March 15th 2012 Issue

Alcohol depresses wine aromas

By |March 15th, 2012|

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Ethanol (alcohol) interacts with sensory attributes of wine and can decrease the potency of aromas as the amount of alcohol

Flavor and quality still paramount

By |March 15th, 2012|

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Of all the attributes consumers are looking for today in their food—freshness, organic, local, and sustainable—flavor and quality are still

Cripps Pink is in expansion mode

By |March 15th, 2012|

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Lady in Red is one of several highly colored strains of Cripps Pink that will be marketed as Pink Lady.

The myths of high-alcohol wine

By |March 15th, 2012|

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The recent trend of higher alcohol wines is related to winemakers wanting riper fruit so they can produce super-ripe, intense

Mechanical thinning of cherries

By |March 15th, 2012|

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The Electroflor looked promising for mechanically thinning cherries in tests that Karen Lewis, WSU extension specialist, conducted.

After success with mechanical

Gauging apple crop load

By |March 15th, 2012|

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When using the Equilifruit, it should fit tightly around the selected limb, about an inch away from the trunk. The

Bee Informed Partnership

By |March 15th, 2012|

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After five years of annual colony losses near or above 30 percent, beekeepers have settled in for the long haul

It’s still a family industry

By |March 15th, 2012|

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Consolidation within the Washington apple industry over the years has led to a dramatic drop in the number of growers,

Safe havens for pollinators

By |March 15th, 2012|

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A bumblebee finds nectar in a wildflower planting.
PHOTOS COURTESY OF USDA NATURAL RESOURCES CONSERVATION SERVICE

Fruit growers across the country will

Export focus is not new

By |March 15th, 2012|

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The Washington apple industry was exporting a significant percentage of its crop, long before the Washington Apple Commission was formed.

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