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United States Department of Agriculture

Agricultural Research Service

Title: Understanding Micro-Oxygenation Techniques and the Oxidation of Grape/Wine Polyphenolics. Year 2.

Authors
item Lee, Jungmin
item Tarara, Julie
item Kennedy, James - OREGON STATE UNIVERSITY

Submitted to: Northwest Center for Small Fruit Research Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: November 1, 2008
Publication Date: December 4, 2008
Citation: Lee, J., Tarara, J.M., Kennedy, J. 2008. Understanding micro-oxygenation techniques and the oxidation of grape/wine polyphenolics. Year 2. Northwest Center for Small Fruit Research Proceedings. p.17.

Technical Abstract: Wine phenolics (tannins, anthocyanins, etc) are crucial factors of red wine quality that can be altered by grape growing and winemaking practices. Tannins (proanthocyanidins) play important roles in red wine by stabilizing color and enhancing mouthfeel, which impart qualities to a premium wine. By studying the changes that purified compounds undergo in a controlled system (i.e. model wine system, gas doses, etc), it is easier to identify and monitor the changes that occur in wine. We are continuing in the second year to better understand tannin evolution in wine by developing and modifying analytical techniques, and applying these techniques to wines produced by our industry cooperators. Progress has been sluggish due to changes in personnel, but the study will be completed in the next few years.

Last Modified: 10/26/2014
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