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Wild Washington yeast may hold key to reducing sugar content in wine | WSU Insider

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. ....

United States , Washington State University , Jonathan Brumley , Charles Edwards , Lauren Paterson , Natural Resource Sciences , Washington State University School Of Food Science , College Of Agricultural , School Of Food Science , Washington State Wine Commission , Natural Resource , Food Science , Heather Carbon , Washington Wines , Washington State , Washington State Wine , ஒன்றுபட்டது மாநிலங்களில் , வாஷிங்டன் நிலை பல்கலைக்கழகம் , ஜொனாதன் ப்ரூம்லி , சார்லஸ் எட்வர்ட்ஸ் , லாரன் பேட்டர்சன் , இயற்கை வள அறிவியல் , பள்ளி ஆஃப் உணவு அறிவியல் , வாஷிங்டன் நிலை மது தரகு , இயற்கை வள , உணவு அறிவியல் ,

Yeast holds key to reducing wine's sugar content

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. ....

United States , Washington State University , Jonathan Brumley , Charles Edwards , School Of Food Science , Washington State Wine Commission , Washington State University Viticulture Enology , Heather Carbon , Washington Wines , Washington State , Washington State Wine , ஒன்றுபட்டது மாநிலங்களில் , வாஷிங்டன் நிலை பல்கலைக்கழகம் , ஜொனாதன் ப்ரூம்லி , சார்லஸ் எட்வர்ட்ஸ் , பள்ளி ஆஃப் உணவு அறிவியல் , வாஷிங்டன் நிலை மது தரகு , ஹீத்தர் கார்பன் , வாஷிங்டன் ஒயின்கள் , வாஷிங்டன் நிலை , வாஷிங்டன் நிலை மது ,