Douglas O. Adams


Position Title
Professor and Biochemist, Viticulture and Enology Agricultural and Environmental Studies.



Dr. Adams' research program focuses on grape berry ripening. He has concentrated his efforts in two principal areas: the biochemical changes that occur during ripening, and the development of tannins in skins and seeds of red wine varieties. His most recent work on tannin development during ripening 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.