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Dr. Anita Oberholster

Cooperative Extension Specialist in Enology

PhD from Adelaide University in Australia

Office: 3146 RMI North building
Phone: 530-754-4866
Email: aoberholster@ucdavis.edu


Dr. Anita Oberholster joined the department April 2011 as a new Cooperative Extension Specialist in Enology. During her PhD studies she was involved in the development of the mouth-feel wheel for red wine and investigated the changes in polymeric pigment structure and composition with wine aging. Dr. Oberholster's research focuses on both wine and analytical chemistry. Her research focuses mainly on the Influence of different winemaking techniques on phenol composition and quality. More specifically the polymeric pigment and tannin formation and composition, the development of techniques for the measurement thereof and their subsequent influence on mouth-feel. In addition, she is involved in projects investigating the influence of abiotic factors on grape tannin and norisoprenoid precursor (carotenoids) and chlorophyll development.

       Selected Publications

Z. Kamffer, K. A. Bindon, A. Oberholster (2010), Optimization of a Method for the Extraction and Quantification of Carotenoids and Chlorophylls during Ripening in Grape Berries (Vitis vinifera cv. Merlot). Journal of Agricultural and Food Chemistry 58, 6578-6586.

A. Oberholster, I. L. Francis, P. G. Iland, E. J. Waters (2009), Mouth-feel of white wines made with and without pomace contact and added anthocyanins. Australian Journal of Grape and Wine Research 15, 59-69.

K. L. Taylor, A. E. Brackenridge, M. A. Vivier, A. Oberholster (2006), High-performance liquid chromatography profiling of the major carotenoids in Arabidopsis thaliana leaf tissue. Journal of Chromatography A 1121, 83-91.

Z. Peng, P. G. Iland, A. Oberholster, M. A. Sefton, E. J. Waters (2002), Analysis of pigmented polymers in red wine by reverse phase HPLC. Australian Journal of Grape and Wine Research 8, 70-75.

R. Gawel, A. Oberholster, I. L. Francis (2000), A 'Mouth-feel Wheel': terminology for communicating the mouth-feel characteristics of red wine. Australian Journal of Grape and Wine Research 6, 203-207.