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United States Department of Agriculture

Agricultural Research Service

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Research Project: Factors Affecting Wine Spoilage by Pediococcus spp.

Location: Horticultural Crops Research

Project Number: 2072-21000-047-13-G
Project Type: Grant

Start Date: Sep 9, 2014
End Date: Sep 30, 2018

The proposed research area addresses the first tier priority issues of “Incidence and control of Brettanomyces, Pediococcus and Lactobacillus” and second tier priority of “Incidence of biogenic amines in PNW wines.” 1. Determine the impact of certain pediococci (P. parvulus, P. pentosaceus, and P. inopinatus) on wine quality, specifically studying (a) the formation of biogenic amines and (b) any changes in sensory characteristics of red wines. 2. Evaluate the influence of adding excessive amounts of fermentation nutrients to grape musts prior to alcoholic fermentation on subsequent growth of pediococci.

Wines will be prepared from Cabernet Sauvignon and Syrah grapes. Bacterial growth and the synthesis of biogenic amines will be monitored over time using already established methods. Sensory evaluation will be conducted. Amendment #3 adds funds to continue the current research objectives and will be used to finalize fermentations and conduct sensory analysis.

Last Modified: 09/24/2017
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