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 Maegan Murray, ���سԹ�

RICHLAND, Wash. – 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

“We 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,” said Joan Giese, ���سԹ� Carson College of Business director of lifelong learning. “The 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.”

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

“Upon 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,” Giese said.

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

���سԹ� 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 WSU Wine Science Center – one of only a handful of comprehensive wine research facilities in the world.

For more information on ���سԹ�’ wine and beverage business management program, visit tricities.wsu.edu/business/undergraduate/wbm. For more information on ���سԹ�’ viticulture and enology (wine science) program, visit tricities.wsu.edu/wine-science-degree.

PROSSER, Wash. – 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’s National Institute of Food and Agriculture Specialty Crop Research Initiative.

“This project really ties together our ongoing state-based research programs into a strong, coordinated effort up and down the west coast,” 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 .

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 .

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 “smoke to glass” understanding.

Goals for the grant build on  Collins has been doing this summer with , 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. “Now we have a really substantial team to work through these challenges. This grant really brings the resources that are going to make significant headway,” he said.

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

An exclusive wine created by seniors of the WSU wine science program will be available for purchase at this month’s Auction of Washington Wines Private Barrel Auction for wine traders, April 19 and 20.

Currently aging in French oak barrels, the wine is a red blend featuring 60% Petit Verdot, 25% Cabernet Sauvignon, and 15% Merlot. All proceeds of the auction benefit the WSU Viticulture & Enology Program.

“This is an exciting blend with a big tannic structure but beautiful, dark fruit aromas,“ said Thomas Henick-Kling, V&E Program Director.

This is the sixth year of the Private Barrel Auction. The event began with eight wineries, raising $48,000 for the WSU program in its first year. This year, the auction features 29 of Washington’s premier wineries, and the event will be virtual for the first time.

“The Private Barrel Auction works to solidify relationships with the trade buying audience while supporting Washington State University and the industry through research and education,” said Executive Director Jamie Peha.

Zachary Green (’20) was a senior in the V&E program and an intern at J. Brookwalter Winery when owner and Auction of Washington Wines co-chair John Brookwalter offered to donate a barrel of wine to the auction.

“It was the perfect opportunity for the seniors to showcase their winemaking skills and create their own barrel,” said Henick-Kling.

V&E students prepared the wine blend with the assistance of Brookwalter Wines head winemaker, Caleb Foster.

Using grapes donated from Dionysus Vineyard, the students helped prepare several fermentation lots, taking samples to their university winemaking course, titled “Blended Learning.”

“We blended and sampled everything from Merlot to Cabernet Sauvignon and Pinot, to get everyone’s opinion on what style they liked the most,” said Green. With the assistance of assistant winemaker for Brookwalter Chance Cruisin, Green, fellow student Caleb Foster, and Henick-Kling created the final blend.

“It has heavy Petit Verdot characteristics, a deep rich fruity taste with a spice behind the palette,” said Green.

Green’s internship turned into a full-time job as a cellar master in mid 2020. After the auction, he will assist with bottling the V&E blend for whoever ends up making the private barrel purchase.

“The fact that we have a WSU student and alumni who were involved, and we have proceeds going back to V&E research at WSU really brings this collaborative event full circle,” said Peha.

The event attracts local and national wine buyers from retail, online, and hospitality establishments who bid for exclusive ownership of these one-time only wines to present to their top clientele.

Due to COVID-19 restrictions, this year’s event will be virtual. Wine samples were sent by mail to representatives from wineries to taste during the virtual auction bidding on April 19 and 20. The virtual auction will be livestreamed and bids are placed by mobile phone.

“Research secures the future of the Washington wine industry,” said Peha. “Whether it’s focusing on growing healthy vines or working to adapt amid climate change, it is paramount to the success of our wine and grape industry.”

For additional information about the Private Barrel Auction, visit the .

WALLA WALLA, Wash. – At 31 years old, WSU Viticulture & Enology alumnus Noel Perez (‘20) recently created and launched a 2016 Petit Verdot under his own label, Calvario Cellars.

Born in Mexico and raised in the Walla Walla Valley, Perez often accompanied his parents to their agricultural work sites where they picked asparagus, onions, and apples.

After earning his associate’s degree in Enology & Viticulture from Walla Walla Community College, Perez worked at a grape crushing facility for six years before being hired at Palencia Wine Company, where he oversaw logistics and assisted in crafting wine.

When his father passed away suddenly, Perez, a first-generation college student, said earning a bachelor’s degree became more important.

“My dad always wanted the best for me, and in honor of him I had to live up to the potential I knew I had.”

Perez said school was easier the second time because he thought of his studies more like a job. He avoided cramming, paid attention in class, and made sure he got enough sleep.

The same year Perez enrolled at WSU and started classes at the Tri-Cities campus, the owner of the wine processing plant where he formerly worked opened a winery in Kennewick, WA, and invited him to work there.

“This place became my lab, my sanctuary where I could experiment with wines while learning the art of winemaking in the V&E program,” he said.

Perez was recognized with several awards during his time at WSU, including Wine Spectator Student of the Year, before graduating summa cum laude in May 2020.

After graduation, Perez had a few job offers on the table, but Palencia didn’t want to let Perez go. He worked out a deal: as long as Perez stayed on full time as a winemaker, he could make his own wine under his own label.

Perez said yes, choosing a path that could bring him the creative freedom and happiness he values.

“I want to stay true to myself,” he said.

Petit Verdot

Perez’s debut wine is the Petit Verdot, which he selected for its complex flavors.

“I call these grapes the little blueberries, because they’re so tiny when you’re fermenting them, it looks like a bunch of berries,” Perez said

While the small berries don’t yield much juice, the flavors extracted have notes of rich tobacco, plums, and fruit.

“The wine was one of our best sellers of 2020,” he said.

Art of the label

Perez’s label Calvario is named for the road where his dad built their first family house in Mexico.

The icon for is label is a marigold, a flower often used in Day of the Dead celebrations in Mexican culture, to pay homage to his father. A double “c” for Calvario Cellars is etched inside.

The white frosty mountains at the back of the label represent the Blue Mountains near Walla Walla, which stretch from northeastern Oregon into southeastern Washington.

“I wanted something to represent the Pacific Northwest I call home,” Perez said.

The blue and black mountains at the front of the label represent the Oaxaca Mountains in Mexico, where Perez’s journey first began.

“It represents everyone along the way to get to this point. Where I started, and where I’m going,” he said.

A three-way partnership between Woodinville Wine Country, Chateau Ste. Michelle, and DeLille Cellars will aim to recruit students from diverse backgrounds for WSU’s wine science program.

As racial justice protests erupted across the country last summer, Amber Schmitt, Director of Marketing for Woodinville Wine Country, said the organization was challenged about what they were doing to help.

“It made us take a look inward and realize really quickly that there are not a lot of Black owned breweries and wineries in Washington,” said Schmitt. “We contemplated the best way to use our combined voice and resources for greater inclusivity and diversity within the wine industry.”

The Woodinville Wine Country Association represents the winemakers of the Woodinville area, which features a plethora of tasting rooms within a three-mile radius.

Schmitt said the scholarship endowment for WSU’s Viticulture and Enology program is the perfect way to support diversity amid future winemakers and industry professionals throughout the state. “This is a small step toward solving a bigger issue.”

“This Viticulture & Enology scholarship will enable us to continue working toward equitable opportunities for students from all backgrounds,” said André-Denis Wright, Dean of the College of Agricultural, Human, and Natural Resource Sciences.

DeLille Cellars is the third oldest operating winery in Woodinville, Wash., known for pioneering Bordeaux-style blends from grapes sourced across Washington State.

Keri Tawney (’98), a WSU graduate and director of marketing for DeLille Cellars, said being part of the team that brought this endowment to fruition has been rewarding.

“DeLille has provided me a wonderful opportunity to combine my advertising degree from WSU with my passion for Washington wine. Now it comes full circle with DeLille being a founding member of this scholarship for the V&E program to further enhance and create more inclusivity in our amazing wine community,” she said.

When awarding the scholarship, special consideration will be given to students who have overcome socioeconomic obstacles, educational disadvantages or disabilities, or are the first in their family to attend college.

“WSU has a world class viticulture and enology program, and we’re honored to partner with Chateau Ste. Michelle and Woodinville Wine Country in creating this scholarship,” said Tom Dugan, CEO of DeLille Cellars. “It reflects the great collaboration and community of Washington wine.”

Chateau Ste. Michelle has supported the WSU wine science program steadily for over 30 years by contributing funds for research and student scholarships. In 2015, WSU  the Ste. Michelle Wine Estates WSU Wine Science Center in recognition of these significant contributions.

“We believe diversity is important not just for our winery, but for the wine industry overall. It brings a wealth of creativity and innovation to our teams, research and most importantly our winemaking,” said Melody Zhang, Chief Human Resources Officer at Ste. Michelle Wine Estates. “We know there is more to be done, and believe that by helping to establish this scholarship, we are taking the first of many steps to develop future leaders in the wine industry that represent diverse cultures, backgrounds, experiences and insights.”

Details of the scholarship are still being finalized, with the first scholarship most likely being awarded for the 2022 academic year.

Community members who would like to make a donation to grow the endowment fund for the Woodinville Wine Country Diversity Scholarship Fund can donate via the .

By Lauren Paterson, WSU 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.

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

“I’m studying what the symptoms look like in the plant on the cellular level, and how the virus spreads throughout the vine and the vineyard,” he said.

Research team member and WSU 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.

“Consistently, the issues we faced in production on a horticulture level were insects and diseases,” she said. “I wanted to get my graduate degree at WSU to understand the science behind solving major issues in agriculture so I could be part of the solution.”

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.

WSU’s 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 WSU Wine Science Center.

“Our OSU partners are doing research in the field, and we are doing research at the physiological level,” Bondada said. “Once we have the data for them, we can develop more strategies to control the spread of the red blotch virus.” 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.

A significant gift from the Paul Lauzier Charitable Foundation is delivering much-needed space and equipment for hands-on student learning at Washington State University’s Wine Science Center.

Named for the late Washington farmer and entrepreneur Paul Lauzier,  supports a range of causes including community development, education, health, and agriculture, and has gifted more than $1.5 million for learning and discovery at WSU.

Future home for discovery

This summer, the foundation chose to support the new Life Sciences Teaching Laboratory, under development at the Ste. Michelle Wine Estates WSU Wine Science Center on the ���سԹ� campus.

The center currently lacks a dedicated laboratory teaching space, which means undergraduate labs must be taught in research spaces, limiting class sizes, new lab courses, and hands-on student projects.

The Life Sciences Teaching Lab expands capacity, adding space and technology for future graduates to practice analytical techniques in chemistry, biochemistry, microbiology, and plant physiology. The foundation’s $100,330 gift helps build out the lab and provides funds for scientific instruments and fixtures.

“The Life Sciences Teaching Lab is one of the most important places at the Wine Science Center,” said Thomas Henick-Kling, professor and director of WSU’s . “It’s a future home for discovery for our undergraduates that will also increase efficiency and reduce our expenses, by allowing laboratory teaching to happen in its own specially designed space.”

Building on land-grant partnership

“Paul Lauzier cared deeply about education, agriculture, and the development of Washington communities,” said André-Denis Wright, dean of WSU’s College of Agricultural, Human, and Natural Resource Sciences. “His vision meshes beautifully with the hands-on, career-building experiences that the Life Sciences Teaching Lab will provide when it’s complete. This gift helps our students and faculty develop knowledge in areas of great importance to the future of Washington’s $8.4 billion wine industry.”

“We are pleased to have this opportunity to support Washington State University’s Viticulture and Enology Program,” said Michael Rex Tabler, Paul Lauzier Foundation trustee. “Not only does this gift provide academic support for faculty and students, it also contributes to an increasingly important element of agriculture in our state.”

“On behalf of our students and faculty, I thank the Paul Lauzier Foundation for its foresight and generosity in bringing the Teaching Lab, the Wine Science Center, and the Tri-Cities campus toward our full potential,” said Sandra Haynes, chancellor of ���سԹ�. “Together, we’re building on our 80-year land-grant partnership with Washington agriculture, and developing graduates fully prepared to contribute to the communities around them. I believe Paul would be proud of that.”

Fundraising is still underway to fully complete the Life Sciences Teaching Lab. To become involved in efforts to improve the WSU Wine Science Center, contact Carolyn Wika, development officer with WSU-CAHNRS, at c.wika@wsu.edu or by phone at 509-335-0505.