Crop Archives - Page 8 of 11

Organic Management of Raspberry Root Rot

Post author:Abby Clayton-Gearing
Post published:October 14, 2021
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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.

Post author:Abby Clayton-Gearing
Post published:September 1, 2021
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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.

Biological Control of Spider Mites in Washington Viticulture

Post author:Abby Clayton-Gearing
Post published:August 15, 2021
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Eliminating the need for season-long vineyard spray control can save growers up to $100 per acre annually in miticide costs (average miticide application cost of $35 per acre). With an estimated 55,000 acres of wine grapes in the state today, reducing miticide applications from three to one can save the industry about $3.5 million annually in pesticide costs, and increase sustainability by building biodiversity and employing integrated pest management (IPM) in vineyards.

Systematic evaluation of sulfur use for management of grape powdery mildew

Post author:Abby Clayton-Gearing
Post published:August 4, 2021
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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.

Read more about the article Developing Pinot noir crop load metrics that are adaptable to Winery site and wine quality production goals II-grape and wine quality evaluation

Developing Pinot noir crop load metrics that are adaptable to Winery site and wine quality production goals II-grape and wine quality evaluation

Post author:Abby Clayton-Gearing
Post published:September 30, 2020
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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.