astringency
- You have accessRestricted accessEffects of Sunlight Exposure on Flavonol Content and Wine Sensory of the White Winegrape Grechetto GentileGianluca Allegro, Chiara Pastore, Gabriele Valentini, Ilaria FilippettiAm J Enol Vitic. 2019 70: 277-285 ; DOI: 10.5344/ajev.2019.17108Gianluca Allegro1Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127, Bologna, ItalyChiara Pastore1Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127, Bologna, ItalyGabriele Valentini1Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127, Bologna, ItalyIlaria Filippetti1Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127, Bologna, Italy
- You have accessRestricted accessReduction of Red Wine Astringency Perception Using Vegetable Protein Fining AgentsWenyu Kang, Jun Niimi, Susan Elaine Putnam BastianAm J Enol Vitic. 2018 69: 22-31 ; DOI: 10.5344/ajev.2017.17054Wenyu Kang1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064Jun Niimi1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064Susan Elaine Putnam Bastian1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
- You have accessRestricted accessEffect of the Cytokinin Forchlorfenuron on Tannin Content of Thompson Seedless Table GrapesItay Maoz, Askin Bahar, Tatiana Kaplunov, Yochanan Zutchi, Avinoam Daus, Susan Lurie, Amnon LichterAm J Enol Vitic. 2014 65: 230-237 ; DOI: 10.5344/ajev.2014.13095Itay Maoz1Department of Postharvest Science, ARO, The Volcani Center, POB 6, 50250, Bet Dagan, IsraelAskin Bahar2Selcuk University, Silifke Tasucu Vocational School, Mersin, Turkey.Tatiana Kaplunov1Department of Postharvest Science, ARO, The Volcani Center, POB 6, 50250, Bet Dagan, IsraelYochanan Zutchi1Department of Postharvest Science, ARO, The Volcani Center, POB 6, 50250, Bet Dagan, IsraelAvinoam Daus1Department of Postharvest Science, ARO, The Volcani Center, POB 6, 50250, Bet Dagan, IsraelSusan Lurie1Department of Postharvest Science, ARO, The Volcani Center, POB 6, 50250, Bet Dagan, IsraelAmnon Lichter1Department of Postharvest Science, ARO, The Volcani Center, POB 6, 50250, Bet Dagan, Israel
- You have accessRestricted accessEffect of pH and Alcohol on Perception of Phenolic Character in White WineRichard Gawel, Steven C. Van Sluyter, Paul A. Smith, Elizabeth J. WatersAm J Enol Vitic. 2013 64: 425-429 ; DOI: 10.5344/ajev.2013.13016Richard Gawel1Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA 5064, AustraliaSteven C. Van Sluyter1Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA 5064, Australia2(currently) Macquarie University, North Ryde, NSW 2109, AustraliaPaul A. Smith1Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA 5064, AustraliaElizabeth J. Waters1Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA 5064, Australia3(currently) Grape and Wine Research and Development Corporation, P.O. Box 610, Kent Town, SA 5071, Australia.
- You have accessRestricted accessSensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon WinesL. Federico Casassa, Richard C. Larsen, Christopher W. Beaver, Maria S. Mireles, Markus Keller, William R. Riley, Russell Smithyman, James F. HarbertsonAm J Enol Vitic. 2013 64: 505-514 ; DOI: 10.5344/ajev.2013.13068L. Federico Casassa1School of Food Science, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 993502Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, Luján de Cuyo, Mendoza, ArgentinaRichard C. Larsen3Viticulture and Enology Program, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350Christopher W. Beaver1School of Food Science, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350Maria S. Mireles1School of Food Science, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350Markus Keller4Department of Horticulture, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350William R. Riley5Ste. Michelle Wine Estates, 660 Frontier Rd., Prosser, WA 99350.Russell Smithyman5Ste. Michelle Wine Estates, 660 Frontier Rd., Prosser, WA 99350.James F. Harbertson1School of Food Science, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350
- You have accessRestricted accessSensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation ChromatographyFabian Weber, Katharina Greve, Dominik Durner, Ulrich Fischer, Peter WinterhalterAm J Enol Vitic. 2013 64: 15-25 ; DOI: 10.5344/ajev.2012.12074Fabian Weber1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, GermanyKatharina Greve1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, GermanyDominik Durner2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany3Fachhochschule Kaiserslautern, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany.Ulrich Fischer2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, GermanyPeter Winterhalter1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany
- You have accessRestricted accessInfluence of Tannin Concentration, Storage Temperature, and Time on Chemical and Sensory Properties of Cabernet Sauvignon and Merlot WinesRemedios R. Villamor, James F. Harbertson, Carolyn F. RossAm J Enol Vitic. 2009 60: 442-449 ; DOI: 10.5344/ajev.2009.60.4.442Remedios R. Villamor1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.James F. Harbertson1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.Carolyn F. Ross1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
- You have accessRestricted accessCorrelation of Perceived Wine Astringency to Cyclic Voltammetric ResponseSteven C. PetrovicAm J Enol Vitic. 2009 60: 373-378 ; DOI: 10.5344/ajev.2009.60.3.373Steven C. Petrovic1Associate professor, Department of Chemistry, Southern Oregon University, 1250 Siskiyou Blvd., Ashland, OR 97520.
- You have accessRestricted accessChemical and Sensory Evaluation of Astringency in Washington State Red WinesJosie L. Landon, Karen Weller, James F. Harbertson, Carolyn F. RossAm J Enol Vitic. 2008 59: 153-158 ; DOI: 10.5344/ajev.2008.59.2.153Josie L. Landon1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.Karen Weller1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.James F. Harbertson1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.Carolyn F. Ross1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.
- You have accessRestricted accessVariability of Tannin Concentration in Red WinesJames F. Harbertson, Ryan E. Hodgins, Lisa N. Thurston, Larry J. Schaffer, Matthew S. Reid, Josie L. Landon, Carolyn F. Ross, Douglas O. AdamsAm J Enol Vitic. 2008 59: 210-214 ; DOI: 10.5344/ajev.2008.59.2.210James F. Harbertson1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Ryan E. Hodgins1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Lisa N. Thurston1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Larry J. Schaffer1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Matthew S. Reid1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Josie L. Landon1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Carolyn F. Ross1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Douglas O. Adams1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.