Phenolic Biosynthesis and Amino Acid Metabolism in Grape Berries
Douglas Adams, UC Davis
Wednesday, February 13, 2008 3:30 PM - 4:30 PM
Dr. Adams' research program has concentrated in two principal areas: the biochemical changes that occur during ripening, and the development of tannins in skins and seeds of red wine varieties. The
latter leads naturally into research related to the level of tannins in wines. His most recent work on tannin development has led to the development of the Adams-Harbertson Phenolics Panel for the
analysis of tannins and polymeric pigments in grapes and wines, which is currently available commercially. In addition to research, Dr. Adams teaches in the department of Viticulture and Enology at
UC Davis. Dr. Adams received his Bachelor's in Biochemistry and both his M.S. and Ph.D. in Plant Physiology from the University of California, Davis. In 2006, Adams was selected as the Honorary
Research Lecturer by the American Society of Enology and Viticulture for his national and international reputation in his field of research and active involvement in scientific research.
