Spotlight on: Yiliang Cheng I am Yiliang Cheng, a second-year Ph.D student majoring in Food Science and Human Nutrition at ISU. I am an international student from China and came to ISU to pursue my Master’s degree in 2018. I […] Read Moreabout Let’s Focus On… with Dr. Watrelot
By Dr. Aude Watrelot – My lab focuses on understanding and improving viticultural and winemaking practices to apply on cold hardy grapes and wines with a specific focus on phenolic compounds. These compounds are responsible for many features in wines […] Read Moreabout What happened in 2021 in Watrelot’s lab?
By Dr. Aude Watrelot – In winemaking, the fining step, which corresponds to adding material(s) to the wine, is important to remove any undesired compounds from the wine. One issue observed in cold-hardy wines is the formation of haze in […] Read Moreabout Using bentonite for improving red wine tannins content?
By Dr. Aude Watrelot – Commercial enzymes are commonly used in winemaking to increase filtration, clarification, and juice yield, to improve wine aroma profile, mouthfeel, and color stability. In grapes, enzymes are present (polyphenol oxidase, laccases, etc.) but tend to […] Read Moreabout Ongoing Research: Enzymes
By Dr. Aude Watrelot – Did you know that over 71% of grapes produced in the US are processed to make wine? Also, that the production of wine leads to about 20 to 25% of the total processed grapes being […] Read Moreabout Ongoing Research: Grape Pomace
Citation: Angela M. Shaw, Smaranda Andrews, Jennie Savits, Melanie Ivey, et al.. “Ensuring Food Safety in the Vineyard: Table Grapes” (2019)Available at: http://works.bepress.com/angela_shaw/33/ Abstract: Wineries in the United States must adhere to regulations when selling wine, including those regarding food safety. […] Read Moreabout Ensuring Food Safety in Wineries