Proceedings of Phenolics Substances in Grapes and Wine: A Symposium Honoring Vernon L. Singleton

Consists of eight peer-reviewed papers presented by invited speakers at a symposium held February 1, 2008 honoring Dr. Vernon L. Singleton of the University of California, Davis, for his outstanding and influential career in wine phenolic chemistry. 

Table of Contents

Preface
John H. Thorngate, III
iv

Vernon L. Singleton: A Citation Perspective, Polyphenolic Substances, and Oxygen Uptake
Roger Boulton
1 – 8

Development of Colorimetric Methods to Measure Phenolics in Wine and Grapes: The Legacy of Vernon Singleton
James F. Harbertson
9 – 13

Wine Oxidation Mechanism: The Seminal Study of Wildenradt and Singleton
Andrew L. Waterhouse
14 – 17

Astringency and Bitterness: The Sensory Forays of Vernon Singleton and Where They Led
Ann C. Noble and John H. Thorngate, III
18 – 23

Hydroxycinnamates of Vitis vinifera: Vernon Singleton’s Contribution to Understanding Their Chemistry, Distribution, and Behavior during Fruit Development
Douglas O. Adams
24 – 31

Discovery and Characterization of Grape Reaction Product and Its Role in Must Oxidative Browning
Véronique Cheynier
32 – 36

Nonenzymic Autoxidative Phenolic Browning: A Review
Johannes J.L. Cilliers
37 – 45

Red Wine Tannins: Extraction and Reaction
James A. Kennedy
46 – 51

Member Price: $25
Non-Member Price: $50