FST 3114/HORT 3114: Wines and Vines
In the Enology and Fermentation lab, we work with wine and hard cider quality, and the impact of food and beverage fermentation processes on bioactive compounds relevant to human health. Current projects include collaborations with horticulture researchers to develop vineyard and orchard management practices for improved wine and cider quality, and the impact of hard cider processing methods on cider chemistry and quality. Currently, we are investigating the impact of yeast assimilable nitrogen composition and concentration on yeast and bacterial metabolism during and after fermentation, and the impact of juice clarification methods on fermentation and cider polyphenol concentration and composition. We are also working to develop new, collaborative projects in the area of fermented vegetables and human health.
Peer-Reviewed Journal Articles
KA Thompson-Witrick, KM Goodrich, AP Neilson, EK Hurley, GM Peck, AC Stewart, Characterization of the Phenolic Composition of Cider, Processing, and Dessert Apples Grown in Virginia, J Agric Food Chem 62:10181-10191, 2014. DOI: 10.1021/jf503379t
Stewart, A.C., Song, B.J., Burtch, C.E., Butzke, C.E., Ferruzzi, M.G. 2014. Polyphenol Profiles of Wines Made from American, Eurasian, and Interspecific Wine Grape Varieties. Proceedings of the Third Edition of the International Conference Series on Wine Active Compounds. Beaune, France, 2014, 26 – 28 March (pp. 451-454). Dijon, France, Universite de Bourgogne.