Jungmin Lee Research Food Technologist USDA-ARS-HCRL Worksite 29603 U of I Lane Parma, ID 83660 Office: (208) 722-6701 ext. 282 Fax: (208) 722-8166 Jungmin.Lee@ars.usda.gov
The USDA food and wine chemistry program in Parma, Idaho began in October 2004. We currently have three long-term objectives:
To develop and validate methods for measuring the quality of fruit and fruit products that are simple, rapid, reliable, and reproducible.
To understand the management of anthocyanins and polyphenolics, extraction of tannins, and oxidation during wine fermentation.
To investigate how cultivar selection, vine physiology, cultural practices, plant diseases, and nutrients influence the chemical components of wine grapes and wines.