AVF Proj. ID: 620
Year Funded: 2015
Category: Enology - Tannins Phenolics
Investigators: James A. Kennedy

Tannin Structure-Activity Relation to Red Wine Astringency


Summary:

The objectives of this proposal have been to do the following:

In a companion project being submitted to the Agricultural Research Institute (California State University research initiative) 

II.         Conduct extended sensory studies with the University of California, Davis, on a subset of the above wines to determine the relationship between sensory and instrumental analysis of red wine mouthfeel.

These objectives are consistent with the highest priority research objective as outlined by the American Vineyard Foundation.

The overall purpose of this proposal is to determine the role of grape and wine production practices on tannin structure and perception.  In combination, tannin activity will be monitored by high performance liquid chromatography (HPLC) so that a comparison can be made between human perception and HPLC measurement. 

Following the second year of activities, excellent progress has been made.  The major activity during the second year of this study has been to monitor the development of berries in approximately 75 Napa Valley blocks.  Monitoring the tannin activity in these blocks is expected to provide information on the role that grape production practices can have in overall grape and corresponding wine tannin.

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