Students

Irene Panagopoulos, B.S.
M.S. completed 2002
Youngstown State University

The Lake Erie appellation covers vineyards on the northern and southern shore of the lake. The southern shore is divided into the 3 sub-districts West, Central and East based on differences in climate, topology and soil. Markko Vineyard is located in the Central sub-district. In 2000 we sampled grapes monthly throughout the growing season from Chardonnay, Riesling, Pinot Gris, Pinot Noir, Merlot and Cabernet Sauvignon in order to determine the indigeneous yeast population. Using PCR and CEQ 2000 sequence analysis of the Internal Transcriber Spacer regions (ITS4 and ITS5), Aureobasidium pullulans and Rhodotorula glutinis were identified as the two most common indigeneous species independent on grape variety. In 2001 we will collect Chardonnay grapes from one vineyard in each sub-district to determine the distribution of indigeneous yeast species and strains.

Lynnette L. Thomas, B.S.
M.S. completed 2002
Youngstown State University

The focus of my Master's research is to characterize the ecological succession of the yeast population during the spontaneous fermentation of 2000 Chardonnay must obtained from Markko Vineyard, Conneaut, Ohio, and compare it to the yeast population of the fermentation of the same must inoculated with . The yeast are being identified by biochemical tests consisting of carbon and nitrogen assimilation and electrophoretic karyotyping using the Bio-Rad CHEF Genomic DNA Plug Kit and CHEF Mapper Pulse Field Gel Electrophoresis. Three species, Hanseniaspora uvarum, Pichia membranaefaciens and Saccharomyces have been identified in the initial six days of the spontaneous fermentation. The characterization of the latter stages of the spontaneous and the entire inoculated fermentation will be completed. The experiment will be repeated in 2001.

Kathleen E. Zeman, B.S.
PhD Student
MS completed at CSU 8/2002
Cleveland State University
E-mail: katiezeman@hotmail.com

PhD thesis: Isolation of Cold Resistance Genes from Vitis Labrusca

My Master's research focuses on the identification and the changes of the population of yeast present in spontaneous fermentations. The yeasts involved in the spontaneous fermentation of Chardonnay juice were identified using physiological and molecular techniques. The polymerase chain reaction (PCR) was used to amplify a variable region of the 23S rRNA gene. After identification is obtained using sequence analysis, the PCR amplified DNA can be used as a marker in restriction fragment length polymorphism (RFLP) analysis to identify other yeast isolates. The use of spontaneous fermentation is controversial because of the increased variability in the final product. The identification of the yeast present throughout fermentation is important to determine if there are any strains present that can potentially have positive or negative effects on wine quality.

Kathleen E. Zeman has won the student paper competition in enology at the 26th Annual Meeting of the American Society for Enology and Viticulture/Eastern Section, July 12-12, 2001, Niagara-on-the-Lake, Ontario, for her presentation "Changes in Yeast Populations During Spontaneous Fermentation of Lake Erie Chardonnay". The prize consist of a certificate and a monetary award.
Scholarships: American Society for Enology and Viticulture (2002), American Society for Enology and Viticulture/Eastern Section (2002).

Karen L. Howard, B.S., M.Ed
M.S. completed 2003
Youngstown State University
E-mail: Karenhoward@earthlink.net

My research project will develop and validate a solid-phase microextraction (SPME)/gas chromatography (GC) method for the analysis of trace volatile components in wine. The volatiles of interest can be grouped into four primary categories: organic acids, esters, alcohols, and terpenes. All are trace components with expected levels in the parts per million (ppm, mg/l) or parts per billion (ppb, µg/l) range. Different SPME fibers, extraction methods, and separation conditions will be analyzed and the results compared to determine the approach that produces optimal isolation, separation and quantification of the target analytes. This study will provide the Lake Erie Enology Research Center with an efficient, universal and validated method for the analysis of trace components in wine.

Tunde D. Meyers, B.S.
M.S. completed 2003
Youngstown State University
E-mail: tmeyers@ysu.edu

A method for the analysis of the major organic acids in wine was validated. The acids such as: tartaric (TA), malic (MA), lactic (LA), citric (CA), succinic (SA), and acetic acid (AA) were derivatized and detected at 254 nm. Detection at 254 nm was targeted to avoid interference from other wine components at 210 nm. The following validation parameters were studied: linearity, accuracy, precision, usable concentration range, limit of detection (LOD), limit of quantitation (LOQ), robustness, peak identification, and quantitation in wine.

Rob E. Wardle, B.S.
M.S. Student
Youngstown State University
E-mail: Wardlestout@hotmail.com

The goal of my research is to validate an analytical procedure using solvent extraction and GC/MS for the isolation and quantification of the chemical indicators causing Atypical Aging (ATA) in wine, and apply it to commercial wines. A predictive test for the defect will also be used for the examination of the commercial wines. The aroma thresholds of the indicators will be determined individually and in combinations in neutral base wine. Atypical aging is a sensory defect that causes affected wines to lose their varietal aroma and take on odors and flavors that have been described as "naphtalene" or "dirty, wet towel". Since first noted in Germany in the early 80's the defect has also been reported in other wine producing regions of the world, notably in the eastern US.

Graduate and undergraduate students, Youngstown State University

The students listed below have conducted research on wine analysis: Anna Dashkevich, Sheryl Dykstra, Chris Myers, Jada Reed, John Rindy, Amory Starkey.

Undergraduate students, Cleveland State University:

The students listed below have conducted research on yeast isolation from grapes, winery equipment and spontaneous and inoculated fermentations. They have identified the yeast isolates biochemically and genetically by DNA analysis using PCR and purification of DNA methods:

Helen Abboud, Hala Abou-Afche, Erin Brewster, Randall Davis, Katie Dowing, Jennifer Gessner, Maria Kirigin, Cheryl Molenda, Megan Muche, Jennifer Rieck, Amy Vyhnalek, Kate Williams.