RICHLAND, Wash. — Sun exposure and soil temperature can affect the final flavor of wine. Students in WSU’s 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��.

“They call the slope the pregnant lady, because the vines grow up and over a big hill,” 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.

“Different soil, location and sun exposure can all influence the distinctive taste of a final wine,” said Thomas Henick-Kling, director of the Viticulture and Enology program.

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

“The east cabernet has strong tannins with a new fruit flavor,” Green said. “The west cabernet has a less intense fruit taste with a smooth finish.”

Both Green and Calderon are now cellar hands at Bookwalter Winery in Richland, Washington, and said WSU’s 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.

“Not a lot of people can say that they have their name on a bottle right out of school,” 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 – 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’s membership includes 1,600 members from wineries, vineyards, and academic institutions worldwide.

“It’s a big deal, personally, for me to get to this step,” 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 WSU on analytical chemistry in wine and distilled spirits.

“I’ve had the pleasure of working with Tom for many years and it is an honor to have him as President,” said Dan Howard, executive director of ASEV. “He 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.”

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.

“A big goal is to get people energized, and back to meeting in person,” he said.

Of the current 12 member ASEV board, four are WSU 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.

“We’ve 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,” said Moyer. “Under Tom’s leadership next year, I expect we will see more of that blend – the ability to revisit what we love about meeting in person, and on-demand learning through webinars and new programs. It’s an exciting time to be part of ASEV.”

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

“Taking responsibility for leadership positions in the industry reflects that we have great people, and that we’re doing great things for the industry.”

To learn more about Collins’ work and the Viticulture & Enology program, visit the WSU Wine Science��.

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.

“We 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,” said Jonathan Brumley, a rising WSU senior studying food science with an emphasis in fermentation.Researchers from Washington State University’s school of food science are working with non-Saccharomyces��yeast strains native to Washington to find a way to reduce sugar content before fermentation.

“A recent challenge many winemakers have been facing is the higher sugar levels found in harvested grapes,” said Heather Carbon, graduate research assistant for the WSU 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.

“The secret of microorganisms is their ability to dramatically shape and change the flavors of wine, allowing producers to differentiate wines from one another,” said Charles Edwards, WSU professor and food scientist.

WSU senior Jonathan Brumley is researching the possible benefits of wild Washington yeast at the WSU St. Michelle Wine Estates WSU Wine Science Center at ���سԹ�.

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

“We now know that some of these yeasts can be used to enhance wine quality, but without spoilage issues,” said Edwards.

“It’s been cool to get a look into the wine industry side of food science. Working with microbes fascinates me,” 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.

“We’re 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,” 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.

“Many winemakers use water to lower the alcohol content of wine, but having options in the winemaking industry is crucial,” 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���ٴ���. Each e-newsletter issue features articles about the latest scientific discoveries, vineyard agriculture, and wine science research from Washington State University’s Viticulture & Enology program.

By Kaury Balcom, Wine Science Center

RICHLAND, Wash. – 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 WSU 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 ���سԹ� 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 WSU Blended Learning student-made sparkling wines.

“The research conducted by WSU’s viticulture and enology program is vital to the growth and success of our industry and will help propel us further onto the world stage,” said Sherri Swingle, executive director of Auction of Washington Wines. “We are excited to partner with WSU 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.”

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’s Hospital and invests in viticulture and enology research and education through WSU. It has raised more than $34.5 million since its inception in 1988.

 

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

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By Maegan Murray, ���سԹ�

RICHLAND, Wash. – Robb Zimmel remembers as a child watching his German relatives create concoctions from grapes and beets, onions and rhubarb. It wasn’t a stew, though, but wine that was cooked, bottled, capped with balloons and left to ferment.

“The balloons would get bigger and bigger,” said Zimmel, a Washington State University Tri-Cities graduate. “As soon as they deflated, my grandma would say ‘it is time’ and they would gather to finish the winemaking process.”

Since that early age, he has been comforted by the memory of winemaking, inspired by some of the most beautiful women in his life. This summer, he will release wines on his own label after graduating as part of ���سԹ�’ first blended learning classes last year.

“I fell in love with that process, that romance, that wonderful feeling that came with making wine,” he said.

Education ‘changed my life’

While pursuing a full-time career as a flight paramedic in Portland, Ore., Zimmel followed his family’s example and made wine on the side. But after Sept. 11, 2001, he was called from the U.S. Army Reserves to serve overseas in Iraq and Afghanistan.

He remembers calling his wife late one night in 2010 on a satellite phone from the middle of the desert: “I can’t do this anymore,” he said. She asked if he would be interested in putting his wine experience to use as a new career.

The day he got back to the United States, he headed to the WSU Vancouver campus where he studied for two years before transferring to ���سԹ� to complete his degree in viticulture and enology.

“At WSU, I’ve studied with some of the nation’s best wine professors and worked with alumni who have studied all over the world,” he said. “My education at WSU changed my life.”

Winning ways … and wines

A little more than a year ago, Zimmel was recommended for a position in the tasting room at Barnard Griffin Winery in Richland by friend and fellow WSU viticulture and enology graduate Joel Perez.

Zimmel credits owners Deborah Barnard and Rob Griffin and their daughters Elise Jackson and Megan Hughes for his growth as a winemaker. Griffin would often invite him to bring in wine he made to be tasted and refined.

“Why would they go out of their way to help me?” Zimmel said. “But that’s just how they are. They are the most giving family I’ve ever met.”

“I’ve always been interested in the education part of the wine industry,” Griffin said. “I do it because I want the Washington wine industry to be great. If Washington wins, we all win.”

Embraced by family of vintners

With the support of the Barnard Griffin family and WSU, Zimmel said, he created the first batch of wine on his label, Cerebella. The name refers to a part of the brain and is a tie to his former career in the medical field.

He created 500 cases of wine in four varietals including a riesling, chardonnay, merlot and malbec. They will be available for purchase this summer.

To preorder or arrange a tasting, contact him through his Facebook page, Zimmel Unruh Cellars.

“I just can’t believe that day has finally come,” Zimmel said. “I’m a winemaker, and I owe it all to the people who have helped me along the way. It’s a dream come true. It really is.”