Cabernet Sauvignon
- Open AccessFreeze-Killed Leaf Material Causes Atypical Aromas and Astringency in Cabernet SauvignonView ORCID ProfileScott C. Frost, Danielle J. Fox, View ORCID ProfileMarkus Keller, Thomas S. Collins, View ORCID ProfileJames F. HarbertsonAm J Enol Vitic. 2023 74: 0740005 ; DOI: 10.5344/ajev.2022.22012Scott C. Frost2Viticulture and Enology Program, Washington State University, Richland WA, 99354;1Department of Biology, Tufts University, Medford MA, 02155;Danielle J. Fox2Viticulture and Enology Program, Washington State University, Richland WA, 99354;Markus Keller3Viticulture and Enology Program, Washington State University, Prosser WA, 99350.Thomas S. Collins2Viticulture and Enology Program, Washington State University, Richland WA, 99354;James F. Harbertson2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
- You have accessRestricted accessSensory Evaluation of Syrah and Cabernet Sauvignon Wines: Effects of Harvest Maturity and Prefermentation Soluble SolidsScott C. Frost, Juan Manuel Sanchez, Caroline Merrell, Richard Larsen, Hildegarde Heymann, James F. HarbertsonAm J Enol Vitic. 2021 72: 36-45 ; DOI: 10.5344/ajev.2020.20035Scott C. Frost2School of Food Science, Washington State University, Richland WA, 99354;Juan Manuel Sanchez1Department of Viticulture and Enology, University of California, Davis CA, 95616;Caroline Merrell3Jackson Family Estates, Santa Rosa, CA, 95043;4Department of Food Science, Washington State University, Richland WA, 99354.Richard Larsen2School of Food Science, Washington State University, Richland WA, 99354;Hildegarde Heymann1Department of Viticulture and Enology, University of California, Davis CA, 95616;James F. Harbertson2School of Food Science, Washington State University, Richland WA, 99354;
- You have accessRestricted accessHigh Cordon Training System Reduces Labor Hours and Load Compared with a Conventional Cordon Training SystemYuta Kobayashi, Tetsunan Yamamoto, Hikaru Naito, Yusuke Shindate, Shunji SuzukiCatalyst: Discovery into Practice 2020 4: 1-9 ; DOI: 10.5344/catalyst.2019.19003Yuta Kobayashi1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Yamanashi 400-0005, Japan; and2Experimental Farm, Faculty of Life and Environmental Sciences, University of Yamanashi, Kofu, Yamanashi 400-0841, Japan.Tetsunan Yamamoto2Experimental Farm, Faculty of Life and Environmental Sciences, University of Yamanashi, Kofu, Yamanashi 400-0841, Japan.Hikaru Naito1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Yamanashi 400-0005, Japan; andYusuke Shindate1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Yamanashi 400-0005, Japan; andShunji Suzuki1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Yamanashi 400-0005, Japan; and
- You have accessRestricted accessChanges in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout WinemakingAndrew Caffrey, Larry Lerno, Arran Rumbaugh, Raul Girardello, Jerry Zweigenbaum, Anita Oberholster, Susan E. EbelerAm J Enol Vitic. 2019 70: 373-381 ; DOI: 10.5344/ajev.2019.19001Andrew Caffrey1Department of Viticulture and Enology, University of California, Davis, CA2Food Safety and Measurement Facility, University of California, Davis, CALarry Lerno1Department of Viticulture and Enology, University of California, Davis, CA2Food Safety and Measurement Facility, University of California, Davis, CAArran Rumbaugh1Department of Viticulture and Enology, University of California, Davis, CARaul Girardello1Department of Viticulture and Enology, University of California, Davis, CAJerry Zweigenbaum3Agilent Technologies, Inc., Wilmington, DE 19898.Anita Oberholster1Department of Viticulture and Enology, University of California, Davis, CASusan E. Ebeler1Department of Viticulture and Enology, University of California, Davis, CA2Food Safety and Measurement Facility, University of California, Davis, CA
- You have accessRestricted accessEvaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon WinesMatthias Bougreau, Jean Guzzo, Patrice Arbault, Guy LoneraganAm J Enol Vitic. 2018 69: 133-140 ; DOI: 10.5344/ajev.2017.17039Matthias Bougreau1Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, TX 79409, FranceJean Guzzo2UMR A PAM - Université de Bourgogne Franche-Comté - AgroSup Dijon, 21078 Dijon cedex, FrancePatrice Arbault3Nexidia, 15 rue de Mayence, 21000 Dijon, FranceGuy Loneragan1Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, TX 79409, France
- You have accessRestricted accessLinking Sensory Properties and Chemical Composition of Vitis vinifera cv. Cabernet Sauvignon Grape Berries to WineJun Niimi, Paul K. Boss, David Jeffery, Susan E. P. BastianAm J Enol Vitic. 2017 68: 357-368 ; DOI: 10.5344/ajev.2017.16115Jun Niimi1School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia2CSIRO Agriculture and Food, PMB 2, Glen Osmond, South Australia 5064, Australia.Paul K. Boss2CSIRO Agriculture and Food, PMB 2, Glen Osmond, South Australia 5064, Australia.David Jeffery1School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, AustraliaSusan E. P. Bastian1School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia
- You have accessRestricted accessUnder-Trellis Cover Crop and Rootstock Affect Growth, Yield Components, and Fruit Composition of Cabernet SauvignonCain C. Hickey, Tremain A. Hatch, Jonathan Stallings, Tony K. WolfAm J Enol Vitic. 2016 67: 281-295 ; DOI: 10.5344/ajev.2016.15079Cain C. Hickey1Alson H. Smith, Jr. Agricultural Research and Extension Center, Virginia Tech, 595 Laurel Grove Rd., Winchester, VA 22602Tremain A. Hatch1Alson H. Smith, Jr. Agricultural Research and Extension Center, Virginia Tech, 595 Laurel Grove Rd., Winchester, VA 22602Jonathan Stallings2North Carolina State University, Department of Statistics, 2311 Stinson Drive, Campus Box 8203, Raleigh, NC 27695.Tony K. Wolf1Alson H. Smith, Jr. Agricultural Research and Extension Center, Virginia Tech, 595 Laurel Grove Rd., Winchester, VA 22602
- You have accessRestricted accessComparison of Multivariate Regression Methods for the Analysis of Phenolics in Wine Made from Two Vitis vinifera CultivarsChristopher W. Beaver, James F. HarbertsonAm J Enol Vitic. 2016 67: 56-64 ; DOI: 10.5344/ajev.2015.15063Christopher W. Beaver1Viticulture and Enology Program, School of Food Science, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354-1671James F. Harbertson2Associate Professor of Enology, Viticulture and Enology Program, School of Food Science, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354-1671
- You have accessRestricted accessCharacterizing the Chemical and Sensory Profiles of United States Cabernet Sauvignon Wines and BlendsAnna K. Hjelmeland, Ellena S. King, Susan E. Ebeler, Hildegarde HeymannAm J Enol Vitic. 2013 64: 169-179 ; DOI: 10.5344/ajev.2012.12107Anna K. Hjelmeland1Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.Ellena S. King1Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.Susan E. Ebeler1Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.Hildegarde Heymann1Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
- You have accessRestricted accessInfluence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera cv. Cabernet Sauvignon Wines from AustraliaAnthony L. Robinson, Douglas O. Adams, Paul K. Boss, Hildegarde Heymann, Peter S. Solomon, Robert D. TrengoveAm J Enol Vitic. 2012 63: 467-476 ; DOI: 10.5344/ajev.2012.12023Anthony L. Robinson1Separation Science and Metabolomics Laboratory, Murdoch University, Murdoch, WA 6150, AustraliaDouglas O. Adams2Department of Viticulture and Enology, University of California, Davis, CA 95616Paul K. Boss3CSIRO Plant Industry, PO Box 350, Glen Osmond, SA 5064, AustraliaHildegarde Heymann2Department of Viticulture and Enology, University of California, Davis, CA 95616Peter S. Solomon4Research School of Biology, The Australian National University, Canberra, ACT 0200, Australia.Robert D. Trengove1Separation Science and Metabolomics Laboratory, Murdoch University, Murdoch, WA 6150, Australia