Articles:

Roger Boulton

The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
Am. J. Enol. Vitic. 2001 52: 67-87. [Abstract] [PDF]  

Gérard Liger-Belair, Hervé Lemaresquier, Bertrand Robillard, Bruno Duteurtre, and Philippe Jeandet

The Secrets of Fizz in Champagne Wines: A Phenomenological Study
Am. J. Enol. Vitic. 2001 52: 88-92. [Abstract] [PDF]  

Koki Yokotsuka and Vernon L. Singleton

Effects of Seed Tannins on Enzymatic Decolorization of Wine Pigments in the Presence of Oxidizable Phenols
Am. J. Enol. Vitic. 2001 52: 93-100. [Abstract] [PDF]  

François Lefort and Kalliopi K.A. Roubelakis-Angelakis

Genetic Comparison of Greek Cultivars of Vitis vinifera L. by Nuclear Microsatellite Profiling
Am. J. Enol. Vitic. 2001 52: 101-108. [Abstract] [PDF]  

M. N. Musingo, C. A. Sims, R. P. Bates, S. F. O’Keefe, and O. Lamikanra

Changes in Ellagic Acid and Other Phenols in Muscadine Grape (Vitis rotundifolia) Juices and Wines during Storage
Am. J. Enol. Vitic. 2001 52: 109-114. [Abstract] [PDF]  

Nuno Mateus, Sara Marques, Ana C. Gonçalves, José M. Machado, and Víctor De Freitas

Proanthocyanidin Composition of Red Vitis vinifera Varieties from the Douro Valley during Ripening: Influence of Cultivation Altitude
Am. J. Enol. Vitic. 2001 52: 115-121. [Abstract] [PDF]  

Isabel Achaerandio, Vesselina Pachova, Carme Güell, and Francisco López

Protein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol Concentration
Am. J. Enol. Vitic. 2001 52: 122-126. [Abstract] [PDF]  

M. T. Cervera, I. Rodriguez, J. A. Cabezas, J. Chavez, J. M. Martínez-Zapater, and F. Cabello

Morphological and Molecular Characterization of Grapevine Accessions Known as Albillo
Am. J. Enol. Vitic. 2001 52: 127-135. [Abstract] [PDF]  

Marie-Laure Murat, Isabelle Masneuf, Philippe Darriet, Vallerie Lavigne, Takatoshi Tominaga, and Denis Dubourdieu

Effect of Saccharomyces cerevisiae Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine
Am. J. Enol. Vitic. 2001 52: 136-139. [Abstract] [PDF]  

Chantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, and Michel Moutounet

Influence of Fining with Different Molecular Weight Gelatins on Proanthocyanidin Composition and Perception of Wines
Am. J. Enol. Vitic. 2001 52: 140-145. [Abstract] [PDF]  

M. López-Barajas, E. López-Tamames, S. Buxaderas, G. Suberbiola, and M. C. De la Torre-Boronat

Influence of Wine Polysaccharides of Different Molecular Mass on Wine Foaming
Am. J. Enol. Vitic. 2001 52: 146-150. [Abstract] [PDF]  

V.M. Palacios Macías, I. Caro Pina, and L. Pérez Rodríguez

Factors Influencing the Oxidation Phenomena of Sherry Wine
Am. J. Enol. Vitic. 2001 52: 151-155. [Abstract] [PDF]  

Research Notes:

Rosa M. Lamuela-Raventó, Mireia Huix-Blanquera, and Andrew L. Waterhouse

Treatments for Pinking Alteration in White Wines
Am. J. Enol. Vitic. 2001 52: 156-158. [Abstract] [PDF]  

M. Ibern-Gómez, C. Andrés-Lacueva, R. M. Lamuela-Raventós, C. Lao-Luque, S. Buxaderas, and M. C. De la Torre-Boronat

Differences in Phenolic Profile between Oak Wood and Stainless Steel Fermentation in White Wines
Am. J. Enol. Vitic. 2001 52: 159-164. [Abstract] [PDF]  

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