Managing Barrels and Oak Adjuncts (includes samples/demos and tasting)

James Harbertson

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Organization:

Washington State University, Tri-Cities

Sessions:

Managing Barrels and Oak Adjuncts (includes samples/demos and tasting)

Jim Harbertson is an Associate Professor of Enology at Washington State University’s Wine Science Center located at the Tri-Cities Campus in Richland, Washington and is a faculty member in the Viticulture and Enology Department. He received his bachelor’s degree in biochemistry and doctorate in agricultural chemistry from the University of California at Davis. Jim’s research primarily focuses on the phenolic compounds found in grapes and wine and their biochemical and chemical changes during grape ripening, winemaking and aging, but has deviated of late and now includes the impacts of alcohol on wine sensory.

Dr. Harbertson is an associate editor for the Australian Journal of Grape and Wine Research and the MDPI journal Beverages. Jim is also an active volunteer for the American Society of Enology and Viticulture currently serving on the Unified managing committee. Jim is a past president of ASEV, former secretary treasurer and served for numerous years as the technical program chair.

Mackenzie Aragon

Organization:

Washington State University, Tri-Cities

Sessions:

Managing Barrels and Oak Adjuncts (includes samples/demos and tasting)

Mackenzie Aragon has been a graduate student under Dr. Thomas Collins at Washington State University since 2021, pursuing her PhD in Food Science. Her research is focused on wine and spirits chemistry. She is taking a closer look at the phenolic compounds found in smoke-affected wines and oak alternative products.

Before joining as a graduate student at WSU, Mackenzie worked in the New Mexico wine industry for two years while pursuing a Bachelor of Science in Food Science from New Mexico State University. She hopes that her area of research provides applicable information that allows the wine industry to improve the quality of wine through a better understanding of chemistry.

Thomas Collins

Organization:

Washington State University, Tri-Cities

Sessions:

Managing Barrels and Oak Adjuncts (includes samples/demos and tasting)

Dr. Collins is an Assistant Professor of Grape and Wine Chemistry in the Viticulture and Enology Program at Washington State University. He manages a research program in wine and spirits aroma and flavor chemistry and teaches course in wine chemistry and winery operations. Tom’s current research focuses on the impacts of wildfire smoke exposure on grape and wine quality.

Prior to joining WSU in 2015, Dr. Collins was the Director of Research for the Food Safety and Measurement Facility at U.C. Davis. He received his Ph.D. in Agricultural and Environmental Chemistry from U.C. Davis in 2012. He has also served as the President of the American Society for Enology and Viticulture.

Anne Sery

Organization:

NW Wine Company, Oregon

Sessions:

Managing Barrels and Oak Adjuncts (includes samples/demos and tasting)

Anne was born and raised in Reunion Island, a tropical French island in the middle of the Indian Ocean. When she was 14, her parents purchased a vineyard in Côte de Nuits. As a teenager, she spent her summer in Burgundy at the family vineyard, and it was there where her affinity for wine first blossomed.

Anne left Reunion after high school to attend college in Dijon where she received her degree in Biology, Physics, and Mathematics. She then completed the master’s program of Viticulture and Oenology of the ENITA of Bordeaux and received her National Diploma of Enology from the University of Bordeaux. During her years in school, Anne would return to Burgundy for internships with well esteemed Pinot Noir producers; Domaine jean-Francois Coche-Dury, Domaine Hubert Lignier, Maison Bouchard Pere & Fils.

After graduating she traveled to the United States to perfect her English and experience another Pinot Noir region of the world. While interning at Beaux Freres, she fell in love with the Willamette Valley and decided that she wanted to stay to start her career. Anne landed the job of assistant winemaker for Soléna Estate, after meeting Owner and Proprietor, Laurent Montalieu. After 2 years at Soléna, Anne joined the team at NW Wine Company as winemaker. She has been there for 13 years.