Education

M.S. Virginia Polytechnic Institute and State University, 2001, Food Science and Technology
Post-baccalaureate work in Microbiology and Chemistry, no degree, University of North Carolina, Asheville, 1996-1998
B.A. Salem College, 1996,  English

Research Program

In cooperation with the Grape Breeding Project, the UM Enology Project supports Minnesota's expanding wine industry by focusing on four main areas of research:

A. Evaluation of Enological Viability:  New grape cultivars produced by the grape breeding program are vinified each year to determine their suitability for wine production.  Since 2001, an average of 135 lots of wine have been made each year, including an average of 52 white cultivars and 35 red varieties. 

B. Optimization of Processing Methods for Selected Varieties:  Procedures for standardized white and red wine production were developed in 2001 and continue to be refined. In 2003, a general schedule for parameter manipulation in red wines was developed to evaluate the effects of yeast strain, skin contact time, tannin or oak addition, and malolactic fermentation strains. In white wines, varying yeast strains, the use of malolactic fermentation, and fermentation sur lies are performed as wine quantity allows.  Manipulation of sugar level and wine style (dry, ice, dessert, etc) may be performed during any season.

C. Characterization of Wines Produced from New Cold-Hardy Cultivars:  Analysis of key wine compounds, including volatiles, phenolic compounds, acids and sugars, is underway for wines produced from all UM cultivars and selected cold-hardy grapes of regional interest.  Analytical methods include stir bar sorptive extraction (SBSE) paired with gas chromotography olfactometry/mass spectroscopy (GCO/MS), GC-FID, HPLC and spectrophotometric analyses.  The data generated from these works are key to developing improved methods for commercial grape growing and wine making in our region.

D. Descriptive Analysis of Wines Produced from Cold-Hardy Cultivars:  In cooperation with the UM Sensory Center, trained and consumer panels are used to determine liking, descriptive language, and to aid in cultivar development.     

Publications

Mansfield, A.K., B.W. Zoecklein, and R.S. Whiton 2002.. Quantification of Glycosidase Activity in Selected Strains of Brettanomyces bruxellensis and Oenococcus oeni.  Am. J. Enol. Vitic. 53 (4) 303-307

Mansfield, A.K. and  B.W. Zoecklein. 2003. Effect of Fermentation, Postfermentation, and Postbottling Heat Treatment on Cabernet Sauvignon Glycoconjugates. Am. J. Enol. Vitic. 54(3):99-104 

Teaching/Advising Responsibilities

HORT 1031: Vines to Wines: Introduction to Viticulture and Enology (team taught), Spring 2003-present