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Washington State Wine Commission Research Grant Program Now Open

Washington State Wine Commission Research Grant Program Now Open
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Washington Winegrowers Honors Industry Leaders

Washington Winegrowers Honors Industry Leaders April 15, 2021 The Washington Winegrowers Association (Winegrowers) recognized three industry leaders in March for their achievements during their virtual annual meeting. Sadie Drury, North Slope Management/Seven Hills Vineyard, was honored as the Erick Hanson Memorial Grower of the Year; Tom Judkins, Inland Desert, received the Industry Service award; and Brian Carter, Brian Carter Cellars, was awarded the Grand Vin.  Grower of the Year Sadie Drury, general manager of North Slope Management/Seven Hills Vineyard, received the Erick Hanson Memorial Winegrape Grower of the Year Award for demonstrated viticultural skills that provide impact in the vineyard and in the bottle. Sadie Drury is a Walla Walla native who has been passionate about agriculture since her first job of picking strawberries at the age of 12. In 2007, Sadie decided to combine her passion for agriculture with her love for quality wine by attending t

Wild yeast strains may benefit winemakers

USDA ARS Using a video monitor and a light microscope, technician Jennifer Ierulli of the USDA s Agricultural Research Service studies yeast cells while several bud to form new cells. The winemaking process uses yeast to convert sugar into alcohol, which ferments the wine. Jan 29, 2021 Researchers at Washington State University’s School of Food Science are analyzing hundreds of non- 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 of 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.”

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