Dr. Anita Oberholster
Cooperative Extension Specialist in Enology at UC Davis

Dr. Oberholster joined the department April 2011 as a new Cooperative Extension Specialist in Enology. During her PhD studies, she was involved in 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 research focuses on both wine and analytical chemistry. Her research focuses mainly on the Influence of different winemaking techniques on phenol composition and quality. More specifically the polymeric pigment and tannin formation and composition, the development of techniques for the measurement thereof and their subsequent influence on mouth-feel. In addition, she is involved in projects investigating the influence of abiotic factors on grape tannin and norisoprenoid precursor (carotenoids) and chlorophyll development.