James F. Harbertson
Research/Extension Enologist

ADDRESS:Prosser Irrigated Agriculture Research Extension Center ( IAREC)
24106 N BUNN RD.
Prosser, WA 99350-8694
OFFICE:Located at WSU Prosser
PHONE: (509) 786-9296
FAX: (509) 786-9370
E-MAIL: jfharbertson@wsu.edu

Education:

Ph.D. in Agricultural and Environmental Chemistry, University of California, Davis (2003)

B.S. in Biochemistry, University of California, Davis (1996)

Research/Extension Interests:

My research is currently focused on the phenolics in grapes and wine and the changes they undergo during grape ripening, vinification and aging. I am familiar with a broad spectrum of topics in winemaking and am prepared to assist local winemakers and industry members with any queries or problems that arise.

Harbertson, J.F. and S.E. Spayd. 2006. Measuring phenolics in the winery. Am. J. Enol. Vitic. 57:280-288. (Abstract)

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. (Abstract)

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.(Abstract)

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 (Abstract)

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 Research. 10:100-107. (Abstract)

De Beer D., J. F. Harbertson, P.A. Kilmartin, Roginisky V., Barsukova T., Adams D. O., and A.L. Waterhouse. 2004. Phenolics: A comparison of diverse analytical methods. Am. J. Enol. Vitic. 55:389-399. (Abstract)

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. (Abstract)

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. (Abstract)

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.(Abstract)

Book Chapters:

Hazack, J.C., J. F. Harbertson, C.H. Lin, B.H. Ro, and D.O. Adams. 2005. The phenolic components of grape berries in relation to wine composition. VII International Symposium on Grapevine Physiology and Biotechnology ISHS Acta Horticulturae Vol. 689 L.E. Williams Ed. pp. 189-196 (Abstract)

Adams, D.O., J.F. Harbertson and E.A. Picciotto. 2004. Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching. Red Wine Color: Exploring the Mysteries. ACS Symposium Series Vol. 886 A. L. Waterhouse and J. A. Kennedy Eds. pp. 275-288. Am. Chem. Soc., Washington D.C.