Graduate Studies in Viticulture and Enology
Washington State University’s program in viticulture and enology is multi-disciplinary and addresses every aspect of the grape and wine industry.
We encourage prospective graduate students to explore areas of research that interest you, and to directly contact faculty members whose interests coincide with your own. We refer you to the following Web sites for more information, while at the bottom of this page you’ll find short articles about specific researchers whose work has benefited the Washington wine industry.
- Biological Systems Engineering
- Crop and Soil Sciences
- Economics
- Entomology
- Food science
- Horticulture
- Molecular plant science
- Plant Pathology
With a statewide focus, WSU’s commitment to the wine industry is reflected in the fact that our faculty and research facilities are also located across the state. WSU Pullman and WSU Tri-Cities are focal points for viticultural and enological education at WSU, with research and extension centers located in Prosser, in the state's wine country, and Wenatchee, a locus of small- and tree-fruit production and research.
Financing Your Graduate Education
You may be able to at least partially support your graduate education with a scholarship or research assistantship. Research assistanceships are often funded from a faculty member’s grant, so it’s important for you to contact faculty who share your interests.
Scholarships are awarded through your home department. Once you’ve been accepted by the WSU Graduate School, contact your home department for more information. The deadline to apply for a scholarship is typically January 31.
The Science of Wine:
Research Guaranteeing Return on Investment
Tuning in on Tannins
Enologist James Harbertson focuses his research on the phenolic compounds found in grapes and wine and on how their biochemistry changes during grape ripening, winemaking, and aging. Some of his work includes understanding the variability of tannin found in red wine cultivars and the ultimate relationship between tannin, polymeric pigments, and astringency.
The Science behind the Sensory
Carolyn Ross, assistant professor of food science, uses analytical chemistry techniques to identify and describe changes in aroma and flavor compounds and precursors, and how viticultural and enological practices affect these changes. Specifically, she examines the impact of appellations on grape and wine properties, the effect of organic farming regimes on grape and wine flavors and odors, and the impact of pests on wine aromas.
The Right Environment, the Right Rootstock
Horticulturist Markus Keller researches the environmental factors and management practices that influence grape crop physiology and cold hardiness. Specifically, he is:
- Analyzing the interaction of deficit irrigation and crop load on wine grape fruit quality and vine physiology, including cold hardiness and canopy development.
- Researching water use by wine grapes and the control of shoot and berry growth through regulated deficit irrigation; results are promising.
- Investigating yield formation by grape vines, especially the physiology of fruitfulness, berry size, and ripening.
Keller also is testing a range of rootstocks for both wine and juice grapes to assess their suitability under Washington growing conditions. Similar testing is underway at the Northwestern Washington Research and Extension Center at Mount Vernon where WSU scientists are evaluating new wine grape varieties, and rootstock trials evaluating potential for earlier maturity in ‘Pinot Noir’ grapes.
Seeking Sustainability
Extension Viticulturist Mercy Olmstead works toward the sustainability of the grape and wine industry through education and the delivery of research results conducted not only by Washington State University, but also by other institutions as appropriate. She specifically hopes to address issues such as beneficial cover crops for vineyard managers, mechanization of vineyard practices, and variety diversity. She has helped develop and distribute information on black leaf and berry shrivel as well as on the relationship between leaf stripping and sunburn.
Cutting Down Cutworms
Cutworms, a major economic pest of Washington grapes, were once managed with foliar sprays. A team of WSU researchers, led by Extension Entomologist Doug Walsh developed a technique of spraying only the area where the vine trunk and trellis meet the soil. This targeted “barrier treatment” keeps cutworms on the ground and off the plants. This technique has eliminated the use of organophosphates in grapes, reduced overall chemical inputs by 25,000 lbs. a year, and saved growers $5.5 million. To reduce chemical use even further, the team also developed attract-and-kill bait stations that reduce the numbers of adult moths later in the season so that fewer cutworms are present in the field the next spring.
Managing Bad Bugs in Wine
Professor Charles Edwards is looking to give winemakers better tools to manage fermentations through work on Saccharomyces yeast nutrition as well as minimizing the impact of spoilage microorganisms on wine quality. To date, his laboratory has identified two novel species of spoilage microorganisms, the so-called "ferocious" lactobacilli, and is now working with industry to discover methods for controlling Brettanomyces during wine aging.
More Info
Assistantships/Fellowships/ Postdoctoral Opportunities
WSU Viticulture and Enology faculty members
Subscribe to Voice of the Vine
Voice of the Vine is a free, bi-weekly e-newsletter covering viticulture and enology at Washington State University. Each issue brings you one or two short articles featuring profiles of researchers, students, and alumni working in Washington's world-class wine industry. Subscribe today!
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