Proceedings of Phenolics Substances in Grapes and Wine: A Symposium Honoring Vernon L. Singleton
(2008) (CD format only).
Consists of eight peer-reviewed papers presented by invited
speakers at a symposium held February 1, 2008 honoring Dr. Vernon
L. Singleton of the University of California, Davis, for his
outstanding and influential career in wine phenolic
chemistry.
Member Price $25 • Non-Member Price $50
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
