Chair: Sara Spayd, Washington State University, Prosser, Washington ~
Rapid Method for Determining Free Sulfur Dioxide in Red Wine, Mee Godard, Oregon State University, Corvallis, Oregon ~
Comparison of Tannin Binding Capacity of Salivary Proteins and Bovine Serum Albumin in a Protein Precipitation Assay. James F. Harbertson, Univeristy of California, Davis, California ~
Effects of Low-Level Oxygenation in Winemaking on Phenolic Constituents, Felipe Laurie, University of California, Davis, California ~
Impact of Micro-oxidation on Vegetal Characters and Polymeric Color in Commercial Cabernet Sauvignon, Carl O. DiManno, University of California, Davis ~
Population Dynamics of Oenococcus oeni Strains in Wine: Effect of SO2 Addition and Yeast Inoculation, Cristina Reguant, Cornell University, Geneva, New York ~