Most cited article(s)
- You have accessRestricted accessInfluence of Grapevine Training Systems on Vine Growth and Fruit Composition: A ReviewAndrew G. Reynolds, Justine E. Vanden HeuvelAm J Enol Vitic. 2009 60: 251-268 ; DOI: 10.5344/ajev.2009.60.3.251Andrew G. Reynolds1Professor, Cool Climate Oenology & Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, and 2 Assistant professor, Department of Horticultural Sciences and Department of Horticulture, Cornell University, Ithaca, NY 14853.Justine E. Vanden Heuvel1Professor, Cool Climate Oenology & Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, and 2 Assistant professor, Department of Horticultural Sciences and Department of Horticulture, Cornell University, Ithaca, NY 14853.
- You have accessRestricted accessThe Influence of Brettanomyces/Dekkera sp. Yeasts and Lactic Acid Bacteria on the Ethylphenol Content of Red WinesP. Chatonnet, D. Dubourdieu, J. N. BoidronAm J Enol Vitic. 1995 46: 463-468 ; DOI: 10.5344/ajev.1995.46.4.463P. ChatonnetSeguin-Moreau, 16103 Cognac (France) at Bordeaux Institute of EnologyD. Dubourdieu
- You have accessRestricted accessInfluence of Fruit Microclimate on Monoterpene Levels of GewürztraminerAndrew G. Reynolds, Douglas A. WardleAm J Enol Vitic. 1989 40: 149-154 ; DOI: 10.5344/ajev.1989.40.3.149Andrew G. ReynoldsAgriculture Canada Research Station, Summerland, British Columbia, Canada V0H 1Z0.Douglas A. WardleAgriculture Canada Research Station, Summerland, British Columbia, Canada V0H 1Z0.
- You have accessRestricted accessImpact of Training System, Vine Spacing, and Basal Leaf Removal on Riesling. Vine Performance, Berry Composition, Canopy Microclimate, and Vineyard Labor RequirementsAndrew G. Reynolds, Douglas A. Wardle, Andrew P. NaylorAm J Enol Vitic. 1996 47: 63-76 ; DOI: 10.5344/ajev.1996.47.1.63Andrew G. ReynoldsAgriculture Canada Research Station, Summerland, BC V0H 1Z0, CanadaDouglas A. Wardle
- You have accessRestricted accessUse of WL Medium to Profile Native Flora FermentationsChristina L. Pallmann, James A. Brown, Tammi L. Olineka, Luca Cocolin, David A. Mills, Linda F. BissonAm J Enol Vitic. 2001 52: 198-203 ; DOI: 10.5344/ajev.2001.52.3.198Christina L. PallmannDepartment of Viticulture and Enology, University of California, Davis, One Shields Ave, Davis, CA USA 95616-8749James A. BrownDepartment of Viticulture and Enology, University of California, Davis, One Shields Ave, Davis, CA USA 95616-8749Tammi L. OlinekaDepartment of Viticulture and Enology, University of California, Davis, One Shields Ave, Davis, CA USA 95616-8749Luca CocolinDepartment of Viticulture and Enology, University of California, Davis, One Shields Ave, Davis, CA USA 95616-8749David A. MillsDepartment of Viticulture and Enology, University of California, Davis, One Shields Ave, Davis, CA USA 95616-8749Linda F. BissonDepartment of Viticulture and Enology, University of California, Davis, One Shields Ave, Davis, CA USA 95616-8749
- You have accessRestricted accessFruit Environment and Crop Level Effects on Pinot noir. I. Vine Performance and Fruit Composition in British ColumbiaAndrew G. Reynolds, Steven F. Price, Douglas A. Wardle, Barney T. WatsonAm J Enol Vitic. 1994 45: 452-459 ; DOI: 10.5344/ajev.1994.45.4.452Andrew G. ReynoldsAgriculture Canada Research Station, Summerland BC V0H 1Z0, CanadaSteven F. PriceDouglas A. Wardle
- You have accessRestricted accessEarly Leaf Removal to Improve Vineyard Efficiency: Gas Exchange, Source-to-Sink Balance, and Reserve Storage ResponsesAlberto Palliotti, Matteo Gatti, Stefano PoniAm J Enol Vitic. 2011 62: 219-228 ; DOI: 10.5344/ajev.2011.10094Alberto PalliottiMatteo GattiStefano Poni
- You have accessRestricted accessReview of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and CopperJohn C. DanilewiczAm J Enol Vitic. 2003 54: 73-85 ; DOI: 10.5344/ajev.2003.54.2.73
- You have accessRestricted accessOxidation of Wine Phenolics: A Critical Evaluation and HypothesesAndrew L. Waterhouse, V. Felipe LaurieAm J Enol Vitic. 2006 57: 306-313 ; DOI: 10.5344/ajev.2006.57.3.306Andrew L. Waterhouse1Department of Viticulture and Enology, University of California, Davis, CA 95616; 2Centro Tecnológico de la Vid y el Vino, Facultad de Recursos Naturales, Universidad de Talca, Chile.V. Felipe Laurie1Department of Viticulture and Enology, University of California, Davis, CA 95616; 2Centro Tecnológico de la Vid y el Vino, Facultad de Recursos Naturales, Universidad de Talca, Chile.
- You have accessRestricted accessThe Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine AgingH. L. Wildenradt, V. L. SingletonAm J Enol Vitic. 1974 25: 119-126 ; DOI: 10.5344/ajev.1974.25.2.119H. L. WildenradtDepartment of Viticulture and Enology, University of California, Davis, California 95616.V. L. SingletonDepartment of Viticulture and Enology, University of California, Davis, California 95616.