Enology – Tannin Management Session
Research Reports

Location: Paradise Point Resort


Jim Harbertson, Washington State University, Tri-Cities


1:10 pm – 1:30 pm Chemical and Chromatic Effects of Fermentation Temperature and Cap Management on Pinot noir Clone 667
Paul Gannett, California Polytechnic State University, San Luis Obispo 
1:30 pm – 1:50 pm Chemical and Sensory Effects of Whole-Cluster and Dried-Stem Additions in Syrah and Tannat Wines from California
Isabelle LoMonaco, California Polytechnic State University, San Luis Obispo 
1:50 pm – 2:10 pm Role of the Tannin to Anthocyanin Ratio in the Formation of Polymeric Pigments and its Influence on Red Wine Mouthfeel
Ingrid Weilack, Rheinische Friedrich-Wilhelms-Universität Bonn, Germany
2:10 pm – 2:30 pm Interaction Between Alcohol Concentration, Maturity, and Extended Maceration Treatment on Wine Phenolic Compounds
Juliana Pazos, Washington State University,Tri-Cities