Research

Current ProjectsBeaker

These projects have been submitted for financial support

  • Valorization of grape pomace, the common waste.Some published work here: https://doi.org/10.1002/fsn3.3215
  • Development of Best Production Practices for Red Wines Over Time
  • Use of alternative techniques for the extraction of polyphenols from fruits and co-products. Some published work here: http://DOI: 10.1016/j.foodchem.2022.132703
  • Development of a physical method, tribology, to improve the understanding of red wine astringency perception.
  • Effect of viticultural and winemaking practices on tannins in red grapes and wines:
    • Effect of leaf removal on tannin content in grapes and wines.
    • Effect of nutrients spraying on vines and grape quality.
    • Effect of an Accentuated Cut Edges (ACE) and enzymes treatment on tannins and anthocyanins in Marquette wines. Some published work here: https://www.mdpi.com/1450980
    • Effect of fermentation of whole clusters. Some published work here: https://rdcu.be/c5RYK
    • Effect of Extended maceration, sulfur dioxide addition at bottling on red wine quality.
  • Interactions between cell wall polysaccharides and tannins in cold-hardy grapes
  • Alternative to cold stabilization
Grapes

Research Key Words

  • GrapesLab
  • fruits
  • wines
  • chemistry
  • polyphenols
  • tannins
  • polysaccharides
  • pectins
  • winemaking practices
  • astringency management

 

List of Publications

My research articles are available here: https://orcid.org/0000-0003-2411-6529 

New publication about fermentation of whole clusters on Marquette and Frontenac wines in Food Bioprocess and Technology (2023):https://rdcu.be/c5RYK

New publication about the grape pomace processed using infrared drying method (2023): http://https://doi.org/10.1002/fsn3.3215

New publication about saignee and bentonite on phenolics of MArquette wines in Molecules (2022): DOI: 10.3390/molecules27113482

New publication about the use of ultrasounds on Aronia and Marquette berries in Food Chemistry (2022): https://doi.org/10.1016/j.foodchem.2022.132703

New publication about the use of Accentuated Cut Edges technique on Marquette wine phenolics extraction in Molecules (2022): https://doi.org/10.3390/molecules27020542

New publication about tannin in cold-hardy red wines: in Molecules (2021):  https://www.mdpi.com/1420-3049/26/16/4923

 

Collaborations

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