Industry tools

Phenolic compounds analysis:

List of analysis offered by Watrelot's lab and price per sample, excluding the ISU external rate:

  • Preparation of juice from fruits: $3.57
  • Wine preparation for chemical analysis (excluding tannin extraction): $2.04
  • Wine color by spectrophotometry: $8.70
  • Tannin content by spectrophotometry: $15.30
  • Total phenolic content, tannin content, free anthocyanins, pigmented tannins by spectrophotometry: $35
  • Monomeric polyphenols (anthocyanins, flavanols, flavonols, hydroxycinnamic acids) by HPLC: $35
  • Tannin activity, tannin content and pigmented tannins by HPLC: $28
  • Tannin structure and size by HPLC (excluding tannin extraction): $45

The samples must be shipped either fresh or frozen. For analysis on berries, a representative sample of 100 berries must be provided. For juice, wine analysis, a minimum of 20 mL must be provided for each sample.

Current Projects

microbio workshop

  • Winery consulting and development of Extension programs.

Check out the "Wine industry events" section for this series.

workshopdubuque

  • Wine Wednesday workshops for Wine consumers with winemakers and Extension staff.
  • Check out the "Wine industry events" section for in-person workshops offered in Fall

 

 

 

  • Articles in the section "Let's focus on .... with Dr. Watrelot" in the newsletters of the MGWII:
    • on a grape variety
    • on a research/winemaking topic

 

Check out this published article on the "Iowa wine industry and its educational needs" article in Journal of Extension (2022): 10.34068/joe.60.01.14

View Dr. Watrelot's articles in the newsletter of the WineryMGWII:

 

Let's focus on... With Dr. Watrelot

  • What happened in 2021 in Watrelot’s lab?

https://www.extension.iastate.edu/wine/what-happened-in-2021-in-watrelots-lab/

  • Using bentonite for improving red wine tannins content? (October 2021)

https://www.extension.iastate.edu/wine/lets-focus-on-using-bentonite-for-improving-red-wine-tannins-content/

  • Ongoing Research: Enzymes (August 2021):

https://www.extension.iastate.edu/wine/research-winemaking-focus-ongoing-research-on-enzymes/

  • Ongoing Research: Grape Pomace (June 2021):

https://www.extension.iastate.edu/wine/ongoing-research-grape-pomace

  • Focus on Heating treatments: Flash detente/Flash release (April 2021):

https://www.extension.iastate.edu/wine/heating-treatments-part-ii/

  • Focus on Heating treatments: Thermovinification (February 2021):

https://www.extension.iastate.edu/wine/focusing-research-winemaking/

  • Focus on cv.Crimson Pearl and on Carbonic maceration (December 2020):

https://www.extension.iastate.edu/wine/lets-focus-dr-watrelot-4/

https://www.extension.iastate.edu/wine/lets-focus-dr-watrelot-3/

  • Focus on cv.Itasca and on Pigments in grapes: Flavonols (October 2020):

https://www.extension.iastate.edu/wine/focusing-grape-variety-itasca/ and

https://www.extension.iastate.edu/wine/focusing-research-winemaking-pigments-grapes-flavonols/

  • Focus on cv. Frontenac and on Pigments in grapes: Anthocyanins (August 2020):

https://www.extension.iastate.edu/wine/focusing-grape-variety-frontenac/ and

https://www.extension.iastate.edu/wine/focusing-research-winemaking-pigments-grapes-anthocyanins/

  • Focus on cv. Edelweiss and on Tannins in wood (June 2020):

https://www.extension.iastate.edu/wine/focus-grape-variety-edelweiss/  and

https://www.extension.iastate.edu/wine/research-winemaking-focus-tannins-wood/

  • Focus on cv. Petite Pearl and on Tannins in grapes (Apr. 2020):

https://www.extension.iastate.edu/wine/lets-focus-dr-watrelot-1/ and https://www.extension.iastate.edu/wine/lets-focus-dr-watrelot-2/


Here is the link to an article published in The Conversation (december 2019) about red wine dryness:

What Makes Wine Dry? ... http://theconversation.com/what-makes-wine-dry-its-easy-to-taste-but-much-harder-to-measure-123506

Grape Stomper