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, Editor-in-chief 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...

All wine sale profit will be recycled back into the program.

Squashing grapes: WSU alums create wines

ERIN MULLINS, Evergreen reporter November 11, 2021

Three friends at WSU Tri-Cities created two different Riesling white wines from grapes harvested on opposite sides of Lake Chelan, showing how location can impact wine taste.  Grapes were harvested...

The grapes are kept in six portable hoop houses, which contain a set of frames and shade cloth that cover a variety of grapes.

Save the grapes, fight the smoke

TRINITY WILLSEY, Evergreen reporter September 2, 2021

Following the destruction of the wildfires over the past few years, researcher Tom Collins has developed solutions to fight harmful effects from smoke exposure on wine grapes.  Collins, WSU Viticulture...

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...

Grapes from commercial and research vineyards are collected and analyzed so WSU researchers can see how wine grape quality is affected by how long they are exposed to smoke.

Researchers study ashy aromas, tastes in wine affected by wildfires

BRADLEY GAMBLE, Evergreen reporter November 11, 2020

WSU researchers are studying how the duration of smoke exposure from September's wildfires affected the quality of wine grapes. Grapes exposed to smoke from wildfires can develop ashy aromas and tastes...

Researchers in Prosser are developing ways to preserve the quality of wine-making industries by creating ways to prevent grapes from overheating.

Horticulture researchers find ways to combat climate change in vineyards

SYDNEY BROWN, Evergreen reporter September 15, 2020

As climate change threatens Washington vineyards, a group of viticulture and enology researchers in Prosser are developing ways to preserve the quality of wine-making industries.  Markus Keller, professor...

To promote a healthier view of alcohol consumption, the US should follow Europe’s example of a younger drinking age. 

The US should lower the drinking age to 18

A proposed ballot initiative in California that would lower the state’s minimum drinking age to 18 has been cleared to collect signatures and could be voted on by April 2016.The initiative, like most...

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