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USDA ARS
Using a video monitor and a light microscope, technician Jennifer Ierulli of the USDA s Agricultural Research Service studies yeast cells while several bud to form new cells. The winemaking process uses yeast to convert sugar into alcohol, which ferments the wine.
Jan 29, 2021
Researchers at Washington State University’s School of Food Science are analyzing hundreds of non-
Saccharomyces yeasts taken from vineyards all over Washington state, to determine what strains are most beneficial for fermentation.
“These non-saccharomyces yeasts influence the sensory quality of the final product,” said Charles Edwards, professor and food scientist in Food Science. “If you drink a glass of water, and then you drink of glass of chardonnay, you may feel that the wine is thicker on the tongue. That’s part of what is called mouthfeel. Many winemakers believe these yeast strains positively contribute to mouthfeel in the final wine.”
January 27, 2021
By Lauren Paterson
Researchers at Washington State University’s School of Food Science are analyzing hundreds of non
–
Saccharomyces yeasts taken from vineyards all over Washington state, to determine what strains are most beneficial for fermentation.
“These non-saccharomyces yeasts influence the sensory quality of the final product,” said Charles Edwards, professor and food scientist in Food Science. “If you drink a glass of water, and then you drink a glass of chardonnay, you may feel that the wine is thicker on the tongue. That’s part of what is called mouthfeel. Many winemakers believe these yeast strains positively contribute to mouthfeel in the final wine.”