The Washington wine industry supports viticulture and enology research to advance Washington grape and wine quality through a competitive grant program administered by the Washington Wine Commission.
Donor Name: Washington State Wine Commission
State: Washington
County: All Counties
Type of Grant: Grant
Deadline: 01/20/2023
Grant Duration: 1 year
Details:
Program is designed to support exploration of new ideas (proof of concept) that could lead to further research, provide funds to translate past research into application in the vineyard or winery and fund short-term research trials that have potential to improve Washington State’s overall grape and wine quality.
Proposals are reviewed by the Washington Research Advisory Committee, a subcommittee of Washington State Wine Commission. Committee recommendations are approved by the Washington State Wine Commission Board of Directors.
Funding comes from assessments paid by all Washington wine grape growers and wineries.
Research Priorities
- Enology
- Winery Sustainability – Reduce winery energy usage. Develop methods for large and small wineries to recycle, reuse, reduce, repurpose harvest biomass, winery wastewater and winery waste, including glass wine bottles.
- Fermentation Management – Yeast and bacteria impacts on fermentation, sensory properties; control of microbiological spoilage; nutrient management practices; management at winery of diseased/disordered fruit; fermentation monitoring practices (cap extraction, process control, real-time monitoring methods), phenolic management, rapid analysis of juice, must, wine chemistries.
- Wine Aroma and Flavor Compounds – Optimize sensory compounds in wine; management of environmental issues impacting wine quality (smoke exposure, frost exposure); management of vineyard derived sulfur off aromas.
- Wine Maturation and Stabilization – Improve protein and cold stabilization to minimize flavor scalping, color loss and reduce energy usage; microbial stabilization, impact of filtration options on wine sensory qualities, fining methods, calcium instability, sulfur dioxide minimalization and management.
- Viticulture
- Vineyard Sustainability – Improved vineyard floor management practices; soil fertility and carbon sequestration in vineyard soils, nutrient management, biochar for optimal vine and soil health; grafting and root stock management and selection.
- Vineyard Production, Efficiency and Profitability – Improve water use efficiency/water saving sand water quality to optimize wine quality; canopy management for mechanization; management of berry/sour shrivel.
- Pest Management – Detect and manage grapevine viruses and vectors; sustainable management strategies for all pests of economic importance (grape mealybug, spider mites,phylloxera, fungal diseases, nematodes, crown gall, weeds, vertebrate); management of trunk diseases.
- Climate Impacts on Site/Viticulture – Develop optimum guidelines for light and heat exposure on fruit; understand impact of climate variability on viticulture (phenology, ripening, pest and diseases); winter trunk injury and secondary infections (crown gall); develop decision support system for inversion, frost protection.
- Mechanization/Precision – Develop, evaluate mechanized/precision tools that reduce reliance on hand labor in vineyard or winery (crop estimation tool, canopy and crop management, pest management, sorting, MOG removal, cellar tasks).
Emerging Issues
- Unforeseen viticulture and enology threats, problems or research opportunities
- Industry education needs (extension bulletins, etc.)
- Comparative analysis of Washington State viticulture practices to other regions(e.g. sustainable pest and disease management systems)
Grant Duration
Funding year runs from July 1, 2023 to June 30, 2024.
Eligibility Criteria
Grant program open to undergraduate and graduate students and faculty at Washington community colleges and universities. Projects must be relevant to Washington’s wine industry.
For more information, visit WSWC.
