Enology – Phenolic Chemistry Session
Research Reports
Location: Hyatt Regency Austin
Moderator:
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 |
