Yeast prion impacts on wine fermentation, and reduction oxidation in Cabernet Sauvignon Event as iCalendar

(Chemical Sciences, Biological Sciences, Seminars, Wine Science)

24 April 2017

1 - 2pm

Venue: Mac 1, Biology Building

Location: 5 Symonds Street, City Campus

Host: School of Biological Sciences

Cost: Free - all welcome

Contact info: Dr Sarah Knight

Contact email: s.knight@auckland.ac.nz

Dr Gordon Andrew Walker
Dr Gordon Andrew Walker

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.