معرفی
James Harbertson is an Associate Scientist/Extension Enologist at Washington State University's Department of Viticulture & Enology. He holds a Ph.D. in Agricultural and Environmental Chemistry (UC Davis, 2003) and a B.S. in Biochemistry (UC Davis, 1996). His research focuses on grape/wine phenolic compounds, winemaking processes, and their impact on wine sensory properties, preservation, and health aspects. He leads collaborative projects at the WSU Wine Science Center in Richland, WA, addressing industry challenges like ethanol management, maceration techniques, and irrigation effects. His work spans analytical methods (e.g., HPLC-MS), vineyard trials, and commercial winemaking innovations.
Harbertson advises on graduate student applications and has authored/co-authored over 60 peer-reviewed articles since 2002. His research emphasizes anthocyanins, proanthocyanidins, and tannin interactions, with recent studies on deficit irrigation, exogenous tannins, and frost impacts. He collaborates with industry on practical solutions for vineyard and winery operations, including rootstock effects and wine haze prevention. His lab facilities support preparative and analytical chemistry for phenolic analysis.
Key research areas include: phenolic evolution during winemaking, sensory impact of maceration/ethanol levels, disease effects on grape chemistry (e.g., grapevine leafroll disease), and novel drying methods for fruit preservation. His work bridges fundamental chemistry with applied winemaking practices, contributing to both academic and industry advancements in enology.
