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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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