Enology – Wine Tannins Session
Research Reports

Location: Portland Marriott Downtown Waterfront Hotel


Elizabeth Tomasino, Oregon State University, Corvallis


10:45 am – 11:00 am Limits on Red Wine Tannin Extraction and Addition Part II: Role of Pathogenesis-Related Proteins in Terroir
Lindsay F. Springer, Cornell University, New York
11:00 am – 11:15 am Tannin Structure-Activity Relationships during Extraction Operations
Ralph S. Yacco, California State University, Fresno
11:15 am – 11:30 am Relationship between Wine Matrix Composition and Corresponding Tannin Concentration and Stickiness
Aude A. Watrelot, California State University, Fresno
11:30 am – 11:45 am Interactions between Polyphenols, Proteins, and Polysaccharides in Wine-like Model Systems
Stephan Sommer, Appalachian State University,  North Carolina
11:45 am – 12:00 pm Interactions of Grape Proanthocyanidins and Wine Polyphenols with Yeast Cells and Cell Walls during Wine Aging
Julie Mekoue Nguela, The Institut National de la Recherche Agronomique (INRA), France
12:00 pm – 12:15 pm Interaction of Tannin, Acid, and Ethanol Concentration on the Temporal Perception of Taste and Mouthfeel
Scott Frost, University of California, Davis