Yeast prion impacts on wine fermentation, and reduction oxidation in Cabernet Sauvignon
Dr Gordon Andrew Walker, Bisson Laboratory, Viticulture and Enology Department, University of California Davis
In his two part talk, Dr Gordon Andrew Walker will cover 1) the consequences of the [GAR+] prion in S. cerevisiae, and 2) tracking of oxidation-reduction potential in Cabernet Sauvignon.
He will present research on the yeast prion known as [GAR+], including the effects on fermentative behaviour, cell physiology, metabolism, and interactions with other microbes. In the second part, he will present a project on monitoring redox reactions throughout the fermentation of Napa Cabernet, as it relates to hydrogen sulfide formation and yeast metabolism.