CAHNRS Archives - ��سԹ�

��سԹ� partners with Spanish winery

Maegan Murray — Wed, 05 Jun 2019 19:30:41 +0000

By Maegan Murray, ��سԹ�

RICHLAND, Wash. – recently signed an agreement with to explore educational opportunities for international collaboration in the field of wine science.

Jesús Martínez Bujanda Mora, CEO of Valdemar Family Wine Estates, and ��سԹ� Chancellor Sandra Haynes sign an agreement to explore educational opportunities for international collaboration in the field of wine science.

Valdemar Family Wine Estates has in both Walla Walla, Washington, and Rioja, Spain. It is the first non-American winery to establish a location in Walla Walla.

“We are delighted to forge an agreement with Valdemar Family Wine Estates, as it will provide extensive learning opportunities for students,” ��سԹ� Chancellor Sandra Haynes said. “These opportunities include internships, research and hands-on experiences that provide an in-depth look at the wine industry here and in Spain.”

The agreement specifically encourages the exploration of:

Ways that international students could participate in experiential learning such as internships at Valdemar Family Wine Estates in Walla Walla, Washington, and in Rioja, Spain
Ways to recruit Spanish students to the Tri-Cities and vice-versa
Joint research efforts including grape and wine production
Opportunities for collaborative programs relating to wine business professional development and related research programs

“There are two things that excite us the most about this partnership, and those are the possibility of giving local students an international experience in Rioja, which is something that will enhance their career, as well as the project bringing Rioja grapes, such as Maturana or White Tempranillo, something that would enrich the grape diversity of Washington state,” said Jesús Martínez Bujanda Mora, CEO of Valdemar.

André-Denis Girard Wright, dean of WSU’s College of Agriculture, Human and Natural Resource Sciences, said Washington is the new epicenter of wine, and WSU’s Viticulture and Enology Program fosters the state’s $4.8 billion wine industry with research, education and outreach.

“Partnering with Valdemar Estates, who pioneered the first internationally-owned winery in Walla Walla, brings global connections that are truly exciting for our students, scientists and wine industry partners,” he said.

Washington State University is a , featuring the state-of-the art and all-encompassing – one of only a handful of full-fledged wine science centers in the United States.

For more information about the wine science program at WSU, visit . For more information about Valdemar Family Wine Estates, visit .

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Wine and chocolate: WSU researchers investigating the science behind Cupid’s favorite gifts

Maegan Murray — Thu, 14 Feb 2019 01:12:54 +0000

RICHLAND, Wash. – Few gifts say Happy Valentine’s Day better than wine and chocolate. These time-honored hallmarks of affection are among the most popular and beloved Valentine’s traditions. But exactly what makes them so desirable, so delicious, has long remained a mystery.

Now, a pair of WSU researchers is shedding new light on the science behind why we love these icons of conviviality and love.

The in Richland, Washington, is home to a team of world-renowned viticulture and enologists, specialists in the sciences of grape growing and winemaking. Among them is associate professor of enology , whose work is breaking new ground in understanding the sensory properties of wine.

Winemakers have long viewed grape maturity as one of the key influencers on all sensory aspects of their wines — from flavor and aroma, to mouthfeel and color. But Harbertson and a team of scientists from New Zealand and California have been studying various maturity stages in Washington state Merlot grapes and have found that “ethanol concentrations” outweigh fruit maturity when it comes to influencing sensory properties.

“It’s not just the fruit,” says Harbertson. “It’s the alcohol.”

While this may seem intuitive to any wine enthusiast, it’s a significant breakthrough in wine science. In fact, their study — first published in 2017 — was recently awarded “Best Paper” by the American Society for Enology and Viticulture.

And while you’re considering whether to pair a bar of milk or dark chocolate with your Valentine bottle of Washington wine, is considering the evolutionary process that gave us Theobroma cacao, “food of the gods,” the forebear to chocolate as we know it and love it today.

A population geneticist in the WSU , Cornejo is the lead author on a study that analyzed the genomes of 200 cacao plants to better understand when cacao was domesticated.

Cacao originates in the Amazon jungle, where it is thought to have diverged from its common ancestor around 10 million years ago. According to Cornejo’s study, domestication started approximately 3,600 years ago. It was this process of domestication that ended up selecting for flavor, disease resistance, and the stimulant theobromine and yielding the rare and delicate Criollo cacao, “the prince of cocoas.”

“Domesticated Criollo populations are extremely differentiated from any other populations,” explains Cornejo. “We used the signature of domestication to explore questions concerning the effect that domestication had on the genomic architecture of the plant.” By his team’s estimation, approximately 750 individual plants effectively contributed to the genetic pool of domesticated Criollo cacao.

How long the process took is still unclear, but Cornejo is working with other anthropology researchers to sequence samples of ancient cacao DNA in hopes of better understanding how far back we can identify some of the genetic variants we associate with modern domesticated Criollo cacao. Their insights could help identify genes behind traits that breeders can emphasize, like increased yield.

So, on this Valentine’s Day, as we celebrate friendship and love, let us take a moment to celebrate the science that helps explain the world around us, solve problems and better appreciate the things we love.

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WSU researchers test nanocrystals to prevent frost damage in tree fruits

Maegan Murray — Thu, 12 Jul 2018 16:00:24 +0000

By Maegan Murray, ��سԹ�

RICHLAND, Wash. – Groundbreaking nanotechnology designed to protect cherries, apples and other popular fruits from frost damage is showing positive results in tests by Washington State University researchers.

The research team recently received a $500,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to develop plant-based nanocrystals that coat and protect fruit buds during cold spells in the spring, when temperatures rise and fall unpredictably. The team also received an additional $100,000 from the tree fruit growers of Washington state through the Washington Tree Fruit Research Commission to partially fund field trails in support of the technology.

The unique nanocrystal solution was formulated by Xiao Zhang, associate professor at ��سԹ�’ Bioproducts, Sciences and Engineering Laboratory, and a team of collaborators representing multiple disciplines.

“Frost damage happens in spring, as the flowers open and the sensitive tissues in the plant are exposed,” said Matthew Whiting, scientist and professor of horticulture at WSU’s Irrigated Agriculture Research and Extension Center. “If we get a warm week, it signals to the plant that it needs to wake up.

“But plants lose their tolerance to the cold quite quickly, and that’s when we see frost damage,” Whiting added. “You see a lot of crop damage as a result.”

Positive results with preliminary trials

The team, led by professor Qin Zhang, director of WSU’s Center for Precision and Automated Agricultural Systems, also includes Xiao Zhang, Matthew Whiting, and Changki Mo, ��سԹ� associate professor of mechanical engineering. Together they conducted their first field trial with the nanocrystals this spring. It showed positive results.

Frost-damaged cherry buds, left, and healthy cherry buds.

The team will continue the trials over the next three years, seeking to perfect the dosage and application strategy, in addition to the nanocrystal technology.

“We will explore thermal properties of the nanocrystal spray, and focus on fully understanding the mechanism of nanocrystals in frost damage reduction,” Mo said.

If it proves feasible, the technology could have a large impact on the agriculture industry.

“Our preliminary results show the technology to be very promising, even better than we were expecting,” Qin Zhang said. “If we prove that the technology works, and if the method of application is perfected, it will not only have applications in tree fruit, but in many other crops, and beyond. The potential for this technology is huge.”

Unique and renewable characteristics

Since the nanocrystals are made from plant-based material, they represent a more environmentally friendly method for controlling temperatures for crops than current techniques.

Currently, growers use methods such as wind turbines to circulate air and raise the temperature of cold pockets in orchards. Or, they use heaters that cost upwards of thousands of dollars per night, which also give off significant pollution.

“With these unique structural characteristics and physical properties, and the fact that the nanocrystals are all made out of biobased materials and are considered renewable, we are identifying a high-value niche application for tree fruit and frost prevention and protection,” Xiao Zhang said.

Cross disciplines for the future of fruit protection

Researchers from across several disciplines at WSU are working to perfect the nanocrystal method, ensuring a quality product built for industry use, Qin Zhang said.

“No single person who works in chemical engineering and nanocrystal technology, horticulture, mechanical engineering or precision agriculture has complete knowledge on the subject,” Qin Zhang said. “It is truly a transdisciplinary team. Everyone provides expertise in their particular field. This integrated team is covering all knowledge to conduct this research.”

Contacts:

Qin Zhang, director and professor at WSU’s Center for Precision and Automated Agricultural Systems, 509-786-9360, qinzhang@wsu.edu
Xiao Zhang, associate professor at Voiland School of Chemical Engineering and Bioengineering, 509-372-7647, x.zhang@wsu.edu
Changki Mo, ��سԹ� associate professor of mechanical engineering, 509-372-7296, changki.mo@wsu.edu
Matt Whiting, scientist and professor of horticulture at WSU’s Irrigated Agriculture Research and Extension Center, 509-786-9260, mdwhiting@wsu.edu
Maegan Murray, ��سԹ� public relations specialist, 509-372-7333, maegan_murray@wsu.edu

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WSU grape virologist named assistant dean, director

Maegan Murray — Fri, 18 May 2018 18:39:54 +0000

PROSSER, Wash. – Naidu Rayapati, world-renowned plant pathologist, has been named director of the Irrigated Agriculture Research and Extension Center in Prosser and assistant dean for the College of Agricultural, Human and Natural Resource Sciences at ��سԹ�.

Naidu Rayapati gives a talk to growers in a vineyard near Prosser.

Rayapati studies virus diseases in a variety of crops, with emphasis on wine grapes. He’s worked in vineyards and farmers’ fields to help fight off, or prevent, pathogens that could have massive impacts on crops in Washington and around the world.

“I’m very excited about taking on these dual roles, including the new assistant dean position for the ��سԹ� campus,” Rayapati said. “We need to harness scientific and technological innovations, optimize strategic advantages, and maximize opportunities at the Irrigated Agriculture Research and Extension Center (IAREC) and ��سԹ� campuses.”

The new assistant dean position will strengthen cross-campus collaborations and university-stakeholder partnerships, enhancing the visibility and impacts of extension and academic programs from CAHNRS across Washington state and globally, Rayapati said.

Rayapati also aims to build partnerships with other institutions for advancing the overall land-grant mission of WSU and to actively contribute to WSU’s ‘Drive to 25’ initiative.

Both the IAREC and the Ste. Michelle Wine Estates WSU Wine Science Center at Tri-Cities are large components of the WSU Viticulture & Enology Program. While serving in his new roles, Rayapati will continue to conduct research in his grape virology program, with support from CAHNRS and his team of research associates, graduate students, and technical staff taking on a larger role in successfully running his program.

Rayapati takes over as director of the IAREC from Gary Grove, who will remain director of WSU’s AgWeatherNet.

“We are very appreciative of Gary Grove’s positive and impactful leadership and management of the IAREC Center along with his successful engagement with our stakeholders and industry,” said Ron Mittelhammer, dean of CAHNRS.

“Rayapati’s research work in grape virology is incredibly important and valuable to the Washington wine industry, which is why CAHNRS is committed to continuing to provide substantial support for it,” Mittelhammer said. “Now, all of the CAHNRS scientists at the IAREC and the Tri-Cities campus will benefit from his leadership skills.”

Rayapati started his new position effective May 15.

Contact:

Naidu Rayapati, Director of the Irrigated Agriculture Research and Extension Center and CAHNRS assistant dean for Tri-Cities, 509-786-9215

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CAHNRS Archives - ���سԹ�

���سԹ� partners with Spanish winery