Chair: Barney Watson, ASEV Director, Oregon State University, Corvallis, Oregon
Spatial Distribution of Brix, Phenolic Compounds, Berry Weight and Seed Number Within a Cabernet Sauvignon Cluster ~ Matthew Glynn
Analysis of Polymeric Pigments During Berry Development, Fermentation and Wine Aging ~ James Harbertson
The Roles of Skins and Seeds in Phenolic Extraction During Alcoholic Fermentation and Extended Maceration ~ Gary Sitton
Tannin Management, Ripening Research ~ Dominique Delteil
Red Wine Color and Mouth-Feel: Analysis of Phenolic Pigments and Tannins ~ Markus Herderich
The Effects of Bisulfite Treatments and pH Changes on the Absorbance of Polymeric Pigments at 520nm ~ Edward Picciotto
Cyclic Voltammetry Characterization of Antioxidants in Wines ~ Paul Kilmartin