Amanda Stewart

Amanda Stewart Profile Picture
IGP:
Food Science

Mentor / Lab:
Christian Butzke/Enology Lab

Specific Research Area / Project:
Wine Fermentation

Undergraduate Institution:
Purdue University, ABE '03



Research Profile:

Wine quality depends on many factors. Great wine can't be made from bad fruit, but bad wine can certainly be made from great fruit. My research focuses on optimizing yeast nutrition status in must and juice, to ensure the success of the fermentation process. Healthy yeast minimize off–aromas and maximize varietal character in the wine. Much of the existing research on yeast nutrient status in juice and must has dealt with Vitis vinifera cultivars, such as Cabernet Sauvignon and Merlot grown in California and Washington. We are evaluating yeast nutrient status for grape varieties grown here in the Eastern US, such as Traminette, Norton, Marquette, Frontenac, and Chambourcin. Understanding differences in yeast nutrient status between cultivars and growing regions could allow development of yeast nutrient supplements designed specifically for grape varieties of the Midwest.


About Me:

Amanda Stewart About Me Picture

My goal is to teach and work in extension in the Eastern US. The wine industry in this part of the country is experiencing rapid growth, and we need strong resources at our universities and community colleges to support continued growth. Working with students and industry through extension brings together all the aspects of previous jobs that I have enjoyed most: problem-solving, providing technical support to small businesses, and helping students find opportunities. I want to work with students and industry to solve problems unique to emerging wine regions and to provide educational opportunities that support the continued success and growth of the wine industry in the Midwest and Southeast.


Awards:

  • Frederick N. Andrews Fellowship, American Society for Enology and Viticulture Scholarship

Presentations:

  • Stewart, A. 2011. Assessment of Yeast Nutrient Supplements and Residual Nitrogen in Wine. American Society for Enology and Viticulture National Meeting 2011. Monterrey, CA. Oral presentation.
  • Stewart, A. 2011. Winemaking Calculations. 2011 Purdue Wine Grape Team Spring Extension Workshop. Buck Creek Winery, Indianapolis, IN. Oral presentation.
  • Stewart, A. 2011. Sensory Evaluation and Chemical Composition of National Traminette Wines from the 2010 Indy International Wine Competition. 2011 Indiana Horticultural Congress. Indianapolis, IN. Oral presentation.
  • Guest Lecture for FS 470 Wine Appreciation: The New Zealand Wine Industry.

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