![[Photo: Ken Chase]](images/KenChase.JPG)
Ken Chase
Position: Masters student
Professional Address: Oakville, Ontario Canada
Phone: 1-905-849-1849:
Email: kchase2@cogeco.ca
Research
The yeast Zygosaccharomyces bailii is an unwelcomed fermenter in grape must in most wine making situations. As this yeast is fond of most grape sugars and has a high tolerance of SO2 it is a very difficult culprit to control once it has found a place in the winery setting. My research is looking mainly at non-chemical ways to eliminate this very stubborn yeast. The research is focusing on Ultrasound and irradiation as two practical ways to help eliminate this pesky yeast.
Other professional interests:
- Classically trained wine merchant with an international reputation.
- Wine studies focusing in France, Germany and Italy.
- Consults world wide on many wine projects
- Runs his business from his office in Oakville, Ontario Canada.
- Spokesperson for VINEXPO, the world's largest wine fair
- Active as committee chairperson for the wine trade in the push to privatization of the alcoholic beverage business in Canada
- Participants regularly as a judge in wine competitions world wide
- Is a member of Chevalier de Tastevin
- Chairman of Toast of Humanity
- Active as committee chairperson for the wine trade in the push to privatization of the alchoholic beverage business in Ontario
Recent projects and consultancies:
- Wine consultant To Delta Airlines world wide
- Wine consultant for Canadian Airlines
- Project wine consultant for Royal Caribbean Cruise Lines
- Consulted with the ICARA group of Luxembourg on viticultural projects in China
- Consults with wine producers on consumer tastes and market developments
- Lectures world wide on wine
- Created and consulted with the American Express Wine Club
- Created the Beaujolais Nouveau phenomenon in Canada
- Created the award winning wine program for Wardair & Canadian Airlines
Current Project Outline
The yeast Zygosaccharomyces bailii is an unwelcomed fermenter in grape must in most wine making situations. As this yeast is fond of most grape sugars and has a high tolerance of SO2 it is a very difficult culprit to control once it has found a place in the winery setting. My research is looking mainly at non-chemical ways to eliminate this very stubborn yeast. The research is focusing on Ultrasound and irradiation as two practical ways to help eliminate this pesky yeast.
