image is not available

Read more about the article Attraction and retention of beneficial insects through enhanced plant biodiversity in irrigated vineyards (Vitis vinifera L.)

Attraction and retention of beneficial insects through enhanced plant biodiversity in irrigated vineyards (Vitis vinifera L.)

The success of both integrated pest management and organic production is critically dependent on naturally occurring insect biological control agents. Numerous studies (including some in vineyard systems) have indicated that populations of beneficial insects can be increased by increasing plant diversity (e.g., through cover cropping). Research targeted specifically at the situation in eastern Washington irrigated vineyards is therefore urgently needed.

Continue ReadingAttraction and retention of beneficial insects through enhanced plant biodiversity in irrigated vineyards (Vitis vinifera L.)
Read more about the article Particle film and Deficit Irrigation: Partners to Enhance Wine Grape Quality and Sustainability

Particle film and Deficit Irrigation: Partners to Enhance Wine Grape Quality and Sustainability

Application of particle film will affect cluster weight and must soluble solids at harvest differently, depending on vine crop load and the level of water deficit. This research shows there is limited considerations for using particle film in wine grape production for water conservation, enhanced productivity, and improved product quality in vines. However, the product does protect berry size and soluble solids in berry if vines have sufficient water and are not in water deficit when product is applied. However, as heat waves continue to rise across vine growing regions, this particle film may be of use on well- irrigated vines if sprayed prior to the extreme heat event. This study shows that on intact fruit clusters the clay particle spray will protect the soluble solids in the berry.

Continue ReadingParticle film and Deficit Irrigation: Partners to Enhance Wine Grape Quality and Sustainability
Read more about the article Detection of wine faults using the electronic tongue

Detection of wine faults using the electronic tongue

Faulted wines pose a serious economic problem to the wine industry, these off flavors can cause consumers, new to a region or variety, to reject that region entirely. Wine faults can include off-aromas or flavors associated with chemical compounds produced by spoilage organisms Brettanomyces, Acetobacter, Pediococcus or Lactobacillus. From the producers and winemakers’ perspective, early detection of wine faults would allow for remediation before the fault becomes more serious, intractable, and costly. Research in wine fault detection continues to develop as more sensitive and rapid analytical methods are identified that can reflect the complexity of the faulted wine.

Continue ReadingDetection of wine faults using the electronic tongue
Read more about the article Biology and Management of Cutworms in Washington Vineyards

Biology and Management of Cutworms in Washington Vineyards

Cutworms are capable of causing severe damage in vineyards during the early spring months when vines buds and tender shoots are at their most vulnerable. Damage to buds can cause severe crop loss in Washington vineyards, and this study supports the idea that the Cutworm species found on vineyard floors (on weeds, etc.) are a minor component of the fauna that actually damages grapevines. Vineyard sites with a large number of Cutworms on the vineyard floor did not necessarily sustain major bud damage. Conversely, sites with small numbers of Cutworms sometimes sustained major bud damage. This appeared to be related to ground cover presence/absence and/or type, but was also, in view of the rearing data, a consequence of most ground-dwelling species preferring to remain on the ground and not climb up grapevines.

Continue ReadingBiology and Management of Cutworms in Washington Vineyards
Read more about the article Development of a wine yeast to prevent stuck fermentations

Development of a wine yeast to prevent stuck fermentations

Faulted wines pose a serious economic problem to the wine industry, these off flavors can cause consumers, new to a region or variety, to reject that region entirely. Wine faults can include off-aromas or flavors associated with chemical compounds produced by spoilage organisms Brettanomyces, Acetobacter, Pediococcus or Lactobacillus. From the producers and winemakers’ perspective, early detection of wine faults would allow for remediation before the fault becomes more serious, intractable, and costly. Research in wine fault detection continues to develop as more sensitive and rapid analytical methods are identified that can reflect the complexity of the faulted wine.

Continue ReadingDevelopment of a wine yeast to prevent stuck fermentations
Older Posts