WSU researchers are studying the fermentation process of wines and ciders to adapt to sudden climate changes affecting grapes. Fermentation is the process of fermented yeast taking sugar and metabolizing it to create ethanol. The more sugars in the Grape Must, the more ethanol produced, said Charles Edwards, food scientist and professor at WSU. Grape.
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May 28, 2021
By Lauren Paterson
College of Agricultural, Human, and Natural Resource Sciences
Creating wine is a balancing act between the quality of harvested grapes and the types of microorganisms that ferment grape juice. Too much sugar during the fermentation process means too much alcohol in the final wine, which can negatively affect wine flavor.
Researchers from Washington State University’s School of Food Science are working with non-
Saccharomyces yeast strains native to Washington to find a way to reduce sugar content before fermentation.
“We hope that if we find a way to reduce the sugar content of grape juice, winemakers can have a more predictable outcome for their wine,” said Jonathan Brumley, a rising WSU senior studying food science with an emphasis in fermentation.
Jun 15, 2021 to Jun 17, 2021
Creating wine is a balancing act between the quality of harvested grapes and the types of microorganisms that ferment grape juice. Too much sugar during the fermentation process means too much alcohol in the final wine, which can negatively affect wine flavor.
Researchers from Washington State University’s school of food science are working with non-
Saccharomyces yeast strains native to Washington to find a way to reduce sugar content before fermentation.
“We hope that if we find a way to reduce the sugar content of grape juice, winemakers can have a more predictable outcome for their wine,” said Jonathan Brumley, a rising WSU senior studying food science with an emphasis in fermentation.
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.”