Award-winning research offers choices for improving Cabernet Sauvignon
When it comes to more options for fine-tuning wines, innovative research by Washington State University and Ste. Michelle Wine Estates bridges the divide between the vineyard and the winery.
One recent research project focused on how maceration times and irrigation rates can affect the color, taste and mouthfeel of Washington State Cabernet Sauvignon wine. The study won 2014 Best Enology Paper from the American Journal of Enology and Viticulture for outstanding content and substantial contribution to the winemaking field.
“This groundbreaking experiment was a noteworthy example of industry and academic cooperation,” said James Harbertson, WSU associate … » More …
What if there were a two-for-one sale on kilowatts? Your power bill would be cut in half — not a bad result for your monthly budget.
Energy drives everything we produce and consume, and global energy consumption continues to grow year after year. The two-for-one image came to mind as I talked with Professor Jeanne McHale of Washington State University. McHale is a chemist who researches an alternative approach to making solar cells that produce electricity.
“There’s no question we have a lot of solar energy that strikes the planet each day,” McHale told me. “It’s an often-quoted statistic that just one hour of sunlight … » More …
Reducing the mess: keeping Christmas tree needles where they belong
Nobody wants to set up a Christmas tree in their home and have the needles start falling off well before Santa shows up.
So to help Christmas tree buyers, Washington State University researchers are using a $90,000 grant to study the effect of ethylene on needle retention in species commonly grown in the Pacific Northwest.
Gary Chastagner, a professor of plant pathology at WSU, has studied Christmas trees since 1980. He’s made a career out of Christmas tree research, and he said needle loss is a huge concern for the Christmas … » More …
Like millions of Americans, my day starts by plugging in the coffeepot. In my case, it’s an old fashion percolator. It clears its throat and brews my coffee while I rub sleep out of my eyes and brush my teeth.
My habit of starting my day with coffee — and following that initial cup with doses of java in the mid-morning, the late morning and the early-afternoon — may be at least partially grounded in my genes.
Researchers have long believed that genetics influences a person’s daily coffee consumption. Early this fall, a new study fleshed out just how many variations in genes may be … » More …
Promising technology could expand hard cider industry
A new study by researchers at Washington State University shows that mechanical harvesting of cider apples can provide labor and cost savings without affecting fruit, juice, or cider quality.
The study, published in the journal HortTechnology in October, is one of several studies focused on cider apple production in Washington State. It was conducted in response to growing demand for hard cider apples in the state and the nation.
Quenching a thirst for cider
Hard cider consumption is trending steeply upward in the region surrounding the food-conscious Seattle, and Washington is leading the nation’s … » More …
When I take my elderly mother to the emergency room, the nurse asks how much pain she is in, on a scale of 1 to 10. There is a chart with pictures of little smiley faces, neutral faces, and grimacing faces to help a person — perhaps a child — determine a number. Pain management is an important part of human medicine.
Despite what the 17th century philosopher and naturalist René Descartes said about animals being merely organic machines, it’s clear to me they feel pain in a manner similar to us. But we can’t ask Fido or Felix to tell us what they are … » More …
Do you have a good gut feeling about apples? Your body may — and that could be important to your overall health.
Some of the components of apples survive their trip through the upper part of the human digestive tract. Non-digestible compounds, including fiber and substances called polyphenols, stand up to chewing and the effects of enzymes in spit. They even remain intact after a bath in stomach acid. These compounds move all the way to the colon, where they undergo a transformation that can be quite beneficial to you.
The non-digestible compounds are fermented in the colon. That’s right, you could say you have … » More …