Washington State, wine

Edwards, C.G., Jensen, K.A. (1992). Occurrence and characterization of lactic acid bacteria from Washington state wine Pediococcus spp. Am. J. Vitic. Enol, 43, 233-238. 

Edwards, C.G., R.B. Beelman, G.E. Bartley, and A.L. McGonnell. 1990. Production of decanoic acid and other volatile compounds and the growth of yeast and malolactic bacteria during vinification. Am.J. Enol. Vitic. 41 48-56. Edwards, G.G., K.A. Jensen, S.E. Spayd, and B.J. Seymour. 1991. Isolation and characterization of native strains of Leuconostoc oenos from Washington state wines. Am.J. Enol. Vitic. 42 219-226. 

Edwards, G.G.,J.R. Powers, K.A. Jensen, K.M. Weller, andJ.G. Peterson. 1993. Lactobacillus spp. from Washington State wines isolation and characterization. 

Of the 11,474,869 gallons (434,324 hL) of wine sold in Washington State in fiscal 1979, only 5.5 percent were produced by fourteen Washington State wineries. 

Yeasts. The yeast strains used are similar to those commonly employed in the California wine industry. Several of the small V. vinifera wine producers utilize a commercially available lyophilized form of the University of California Davis strain 595. Other strains that are maintained and utilized are Pasteur Institute s white and red wine strains and the Steinberg strain from Geisenheim, Germany. Sparkling wine has been made in Washington State using either the Berkeley Yeast Laboratory strain from Scott Laboratories or a Moet strain from Epernay, France, for the secondary fermentation. These yeasts are all strains of Saccharomyces cerevisiae. 

Mills, J.M. 2001. The Impact of Interactions between Lactobacillus and Saccharomyces spp. on Wine Fermentations , MS Thesis, Washington State University, Pullman, WA. 

The association of Madeira with the United States is intimate. The Declaration of Independence, on 4th July 1776, was toasted by George Washington with a chalice of Madeira wine. It was the wine preferred by kings, emperors, and statesmen and served during the banquets of European Courts. Thomas Jefferson, and all the other "Founding Fathers," greatly appreciated the most exquisite wines of the time, but preferred Madeira over all. 

Wines have been produced in the state of Washington for a number of years, but the major increase in wine production there is recent. The particular climatic, varietal, and technical problems of producing wines in this region are discussed in detail. 

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