Enology – Phenolics Session
Research Reports

Location: Monterey Marriott Hotel


James Kennedy, Constellation Brands, Inc., California


8:00 am – 8:15 am Impact of Cabernet Sauvignon Berry Maturity on Wine Anthocyanin, Tannin, and Polymeric Pigment Content over Time
Caroline Merrell, Washington State University, Tri-Cities
8:15 am – 8:30 am The Influence of Antioxidants and Microbes on Outcomes of Microoxygenation Treatments in Red Wines
Charles Henschen, University of California, Davis
8:30 am – 8:45 am Determination of the Optimum Amount, Rate, and Exposure Point of Microoxygenation for Cabernet Sauvignon
Anita Oberholster, University of California, Davis
8:45 am – 9:00 am

Can Cold Soaking or Massive Sulfur Maceration Prior to Fermentation Increase the Quality of Pinot noir?

Pascal Wegmann-Herr, DLR-Rheinpfalz, Germany
9:00 am – 9:15 am Influence of Polysaccharides on Tannin Activity in Red Wine
Aude A. Watrelot, California State University, Fresno