Fungal Populations in PNW cranberries as it Relates to Fruit Rot
Nitrogen levels in grape must that are either too high or too low can cause sensory and economic issues in the production of fine wine. The amount of available nitrogen during fermentation is key to the healthy formation and reproduction of yeast, and completion of the process to dryness. The major yeast strain that dominates healthy alcoholic fermentation, Saccharomyces cerevisiae, typically produces one molecule of urea, glutamate, and proline from the metabolism of the amino arginine.
Organic Management of Raspberry Root Rot
There is increased interest among growers to explore organic options for controlling raspberry root rot. Beginning fall 1999, a 3-year study was conducted at WSU Vancouver Research and Extension Unit (VREU) looking at Trichoderma, Gliocladium and manure as possible components of an integrated program for disease control. Untreated control plots and Ridomil applied plots were compared with the organic options. In 2002, a new study was established at this site to further investigate options for controlling root rot organically. These two studies have been carried out on our commercial field of ‘Meeker’ that was established in 1997 on raised beds with drip irrigation.
Protecting Stuck Wine Fermentations with Lysozyme.
Stuck, or sluggish, grape juice fermentations are a recurring problem in the wine industry. Defined as those that take longer than two weeks to finish ,or those that stop prematurely with a residual sugar concentration of greater than 0.2%, stuck fermentations can severely delay the fermentation schedule in a commercial winery. This needlessly extends harvest and dominates tank space.