School of Food Science

James F. Harbertson, Ph.D.

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Faculty

Barbara Rasco
Director

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Carolyn Hovde Bohach
Charlie Edwards
Girish Ganjyal
James Harbertson
Thomas Henick-Kling
Helen Joyner
Jeff Kronenberg
Amy Lin
Scott Minnich
Greg Möller
Andrzej Paszczynski
Carolyn Ross
Dojin Ryu
Brennan Smith
Denise Smith
Gülhan Ünlü
Mei-Jun Zhu
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Associate Professor;
Extension Enologist

 

OFFICE: Wine Science Center, Room 239C
PHONE: (509) 372-7506
E-MAIL: jfharbertson@wsu.edu
FAX: (509) 786-9370

Viticulture & Enology website

Accepting graduate student applications.

Research Interest

My laboratory works on grape (Vitis vinifera) and wine composition. We primarily focus on phenolic compounds in grapes and wine and their biochemical and chemical changes during ripening, winemaking and aging. Phenolic compounds are important to wine, for their influence on sensorial aspects including bitterness, astringency, color, and aroma. Phenolics are also important for their influence on the preservation of wine and health related aspects.

The laboratory is located in Prosser at the Irrigated Agriculture Research and Extension Center and includes a fully operational research winery with about 100 stainless steel variable capacity tanks. We are fully committed to collaborative style research and make wines for vineyard and winery projects. We also collaborate with industry on projects that have included commercial scale winemaking, and vineyard trials. The topics studied tend to follow industry based problem solving and have varied. Topics studied include: extended maceration, ethanol concentration, cofermentation, saignée, exogenous tannin addition, rootstocks, deficit irrigation and fruit maturity. The projects typically have been focused on applied research, however we also do more basic research including method development and natural product purification. The laboratory is outfitted for preparative (Flash Chromatography, Prep-HPLC, Nano-Spray Dryer) and analytical (HPLC-MS-MS, UV-vis spectroscopy) chemistry.

 

Education

University of California, Davis B.S. in Biochemistry 1996
University of California, Davis Ph.D. in Agricultural and Environmental Chemistry 2003

Primary Departmental Program Area

Wine Chemistry and Production, with special emphasis on phenolic compounds found in grapes and wine and their biochemical and chemical changes during grape ripening, winemaking and aging (60% research, 40% extension)

Professional Experience

2010-present
2006-2010
2004-2006
2003-2004
1998-2003
winter 2003
fall 1999
spr & fall 1998
Associate Scientist /Extension Enologist E-3
Assistant Scientist /Extension Enologist E-3
Extension Enologist E-2
Post-Doctoral Student
Research Assistant
Teaching Assistant
Enology Intern
Teaching Assistant
Washington State University
Washington State University
Washington State University
UC Davis dept. of Viticulture and Enology
UC Davis dept. of Viticulture and Enology
“Wine Chemistry Instrumental Analysis” UC Davis
Acacia Winery
“Introductory Winemaking” UC Davis

Professional Articles

Refereed

  • Beaver, C.W., M. Mireles, and J.F. Harbertson. 2016. Comparison of multivariate regression methods for the analysis of phenolics in wine made from two Vitis vinifera cultivars. Am. J. Enol. Vitic. 67:56-64.
  • Casassa, L.F., M. Keller, and J.F. Harbertson. 2015. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of Cabernet Sauvignon grapes and wine. Molecules. 20:7820-7844.
  • Harbertson, J.F., M. Mireles, and Y. Yue. 2015. Improvement of BSA tannin precipitation assay by reformulation of resuspension buffer. Am. J. Enol. Vitic. 66:95-99.
  • Harbertson, J.F., R.L. Kilmister, M.A. Kelm, and M.O. Downey. 2014. Impact of condensed tannin size and mixed polymers on bovine serum albumin precipitation. Food Chem. 160:16-21.
  • Spayd, S.E., J.F. Harbertson and M.S. Mireles. 2014. Concentrations of phenolic components in North Carolina Wines. J. Food Chem. Nutr. 2:93-102.
  • Casassa, L.F., and J.F. Harbertson. 2014. Extraction, evolution and sensory impact of phenolic compounds during red wine maceration. Annual Review of Food Science and Technology 5:83-109.
  • Casassa, L.F., C.W. Beaver, M.S. Mireles, R.C. Larsen, H. Hopfer, H. Heymann, J.F. Harbertson*. 2013. Influence of fruit maturity, maceration length, and ethanol amount on chemical and sensory properties of Merlot wines. Am. J. Enol. Vitic. 64:437-449.
  • Casassa, L.F., R.C. Larsen, C.W. Beaver, M.S. Mireles, M. Keller, W.R. Riley, R. Smithyman, J.F. Harbertson. 2013. Sensory impact of extended maceration and regulated deficit irrigation in Washington State Cabernet Sauvignon wines. Am. J. Enol. Vitic. 64:505-514.
  • Casassa, L.F., R.C. Larsen, C.W. Beaver, M.S. Mireles, M. Keller, W.R. Riley, R. Smithyman, J.F. Harbertson. 2013. Impact of extended maceration and regulated deficit irrigation in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction and chromatic properties. J. Agric. Food Chem. 61: 6446-6457.
  • Harbertson, J.F., C. Yuan, M. Mireles, R. Hanlin, M. Downey. 2013. Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulfite bleaching of wine pigments. Food Chem. 138:556-563.
  • Casassa, L.F., C. Beaver, M. Mireles, J.F. Harbertson. 2013. The effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines. Aus. J. Grape and Wine Res. 19:25-39.
  • Harbertson, J.F.*, C. Yuan, M. Mireles, R. Hanlin, M. Downey. Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulfite bleaching of wine pigments. Food Chem. DOI: 10.1016/j.foodchem.2012.10.141
  • Casassa, L.F., C. Beaver, M. Mireles, J.F. Harbertson*. The effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines. Aus. J. Grape and Wine Res. Accepted In Press
  • Casassa, L.F., L. Keirsey, M. Mireles, J.F. Harbertson*. 2012. Cofermentation of Syrah and Viognier: evolution of color and phenolics during winemaking and bottle aging. Am. J. Enol. Vitic. 64:538-543.
  • Harbertson, J.F., G.P. Parpinello, H. Heymann, M.O. Downey. 2012. Impact of exogenous tannin additions on wine chemistry and wine sensory character. Food Chem. 131:998-1008.
  • Keller, M., L.J. Mills, and J.F. Harbertson*. 2012. Roostock effects on deficit-irrigated winegrapes in a dry climate: vigor, yield formation, and fruit ripening. Am. J. Enol. Vitic. 63:29-39.
  • Harbertson, J.F.*, and M. Keller. 2012. Rootstock effects on deficit-irrigated winegrapes in a dry climate:  grape and wine composition. Am. J. Enol. Vitic. 63:40-48.
  • Gutha, L.R., L.F. Casassa, J.F. Harbertson*, and N.A. Rayapati. 2010. Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis vinifera L.) leaves. BMC Plant Biology 10:187
  • Rowe, J.D., J.F. Harbertson*, J.P. Osborne, M. Freitag, J. Lim and A.T. Bakalinsky. 2010. Mannoproteins are enriched in model wine aged 9 months on the yeast lees. J. Agric. Food Chem. 58:2337-2346.
  • Chakraborty, M., M. Savarase, E.S. Harbertson, J.F. Harbertson and K. Ringer. 2010. Effect of the novel radiant zone drying method on anthocyanins and phenolics of three blueberry liquids. 2010. J. Agric. Food Chem. 58:324-330.
  • Hanlin, R.L., M. Hrmova, J.F. Harbertson*, and M.O. Downey. Review: Condensed tannin and grape cell wall interactions and their impact on extractability into wine. 2010. Aust. J. Grape and Wine Res. 16:173-188.
  • Harbertson, J.F.* M. Mireles, E. Harwood, K.M. Weller, and C.F. Ross. 2009. Chemical and sensory effects of saignée, water addition and extended maceration on high Brix must. Am. J. Enol. Vitic. 60:450-460.
  • Villamor, R. R, J.F. Harbertson* and C.F. Ross. 2009. Influence of tannin concentration, storage temperature and time on the chemical and sensory properties of Cabernet Sauvignon and Merlot wines. Am. J. Enol. Vitic. 60:442-449.
  • Harbertson, J.F.*, and M.O. Downey. 2009. Investigating differences in tannin values determined by methylcellulose and protein precipitation. Am. J. Enol. Vitic. 60:246-249.
  • Harbertson, J.F.*, and E. Harwood. 2009. Partitioning of potassium during commercial scale red wine fermentations and model wine. Am. J. Enol. Vitic. 60:43-49.
  • Harbertson, J.F.*, R. Hodgins, L. Thurston, L. Schaffer, M. Reid, J. Landon, C.F. Ross and D.O. Adams. 2008. Variation in the tannin concentration of red wines. Am. J. Enol. Vitic. 59:210-214.
  • Landon, J., K.M. Weller, J.F. Harbertson*, C.F. Ross. 2008. Chemical and sensory evaluation of astringency in Washington State wines. Am. J. Enol. Vitic. 59:153-158.
  • Harbertson, J.F.* and S.E. Spayd. 2006. Measuring phenolics in the winery. Am. J. Enol. Vitic. 57:280-288.
  • Roginsky, V., D. De Beer, J.F. Harbertson, P.A. Kilmartin, T. Barsukova and D.O. Adams. 2006. The antioxidant activity of California red wines does not correlate with wine age. J. Sci. Food Agric. 86:834-840.
  • Kennedy, J.A., J. Ferrier, J.F. Harbertson* and C. Peyrot des Gachons. 2006. Correlation of perceived astringency of tannins in red wine; a comparison of analytical methods. Am. J. Enol. Vitic. 57:481-485.
  • Heredia, T.M., D.O. Adams, K.C. Fields, P.G. Held and J.F. Harbertson. 2006. Evaluation of a comprehensive red wine phenolics assay using a microplate reader. Am. J. Enol. Vitic. 57:497-502.
  • Roby, G., J.F. Harbertson, D.O. Adams and M.A. Matthews. 2004. Berry size and vinewater deficits as factors in winegrape composition: Anthocyanins and tannins. Aust. J. of Grape and Wine Res. 10:100-107.
  • De Beer, D., J.F. Harbertson, P.A. Kilmartin, V. Roginisky, T. Barsukova, D.O. Adams and A.L. Waterhouse. 2004. Phenolics: A comparison of diverse analytical methods. Am. J. Enol. Vitic. 55:389-399.
  • Harbertson, J.F.* E.A. Picciotto and D.O. Adams. 2003. Measuring polymeric pigments in grape berry extracts and wines using a protein precipitation assay combined with bisulfite bleaching. Am. J. Enol. Vitic. 54:301-306.
  • Harbertson, J.F.*J.A. Kennedy and D.O. Adams. 2002. Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening. Am. J. Enol. Vitic. 53:54-59.
  • Adams, D.O. and J.F. Harbertson. 1999. Use of alkaline phosphatase for the analysis of tannins in grapes and red wines. Am. J. Enol. Vitic. 50:247-252.

 

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