Faculty Advisor

Brodeur, Drew R

Faculty Advisor

Kmiotek, Stephen J.

Abstract

The cold-hardy Marquette and Arandell grapes are cultivated in Massachusetts for winemaking by Zoll Cellars. Since those two species grapes are relatively new to the wine-making industry, the initial must pH value and yeast assimilable nitrogen (YAN) are regarded as key influential vinification process factors. This project investigates the effect of must pH and YAN to discover optimum initial fermentation condition for advancing wine quality. Micro- fermentation experiment was conducted and wine samples were analyzed to determine optimum initial fermentation conditions for Arandell and Marquette. A must pH of 3.0 and a high YAN concentration are suggested for Arandell to have a pleasant smell while a must pH range from 3.4 to 3.6 is recommended for Marquette grape.

Publisher

Worcester Polytechnic Institute

Date Accepted

April 2016

Major

Chemistry

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemistry and Biochemistry

Advisor Department

Chemical Engineering

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