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.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Lagassey, Justin Bronson

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-050214-093729

Advisor

• Kmiotek, Stephen J.

Year

• 2014

Sponsor

• Zoll Cellars

Date created

• 2014-05-02

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright