Amanda Stewart

Synopsis:

Dr. Stewart works with students and collaborators to improve wine, grape, and hard cider quality and production costs in Virginia and the eastern United States.

Description:

Dr. Stewart focuses on the role of fruit nitrogen concentration and composition during fermentation on wine and cider quality and fermentation kinetics, as well as polyphenol composition of grapes and apples as related to wine and cider quality, and to human health. Stewart is recently working to expand her research focus to investigate the impact of food and beverage fermentation processes on dietary bioactive compounds.  She teaches a wine appreciation course open to all majors on campus, and is leading the effort to develop a Fermentation Option for undergraduate students in the Department of Food Science & Technology.