Wine, a fermented grape beverage enjoyed by many, can be further processed to achieve desired characteristics. Our project studies how different combinations of individual and combined fining and filtering methods affect the clarity and flavor components of home-brewed red, white, and blush wine. To determine the effects of each processing method, we used visual observations to analyze the wine clarity and GC-MS to analyze the flavor components present in each sample. It was determined that fining had a larger impact on wine clarity than filtering, centrifugation after fining slightly further improved the visual clarity of the wine, and that more wine filtering increased the percent area of ethyl acetate. We found fairly similar effects of the methods across all three wine types.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Thomas, Sylvia
• Geary, Emma F.
• Pan, Kristy

Publisher

• Worcester Polytechnic Institute

Identifier

• 15486
• E-project-032421-121138

Keyword

• Fining
• Filtering
• Wine
• Post-fermentation

Advisor

• Kmiotek, Stephen J.

Year

• 2021

Date created

• 2021-03-24

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright