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January 27, 2021
By Lauren Paterson
Researchers at Washington State University’s School of Food Science are analyzing hundreds of non
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Saccharomyces yeasts taken from vineyards all over Washington state, to determine what strains are most beneficial for fermentation.
“These non-saccharomyces yeasts influence the sensory quality of the final product,” said Charles Edwards, professor and food scientist in Food Science. “If you drink a glass of water, and then you drink a glass of chardonnay, you may feel that the wine is thicker on the tongue. That’s part of what is called mouthfeel. Many winemakers believe these yeast strains positively contribute to mouthfeel in the final wine.”
December 21, 2020
By Lauren Paterson
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 WSU’s Ste. Michelle Wine Estates Wine Science Center are studying how and why the grapevine red blotch virus, which causes the disease, spreads.
“We’re interested in finding out how the grapevines respond to the virus,” said Bhaskar Bondada, WSU 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.
December 14, 2020
The latest research from WSU shows more time steaming barrels infected with Brett can help combat the microorganism.
By Lauren Paterson
College of Agricultural, Human, and Natural Resource Sciences
New research from Washington State University scientists has revealed better techniques to fight a barrel-dwelling spoilage yeast that has frustrated winemakers for decades.
An article recently published in the American Journal of Enology and Viticulture (AJEV) and the South African Journal of Enology and Viticulture journals found three methods to sanitize oak barrels to prevent
Brettanomyces bruxellensis, or “Brett” for short. These include using steam, warm wine, or warm water.