Gallo Project Center MQP
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open in viewerWinemaking 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
- Publisher
- Identifier
- E-project-042723-104130
- 105921
- Advisor
- Year
- 2023
- Center
- Sponsor
- Date created
- 2023-04-27
- Resource type
- Major
- Source
- E-project-042723-104130
- Rights statement
- Última modificação
- 2023-06-23
Relações
- Em Collection:
Itens
Itens
Miniatura | Título | Acesso | Embargo Release Date | Ações |
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Gallo_MQP_2023_ECDR_EJS_EMY.pdf | Público | Baixar |
Permanent link to this page: https://digital.wpi.edu/show/9k41zj030