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.
- Winery consulting and development of Extension programs.
- Webinar series with Drew Horton, University of Minnesota about wine Research and Winemaking practices. Recordings available on YouTube here: https://www.youtube.com/playlist?list=PLfUP_JVYHQtOci2Uy7DJYx5HCtAP5COTX
Check out the "Wine industry events" section for this series.
- Participation and development of workshops and roundtables about specific grape wine varieties and winemaking practices.
- Update and development of fact sheets:
- 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 MGWII:
Let's focus on... With Dr. Watrelot
- What happened in 2021 in Watrelot’s lab?
- Using bentonite for improving red wine tannins content? (October 2021)
- Ongoing Research: Enzymes (August 2021):
- Ongoing Research: Grape Pomace (June 2021):
- Focus on Heating treatments: Flash detente/Flash release (April 2021):
- Focus on Heating treatments: Thermovinification (February 2021):
- Focus on cv.Crimson Pearl and on Carbonic maceration (December 2020):
- Focus on cv.Itasca and on Pigments in grapes: Flavonols (October 2020):
- Focus on cv. Frontenac and on Pigments in grapes: Anthocyanins (August 2020):
- Focus on cv. Edelweiss and on Tannins in wood (June 2020):
- Focus on cv. Petite Pearl and on Tannins in grapes (Apr. 2020):
- Focus on cv. La Crescent and on White wine oxidation (Feb. 2020): https://www.extension.iastate.edu/wine/lets-focus-dr-watrelot-0/
- Focus on cv. Marquette and on Red wine oxidation (Dec. 2019): https://www.extension.iastate.edu/wine/lets-focus-dr-watrelot/
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