amino acids
- You have accessRestricted accessAmino Acid Composition of Grape (Vitis vinifera L.) Juice in Response to Applications of Urea to the Soil or FoliageKirsten D. Hannam, Gerry H. Neilsen, Denise Neilsen, Andrew J. Midwood, Peter Millard, Zulin Zhang, Barry Thornton, Daniel SteinkeAm J Enol Vitic. 2016 67: 47-55 ; DOI: 10.5344/ajev.2015.15015Kirsten D. Hannam1Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, B.C., Canada V0H 1Z02Department of Biology, University of British Columbia Okanagan, Kelowna, British Columbia, V1V 1V76present address, Natural Resources Canada, Great Lakes Forestry Centre, 1219 Queen St. E., Sault Ste. Marie, ON, Canada P6A 2E5Gerry H. Neilsen1Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, B.C., Canada V0H 1Z0Denise Neilsen1Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, B.C., Canada V0H 1Z0Andrew J. Midwood3The James Hutton Institute, Craigiebuckler, Scotland, AB15 8QH, U.KPeter Millard4Landcare Research, PO Box 40, Lincoln 7640, New ZealandZulin Zhang3The James Hutton Institute, Craigiebuckler, Scotland, AB15 8QH, U.KBarry Thornton3The James Hutton Institute, Craigiebuckler, Scotland, AB15 8QH, U.KDaniel Steinke5Agriculture and Agri-Food Canada, 3015 Ord Road, Kamloops, B.C., Canada V2B 8A9
- You have accessRestricted accessEffect of Foliar Applications of Proline, Phenylalanine, Urea, and Commercial Nitrogen Fertilizers on Stilbene Concentrations in Tempranillo Musts and WinesTeresa Garde-Cerdán, Javier Portu, Rosa López, Pilar SantamaríaAm J Enol Vitic. 2015 66: 542-547 ; DOI: 10.5344/ajev.2015.14128Teresa Garde-Cerdán1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Burgos, Km. 6. 26007 Logroño, SpainJavier Portu1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Burgos, Km. 6. 26007 Logroño, SpainRosa López1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Burgos, Km. 6. 26007 Logroño, SpainPilar Santamaría1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Burgos, Km. 6. 26007 Logroño, Spain
- You have accessRestricted accessNitrogen Status and Fermentation Dynamics for Merlot on Two RootstocksChristine M. Stockert, Linda F. Bisson, Douglas O. Adams, David R. SmartAm J Enol Vitic. 2013 64: 195-202 ; DOI: 10.5344/ajev.2013.12065Christine M. Stockert1Staff Research Associate, Department of Viticulture and Enology, Robert Mondavi Institute for Wine and Food Science, University of California, Davis, CA 95616.Linda F. Bisson2Professor, Department of Viticulture and Enology, Robert Mondavi Institute for Wine and Food Science, University of California, Davis, CA 95616.Douglas O. Adams2Professor, Department of Viticulture and Enology, Robert Mondavi Institute for Wine and Food Science, University of California, Davis, CA 95616.David R. Smart2Professor, Department of Viticulture and Enology, Robert Mondavi Institute for Wine and Food Science, University of California, Davis, CA 95616.
- You have accessRestricted accessYeast Strain and Nitrogen Supplementation: Dynamics of Volatile Ester Production in Chardonnay Juice FermentationsAaron C. Miller, Shoshana R. Wolff, Linda F. Bisson, Susan E. EbelerAm J Enol Vitic. 2007 58: 470-483 ; DOI: 10.5344/ajev.2007.58.4.470Aaron C. Miller1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.Shoshana R. Wolff1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.Linda F. Bisson1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.Susan E. Ebeler1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.
- You have accessRestricted accessComparison of Analytical Methods for Prediction of Prefermentation Nutritional Status of Grape JuiceBarry H. Gump, Bruce W. Zoecklein, Kenneth C. Fugelsang, Robert S. WhitonAm J Enol Vitic. 2002 53: 325-329 ; DOI: 10.5344/ajev.2002.53.4.325Barry H. GumpDepartment of Viticulture and Enology, California State University, Fresno, CA 93740Bruce W. ZoeckleinKenneth C. Fugelsang
- You have accessRestricted accessInfluence of Yeast Strain on Biogenic Amines Content in Wines: Relationship with the Utilization of Amino Acids during FermentationDiego Torrea Goñi, Carmen Ancín AzpilicuetaAm J Enol Vitic. 2001 52: 185-190 ; DOI: 10.5344/ajev.2001.52.3.185Diego Torrea GoñiDepartamento de Química Aplicada, Universidad Pública de Navarra Campus Arrosadía s/n, 31006, Pamplona, Spain.Carmen Ancín AzpilicuetaDepartamento de Química Aplicada, Universidad Pública de Navarra Campus Arrosadía s/n, 31006, Pamplona, Spain.
- You have accessRestricted accessSpectrophotometric Assay for Arginine in Grape Juice and MustKevin T. Austin, Christian E. ButzkeAm J Enol Vitic. 2000 51: 227-232 ; DOI: 10.5344/ajev.2000.51.3.227Kevin T. AustinDepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, USA.Christian E. ButzkeDepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, USA.
- You have accessRestricted accessChanges in the Buffering Capacity of Model Solutions of 40 mM Tartaric or Malic Acids in Relation to Amino AcidsC. Dartiguenave, P. Jeandet, A. MaujeanAm J Enol Vitic. 2000 51: 347-351 ; DOI: 10.5344/ajev.2000.51.4.347C. DartiguenaveLaboratoire d'Œnologie, URVVC-UPRES-EA 2069, Université de Reims Champagne-Ardenne, Faculté des Sciences, BP 1039, 51687 Reims cedex 2, France.P. JeandetLaboratoire d'Œnologie, URVVC-UPRES-EA 2069, Université de Reims Champagne-Ardenne, Faculté des Sciences, BP 1039, 51687 Reims cedex 2, France.A. MaujeanLaboratoire d'Œnologie, URVVC-UPRES-EA 2069, Université de Reims Champagne-Ardenne, Faculté des Sciences, BP 1039, 51687 Reims cedex 2, France.
- You have accessRestricted accessChanges in the Concentration of Amino Acids During the Ripening of Vitis vinifera Tempranillo Variety from the Denomination d'Origine Somontano (Spain)Puri Hernández-Orte, Ana Guitart, Juan CachoAm J Enol Vitic. 1999 50: 144-154 ; DOI: 10.5344/ajev.1999.50.2.144Puri Hernández-OrteDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009 Zaragoza, Spain.Ana GuitartDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009 Zaragoza, Spain.Juan CachoDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009 Zaragoza, Spain.
- You have accessRestricted accessSome Observations About the Correlation Between the Amino Acid Content of Musts and Wines of the Chardonnay Variety and Their Fermentation AromasAna Guitart, Puri Hernández Orte, Vicente Ferreira, Cristina Peña, Juan CachoAm J Enol Vitic. 1999 50: 253-258 ; DOI: 10.5344/ajev.1999.50.3.253Ana GuitartDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, SpainPuri Hernández OrteVicente FerreiraCristina Peña