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ARS Home » Pacific West Area » Corvallis, Oregon » Horticultural Crops Research Unit » Research » Publications at this Location » Publication #216623
Title: Understanding Micro-Oxygenation Technique and the Oxidation of Grape/Wine Polyphenolics. Year 1

Author
item Lee, Jungmin
item KENNEDY, JAMES - OREGON STATE UNIVERSITY

Submitted to: Northwest Center for Small Fruit Research Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 10/22/2007
Publication Date: 11/29/2007
Citation: Lee, J., Kennedy, J.A. 2007. Understanding Micro-Oxygenation Technique and the Oxidation of Grape/Wine Polyphenolics. Year 1. Northwest Center for Small Fruit Research Pre-Proceedings. p.23.

Interpretive Summary:

Technical Abstract: Wine tannins and color are important red wine quality factors that can be manipulated by grape growing and winemaking practices. Tannin quality in wine is a high-interest research topic. Tannins stabilize wine color, enhance mouthfeel, and can impart characteristics that enhance the quality perception of red wines. We seek to better understand tannin evolution in wine by developing and modifying analytical techniques (utilizing high performance liquid chromatography coupled with a diode array detector and mass spectrometer detection), and applying these techniques to wines produced by industry cooperators.