2007 Annual Report 1a.Objectives (from AD-416) 1. Determine and modify appropriate analytical methods for monitoring polyphenolics in must and wine. 2. Determine and monitor major chemical components of wine. 3. Optimize management practices to produce wine to specifications. 1b.Approach (from AD-416) We will examine the major chemical components in wines treated under various conditions. We will use simple spectrophotometric methods in addition to more complex analytical methods, to better understand qualitative and quantitative changes. Documents SCA with Oregon State University. 3.Progress Report This report serves to document research conducted under a specific cooperative agreement between ARS and Oregon State University. Additional details of research can be found in the report for the parent project 5358-21000-034-00D, Production Systems to Promote Yield and Quality of Grapes in the Pacific Northwest. Dr. Kennedy and collaborators conducted the following research towards the agreements objectives: Wine tannins and color are important red wine quality factors that can be manipulated by grape growing and winemaking practices. Tannin quality in wine is a high research interest topic. Tannins stabilize wine color and enhance mouthfeel, and are important in the perception of high quality red wine. We seek to better understand tannin evolution in wine by developing and modifying analytical techniques (utilizing High Performance Liquid Chromatography coupled with a Diode Array Detector and Mass Spectrometer Detection), and applying these techniques to wines produced by industry cooperators. Tannins were isolated and purified from grapes and controlled oxidation reactions on these tannins were conducted. Wine samples were obtained from an industry cooperator that underwent different processing treatment regimes and currently analyzed at the appropriate laboratory. During the next year we intend to 1)Conduct model wine experiments and analyze commercial wine samples; 2)Establish analytical method for analyzing compounds of interest; 3)Provide additional information to understand the complex changes that occur during production level winemaking;. 4)Define composition and concentration of tannins that end up in the final product by the altered phenolic management in the winery. ADODR Statement: The ADODR met with the cooperating PI at meetings during the year and discussed results through phone calls, e-mail and in person.