Connections between plant sciences and fermented beverage production: Examples from applied research in cider and wine
Plant Biology Seminar Series

Invited and Hosted by Plant Biology Graduate Students

Abstract:
Fruit chemistry affects cider and wine quality both directly (sugar, acid, tannins, volatile aroma compounds from fruit) and indirectly, via impacts of these constituents on microbial ecology and metabolism during fermentation. Our research program endeavors to understand how previously overlooked aspects of fruit chemistry like yeast assimilable nitrogen (free amino acids and ammonium ions present in fruit) and fruit polyphenol composition can affect fermented product quality. To understand factors influencing these effects in the landscape beyond the laboratory or even the cidery/winery, we partner with researchers in plant sciences to evaluate how real-world orchard or vineyard management practices affect these outcomes. So far, we have learned that these effects are complex, yet significant in terms of cider and wine fermentation outcomes and sensory characteristics. This talk will highlight specific examples of these phenomena, and the connections between fermented food and beverage production and plant sciences.

About the Speaker:
Amanda Stewart is an Associate Professor of Food Science & Technology at Virginia Tech, in Blacksburg, VA. Dr. Stewart’s lab group addresses challenges in applied food and beverage fermentation science through an integrated research, teaching, and outreach/extension program. Her applied research program focuses on the role of fruit biochemistry in the fermentation of cider, cocoa and wine. The end goal of this work is to add and return value for fruit crops to farmers. Recent projects have investigated systems approaches in cider and wine production, specifically the effects of nitrogen fertilization in the orchard or vineyard on cider and wine chemistry and sensory outcomes. Dr. Stewart holds a PhD in Food Science, MS and BS degrees in Agricultural & Biological Engineering and a BS in Biochemistry, all from Purdue University. Prior to academia, she worked in the wine industry in Oregon and New Zealand, and in process engineering for food industry waste recovery.

Contact

  Alisa Chernikova
  azc6415@psu.edu