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.

• 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

• Jia, Minxue

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042816-115356

Advisor

• Brodeur, Drew R.
• Kmiotek, Stephen J.

Year

• 2016

Sponsor

• Zoll Cellars

Date created

• 2016-04-28

Resource type

• Major Qualifying Project

Major

• Interdisciplinary

Rights statement

• In Copyright

Dernière modification

• 2020-11-19