Understanding micro-oxygenation technique and the oxidation of grape/wine polyphenolics

Fact Sheet, Research Project, USDA-ARS, Wine Processing

Overview

This study was initiated to better understand the evolution of polyphenolics (focus being proanthocyanidins, also known as tannins). Wine phenolics (tannins, anthocyanins, etc)

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Connecting Breeders to Producers: Regional on-Farm trials of Strawberry Cultivars and Elite Selections

Developing Pinot noir crop load metrics that are adaptable to Winery site and wine quality production goals II-grape and wine quality evaluation

Developing commercial blueberry cultivars adapted to the Pacific Northwest and that may tolerate Blueberry shock virus and testing new selections and cultivars from other programs

Understanding micro-oxygenation technique and the oxidation of grape/wine polyphenolics

Overview

Project Fact Sheet

Share this fact sheet

Other Fact Sheets

Connecting Breeders to Producers: Regional on-Farm trials of Strawberry Cultivars and Elite Selections

Developing Pinot noir crop load metrics that are adaptable to Winery site and wine quality production goals II-grape and wine quality evaluation

Developing commercial blueberry cultivars adapted to the Pacific Northwest and that may tolerate Blueberry shock virus and testing new selections and cultivars from other programs

Developing commercial blueberry cultivars adapted to the Pacific Northwest and that may tolerate Blueberry shock virus and testing new selections and cultivars from other programs

A “no prune” production system in ‘Marion’ — sustainability, hardiness, and pest management

A “no prune” production system in ‘Marion’ — sustainability, hardiness, and pest management

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Understanding micro-oxygenation technique and the oxidation of grape/wine polyphenolics

Overview

Project Fact Sheet

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Other Fact Sheets

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