Dr. Adams' research program focuses on grape berry ripening. He has concentrated his efforts in two principal areas: the biochemical changes that occur during ripening, and the development of tannins in skins and seeds of red wine varieties. The latter leads naturally into research related to the level of tannins in wines, and Dr. Adams has pursued that topic with Food Science masters students whose primary interest is in winemaking. His most recent work on tannin development during ripening has led to a convenient assay for the analysis of tannins and polymeric pigments in grapes and wines. [ back to top ]