Phenolic Maceration Session
Research Reports

The times below are Pacific Daylight Time (PDT).


2:15 pm – 2:35 pm Tannin and Protein Relationship in Low-Tannin Red Wine: Through the Lens of an Optimized Proteomics Method
Alex Fredrickson, University of Missouri, Columbia
2:35 pm – 2:55 pm Effect of Polysaccharide Extraction and Addition Strategies on Color Stability and Pigment Formation in Red Wines
Stephan Sommer, California State University, Fresno
2:55 pm – 3:15 pm Effect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic Polymers
Ingrid Weilack, University of Bonn, Germany