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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.…
Berry Shrivel – All the Same?
Uncovering BerryShrivel in Vineyards
Grape and Wine Phenolics: A Primer
By Jim Harbertson, Associate Professor of Enology Know your phenolics! This primer will provide a short background on the principal phenolic components found in grapes…
Late Ripening – How to Deal
The delayed ripening we see in many Washington state vineyards poses some challenges. With good will from Mother Nature, good work in the vineyard, and…
Dealing with Late-Harvest Molds in the Winery
The cool season with the intermittent rains also have allowed Powdery Mildew and Botrytis molds to get established in some vineyards forcing the winemakers to…
Dealing with Late Harvest – Powdery Mildew and Botrytis Molds
The cool season with the intermittent rains also have allowed Powdery Mildew and Botrytis molds to get established in some vineyards forcing the winemakers to…
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…
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