Creating a superior wine at Virginia Tech
From Megan Zalecki
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Researchers at Virginia Tech’s College of Agriculture and Life Sciences are evaluating the effects of grape dehydration on wine quality. The study aims to enhance the process of grape dehydration, thereby lowering the cost of production and improving wine quality. The research is being supervised by Jacob Lahne, assistant professor, and Bruce Zoecklein, professor emeritus, of the Food Science & Technology Department.