Wine & Winemaking

The growth of the Washington wine industry has taken large strides over the last 35 years.

The number of wineries has increased steadily over the years going from 15 wineries to nearly 700 wineries today. During the last year of growth alone there were 60 new wineries started, which is 4-fold greater than what the state had in 1980.

Wine Production

• Basic Microbial and Chemical Analyses for Wine – WSU # EM047E
• Managing High Acidity in Must and Wine – WSU Webpage
• Grape and Wine Phenolics – WSU Webpage
• Cold Soak – WSU Webpage
• A Guide to the Fining of Wine (.pdf) – WSU #EM016

Wine Chemistry

• Laboratory Manual for Wineries – WSU # MISC014
• Lactic Acid Bacteria Native to Washington State Wines (.pdf) – WSU #XB1026E
• Atypical Aging in White Wine – WSU Webpage

Smoke Exposure

• Smoke exposure
• Removing Smoke Taint with Fining Agents – WSU Webpage

Picking Decisions

• Biochemistry of “Hang Time” – WSU Webpage
• Late Harvest Powdery Mildew & Botrytis – WSU Webpage
• Late Ripening: How to Deal – WSU Webpage

Economics:

• Business planning & marketing
• Economics & production

Resources

• Winemaking Articles – General articles on various winemaking techniques.
• Self-directed Enology Certificate Courses
• Additional Industry Resources
• Article & news archives