|Kennedy, James - OREGON STATE UNIVERSITY|
Submitted to: Northwest Center for Small Fruit Research Proceedings
Publication Type: Proceedings
Publication Acceptance Date: October 22, 2008
Publication Date: December 1, 2009
Citation: Lee, J., Tarara, J.M., Kennedy, J. 2009. Understanding micro-oxygenation techniques and the oxidation of grape/wine polyphenolics. Year 2. Northwest Center for Small Fruit Research Proceedings. Interpretive Summary: 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 heighten the quality perception of red wines. We continue 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.
Technical Abstract: This study was initiated to understand the evolution of polyphenolics in red wine by monitoring wine polyphenolics with analytical methods that have been developed or modified by our laboratories. Micro-oxygenated wine made by our industry cooperator had minor color differences compared to control wine. In conjunction with the industrial scale wine making experiments, model wine oxidation experiments are being conducted. Purified skin and seeds tannins under controlled conditions (temperature, model wine solution, gas, etc) are currently being analyzed. Information gathered from this experiment will then be applied to commercial and research wine samples collected.