The Daily Evergreen

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

Researchers to reduce wine’s alcohol content

MADYSEN MCLAIN, Evergreen roots editor February 11, 2021

WSU researchers are looking to improve the fermentation process for Washington winemakers, who are part of an industry worth about $8.4 billion. The team, made up of undergraduate and graduate students,...

Arbuscular mycorrhizal fungi can help plants absorb light and water. They expand the plant’s root zone and act as a biofertilizer.

WSU Tri-Cities researchers use fungi to replace chemical fertilizers

TRINITY WILLSEY, Evergreen reporter December 8, 2020

A team at WSU Tri-Cities is researching a type of fungus that could replace chemical fertilizers in crops. The team is working to see if applying inoculants that contain arbuscular mycorrhizal fungi...

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