April 6, 2010
PJ Alaimo, assistant professor of chemistry, and a couple of his students received a nice write-up in The Scientist for an interesting research project they’re working on that involves wine. Alaimo and undergraduates Cara Southworth ('10) and David Andrews ('11) have been studying methods of arresting barrel-fermented white wines such as chardonnay, sauvignon blanc and viognier. Winemakers in Washington State presented the challenge of how to arrest their wine fermentations while minimizing the unpleasant aromas associated with sulfur dioxide, a commonly used antimicrobial agent. The article includes a video clip of Alaimo, Southworth, and Andrews, describing the research project.
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