Articles
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2 weeks ago |
news.wsu.edu | Angela Sams |Devin Rokyta |Tina Hilding |Voiland College
PROSSER, Wash. — A new tool with four furry legs and an ultra-sensitive nose may soon offer the tree fruit industry a more reliable way to quickly detect Little Cherry Disease (LCD). As part of a two-year project, Washington State University researchers are working with a pair of specially trained dogs and their handler to conduct field trials with infected cherry trees.
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1 month ago |
news.wsu.edu | Angela Sams |Devin Rokyta |RJ Wolcott |Chantell Cosner
PULLMAN, Wash. — When a product is hard to buy, more people want it. A new Washington State University study reveals that wineries producing “cult wines” can boost long-term profits by keeping their prices low, creating excess demand that fuels their brand’s prestige and future revenue.
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2 months ago |
news.wsu.edu | Angela Sams |Nella Letizia |WSU Libraries |Devin Rokyta
RICHLAND, Wash. — Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University’s Department of Viticulture and Enology (V&E). The increased predictability is advantageous as the planet’s warming climate causes grapes to ripen faster.
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Jan 9, 2025 |
news.wsu.edu | Angela Sams |Will Ferguson |Josh Babcock |Kirk Schulz
Sandwiched between Ukraine and Romania, the small eastern European country of Moldova enjoys a thriving winemaking industry with significant economic, cultural, and historic importance. Washington State University’s Department of Viticulture and Enology (V&E) has agreed to share its programming expertise with the Technical University of Moldova (TUM), which recently absorbed the country’s state agricultural college and its viticulture program.
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Dec 6, 2024 |
news.wsu.edu | Angela Sams |Levi McGarry |Sara Zaske |RJ Wolcott
Irrigation, fermentation, and sanitation are necessary parts of winemaking. But each of those components also requires a significant amount of water. To help conserve this precious resource, Washington State University researchers recently implemented a new “clean-in-place” system to sterilize fermentation tanks in the Ste. Michelle Wine Estates WSU Wine Science Center.
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