David Hugel
MS
Candidate, Mansfield Lab (https://cals.cornell.edu/anna-katharine-mansfield)
The Impact
of Ambient Cannabis Aroma on Wine in Vineyard Trials
Abstract
Airborne
wine taint occurs when undesirable flavors and aromas are introduced to wine
through exogenous sources. While the uptake of smoke and eucalyptus odors have
been identified, the impact and risk of other common outdoor odors have not
been extensively investigated. In particular, some New York vineyards have been
concerned that proximity to cannabis farms may cause “hemp taint” in finished
wine. This study researched the effect on wine aroma when flowering Cannabis
plants (two high cannabinoid hemp cultivars) were placed directly in a
Traminette (Vitis hybrid) vineyard. Our results show that wine made from
grapes grown at varying proximities (0 m, 2.7 m, 16.2 m) to the hemp plants had
no difference in their concentration of common cannabis aroma compounds. This
suggests that wine produced from vineyard sites neighboring cannabis farms
should not suffer from aroma uptake of presently identified compounds. Further,
we determined the sensory threshold of several of the most abundant odorous
cannabis compounds in white wine. This will allow winemakers to better assess
the sensory impact of cannabis compounds if their presence is ever detected.
Paola Maria
Gamboa Moreno
MS
Candidate, Alcaine Lab (https://cals.cornell.edu/samuel-david-alcaine)
Development
of Cultured Dairy Products Using Lactic Acid-Producing Yeasts
Abstract
Representing
important staples of the dairy industry, cultured milk products are mostly
fermented with lactic acid bacteria (LAB). LAB are susceptible to bacteriophage
contaminants, which can inhibit fermentation, contributing to food waste and
economic loss. This study evaluates the effects of five yeast strains on milk
acidification, investigating factors such as temperature and glucose
supplementation. The most efficient strain was selected to further understand
sugar consumption and metabolite production during fermentation and to develop
two cultured products, to show the viability of developing cultured dairy
products beyond the application of LAB.