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![Food Chemistry Lab](https://webarchive.library.unt.edu/eot2008/20081107141505im_/http://ars.usda.gov/images/docs/15838_16032/Junminstrailer4web.jpg) |
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The USDA-ARS Food Chemistry program in Parma, Idaho was established in 2004. We currently have three long-term objectives: |
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- Develop and validate methods that are simple, rapid, reliable, and reproducible for measuring the quality fruit and fruit products
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- Understand the management of anthocyanins and polyphenolics, extraction of tannins, and oxidation during wine fermentation
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- Investigate how cultivar, vine physiology, cultural practices, plant diseases, and nutrients influence the chemical components of wine grapes and wine
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![Current Projects](https://webarchive.library.unt.edu/eot2008/20081107141505im_/http://ars.usda.gov/images/docs/15838_16032/Current2.gif)
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![AOAC Official Method](https://webarchive.library.unt.edu/eot2008/20081107141505im_/http://ars.usda.gov/images/docs/15838_16032/Aoac2.gif)
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![Idaho Wine Composition Study](https://webarchive.library.unt.edu/eot2008/20081107141505im_/http://ars.usda.gov/images/docs/15838_16032/Idaho2.gif)
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![Grape and Wine Phenolics: A Refresher](https://webarchive.library.unt.edu/eot2008/20081107141505im_/http://ars.usda.gov/images/docs/15838_16032/Phenolic.gif)
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Contact Scientist: Jungmin Lee |
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Last Modified: 06/18/2008
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