Enology – Phenolic Chemistry Session
Research Reports

 Location: Hyatt Regency Austin


Hildegarde Heymann, University of California, Davis

1:50 pm – 2:10 pm Controlling Oxidation of Model Wine Using Metal Chelators
Gal Y. Kreitman, Pennsylvania State University, University Park
2:10 pm – 2:30 pm Impacts of Grape Maturity and Ethanol Concentration on Wine Tannin Concentration
James F. Harbertson, Washington State University, Prosser
2:30 pm – 2:50 pm Investigating the Effect of Cold-Soak Duration on the Extraction of Phenolics during Cabernet Sauvignon Fermentations
Larry A. Lerno, University of California, Davis
2:50 pm – 3:10 pm Sorption of Grape Proanthocyanidins and Wine Polyphenols by Inactivated Yeast Fractions
Julie Mekoue Nguela, The Institut National de la Recherche Agronomique (INRA), France