Since lately I feel like I've been spending most of my time endlessly writing lab reports, I figured it would be appropriate to share a snippet of an experiment from my Wine Production & Analysis class.
The fermentation process of wine can be a bit tricky, as there are quite a few things to consider while the freshly pressed grape juice transforms and ferments into a wine. In order for the juice to become alcoholic, we need two things: yeast and sugar. Yeast is essentially needed for a juice to undergo fermentation, but can greatly influence the quality and aroma attributes of a wine. In class, we performed an experiment to see the effects of 15 different yeast strains in juice during the course of fermentation, using the 2011 Chardonnay harvested in the UC Davis campus vineyards.
{Glasses of Chardonnay--each glass was introduced to a different strain of yeast}
{My aroma notes for each of the yeasty wine samples--it was amazing how much the aroma attributes varied. (Oh, and please excuse the typos!)}
B
[Read below if interested as to why some of the wines varied in aroma--in scientific explanation]:
