Anna Katharine Mansfield

Anna Katharine Mansfield is an Associate Professor of Food Science and Associate Director at Cornell AgriTech, Cornell University. She holds a PhD from the University of Minnesota (2008), MS from Virginia Tech (2001), and BA from Salem College (1996). Her work focuses on enology extension, wine sensory evaluation, and research on hybrid wine phenolics and fermentation nutrition. She supports New York’s wine industry through targeted research and technology transfer, addressing challenges like acid adjustment in cool-climate wines and yeast assimilable nitrogen optimization.

Research Interests: Fermentation nutrition, wine phenolics (anthocyanins, tannins), regional typicity, and cold-climate grape cultivar development. Current projects include defining wine typicity and optimizing protocols for new regional varieties.

Outreach: Leads Cornell’s Enology Extension Lab, offering analytical services through the Wine Analytical Lab. Engages industry via regional meetings and digital platforms. Recent studies address YAN measurement, hybrid pigment analysis, and consumer perception of regional wines.

Grants & Labs: Collaborates with Cornell’s grape breeding program. Labs include the Food Research Lab (Geneva, NY) and Stocking Hall (Ithaca, NY). Her team’s work on hemp odors affecting grapes highlights interdisciplinary environmental research.