The Effects of the Storage Conditions of the Juice and the Effects of Nutrient Supplementation on Wine Fermentation
type: CreativeWork
description: Storage conditions of Concord grape juice prior to fermentation and types of supplementation during fermentation were studied. Two batches of juice were stored, one at ambient temperature and one at 4.4°C, and were then fermented using four different nitrogen supplementation methods: a control with no supplementation, addition of 100 mg/L nitrogen using diammonium phosphate (DAP), a total target level of 250 mg/L nitrogen using DAP, and complex supplementation using Go-Ferm, Fermaid-K, and DAP. Prise de Mousse yeast was used for fermentation, which is a yeast strain of Saccharomyces cerevisiae. Upon completion of fermentation, the wine was analyzed for residual sugar, nitrogen, bound and total SO2, pH, titratable acidity, volatile acidity, organic acids, and phenols. Sensory evaluation was also performed. There were some significant differences between the different wines, but none of the wines were considered significantly better than the others during sensory analysis.
abstract: Storage conditions of Concord grape juice prior to fermentation and types of supplementation during fermentation were studied. Two batches of juice were stored, one at ambient temperature and one at 4.4°C, and were then fermented using four different nitrogen supplementation methods: a control with no supplementation, addition of 100 mg/L nitrogen using diammonium phosphate (DAP), a total target level of 250 mg/L nitrogen using DAP, and complex supplementation using Go-Ferm, Fermaid-K, and DAP. Prise de Mousse yeast was used for fermentation, which is a yeast strain of Saccharomyces cerevisiae. Upon completion of fermentation, the wine was analyzed for residual sugar, nitrogen, bound and total SO2, pH, titratable acidity, volatile acidity, organic acids, and phenols. Sensory evaluation was also performed. There were some significant differences between the different wines, but none of the wines were considered significantly better than the others during sensory analysis.
author: Geer, Stephanie
language: en_US
date published: 2011-05-01
date modified: 2026-07-27T19:03:33Z
provider: College at Brockport
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: College at Brockport

PropertyValue
property ID: Handle
value: http://hdl.handle.net/20.500.12648/6682