Aude Annie Watrelota received her bachelor's degree in plant physiology followed by a master's degree in food science and human nutrition. She completed a PhD at the University of Avignon and the National Institute for the Agricultural Research (INRA) with Dr. Catherine Renard, on the “Mechanisms of interaction between polysaccharides and polyphenols in apple”. To keep working on the same topic but on a more complex matrix, she completed two postdoc fellowships at CSU Fresno with Dr. James Kennedy and at UC Davis with Dr. Andrew Waterhouse on red wine chemistry involving tannins, polysaccharides and salivary proteins. After a few months working as a research engineer on enological tannins at INRA SPO, Montpellier with Dr. Veronique Cheynier, she had the opportunity to start a position as Assistant Professor of enology at ISU. Her research focuses on filling a gap, i.e., improving the understanding of the chemical composition in the hybrid grape varieties as well as identifying the effect of some viticultural and winemaking practices on this chemical composition and on how that would modify the final wine perception. Her extension focuses on educating grape growers and winemakers from Iowa and the Midwest region about grape chemistry and winemaking concerns.