Aude Watrelot

Assistant Professor of Enology

Iowa State University

United States

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About

Aude Watrelot is an Assistant Professor of Enology at Iowa State University, USA. Her research focuses on the quality characteristics and fermentation processes of various fruit wines, including those derived from cold-hardy grape cultivars and blackcurrants. She has published articles exploring the impacts of extended maceration, enzymatic treatments, and fermentation techniques on wine composition and sensory profiles.

Articles (18)

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2025

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2024

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2024

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2024

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2024

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2023

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (8)

Jussuf T. Kaifi

University of Missouri Columbia

UNITED STATES

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Tonya Kuhl

Professor

University of California, Davis

UNITED STATES

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Nicolas Delchier

Adjunct Assistant Professor

Iowa State University

UNITED STATES

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Christian Lorson

University of Missouri

UNITED STATES

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Yiliang Cheng

Assistant Professor

California State University, Fresno

UNITED STATES

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Surinder K. Batra

University of Nebraska Medical Center

UNITED STATES

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THOMAS MANSELL

Assistant Professor

Iowa State University

UNITED STATES

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Siu Hung Joshua Chan

Assistant Professor

Colorado State University

UNITED STATES

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Aude Watrelot

Research Interests

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About

Articles (18)

How Does Extended Maceration Affect Tannin and Color of Red Wines from Cold-Hardy Grape Cultivars?

Quality Characteristics of Piquette: A Potential Use of Grape Pomace

Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation

Tannin and Iron-Reactive Phenolics Content in Red Cold-Hardy Hybrid Grape Tissues throughout Development and Ripening

Fermentation Process Effects on Fermented McIntosh Apple Ciders

Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine

Postharvest Evaluations of Blackcurrant Fruits with Chitosan and Ultraviolet A Treatments

Effect of Whole Cluster Fermentation on Phenolics in Cold-Hardy Hybrid Wines

Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette)

Impact of Post-Fruit Set Leaf Removal on Marquette Phenolic Compounds during Berry Development and Ripening

What are the challenges to producing high quality red wines from interspecific grapes?

Red Cabbage Juice-Mediated Gut Microbiota Modulation Improves Intestinal Epithelial Homeostasis and Ameliorates Colitis

Optimization of the ultrasound-assisted extraction of polyphenols from Aronia and grapes

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines

Iowa Wine Industry and Its Educational Needs

Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds

Friction measurements of model saliva-wine solutions between polydimethylsiloxane surfaces

Tannin Content in <i>Vitis</i> Species Red Wines Quantified Using Three Analytical Methods

Collaborators (8)

Jussuf T. Kaifi

Tonya Kuhl

Nicolas Delchier

Christian Lorson

Yiliang Cheng

Surinder K. Batra

THOMAS MANSELL

Siu Hung Joshua Chan

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