Enology – Wine Tannins Session
Research Reports
Location: Portland Marriott Downtown Waterfront Hotel
Moderator:
Elizabeth Tomasino, Oregon State University, Corvallis
Speakers:
| 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 |
