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The student voice of Washington State University since 1895

The Daily Evergreen

The student voice of Washington State University since 1895

The Daily Evergreen

The student voice of Washington State University since 1895

The Daily Evergreen

Food science graduate student Heather Carbon collects a fermented sample of synthetic grape juice made from wild yeasts.

Researchers address challenges in wine production

SANDI KOBIESA, Multimedia editor February 17, 2022

WSU researchers are studying the fermentation process of wines and ciders to adapt to sudden climate changes affecting grapes. Fermentation is the process of fermented yeast taking sugar and metabolizing...

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