The USDA-ARS Food Chemistry program in Parma, Idaho was established in 2004. We currently have three long-term objectives:
Develop and validate methods that are simple, rapid, reliable, and reproducible for measuring the quality fruit and fruit products
Understand the management of anthocyanins and polyphenolics, extraction of tannins, and oxidation during wine fermentation
Investigate how cultivar, vine physiology, cultural practices, plant diseases, and nutrients influence the chemical components of wine grapes and wine
Contact Scientist: Jungmin Lee