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Home , House wine, Phylloxera

and Enology Extension News Washington State University

FALL 2019

CONTENTS NOTE FROM THE EDITOR The 2019 has been a wild ride! Transitioning from a colder winter with heavy snowfall (that seemed to stick around forever), to a milder summer with more-frequent-than-normal thunderstorms and humidity, one would expect it to have been a more challenging vintage than it turned out to be. Those milder temperatures? They assisted vines in recovery from cold damage. They were also perfect for fruit development and ripening. That humidity and rainfall? VITICULTURE They also assisted in reducing vine stress -- albeit at the cost of higher , Botrytis bunch rot, and sour rot pressure. While disease pressure was high, many started their Scouting ...... Page 2 management season strong, coming off of two years where fungicide resistance management was a challenge. The year brought about some challenges, but those appeared to have been WSDA Scouting ...... Page 4 met and overcome, and is coming into full swing. Spotted Lantern Fly...... Page 5 To round out the year, please join us at the Centennial Celebration for WSU Prosser IAREC. We will be celebrating 100 years of service to Washington State on Saturday October 5th. Vine Water Mgmt...... Page 6 Come out and enjoy this family-friendly celebration with us .... and the opportunity to dunk your WSU Viticulturists (Gwen Hoheisel, Markus Keller, and myself) in a tank of freezing water, for charity, of course! ENOLOGY Non-Saccharomyces .... Page 7

Michelle M. Moyer Associate Professor - Viticulture Extension Specialist WSU Prosser IAREC INDUSTRY Research Program ...... Page 9

FIND US ON THE WEB: http://wine.wsu.edu/extension Information when you need it. That is the power of the internet! Visit the WSU EDITOR Viticulture and Enology Research and Extension website for valuable information Michelle M. Moyer, Ph.D. regarding research programs at WSU, timely news releases on topics that are important to your business, as well as information regarding upcoming workshops and meetings. It is also a valuable site for downloading our most recent Extension publications, in addition to archived articles and newsletters you can print on demand. Find WSU Extension programs and employment quick links to AgWeatherNet, the Viticulture and Enology Degree and Certificate are available to all without discrimina- programs, as well as to other Viticulture and Enology related resources. tion. Evidence of noncompliance may be reported through your local WSU Exten- Find us on Facebook sion office. Go to: www.facebook.com/WSU.Vit.Enol.Ext and “Like” the page!

1 Washington State University - Viticulture and Enology Extension News Fall 2019 Phylloxera Awareness By Gwen Hoheisel, WSU Extension; Michelle Moyer and Doug Walsh, WSU Prosser Phylloxera has been detected in Washington since 1910, primarily in Concord juice ( labrusca). There have been incremental Washington surveys conducted by WSDA and USDA-ARS through the decades, and it is an established in Oregon. Recent detections of phylloxera in the Walla Walla AVA warrant a renewed examination of biology and best scouting practices for this . BIOLOGY

Phylloxera is a small -like that of phylloxera development. can emerge instead as a winged insect that feeds on the roots (and Phylloxera also develops best form, called an alate, that disperses sometimes leaves) of grapes. in with higher clay content; to a new site. Alate forms are They overwinter as nymphs, and soils with more sand can hinder common in other like in the spring grow to adults within their establishment and growth ants and termites that use this 2 weeks. At which point, they (i.e., survive but maybe not thrive). mechanism for dispersal, possibly reproduce asexually by laying eggs Indeed small areas within Australia, due to high densities or limited that hatch in just 10 days. This cycle Greece, and France that remain resources. Alates will lay eggs continues through the season with phylloxera free can attribute it that hatch with a wingless sexual many stages being possible at any primarily to the soils having the high form of the insect that mate and one time. However, their life cycle sand and low clay content. start a new colony. Despite this and ability to reproduce is highly natural dispersal and sexual forms, dependent on soil temperatures. While phylloxera is notorious for phylloxera reproduce in a non- Feeding does not occur until soil feeding on roots of sexual form more abundantly. temperatures are above 64oF and wine grapes, there is another form This means that any one colony optimum development is between that feeds on leaves. Gallicoles are of phylloxera is clonal. This is 70 to 86oF [1]. If soil temperatures the wingless, gall-forming stage, important because hundreds of are too low (less than 42oF) or too but they are rare in the Western US. biotypes (specific genetic strain) high (greater than <91oF) eggs will In general, galls are not common on have been identified and we not hatch [1]. Interesting the optimal V. vinifera. Radicoles, the wingless can use that to our advantage in temperatures for root growth in a root-feeding form of phylloxera, is understanding differences in plant- plant (68 to 86oF) coincides with primarily on V. vinifera. Radicoles insect interactions.

SCOUTING As with any new immerging issue it is critical to scout for the pest before any action and phylloxera are easiest to detect in the fall.

Identify the / Area to Sample

Phylloxera feed on either on growing rootlets, which then swell and turn yellowish, or on mature hardened roots. This feeding induces symptoms in the vine that are similar to water and nutrient stress, due to the lack of water uptake through the damaged roots (Fig. 1, top). Symptoms of infestations often appear in an “oval- shaped” symptom pattern in the vineyard (Fig. 1, bottom), as it more readily spreads down the row rather than between rows. Phylloxera crawlers will move to adjacent, symptom-free plants when their host vine becomes unsuitable.

1. The best place to start is with symptomatic vines. But, if there are no symptomatic vines and you are scouting for early detection, target areas of the site with higher clay content or at the corners Figure 1 - (Top) Stunted growth as a result of of the blocks where machines enter the site. phylloxera feeding. (Bottom) Elongaged oval 2. Sample by digging up roots located directly under drip emitters. patterns of affected vines, often located at the Sampling from the top foot of soil is sufficient. corners of blocks (where machines enter), are key 3. Sample from both symptomatic (if present) and asymptomatic areas to start sampling for phylloxera. vines. For initial scouting, sample from at least 10 vines per 10 acre block, focusing on suspect areas. continued on page 3 2 Washington State University - Viticulture and Enology Extension News Fall 2019 Phylloxera Awarness continued from page 2

Look for Probable Phylloxera Damage to the Roots

When phylloxera feeds on roots, the plant reacts by forming small galls. Severe feeding will ultimately result in the death of the impacted roots. You will likely not find many phylloxera on severely damaged roots as there is insufficient food for the insect, and they would have moved on.

1. Look at your root samples. If you cannot find any fine roots with branching, and only large roots remain, you will likely not find any phylloxera. Figure 2- Root tip galls are similar in size and shape to mouse 2. In samples with fine roots, look for small galls on droppings. the fine root tips – in many cases, they are similar in size and shape to mouse droppings (Fig. 2).

Look for the Insect

The phylloxera insect ranges in color as it goes through different life stages, from bright yellow to pale yellow to a light brown as an adult. The adult female is about 1 mm in size, and can be seen with the naked eye, but is easier to see with a 10-30X hand lens.

1. Scan the roots, paying attention to areas with a rough outer surface (places to hide). 2. Under heavy infestations, you can see areas of orange-to-yellow, where the insect is aggregating, however, single louse can only be seen with a Figure 3 - Phylloxera is generally present in multiple lifestages on hand lens. vine roots. Heavy infestations may be seen with the naked eye.

POSTITIVE DETECTION - What happens next? Identification of phylloxera in a applied products have very long more about this insect and ‘trouble’ area isn’t ideal, but it pre-harvest intervals. Foliar applied developing an action plan for the will lead to better management products are best used when there future. Educational events will be strategies, as we cannot manage is active canopy growth; they do not conducted at the annual meetings what we do not know. work when the plants are shutting of Washington State Society down [2,3]. WSU will be updating and WWG. There is also an If phylloxera is detected this fall, the 2020 Grape Pest Management excellent factsheet on phylloxera focus on minimizing spread. Guide with phylloxera control from Oregon State University. Crawlers moving to the soil surface options and timing. are easily spread in dirt on bins, REFERENCES shoes, and tires. Washington Using is the only long- 1. J.R. Fisher, & M.A. Albrecht, Winegrowers (WWG) and WSU term solution for phylloxera control. 2003. Acta Hort, 617.6 have developed a short “best Fortunately, WSU and OSU have management practices” for done some research, 2. R. A. Van Steenwyk, L. G. harvest and a more detailed plan and more information on rootstocks Varela, M. H. Ehlhardt, 2007- was developed by the Australian will be coming this winter. We only 2008, Management National Vine Health Steering recommend replanting, however, Tests, 34:1. Committee. They are available at after a vineyard is no longer 3. R. A. Van Steenwyk, A. B. Kiss, the WSU V&E Pest webpage under economically viable. Do not rogue R. H. Smith, L. G. Varela, 2009. ‘Root Pests’. individual plants, as that may Arthropod Management Tests, increase spread within the block. 35:1. We do not recommend any chemical intervention for 2019. Most soil This winter, focus on learning

3 Washington State University - Viticulture and Enology Extension News Fall 2019 WSDA Grape Phylloxera Sampling 2019 Volunteer Information By Katie Buckley, Washington State Department of Agriculture

The Washington State Department of Agriculture and Washington State University are working together to gather more information about some WANT TO KNOW MORE? recent detections of phylloxera, which is part of the Washington To learn more about the Washington State Grape Pest Quaran- State Grape Pest Quarantine. tine, please vitis the WAC 16-483, accesible at: Go to our website: https://app.leg.wa.gov/WAC/default.aspx?cite=16-483&full=true To help with the data collection, WSDA and WSU are seeking vineyard operators willing to allow sampling from their vines. 3. You will be notified of the test WSDA is working with WSU Volunteering helps determine results. to develop best management where grape phylloxera is located practices for managing phylloxera. in Washington and whether the pest Volunteers should email WSDA One recommendation is to clean is present in your vineyard. entomologist Katie Buckley at equipment before it leaves the [email protected] with their vineyard. This sampling effort will help WSU name, phone number, and the researchers and extension agents address of their vineyard. Thank you for considering to develop best management practices volunteer. Your participation is and will limit the inadvertent spread Volunteers can advise WSDA if they crucial to protecting the health of of the pest to new areas. would like the trapper to visit at a Washington’s wine grape industry. set time or provide advance notice. What volunteers can expect: If you have a specific area you would like sampled, for example, 1. A grape survey trapper will an area where you have noticed arrive at your vineyard for a root lowered vine vigor, please include a sample, which involves digging map, GPS coordinates or detailed a hole one to two feet deep for instructions to find the location. the sample. No serious harm will come to the vine and the If phylloxera is in your vineyard, hole will be filled. you can move fruit, but you cannot move any parts of the grapevines 2. This root sample is sent to the out of the vineyard that could be WSDA laboratory in Olympia used for propagation, such as live to determine if it is positive or plants, hardwood cuttings, softwood negative for phylloxera. cuttings, or any other plant parts capable of propagation.

NOT RECEIVING WSU V&E EXTENSION EMAILS?

Go to our website: http://irrigatedag.wsu.edu/

This service allows you to customize the information you receive. Choose from topic areas, includ- ing: Tree Fruit (apple, cherry, stone fruit, nursery, automation/mechanization), Grapes (juice, wine, table, ), Other Small Fruit (blueberry, raspberry), Vegetables (potato, onion, sweet corn, peas, carrots, other vegetables), Cereals/Row Crops (wheat/small grains, corn [grain and silage], dry ed- ible beans, alternative crops), Forages (alfalfa, timothy, other grasses/legumes, mint), Livestock (cattle, swine, sheep, goats, pasture management), Ag Systems (high residue farming, soil quality/ health, organic ag, direct marketing, small farms), Water and Irrigation (center pivot irrigation, drip irrigation, surface irrigation, water availability/rights).

4 Washington State University - Viticulture and Enology Extension News Fall 2019 WA to Prepare for an Unwelcome Traveler: The Spotted Lanternfly By Sven-Erik Spichiger, Washington State Department of Agriculture

Since fall 2014, the spotted heaven and its proximity to long- lanternfly (Lycorma delicatula), distance conveyances like trains has made itself at home in the and trucks, the probability of forests, hedgerows, and vineyards introduction to Washington State of the eastern US. It is an invasive is high. Other high-risk pathways – planthopper from Asia, and photos like moving pods and recreational of swarming spotted lanternflies vehicles – have been implicated (Fig. 1) attacking Pennsylvania in moving European gypsy moth grapes in 2017 were cause of from the East coast to Washington alarm. In 2018, a Pennsylvania for decades, and this could be an grower reported 90% loss in a Figure 1 - Spotted lanternfly on grape, additional mode of transport as 40 acre vineyard and in 2019, all of in Berks County, Pennsylvania. Photo spotted lanternfly egg masses can the vines at this block were dead. by Erica Smyers, Pennsylvania State University. go unnoticed, and slip into the state. Reported impacts from spotted Management in Vineyards” Making Washington an unwelcome lanternfly include: ( https://extension.psu.edu/ place for spotted lanternfly before spotted-lanternfly-management-in- it arrives can make our state • Plant mortality - e.g. 100% vineyards). It is a recommended less hospitable to this pest. The plant loss in an 8-acre reading for any grape grower. Washington State Department of planting in PA in 2018. Agriculture (WSDA) is acting now • Yield reduction – e.g. 45% Should Washington growers be before spotted lanternfly pays a yield reduction from 2016- concerned? Yes. Spotted lanternfly visit. WSDA’s first step is to map 2018 in a 10-acre is a world traveler and is able to where the pest’s preferred host, planting in PA. quickly establish and reproduce tree of heaven, occurs in the state. • Increased pesticide use – A PA in new, remote areas. Though it When populations of this invasive grower survey covering 2016- makes use of over 70 different tree are found adjacent to high- 2018 indicated an increase host plants, it demonstrates a risk pathways, like rail, trucking, or of insecticide applications preference for the invasive tree of recreational areas, WSDA will work from an average of 4.2 to 14 heaven (Ailanthus altissima). This with county weed boards to help annual applications. Treatment invasive plant grows in disturbed property owners develop vegetation costs increased from $54.63 areas and is readily found adjacent management plans to remove it. to $147.00 - attributed to to rail lines and edges of parking management of the spotted areas. (Fig. 2). Spotted lanternfly WSDA also encourages all citizens lanternfly. seeks out these trees out just prior to remove tree of heaven on their to mating and laying egg masses. property. However, simply cutting The problem isn’t going away in After mating, egg masses can be down tree of heaven will NOT remove Pennsylvania, with more vineyard laid on almost any outdoor surface the tree. For information on how to reporting spotted lanternfly in 2019. including train cars and semi-trucks. control tree of heaven, property Penn State Extension produced owners are encouraged to work a guide titled “Spotted Lanternfly Given the abundance of tree of with their county weed board and visit this site: https://4countycwma. org/aweeds/best-management- practices/tree-of-heaven/. By eliminating the spotted lanternfly’s invasive primary host where the pest is most likely to arrive and thrive, residents can protect their environment as well as valuable agricultural industries like grape, hops, and apples. Residents are also encouraged to report sightings of this or any other invasive pest to WSDA, the Washington Invasive Species Council, or your local Figure 2 - Tree of heaven near train tracks near Wapato, Yakima County Washington. extension office. Photograph by Michael R. Bush, WSDA.

5 Washington State University - Viticulture and Enology Extension News Fall 2019 Managing Water for Different Wine Grape Varieties By Joelle Martinez, post-doctoral research associate, and Markus Keller, WSU Prosser

Research in wine grape irrigation has been trying to classify varieties according to their water stress responses. This need is justified because wine grape varieties planted in the same vineyard often do not show a uniform response to the general regulated deficit irrigation management strategy that may have been applied across the entire farm.

A classic tale considers wine grape varieties in two groups, using leaf water potential as robust plant- based indicator of water stress: The optimists and the pessimists. Pessimist varieties show a high leaf water potential that remains constant with soil moisture depletion. On the other hand, optimist varieties show a leaf water potential that drops as soil moisture depletion increases. Knowing which varieties fall into these groups is important because it could allow the grower to address each group with a different irrigation Figure 1 - Minimal seasonal midday leaf water potential at which each of 18 tested wine strategy to optimize vine health and grape varieties operate (average of 2014 through 2018 data). fruit quality. picture of varietal differences than different rates or slopes of that A four-year experiment conducted the one portrayed in the classic drop: A variety like Semillon showed at WSU Prosser IAREC aimed to tale emerged. As seen in Figure a steep drop while a variety like determine if it is possible to classify 1, there was a continuum among showed a much milder wine grape varieties into groups varieties of the minimal leaf water drop (Fig. 2A, page 7). Other that have different responses to potential they operated at. Certain varieties initially showed no drop water stress. Eighteen own-rooted varieties such as Gewürztraminer as was expected from the classic varieties, grown side by side, were operated down to minimum of -1.3 tale. However, this plateau was used. From 2015 to 2018, the soil MPa while others like Semillon present only until the soil moisture was irrigated to saturation pre- operated down to a much lower reached a threshold of about 14% and post-veraison and minimum of -1.9 MPa. However, (v/v) in this Warden silt loam; below was allowed to dry down between there was no distinct separation 14% the leaf water potential started irrigation sets by completely found among the 18 varieties that dropping in a straight line. (Fig. 2B, withholding water until signs of allowed us to group them into page 7). water stress were visible on the different categories. Instead, this vines. During each dry down cycle, result suggests that each variety Rather than grouping the varieties soil moisture and midday leaf water should be considered individually in according to how they drop their potential were measured repeated terms of its specific operating leaf leaf water potential during a soil dry for each variety. Variability in the water potential during soil drying. down (as suggested by the classic field was controlled by replicating tale: no drop versus linear drop), each variety four times, and a total When plotting the trajectory that each variety should be considered of 8 vines were monitored for each the water potential takes as soil as a separate individual having a variety. moisture decreases, some varieties specific progression of the water showed indeed a drop in a straight potential during soil moisture When the lowest leaf water potential line as was expected from the depletion. recorded across the four years classic tale (for the optimists). was analyzed, a more complicated However, different varieties had continued on page 8

6 Washington State University - Viticulture and Enology Extension News Fall 2019 Sensory Analysis of made with Non-Saccharomyces Yeasts By Victoria Paup, graduate student, and Carolyn Ross, WSU Pullman

There has been a trend towards decreasing the alcohol content of wines in the last few years. The use of wine yeast to produce wine with reduced alcohol remains one of the simplest strategies for winemakers to implement. Non-Saccharomyces yeasts, which are a part of the natural microflora on grapes, are generally incapable of completing alcoholic fermentation, but, their co- or sequential inoculation with S. cerevisiae is becoming popular.

The use of non-Saccharomyces yeasts at the start of fermentation allows these yeasts to utilize sugar Figure 1 - Wine fermentation treatment structure for wines produced in 2017. The non- Saccharomyces represents a cocktail of Cryptococcus adeliensis, Issatchenkia orientalis, to produce different flavors and and Pichia kluyveri. aromas compounds, but only limited alcohol. This results in wine with a wines showed some interesting only with S. cerevisiae resulted in lower alcohol content and potentially differences. The most notable was larger differences. different sensory properties [1]. the concentration of D-galacturonic Some of these non-Saccharomyces acid, which served as an indication Results yeasts also have the ability to of the amount of pectin present in the produce pectinase, an enzyme wines. The highest concentrations For the chemical analysis in that breaks down pectin found of D-galacturonic acid were seen in white wine, different trends were in the grape cell wall, potentially wine samples that were produced observed compared to the red influencing wine mouthfeel [2,3]. with the non-Saccharomyces yeast, wines. Unlike with the red wines, the Limited research has explored the regardless of pectin addition. Also, D-galacturonic acid was highest in effects these non-Saccharomyces wine treatments containing pectin the white wine treatments that had yeasts on the sensory properties were lower in ethanol than their added pectin, and not by the yeast of wine, particularly the mouthfeel. non-pectin added counterparts. treatment. Glycerol concentrations, We explored the effects of a non- Few differences were found among a fermentation by-product that Saccharomyces yeast cocktail the other measurements. likely influences mouthfeel, were containing Cryptococcus adeliensis, higher in the non-Saccharomyces Issatchenkia orientalis, and Pichia Sensory results showed that both yeast treatments than the other kluyveri on the sensory and of the non-Saccharomyces yeast treatments, regardless of pectin chemical properties of white and treatments were similar to each addition. when pectin was present other and were described by berry in high or low concentrations. and dried fruit aromas and flavors, The sensory panel indicated wine as well as being related to the treatments without pectin were We applied our treatments to D-galacturonic acid levels. The S. similar and described by attributes and Chardonnay grapes, Figure cerevisiae treatment without pectin such as drying, roughness, and 1, resulting in 4 total treatments. was described by the roughness woody aromas. The wine fermented The non-Saccharomyces yeasts and puckering mouthfeel, and with the non-Saccharomyces were inoculated 3 days prior to solvent, sulfur and earthy flavors yeasts plus added pectin were inoculation with S. cerevisiae. After or aromas. The final treatment, associated with a tingle mouthfeel, the wines completed fermentation, S. cerevisiae with pectin, had with citrus, butter, and tropical fruit they were evaluated by a trained higher floral aromas, along with aromas, as well as higher glycerol sensory panel and underwent the mouthfeel attributes tingle, levels. The wine produced with chemical analysis. hot and astringent. These results Saccharomyces with added pectin suggest that the addition of pectin was described by pear, floral, green Red Wine Results to the treatment fermented with the apple and honey aroma and flavor. non-Saccharomyces yeasts had a These results suggested that, The chemical analysis of the red limited sensory impact, but pectin addition to the treatment fermented continued on page 8

7 Washington State University - Viticulture and Enology Extension News Fall 2019 Sensory Analysis of Wines made with Non-Saccharomyces Yeasts continued from page 7 compared to red wine, the addition the alcohol content substantially, References of pectin may have a larger overall it did significantly increase the effect in white wines regardless of chemical compounds, such as 1. Varela. C., Sengler, F., Solomon, the fermentation. glycerol in the white wines that mM, & Curtin, C. 2016. V Food likely influence the mouthfeel Chem. 209: 57-64 Summary properties of wine. The addition of pectin to red wine increased the 2. Sieiro, C., Garcia-Fraga, B., Lopez- From this study, which was funded fruity aroma, and decreased the Seijas, J., da Silva, A.F., & Villa, T.G. by the Industry perception of sulfur aroma and 2012. Food Industrial Processes – Foundation, we found that chemical viscosity, while in white wines, Methods and Equipment, Valdez and sensory changes resulted pectin addition led to an increase in (Ed.) in both red and white wine when grassy, floral and solvent aromas. non-Saccharomyces yeasts were These findings signify that the use 3. Domizio, P., Romani, C., Lencioni, utilized during the fermentation of non-Saccharomyces yeasts L., Comitini, F., Gobbi, M., process. While this cocktail of non- that utilize pectin may be useful in Mannazzu, I., & Ciani, M. 2011. altering sensory properties of wine. Outlining a future for non-Sac Int. Saccharomyces yeasts did not alter J. Food Micro. 147: 170-180

Managing Water for Different Wine Grape Varieties continued from page 6

Combined, these results have practical implications for managing irrigation in vineyards planted with different varieties. Growers usually have a certain level of water stress in mind to optimize production quality. Because the combination of the change in leaf water potential and soil moisture is specific for each variety, deciding when and how much to water based on soil moisture alone, will yield different levels of water stress in different varieties. If only leaf water potential Figure 2 - Different trajectories of leaf water potential decrease with soil moisture or soil moisture status were used depletion among different wine grape varieties. (A) Linear drop with different slopes. (B) to determine irrigation, rather than Plateau with different possible slopes followed by a linear drop with different possible slopes. their combination, it could result in under or over-estimating the stress level in some of the varieties. This in parallel to tailor irrigation water water is withheld for each variety might be the reason why some scheduling to different varieties, is the most optimal strategy to varieties are difficult to manage. at least until the behavior of each manage the different varieties. variety is understood for a given This conundrum results in less vineyard site. This research project was funded than optimal decisions on how by the Washington State Grape much water to add back to maintain Although the level of sophistication and Wine Research Program, and the desired level of stress for any for water stress monitoring varies Washington State University. given variety. In order to manage largely among growers, a two- the differences in a vineyard, our pronged approach could still be research found that the combination applicable in many cases. Even of both soil moisture and leaf water when vine water status is determined potential should be characterized by mere visual observations and for each variety under a certain set soil moisture is determined by of growing conditions. Ideally, the using a shovel, following how the two variables should be monitored two variables progress together as

8 Washington State University - Viticulture and Enology Extension News Fall 2019 Research Program to Expand Its Reach By Melissa Hansen, Research Program Director, Washington State Wine Commission

Viticulture and enology research is front and center in Washington Save the Dates in 2020 State. Mark your calendars for the following Washington wine industry research events: A 300% increase in the Washington • February 19 – WAVEx – Grape Virus Testing, WSU Prosser State Wine Commission’s research • February 25-26 – Research Review, Clore Center, Prosser budget and new strategic research • March 3 – Research Poster Session, Washington plan will expand the industry’s Winegrowers Convention, Kennewick research reach and support an • April 1 – WAVEx and WAVE, Prosser estimated $5.5 million worth of • July 9 – WAVEx, Woodinville projects over the next four years.

The Wine Commission launched Commission will initiate a to encourage innovation, new the new four-year research plan, competitive grant program in 2020 learning and new technologies. following approval by the Wine to complement the current research Commission Board of Directors, program. The Wine Commission’s Accessibility to serve as a roadmap to carry grant program will extend the We will continue coordinate the industry’s research objectives industry’s reach by funding: with WSU to use a variety of forward. The plan, which was channels to make research results effective on July 1, builds on • Short-term research – one- and outcomes available to all the current accomplishments of year vineyard and winery Washington wine grape growers Washington’s industry-driven and demonstration trials and and . Examples of current guided research program and proof of concept research communication methods are the strong partnership with Washington open to students and faculty Wine Commission- and WSU- State University. For the last three at Washington community sponsored research seminars years, the statewide research colleges and universities. dubbed WAVE (Washington program, funded by WSU, Auction Industry feedback given to Advancements in Viticulture and of Washington Wines, Wine the Wine Commission from its Enology); WSU field days and Commission and state liter taxes, annual research surveys have workshops; research articles has provided more than $1 million identified a void of research published in trade magazines; and annually to WSU for V&E research. with rapid, practical application research featured in the WAVE for the vineyard and winery. Report, a quarterly research Over 20 WSU research projects are Although all types of research, newsletter distributed by the Wine funded for 2019-20. Vineyard topics from basic to applied, are Commission. For those interested range from pest management of needed to address industry in more in-depth reading, over 50 spider mites, grape mealybug, challenges, demonstration trials research reports are archived on the leafrollers, powdery mildew, have potential to be particularly Wine Commission’s website (www. grapevine viruses, and nematodes helpful to small wineries and washingtonwine.org/research/ to impact of climate variability growers unable to conduct in- reports). on grape phenology, optimizing house wine or vineyard trials. irrigation by variety, mitigating • Collaborative research with New in 2020 will be webinar stress and heat waves to shoot other regions – open to recordings from WAVE and WAVEx. thinning mechanization and crop research institutions outside The webinars will be archived on estimation. Winery topics include WSU. The goal is to create a the Wine Commission’s website. wine spoilage and microorganisms, funding mechanism to facilitate tannin management, impact of fruit WSU scientists to work with To learn more about the Wine maturity on wine quality, smoke researchers at other institutions Commission’s new research exposure, impact of freeze on wine and wine regions. grant program, visit: https://www. quality, sensory characteristics and • Strategic research initiative washingtonwine.org/research/ influence of pH on wine microbes – aims to drive the industry’s history-and-funding and wine quality. research portfolio by targeting a selected research topic, If you aren’t receiving the quarterly But we plan to do even more! sponsoring a research summit WAVE Report or monthly Wine to engage the research and Commission newsletter, send an Expanded Reach development community and email to get on the list: mhansen@ As part of the plan, the Wine allocating significant funding washingtonwine.org .

9 Viticulture and Enology Extension News

Do you directly work with or manage the use of sprayers used in an Idaho, Oregon, or Washington juice or wine grape vineyard?

We are trying to reach sprayer operators, equipment managers, and owner / managers to determine the current knowledge and usage of canopy sprayers in grape production in the Pacific Northwest.

Information from this study will be used in the development of extension curriculum and outreach programs. To take the survey, please follow this link:

https://wsu.co1.qualtrics.com/jfe/form/SV_dbDUUKqcnVeQtuJ

Follow WSU Viticulture Extension and the WSU V&E Program at:

Viticulture Extension WSU V&E Program

www.facebook.com/WSU_Vit_Enol_Ext www.facebook.com/wine.wsu.edu

Twitter: @WSU_Vit_Ext Twitter: @WSUWineScience

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