Coronavirus COVID-19

The V&E Program is following CDC, state, and university recommendations to practice social distancing in order to slow the spread of the novel COVID-19 virus. We have temporarily modified our operations to include teleworking options for our faculty, staff and graduate students, but remain available to serve you during regular business hours though email, phone and videoconference. Visit WSU’s source of updates and information about COVID-19 at wsu.edu/covid-19/

Tag: pH

Managing High Acidity in Grape Must and Wine

By Jim Harbertson Associate Professor of Enology and Thomas Henick-Kling Professor of Enology An Early Frost Might Force Harvest of Some Under-Ripe Fruit Here are some…

Better Winemaking through Biochemistry: Special Topic “Hang Time”

By Jim Harbertson Introduction The issue of extending grape ripening beyond traditional goals known commonly as “hang time” is being practiced on a global scale.…