Washington State, wine production

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. 

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. 

American Chemical Society, Wine Production Technology in the United States, ACS Symp. Sen, No. 145. American Chemical Society, Washington, DC, 1981. 

Grape production in the United States has increased during the last 20 years from about 4 million tons in 1971 to 5.7 million tons in 1990 (Table 7.6) (US Department of Agriculture, 1991). California, New York and Washington are the major producers with most of the crop going into wine production, then dried raisins, table, juice and canned products in order of use. The dollar value has increased from US 381.6 to US 1662 millions. 

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