In 2019 the MGWII secured a grant from IDALS Specialty Crop Block Grant Program for the proposal entitled “Development of a Signature Iowa Wine: Identification of Consumer Preferred Cultivars and Styles.” The idea behind the grant was to collect data […] Read Moreabout Development of a Signature Iowa Wine: Study Wrap-Up & Report
Institute Articles
Browse articles on wine-related topics from previous issues of the Institute newsletter. If you’re not currently receiving our newsletter, follow the sign up link at the bottom of the page to join our mailing list.
Neutral-oak barrel fermentation improves protein stability in La Crescent wine
Goals La Crescent is a cold-hardy hybrid white wine grape bred for cold tolerance and disease resistance. As with many other North American hybrid cultivars, its high concentration of proteins leads to unwanted haze in wine. There is anecdotal evidence […] Read Moreabout Neutral-oak barrel fermentation improves protein stability in La Crescent wine
Using bentonite for improving red wine tannins content?
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?
Ongoing Research: Enzymes
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
Fermenting with Commercial Strains of Non-Saccharomyces Yeast
The dominant commercially available species of yeast responsible for alcoholic fermentation of wine is Saccharomyces cerevisiae. When discussing non-Saccharomyces yeast (term to group all other non-S. cerevisiae yeast found in wine), it’s typically with respect to their spoilage causing abilities. […] Read Moreabout Fermenting with Commercial Strains of Non-Saccharomyces Yeast
Short Presentations to Consumers can have Large Impacts
A consumer sensory evaluation was part of a recent research project at the MGWII. We welcomed consumers over 5 weeks to taste wines of various varieties and to rate their liking of those wines. The results of this project will […] Read Moreabout Short Presentations to Consumers can have Large Impacts