Jordan College of Agricultural Science and Technology » Department of Viticulture and Enology » 2003
15 achievements
Godard, M., & Kennedy, J.
(2003).
Rapid method for determining free sulfur dioxide in red wine.
Abstracts - 54th annual meeting of the American Society for Enology and Viticulture, Reno, Nevada, p. 24.
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| Hayasaka, Y., & Kennedy, J.
(2003).
Mass spectrometric evidence for the formation of pigmented polymers in red wine.
Australian Journal of Grape and Wine Research. 9(3),
210-220.
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| Kennedy, J.
(2003).
A compositional investigation of pigmented tannin.
Abstracts - 225th American Chemical Society national meeting, New Orleans, Louisiana, United States, March 23-27, AGFD-027.
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| Kennedy, J.
(2003).
Development of berry (seed and skin) phenolics during maturation: The effect of water status and variety.
Presented at
IX Congreso Latinoamericano de Viticultura y Enologia, Santiago, Chile. |
| Kennedy, J.
(2003).
Grape tannins and anthocyanins: important factors in wine production.
Presented at
IX Congreso Latinoamericano de Viticultura y Enologia, Santiago, Chile. |
| Kennedy, J.
(2003).
Berry development for winemakers.
Presented at
Oregon Horticultural Society, Portland, Oregon. |
| Kennedy, J.
(2003).
Tannin and the quality of red wine.
Presented at
18th Annual Midwest Regional Grape and Wine Conference, Osage Beach, Missouri. |
| Kennedy, J., & Peyrot des Gachons, C.
(2003).
Phenolic extraction during red wine production.
Practical Winery and Vineyard. 38-46.
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| Kennedy, J., & Taylor, A.
(2003).
Analysis of proanthocyanidins by high-performance gel permeation chromatography.
Journal of chromatography. 995(1),
99.
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| Peyrot des Gachons, C., & Kennedy, J.
(2003).
Seed and skin proanthocyanidin extraction during wine production.
Abstracts - 54th annual meeting of the American Society for Enology and Viticulture, Reno, Nevada, p. 3.
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| Peyrot des Gachons, C., & Kennedy, J.
(2003).
Direct method for determining seed and skin proanthocyanidin extraction into red wine.
Journal of Agricultural and Food Chemistry. 51(20),
5877-81.
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| Taylor, A., Barofsky, E., Kennedy, J., & Deinzer, M.
(2003).
Hop (Humulus lupulus L.) proanthocyanidins characterized by mass spectrometry, acid catalysis, and gel permeation chromatography.
Journal of Agricultural and Food Chemistry. 51(14),
4101-10.
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| Waterhouse, A., & Kennedy, J.
(2003).
History of red wine color.
Abstracts - 225th American Chemical Society national meeting, New Orleans, Louisiana, United States, March 23-27, AGFD-001.
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| Watson, B., Martn, O., Bakalinsky, A., Kennedy, J., McDaniel, M., Qian, M., & Connelly, A.
(2003).
Yeast assimilable nitrogen content of juice and production of volatile sulfur compounds in
Oregon wine.
Presented at
Oregon State University Winegrape Research Days, Corvallis, Oregon. |
| Watson, B., Qian, M., McDaniel, M., Martn, O., Kennedy, J., Bakalinsky, A., & Connelly, A.
(2003).
Effect of nitrogen, irrigation, and soil management practices on fruit composition, yeast
assimilable nitrogen content, fermentation behavior, and wine composition and quality.
Presented at
Northwest Center for Small Fruits Research, Kennewick, Washington. |
