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JAMES F. HARBERTSON
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Harbertson, James |
RESEARCH INTEREST
Wine Chemistry. Research interests are focused on the phenolic compounds found in grapes and wine and their biochemical and chemical changes during grape ripening, winemaking and aging. Example projects include understanding the variability of tannin found in red wine cultivars and the ultimate relationship between tannin, polymeric pigments and astringency. Works with wineries to solve simple and difficult problems and is located in the wine-grape growing region at the WSU Prosser Irrigated Agriculture Research and Extension Center.
EDUCATION
| University of California, Davis | B.S. in Biochemistry | 1996 |
| University of California, Davis | Ph.D. in Agricultural and Environmental Chemistry | 2003 |
PROFESSIONAL EXPERIENCE
| 2004-present | Assistant Scientist, Extension Enologist |
Washington State University |
| 2003-2004 | Post-Doctoral Student | UC Davis dept. of Viticulture and Enology |
| 1998-2003 | Research Assistant | UC Davis dept. of Viticulture and Enology |
| winter 2003 | Teaching Assistant | "Wine Chemistry Instrumental Analysis" UC Davis |
| fall 1999 | Enology Intern | Acacia Winery |
| spr & fall 1998 | Teaching Assistant | "Introductory Winemaking" UC Davis |
PRIMARY DEPARTMENTAL PROGRAM AREA
Wine Chemistry and Production, with special emphasis on phenolic compounds found in grapes and wine and their biochemical and chemical changes during grape ripening, winemaking and aging (60% research, 40% extension) |
AREAS OF EXPERTISE
Phenolic compounds and their quantification; Wine Production; Wine Chemistry; Fermentation and Rectification |
PUBLICATIONS
Refereed Journal Articles
- Harbertson, J.F. and S.E. Spayd. 2006. Measuring phenolics in the winery. Am. J. Enol. Vitic. Am. J. Enol. Vitic. 57:280-288
- Roginsky, V., D. De Beer, J.F. Harbertson, P. A. Kilmartin, T. Barsukova, and D.O. Adams. 2006. The antioxidant activity of California red wines does not correlate with wine age. J. Sci. Food Agric. 86:834:840.
- Kennedy, J.A., J. Ferrier, J.F. Harbertson, and C. Peyrot des Gachons. 2006. Correlation of perceived astringency of tannins in red wine; a comparison of analytical methods. Am. J. Enol. Vitic. 57:481-485
- Heredia, T.M., D.O. Adams, K.C. Fields, P.G. Held and J. F. Harbertson. 2006. Evaluation of a comprehensive red wine phenolics assay using a microplate reader. Am. J. Enol. Vitic. 57:497-502
- Roby, G., J. F. Harbertson, D. O. Adams and M. A. Matthews. 2004. Berry size and vinewater deficits as factors in winegrape composition: Anthocyanins and tannins. Aust. J. of Grape and Wine Research. 10:100-107.
- De Beer D., J. F. Harbertson, P.A. Kilmartin, Roginisky V., Barsukova T., Adams D. O., and A.L. Waterhouse. 2004. Phenolics: A comparison of diverse analytical methods. Am. J. Enol. Vitic. 55:389-399.
- Harbertson, J.F., E.A. Picciotto and D.O. Adams. 2003. Measuring polymeric pigments in grape berry extracts and wines using a protein precipitation assay combined with bisulfite bleaching. Am. J. Enol. Vitic. 54:301-306.
- Harbertson, J.F., J.A. Kennedy and D.O. Adams. 2002. Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening. Am. J. Enol. Vitic. 53:54-59.
- Adams, D. O. and J. F. Harbertson. 1999. Use of alkaline phosphatase for the analysis of tannins in grapes and red wines. Am. J. Enol. Vitic. 50:247-252.
Book Chapters
- Hazack, J.C., J. F. Harbertson, C.H. Lin, B.H. Ro, and D.O. Adams. 2005. The phenolic components of grape berries in relation to wine composition. VII International Symposium on Grapevine Physiology and Biotechnology ISHS Acta Horticulturae Vol. 689 L.E. Williams Ed. pp. 189-196
- Adams, D.O., J.F. Harbertson and E.A. Picciotto. 2004. Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching. Red Wine Color: Exploring the Mysteries. ACS Symposium Series Vol. 886 A. L. Waterhouse and J. A. Kennedy Eds. pp. 275-288. Am. Chem. Soc., Washington D.C.
Welcome!
We are eager assist you in your educational goals.
We have excellent teaching and research facilities, including a Human Metabolic Unit, a modern processing pilot plant and the WSU Creamery, home of the world famous COUGAR GOLD cheese.
The Food Science degree is an IFT (Institute of Food Technologists) approved program and is taught in conjunction with the University of Idaho faculty from the Department of Food Science and Toxicology.
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