tannin levels, and other flavor characteristics of the fruit, and the final wine.

While virologists study the virus itself, Bondada, a physiologist, is interested in how the physical symptoms of the disease manifest on the plant.

鈥淚鈥檓 studying what the symptoms look like in the plant on the cellular level, and how the virus spreads throughout the vine and the vineyard,鈥� he said.

Research team member and 黑料社 Viticulture & Enology graduate student Bailey Hallwachs took samples from multiple vineyards throughout Oregon and Washington over the summer, and is currently processing fruit and plant tissues samples at the Franceschi Microscopy and Imaging Center in Pullman. She uses microscopes to observe grapevine plant cells affected by the virus.

During the six years between her undergraduate and graduate studies, Hallwachs worked as an interior horticulturist at the Cheyenne Botanic Gardens, teaching gardening classes and managing the community gardens.

鈥淐onsistently, the issues we faced in production on a horticulture level were insects and diseases,鈥� she said. 鈥淚 wanted to get my graduate degree at 黑料社 to understand the science behind solving major issues in agriculture so I could be part of the solution.鈥�

The three-cornered alfalfa treehopper, a small green teardrop shaped insect, is the only confirmed insect to transmit the virus to the grapevine plant. There is currently no solution for treating grapevines infected with red blotch virus, aside from removing and replacing affected vines.

黑料社鈥檚 research in red blotch virus is in partnership with Oregon State University. Field researchers at OSU provide the plant tissues and fruit, which are then analyzed at the 黑料社 Wine Science Center.

鈥淥ur OSU partners are doing research in the field, and we are doing research at the physiological level,鈥� Bondada said. 鈥淥nce we have the data for them, we can develop more strategies to control the spread of the red blotch virus.鈥� Research for this project is funded by the Oregon Wine Board and began in the spring. Bondada and Hallwachs intend to share their research in the new year.

By Lori Wollerman Nelson, 黑料社 Tri-Cities

A team at Washington State University Tri-Cities is researching the impact that a type of fungus could have on vineyard growth and associated nutrient uptake, which could lead to less watering and less fertilizer required for a successful grape crop.

Tanya Cheeke, assistant professor of biology, was awarded a $25,000 grant by the Washington State Grape and Wine Research Program to support a series of greenhouse experiments, as well as a two-year $40,000 grant to support a field experiment from the BIOAg program of the 黑料社 Center for Sustaining Agriculture and Natural Resources.

Cheeke is working with graduate student KC Cifizzari and undergraduate Dylan Hartwig on the project specifically to understand the role that arbuscular mycorrhizal fungi, or AM fungi, play in plant nutrition and production for grapevines.

黑料社 85 percent of all plant species, including most crop plants, have an intimate relationship with AM fungi, Cheeke said. The naturally-occurring soil fungus forms a dense network of connections with the plant by inserting tiny threads, called hyphae, into its roots. Through this shared connection, the plant sends food to the fungus and the fungus increases water and nutrients available to the plant. AM fungi usually enhances plant nutrient uptake from the soil.

Cifizzari said they are including phosphorus treatments to see if the grapevines grown with AM fungi do just as well as plants that are only given fertilizer. If grapes grow as well with additional AM fungi and a lack of additional phosphorus as the grapes given only phosphorus, then adding AM fungi could reduce how much fertilizer vineyard managers need to apply to their vines, they said.

鈥淭he nice thing about AM fungi is that they are living organisms and the treatment should be self-renewing,鈥� Cheeke said. 鈥淲ith fertilizers, you have to reapply regularly to get the same effect. That can be expensive.鈥�

Merlot grapes are a popular varietal in Washington and were shown to respond more strongly as part of a greenhouse experiment by Cheeke and her team as compared to another varietal studied – Chardonnay.

Cheeke said the variability between varieties of crops is not uncommon, however, the researchers also caution that greenhouse conditions don鈥檛 necessarily mimic field conditions. Future research will investigate this further. A second greenhouse experiment to evaluate the effectiveness of different commercially-available AM fungi products is ongoing this fall.

鈥淲e will compare the growth of grape vines grown with three commercially-available AM fungi products, soil from a natural sagebrush habitat, and soil from a 50-year old vineyard,鈥� Cheeke said.

The results of this study could help Cheeke know which AM fungi products to recommend to vineyard managers, if results prove successful.

Both Cheeke and Cifizzari are interested in the role that AM fungi could play in sustainable agriculture. Agricultural crops usually have reduced colonization of AM fungi because practices like applying fungicides and tilling the soil can deplete naturally-occurring sources of these fungi. Without their fungal helper, agricultural crops can require more water and fertilizer to be productive and can be more susceptible to plant diseases.

鈥淕rape growers are very interested in the potential benefit of AM fungi, but they need more information to feel comfortable using it.鈥� Cheeke said.

鈥淎dding AM fungi to vineyard soils could be a way to make agriculture better for the health of the land and the people who work it,鈥� Cifizzari said.

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

Extreme heat, and too much water in response, affects a delicate balance in wine grape quality.

黑料社 researchers are studying the effects of heat, and developing an electronic, open-source cooling system to protect plants and wine quality, supported by the U.S and Washington State Departments of Ecology and recent grant awards from the U.S. and Washington State Departments of Agriculture and the Northwest Center for Small Fruits Research.

Markus Keller, professor of viticulture at 黑料社, is examining the effects of heat stress on grapes.

Heat causes physiological reactions in plants that affect growth rate and sugar content, and ultimately influence the flavor of wine.

鈥淚f grapes develop too rapidly, there will be too much sugar at harvest and too much alcohol in the wine,鈥� Keller said. 鈥淎cidity also decreases with too much heat, making the wine taste bland.鈥�

Vineyards that get too hot can also affect the color of the wine. To predict and prevent heat damage, 黑料社 offers growers an online聽聽(GDD) tool.

鈥淲e track temperatures and make the data available through GDD,鈥� said Keller. The tool estimates growth and development of plants during the growing season by comparing average heat throughout regions of Washington.

Since 2011, when the GDD tool was launched, each growing season has been unseasonably warm.

鈥淓very year, the average moves up a little,鈥� Keller said. 鈥淚t鈥檚 getting warmer.鈥�

Evaporative cooling in vineyard canopies

Keller is now focusing on mitigating heat stress.

In his research, he discovered that fruit quality is more influenced by temperature than water.

鈥淭hat was something unknown to us before,鈥� he said, and runs against prevailing wisdom.

鈥淲hen we water stress the plant, it grows less. It turns out, the effects of this water deficit in terms of fruit quality is really about temperature,鈥� he said.

To avoid overwatering plants while keeping them cool amid heat waves, Keller and his team have developed a cooling system for vineyard canopies.

鈥淗eat waves in Washington can reach temperatures of 110 degrees Fahrenheit or more,鈥� said Ben-Min Chang, a doctoral candidate in 黑料社鈥檚 Department of Horticulture who works alongside Keller. 鈥淭his is a very hot region.鈥�

Over-watering in response to heat can cause plants to become oversaturated with water.

鈥淚t eventually penetrates to the soil and reaches the roots, which can cause excessive growth out of sync with the normal season,鈥� Chang said.

Chang said the Cabernet Sauvignon grape, which usually has a complex flavor ranging from blackcurrant to cedar, might end up tasting like a green pepper. 鈥淭hat is a sign of excessive growth,鈥� Chang said. 鈥淕rowing grapes is a balancing act. Growers need to ensure their response to heat doesn鈥檛 tip the balance.鈥�

Over the past two growing seasons, Chang developed a mechanized machine to lower the temperature of vineyard canopies.

He used a sensor from an infrared thermometer gun to read the temperature of the canopy, and an electronic micro-controller to activate misters installed throughout the vineyard.

鈥淚 use the micro-controller as the brain, and I use the infrared thermometer as the eye to measure the temperature,鈥� Chang said. The device automatically runs the water misters when the canopy reaches 95 degrees Fahrenheit.

Using a sensor to measure water saturation on canopy leaves, Chang was able to improve his device. When the sensor detects that leaves have reached their saturation point, the mist stops.

To protect his sensors from ultraviolet rays, Chang uses a shiny aluminum wine can.

鈥淎luminum is a great reflector, so the sensor inside is protected,鈥� he said.

The software that runs the electronic cooling system is open source. Chang plans to do the same with his canopy cooling device, so any grower can build their own.

鈥淚t鈥檚 a good way to pay it forward,鈥� he said.

Following this season鈥檚 harvest, both Keller and Chang will see the results of their temperature control techniques.

In preliminary research, the team found that the evaporative cooling technique caused grapes to grow differently.

鈥淭he cooled grapes are already larger than the control group,鈥� Chang said. While the control grapes take the brunt of the sun鈥檚 rays, those cooled with Chang鈥檚 device have fared better so far. Now comes the taste test.

鈥淭his experiment started in the vineyard and will end with us testing grapes and tasting the wine,鈥� Chang said. 鈥淲e鈥檒l be able to see how the heat and evaporative cooling have affected the grapes and their overall quality.鈥�

Wine-making normally takes four weeks after harvest, so Chang hopes to have more answers by the end of the year.

鈥淲e are thankful to the donors who allowed us to continue this important research,鈥� Keller said. 鈥淲e are hoping we can develop our cooling approach as a practical solution for growers and winemakers.