Proceedings of Phenolics Substances in Grapes and Wine: A Symposium Honoring Vernon L. Singleton (2008)

Table of Contents

Preface
John H. Thorngate, III
iv

Vernon L. Singleton: A Citation Perspective, Polyphenolic Substances, and Oxygen Uptake
Roger Boulton
1 – 8

Development of Colorimetric Methods to Measure Phenolics in Wine and Grapes: The Legacy of Vernon Singleton
James F. Harbertson
9 – 13

Wine Oxidation Mechanism: The Seminal Study of Wildenradt and Singleton
Andrew L. Waterhouse
14 – 17

Astringency and Bitterness: The Sensory Forays of Vernon Singleton and Where They Led
Ann C. Noble and John H. Thorngate, III
18 – 23

Hydroxycinnamates of Vitis vinifera: Vernon Singleton’s Contribution to Understanding Their Chemistry, Distribution, and Behavior during Fruit Development
Douglas O. Adams
24 – 31

Discovery and Characterization of Grape Reaction Product and Its Role in Must Oxidative Browning
Véronique Cheynier
32 – 36

Nonenzymic Autoxidative Phenolic Browning: A Review
Johannes J.L. Cilliers
37 – 45

Red Wine Tannins: Extraction and Reaction
James A. Kennedy
46 – 51