Issue link: https://read.dmtmag.com/i/514197
28 JUNE 2015 GOOD FRUIT GROWER www.goodfruit.com current projects at WSU's research center in Prosser and at the main campus in Pullman. "Our strengthened research program, together with our expanded educa- tion programs, will ensure the future competitiveness and success of the Washington wine industry." Now that he has additional room, Henick-Kling will soon have a new wine chemistry position filled, bringing the initial faculty number to six in the new building. There's room for one more faculty member and lots of space for visiting scientists, post doctorates, and graduate students. Completion of the center comes at a critical time in the state's wine industry trajectory, says Steve Warner, president of the Wine Commission. "The wine industry is very healthy and has grown an average of 35 percent across all categories in the five-year period from 2009 to 2013," he said. Although wine sales data for 2014 are not yet available, Washington grape growers produced a record crop of 227,000 tons last year, which represented an increase of 8 percent from 2013. Warner noted that Washington wine sales in 2013 totaled $1.5 billion, up from $1.07 billion in 2009, and 850 wineries produced 14.8 million 9-liter cases in 2013, up from 650 wineries and 10.8 million cases in 2009. The industry's compounded annual growth rate the last five years has been around 8 percent. "The Wine Science Center will take us to the next level that's needed to compete in the hypercompetitive world of wine," he said. "Research that comes out of the center will help improve vineyard and winery practices that benefit the entire industry, no matter the size of the grower or winery." Moreover, Warner believes the state-of-the-art facility will help attract and retain the brightest minds. "We need the best minds to help agriculture find solutions to prob- lems like grapevine diseases, new and invasive pests, as well as problems faced by winemakers." Baseler added that every great wine region has a sci- entific center of excellence. "Now, we do, too," he said. "This will turn out well-trained leaders that will be the future for our industry. It will be a steeple of excellence for WSU and an economic driver for the state." The facility The center has a 6,000 square-foot research and teach- ing winery with nearly 200 small stainless steel tanks and thousands of feet of piping for climate control. The fer- mentation system designed by Cypress Semiconductor Corp. of San Jose, California, is the second of its kind in the world and is the same system Cypress designed and built for the University of California at Davis. Having the same system as UC Davis offers potential for close col- laboration between the two universities. Each tank holds 52 gallons and can be individually heated and cooled, enabling precise temperature con- trol. Individual control units in each tank collect sugar concentration and temperature from three temperature sensors every 15 seconds and have ports for additional data collection in the future, such as tannin levels. Each unit has a remote-controlled pump for automatic pump- overs to mix fermenting wine. Data is wirelessly trans- mitted to a central computer, which allows researchers to track and record multiple fermentations simultaneously. Other unique spaces in the facility include: —Crush pad designed to receive morning sun—not hot afternoon exposure. It will include a high-tech WECO optical sorter to remove stems and other unwanted material from grapes before crushing. A refrigerated room allows researchers to store grapes if needed. —Open atrium reminiscent of a wine barrel featuring a regional wine library to be used for educational wine tasting and seminars. —Sensory evaluation and training facility, including dedicated gas chromatography room where specific odors can be made and identified to help train sensory panelists. —Analytical chemistry, molecular biology, and life sciences labs to support plant pathology, plant physiol- ogy, and microbiology research. —Seminar rooms, teaching lab, and classrooms spe- cially designed to teach enology. —Three growth chambers for studying cold hardiness and heat tolerance of grapevines under temperatures of -30°F to 150°F, and various light and watering levels that will be used in research to improve viticultural practices. —Two greenhouses and storage building to support greenhouses. —A research and teaching vineyard of 2.5 acres to give students hands-on learning opportunities and provide vines for small-scale experiments. —Basalt rock and steppe shrub and native plants garden to illustrate eastern Washington's climate and soils. • PHOTOS BY TJ MULLINAX/GOOD FRUIT GROWER A small teaching vineyard, in the forefront of the Wine Science Center, helps students learn hands-on techniques, like pruning. Amee Johns dusts and cleans the micro molecular lab in preparation for the Wine Science Center's grand opening. "Research that comes out of the center will help improve vineyard and winery practices that benefit the entire industry, no matter the size of the grower or winery." —Steve Warner