College of Agricultural, Human, and Natural Resource Sciences

Cheers!

champage close-up
This month's column highlighting WSU V&E student, faculty and alumni achievements features David Balsz, Justin Blake, Sarah Hedges Goedhart, Colin Hickey, Daniel Hottell, Suzanne Kaye, Brooke Kietzmann, Nick Mackay, Maxx McGoff, Jarrod Pack, Joe Sperry, Thomas Spotteck and Ryan Strom. Do you know a WSU student, faculty member or alumnus who deserves a cheer? Submit their achievements to Voice of the Vine Editor Erika Holmes at erika.holmes@wsu.edu!» More ...

Bill for enology, viticulture programs signed into law

Gov. Jay Inslee signs House Bill No. 1004, April 23, 2015, allowing students in four-year viticulture and enology programs to taste and spit wine in class.
Governor Inslee signed House Bill 1004 into law April 23, 2015, allowing students under 21 enrolled in enology and viticulture programs at four-year universities to taste -- but not consume -- wine as part of their instruction. All students in the Washington State University Viticulture and Enology Program will now have the ability to smell, taste and spit wines to hone their sensory skills, which is an integral part of wine education curriculum. All students, regardless of age, may not swallow wine tasted during class.» More ...

Submit wines to the WSU Wine Science Center Library

Washington vineyards and wineries are invited to submit two wines for display in the Wine Library at the Wine Science Center at WSU Tri-Cities.
The Washington State Wine Commission would like to invite all Washington vineyards and wineries to submit a maximum of two different bottles of wine for display in the WSU Wine Science Center Library. Wine must be submitted online and arrive at the center no later than June 2. If you have any questions regarding submissions for the Wine Science Center, please contact Stephanie Lyon at slyon@washingtonwine.org.» More ...

A doctorate in persistence

Georgina Mitchell 2
Earning a Ph.D. is never an easy process, but Georgina Mitchell experienced a far rockier road than most. “My third first year, I finally finished my last first year class,” said Mitchell, a Spokane resident and member of the Coeur d’Alene tribe. But this weekend, Mitchell, 41, received her doctoral degree from the School of Economic Sciences after starting the program in 2007. » More ...

Does an anaerobic digester cost too much?

Tour at digester. Photo: WSU

Anaerobic digestion (AD) with methane capture and conversion is the most straight-forward, bankable strategy for reducing agricultural greenhouse gas emissions. In fact, it is the only agricultural carbon mitigation strategy that has achieved wide-spread acceptance in a variety of voluntary and mandatory carbon mitigation policies. In a sense, it is the closest thing to a “silver bullet” carbon mitigation solution that exists in agriculture. However, AD still has limited overall market penetration in US livestock production systems, in large part because of the perception that it is really expensive technology. Read more.

 

Voice of the Vine: corks vs. caps, wine tech showcase, Vintners in the Vineyard, wine webinar, Cheers! debut (April 2015)

Just screw it: Why WSU winemakers ditched cork for caps

When he founded the Blended Learning winemaking course three years ago, Thomas Henick-Kling had an important choice to make: How to seal his department’s student-created wines.

“For me, there was no question,” said Henick-Kling, director of Washington State University’s Viticulture and Enology program. “We were going to put them under screw caps.”

Traditional cork, with its iconic pop, lost out to the humble aluminum cap — and for good reasons.

“It’s the best technology for closing wine in a glass bottle,” said Henick-Kling, who is out to dispel old myths about caps being an inferior … » More …

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