Progress 07/01/03 to 09/30/07
Outputs
OUTPUTS: The enology research program has focused on conducting research that is of benefit to the Oregon wine industry. The information generated has been presented in a number of ways to maximize the exposure of the research to the Oregon wine producing community. Outputvenues have included trade journal publications, peer-reviewed journals, industry meetings, workshops, trade shows and directly to wine industry personnel.
TARGET AUDIENCES: Oregon wine industry National and international wine industry and scientists
Impacts
Much of the work conducted here has been research-based and has been delivered as such. Because of this, the outcome/impact of the work is very much still in progress. Through the output venues described above, it is clear that the information being generated is being effectively delivered to the industry. The projects continue to be funded so it is evident that there is a value that is being placed on the quality of the research. It is more difficult to translate the actual research conducted into tangible economic output.
Publications
- Drinkine, J.; Lopes, P.; Kennedy, J.A.; Teissedre, P.-L.; Saucier, C. (2007) Analysis of ethylidenebridged flavan-3-ols in wine. Journal of Agricultural and Food Chemistry 55: 1109-1116.
- Kennedy, J.A.; Robinson, S.; Walker, M. (2007) Grape and wine tannins: Production, perfection and perception. Practical Winery and Vineyard May/June, 57-67.
- Sampaio, T.; Kennedy, J.A.; Vasconcelos, M.C. (2007) Use of micro-scale fermentations in grape and wine research. American Journal of Enology and Viticulture 58: 534-539.
- Aron, P.M.; Kennedy, J.A. (2007) Compositional investigation of phenolic polymers isolated from Vitis vinifera L. cv. Pinot noir during fermentation. Journal of Agricultural and Food Chemistry, 55: 5670- 5680.
- Cortell, J.M.; Halbleib, M.F.; Gallagher, A.V.; Righetti, T.; Kennedy, J.A. (2007) Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot noir) anthocyanins. 2. anthocyanins and pigmented polymers in wine, Journal of Agricultural and Food Chemistry 55: 6585-6595.
- Cortell, J.M.; Halbleib, M.F.; Gallagher, A.V.; Righetti, T.; Kennedy, J.A. (2007) Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot noir) anthocyanins. 1. anthocyanin concentration and composition in fruit, Journal of Agricultural and Food Chemistry 55: 6575-6584.
- Drinkine, J.; Lopes, P.; Kennedy, J.A.; Teissedre, P.-L.; Saucier, C. (2007) Ethylidene-bridged tannins in red wine and correlation with wine age. Journal of Agricultural and Food Chemistry, 55: 6292-6299.
- Marin, A.B.; Jorgensen, E.M.; Kennedy, J.A.; Ferrier, J. (2007) Effects of bottle closure type on consumers perception of wine quality, American Journal of Enology and Viticulture, 58: 182-191.
- Fernandez, K.; Kennedy, J.A.; Agosin, E. (2007) Characterization of Grape and Wine Proanthocyanidins of Vitis vinifera cv. Carmenere. Journal of Agricultural and Food Chemistry, 55: 3675-3680.
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Progress 01/01/06 to 12/31/06
Outputs
OUTPUTS: The Oregon wine industry, while a relative newcomer, has grown steadily over the last two decades and has become a major U.S. producer of quality wine. In response to the industry's growing importance and its emphasis on quality, OSU is increasing its viticulture and enology research and Extension efforts. This research focuses on: (1) Improving the quality of astringency and color of red wines. (2) Understanding the role that grape production practices have on wine quality.
PARTICIPANTS: Cedric Saucier, Yves Glories, Jordan Ferrier, James Harbertson, Cathy Peyrot des Gachons, Julie Tarara, Jungmin Lee, R. Paul schreiner
TARGET AUDIENCES: Wine Industry
Impacts
(1) Working with researchers the Australian Wine Research Institute, considerable progress has been made toward understanding the nature of stable red wine color. From this understanding, new methods for improving color stability have been developed. For astringency quality, several analytical methods have been developed to monitor extracting skin- and seed-derived tannin extraction and determine their importance in overall astringency quality. The goal is to optimize the quality of red wine texture by adjusting grape and wine production practices. (2) Working with several wineries in the northern Willamette Valley, precision agriculture-based tools are being developed to segregate vineyard blocks into wine style classes, thereby providing an advanced method of managing vineyard areas by wine quality potential. This tie between wine quality characteristics (that consumers demand) to clonal selections of several grape varieties will be particularly important in
establishing new vineyards. Please see (3) in "additional information" for more detail.
Publications
- Kennedy, J.A.; Ferrier, J.; Harbertson, J.F.; Peyrot des Gachons, C. (2006) Analysis of tannins in red wines using various methods: Correlation with perceived astringency, American Journal of Enology and Viticulture, 57: 481-485.
- Cortell, J.M.; Kennedy, J.A. (2006) Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) Pinot noir fruit and extraction in a model system, Journal of Agricultural and Food Chemistry 54, 8510-8520.
- Kennedy, J.A.; Saucier, C.; Glories, Y. (2006) Grape and wine phenolics: History and perspective, American Journal of Enology and Viticulture 57: 239-248.
- Pastor del Rio, J.L.; Kennedy, J.A. (2006) Development of proanthocyanidins in Pinot noir grapes and their extraction into wine, American Journal of Enology and Viticulture 57: 125-132.
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Progress 01/01/05 to 12/31/05
Outputs
(1) Optimizing the phenolic composition of Pinot noir grapes and wine. The vintage variability in tannin composition isolated from the skins and seed of Pinot noir is being determined. Then, experiments will examine how tannin development can be advanced relative to berry sugar accumulation. This will allow determination of the relative extraction of skin and seed tannins and understanding how differing proportions of skin and seed tannin are perceived in red wine. Associated investigations will lead to understanding how modifications in tannin structure affect the perception of their astringency in red wine. In addition to investigating extraction issues in Pinot noir, we are completing a study on the spatial variation of phenolics in Pinot noir vineyards. Specific attention is currently focusing on a vineyard in Oregon that has two ajacent blocks that produce grapes of different quality. The project confirmed that phenolics varied considerably across these blocks,
with higher quality fruit being associated with a higher concentration of skin phenolics both in fruit and in wine.
Impacts
The number of bonded wineries in Oregon has increased from 70 in 1990 with 5,682 vineyard acres to 200 in 2004 with 13,400 vineyard acres. Throughout this growth, Pinot Noir has been the largest wine grape variety and wine produced with 55% of the planted acres, 57% of the harvested acres in 2004, and over 60% of the $32.2 million in grapes sold. U.S. supplies of high-quality grapes, particularly premium quality Pinot Noir, are tight, while, at the same time, winemakers demand lower yields for higher quality fruit, making production at this level still lower (and associated prices, higher). But Oregon has what is needed to meet high quality standards. In 2004, prices of Oregon Pinot Noir grapes ranged from 500 tons sold at $1,149/ton and below to 90 tons sold at $3,450/ton. This research directly addresses the quality issue by seeking to make what is good even better. This work promises to improve color and astringency quality of red wine, particularly that of Pinot
Noir. Success will mean assuring the maintenance of this already successful niche market. Suppose that, because of this project, within a few years, the color and astringency quality of Oregon Pinot Noir has improved so as to attract an increased average premium, say, of $500/ton on only one-fourth of the harvested Pinot Noir crop of 19,370 tons (in 2004). This would mean an additional $2.5 million/year for Oregon wine grape growers.
Publications
- Cortell, J.M.; Halbleib, M.F.; Gallagher, A.V.; Righetti, T.; Kennedy, J.A. (2005) Influence of vine vigor on grape (Vitis vinifera L., cv. Pinot noir) and wine proanthocyanidins, Journal of Agricultural and Food Chemistry 53, 5798-5808.
- Kennedy, J.A. (2005) Proanthocyanidins: Extraction, purification, and determination of subunit composition by HPLC. In: Handbook of Food Analytical Chemistry, John Wiley & Sons, Inc., New York, NY, 499-509.
- Kennedy, J.A. (2005) Phenolics and the developing grape berry. Proceedings of GESCO 2005: XIVth International Symposium, Groupe dEtude des Systemes de Conduite de la Vigne, Fachhochschule Wiesbaden/Geisenheim, Germany, pp. 47-52.
- Kennedy, J.A., Ferrier, J., Harbertson, J.F., Peyrot des Gachons, C. (2005) Correlation of perceived astringency with tannins in red wine: a comparison of analytical methods. Proceedings of In Vino Analytica Scientia, 2005, July 7-9, Montpellier, France, p. 49.
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Progress 01/01/04 to 12/31/04
Outputs
During this reporting period, our research team has focused our efforts in three broad areas of work: red wine color stability, astringency quality and vineyard-derived wine compositional variability. Working with researchers at the Australian Wine Research Institute, we have made considerable progress towards understanding the nature of stable red wine color. From this understanding, we are developing new methods for improving red wine color stability. In the area of red wine astringency quality, we have developed several analytical methods that we are using to provide information on the extraction of skin and seed-derived tannins to determine their importance in overall astringency quality. The goal is to optimize the quality of red wine texture through grape and wine production practices. Finally, working with several wineries in the Northern Willamette valley, we have developed precision agriculture-based tools to segragate vineyard blocks into wine style classes
thereby providing an advanced method for wine segragation prior to wine production and also providing a means for managing vineyard areas by wine quality potential.
Impacts
The wine industry is becoming increasingly competitive nationally and internationally. To increase our competitive advantage globally, the quality of our wine needs to continue to improve while reducing our cost of production. Working with national and international collaborators, we have made significant inroads into red wine color stability and astringency quality improvement. We also have made significant progress towards developing a means to manage red wine style in the vineyard by applying precision agriculture tools.
Publications
- Kennedy, J.A.; Hayasaka, Y. (2004) Compositional investigation of pigmented tannin. In: Red Wine Color: Revealing the Mysteries (ACS Symposium Series 886); Waterhouse, A.L. and Kennedy, J.A. (editors), American Chemical Society/Oxford University Press, Washington, DC, pp.247-264.
- Red Wine Color: Revealing the Mysteries (ACS Symposium Series 886); (2004) Waterhouse, A.L.; Kennedy, J.A. (editors), American Chemical Society/Oxford University Press, Washington, DC.
- Pastor, J.L.; Watson, B.T. Kennedy, J.A. (2004) Development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine. Proceedings of the 2004 Oregon State University Winegrape Research Days, Corvallis, OR, pp.1-9.
- Cortell, J.M.; Kennedy, J.A. (2004) Spatial variability of grape phenolics: Using precision viticulture tools to optimize wine phenolic composition. Proceedings of the 2004 Oregon State University Winegrape Research Days, Corvallis, OR, pp.15-18.
- Kennedy, J.A. (2004) Analysis of wine-soluble polysaccharides in grapes and wine. Proceedings of the 2004 Oregon State University Winegrape Research Days, Corvallis, OR, pp.19-22.
- Jorgensen, E.M.; Marin, A.B.; Kennedy, J.A. (2004) Analysis of the oxidative degradation of proanthocyanidins under basic conditions. Journal of Agricultural and Food Chemistry 52, 2292-2296.
- Hayasaka, Y.; Kennedy, J.A. (2003) Mass spectrometric evidence for the formation of pigmented polymers in red wine. Australian Journal of Grape and Wine Research 9, 210-220.
- Peyrot des Gachons, C.; Kennedy, J.A. (2003) Direct method for determining seed and skin proanthocyanidin extraction into red wine. Journal of Agricultural and Food Chemistry 51, 5877-5881.
- Taylor, A.W.; Barofsky, E.; Kennedy, J.A.; Deinzer, M.L. (2003) Hop (Humulus lupulus L.) proanthocyanidins characterized by mass spectrometry, acid-catalysis, and gel permeation chromatography. Journal of Agricultural and Food Chemistry 51, 4101-4110.
- Kennedy, J.A.; Taylor, A.W. (2003) Analysis of proanthocyanidins by high-performance gel permeation chromatography. Journal of Chromatography A 995, 99-107.
- Kennedy, J.A.; Peyrot des Gachons, C. (2003) Phenolic extraction during red wine production. Practical Winery and Vineyard July/August, 38-46.
- Zimman, A.; Waterhouse, A.L.; Kennedy, J.A. (2004) Short history of red wine color. In: Red Wine Color: Revealing the Mysteries (ACS Symposium Series 886); Waterhouse, A.L. and Kennedy, J.A. (editors), American Chemical Society/Oxford University Press, Washington, DC, pp:1-6.
- Watson, B.; Connelly, A.; Martin, O.; Kennedy, J.A.; Qian, M.; (2004) Yeast assimilable nitrogen content of Oregon musts at harvest from specific vineyard blocks during two vintages. Proceedings of the 2004 Oregon State University Winegrape Research Days, Corvallis, OR, pp.32-35.
- Hayasaka, Y.; Skouroumounis, G.; Meudec, E.; Cheynier, V.; Vidal, S.; Kennedy, J.A. (2004) Confirmation of pigmented polymers present in grape (Vitis vinifera L.) skin and wine. Proceedings of the 3rd International Workshop on Anthocyanins, January 27-29, Sydney, Australia, p. 26.
- Cortell, J.; Baham, J.; Connelly, A.; Gallagher, A.; Halbleib, M.; Pinkerton, J.; Righetti, T.; Schreiner, R.P.; Watson, B.; Kennedy, J.A. (2003) Grape phenolics and wine quality: Measuring spatial variability in a commercial vineyard using precision agriculture tools. Proceedings of the Northwest Center for Small Fruits Research, Kennewick, WA 12: 92-93.
- Watson, B.; Qian, M.; McDaniel, M.; Martin, O.; Kennedy, J.A.; Bakalinsky, A. Connelly, A. (2003) Effect of nitrogen, irrigation, and soil management practices on fruit composition, yeast assimilable nitrogen content, fermentation behavior, and wine composition and quality. Proceedings of the Northwest Center for Small Fruits Research, Kennewick, WA 12: 105-107.
- Kennedy, J.A. (2003) Development of berry (seed and skin) phenolics during maturation: the effect of water status and variety. Proceedings of the IX Congreso Latinoamericano de Viticultura y Enologia, Santiago, Chile pp.159-164.
- Kennedy, J.A. (2003) Grape tannins and anthocyanins: important factors in wine production. Proceedings of the IX Congreso Latinoamericano de Viticultura y Enologia, Santiago, Chile. p.179.
- Kennedy, J.A. (2003) Berry development for winemakers. 2003 Proceedings Oregon Horticultural Society, Portland, OR, 94, 144-151
- Watson, B.; Martin, O.; Bakalinsky, A.; Kennedy, J.A.; McDaniel, M.; Qian, M.; Connelly, A. (2003) Yeast assimilable nitrogen content of juice and production of volatile sulfur compounds in Oregon wine. Proceedings of the 2003 Oregon State University Winegrape Research Days, Corvallis, OR, pp.52-60.
- Kennedy, J.A. (2003) Tannin and the quality of red wine. Proceedings of the 18th Annual Midwest Regional Grape and Wine Conference, Osage Beach, MO pp. 69-75.
- Kennedy, J.A.; Pastor, J.L.; Watson, B.T. (2003) Development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine. Proceedings of the 2003 Oregon State University Winegrape Research Days, Corvallis, OR, pp.29-33.
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