Winemaking balances multiple components of the wine to impact quality, flavor, mouthfeel, and more. This project investigated the different chemical species that impact wine mouthfeel at E&J Gallo. Concepts from industrial winemaking processes, chemical engineering principles, and industry practices were integrated to develop quantitative techniques to measure chemical species that correlate with mouthfeel. This project was completed in Modesto, CA from January 2023 to March 2023. E&J Gallo is requiring that the report remain confidential indefinitely. For more information regarding this MQP, please contact Elizabeth J. Stewart at  ejstewart@wpi.edu, Eric M. Young at  emyoung@wpi.edu, or Alexander Kopchik at  alexander.kopchik@ejgallo.com.

• 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

• Vigliotti, Antonietta
• Cronin, Cameron

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042723-104130
• 105921

Advisor

• Young, Eric Mosher
• Stewart, Elizabeth Jeanne

Year

• 2023

Center

• Gallo-Modesto, California Project Center - MQP

Sponsor

• E&J Gallo

Date created

• 2023-04-27

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Source

• E-project-042723-104130

Rights statement

• In Copyright

Última modificação

• 2023-06-23