Enology – Sensory/Chemistry Session
Research Reports

 Location: Hyatt Regency Austin


Belinda Kemp, Brock University, Canada

10:40 am – 11:00 am Correlating Wine Quality Ratings to Chemical, Volatile, and Elemental Profiles of Cabernet Sauvignons from California
Hildegarde Heymann, University of California, Davis
11:00 am – 11:20 am Impacts of Color and Sensory Attributes in Red Wine Varietals
Renee T. Threlfall, University of Arkansas, Fayetteville
11:20 am – 11:40 am HPLC Determination of Red Wine Tannin Concentration and Prediction of “Grippiness” Following Direct Injection
Matthew R. Revelette, California State University, Fresno
11:40 am – 12:00 pm New Insights into Managing Microoxygenation
Andrew L. Waterhouse, University of California, Davis