Faculty Advisor

Kmiotek, Stephen J.

Abstract

Eastern US wine grapes are offer a challenge to winemakers seeking to develope a novel Eastern U.S. style. Flavor compounds produced by yeast during fermentation leave a unique chemical profile and determine the flavor profile in the finished wine. Identifying yeast strains that are compatible with Eastern U.S. grapes is a challenge to winemakers seeking to create tasty wine. This study developed methods for evaluating wines made with commercially available strains of saccharomyces cerevisiae on fruit harvested from Eastern US vineyards. Gas chromatography, acid chemistry as well as dynamic mass balance were used as analytical chemistry techniques to support the subjective sensory descriptions taken of each wine.

Publisher

Worcester Polytechnic Institute

Date Accepted

May 2014

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

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