Cooperative Extension Specialist in Enology, Department of Viticulture & Enology, UC Davis
During her PhD studies at Adelaide University in Australia, she researched 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 primary focus was on both wine and analytical chemistry with an emphasis on the influence different winemaking techniques have on phenol composition and quality. More specifically, she is interested in the polymeric pigment and tannin formation and composition, the development of techniques for the measurement thereof and their subsequent influence on mouth-feel.
Oberholster is currently involved in projects to investigate the influence of abiotic factors on grape tannin and norisoprenoid precursor (carotenoids) and chlorophyll development.