Articles:

Andrew G. Reynolds and Douglas A. Wardle

Influence of Fruit Microclimate on Monoterpene Levels of Gewürztraminer
Am. J. Enol. Vitic. 1989 40: 149-154. [Abstract] [PDF]  

P. C. Andersen and B. V. Brodbeck

Chemical Composition of Xylem Exudate from Bleeding Spurs of Vitis rotundifolia Noble and Vitis Hybrid Suwannee in Relation to Pruning Date
Am. J. Enol. Vitic. 1989 40: 155-160. [Abstract] [PDF]  

Jean-Pierre Robin, Charles G. Romieu, and FranÇois X. Sauvage

Anaerobic Metabolism of Organic and Amino Acids in Grape. I. A Device for Measuring the Decarboxylating and Ethanol-releasing Kinetics from a Single ¹⁴C-labeled Berry
Am. J. Enol. Vitic. 1989 40: 161-169. [Abstract] [PDF]  

D. P. Miller and G. S. Howell

The Effect of Various Carbonic Maceration Treatments on Must and Wine Composition of Marechal Foch
Am. J. Enol. Vitic. 1989 40: 170-174. [Abstract] [PDF]  

D. Troton, M. Charpentier, B. Robillard, R. Calvayrac, and B. Duteurtre

Evolution of the Lipid Contents of Champagne Wine During the Second Fermentation of Saccharomyces cerevisiae
Am. J. Enol. Vitic. 1989 40: 175-182. [Abstract] [PDF]  

Catherine TesniÈre, Raymond Baumes, Claude Bayonove, and Claude Flanzy

Effect of Simulated Alcoholic Fermentation on Aroma Components of Grape Berries During Anaerobic Metabolism
Am. J. Enol. Vitic. 1989 40: 183-188. [Abstract] [PDF]  

J. M. Murphey, J. R. Powers, and S. E. Spayd

Estimation of Soluble Protein Concentration of White Wines Using Coomassie Brilliant Blue G-250
Am. J. Enol. Vitic. 1989 40: 189-193. [Abstract] [PDF]  

R. M. MarcÉ, M. Calull, J. Guasch, and F. Borrull

Determination of Free Amino Acids in Wine by HPLC Using Precolumn Derivatization with Phenylisothiocyanate
Am. J. Enol. Vitic. 1989 40: 194-198. [Abstract] [PDF]  

J. M. Murphey, S. E. Spayd, and J. R. Powers

Effect of Grape Maturation on Soluble Protein Characteristics of Gewürztraminer and White Riesling Juice and Wine
Am. J. Enol. Vitic. 1989 40: 199-207. [Abstract] [PDF]  

C. S. Ough, M. Davenport, and K. Joseph

Effects of Certain Vitamins on Growth and Fermentation Rate of Several Commercial Active Dry Wine Yeasts
Am. J. Enol. Vitic. 1989 40: 208-213. [Abstract] [PDF]  

Abstracts and Reviews
Am. J. Enol. Vitic. 1989 40: 227-231. [PDF]  

Research Notes:

K. J. Moore and M. G. Johnson

Preservation of Wine Must Yeasts by Drying on Calcium Alginate Swabs
Am. J. Enol. Vitic. 1989 40: 214-218. [Abstract] [PDF]  

C. S. Ough, D. Stevens, and J. Almy

Preliminary Comments on Effects of Grape Vineyard Nitrogen Fertilization on the Subsequent Ethyl Carbamate Formation in Wines
Am. J. Enol. Vitic. 1989 40: 219-220. [Abstract] [PDF]  

M. Marti and M. C. De La Torre

Determination of Molecular Weight of Polysaccharides in Musts and Wines by HPLC
Am. J. Enol. Vitic. 1989 40: 221-223. [Abstract] [PDF]  

Karl L. Wilker and James F. Gallander

Comparison of Seyval blanc Wines Aged with Air- and Kiln-Dried American White Oak
Am. J. Enol. Vitic. 1989 40: 224-226. [Abstract] [PDF]  

To see an article, click its [Full Text] link. To review many abstracts, check the boxes to the left of the titles you want, and click the 'Get All Checked Abstract(s)' button. To see one abstract at a time, click its [Abstract] link.