carbonic maceration
- You have accessRestricted accessEffect of Pomace-Contacting Method on the Concentration of cis- and trans-Resveratrol and Resveratrol Glucoside Isomers in WineSteven S. Clare, Geoffrey Skurray, R. Andrew ShallikerAm J Enol Vitic. 2004 55: 401-406 ; DOI: 10.5344/ajev.2004.55.4.401Steven S. ClareCentre for Advanced Food Research, University of Western Sydney, Hawkesbury, Richmond, NSW 2753 Australia.Geoffrey SkurrayCentre for Advanced Food Research, University of Western Sydney, Hawkesbury, Richmond, NSW 2753 Australia.R. Andrew ShallikerCentre for Advanced Food Research, University of Western Sydney, Hawkesbury, Richmond, NSW 2753 Australia.
- You have accessRestricted accessKiller Yeasts: Incidence in the Ecology of Spontaneous FermentationA. R. Gutiérrez, S. Epifanio, P. Garijo, R. López, P. SantamaríaAm J Enol Vitic. 2001 52: 352-356 ; DOI: 10.5344/ajev.2001.52.4.352A. R. GutiérrezDepartamento de Agricultura, Universidad de La Rioja, Avda. de la Paz, 105, 26004 Logroño, La Rioja, SpainS. EpifanioP. GarijoR. López
- You have accessRestricted accessEvolution of the Aromatic Composition of Wines Undergoing Carbonic Maceration Under Different Aging ConditionsM. R. Salinas, G. L. Alonso, G. Navarro, F. Pardo, J. Jimeno, M. D. HuertaAm J Enol Vitic. 1996 47: 134-144 ; DOI: 10.5344/ajev.1996.47.2.134M. R. SalinasCátedra de Química Agrícola, Escuela Técnica Superior de Ingenieros Agrónomos, Albacete, Universidad de Castilla, La Mancha, EspañaG. L. AlonsoG. NavarroF. PardoJ. Jimeno
- You have accessRestricted accessEffect of Pomace Contact, Carbonic Maceration, and Hyperoxidation on the Procyanidin Composition of Grenache blanc WinesJ. M. Ricardo-da-Silva, V. Cheynier, A. Samsom, M. BourzeixAm J Enol Vitic. 1993 44: 168-172 ; DOI: 10.5344/ajev.1993.44.2.168J. M. Ricardo-da-SilvaOn leave from Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, 1399 Lisboa Codex, PortugalV. CheynierA. Samsom
- You have accessRestricted accessAn Examination of the Importance of Anaerobiosis and Ethanol in Causing Injury to Grape MitochondriaCharles Romieu, Catherine Tesniere, Laurine Than-Ham, Claude Flanzy, Jean-Pierre RobinAm J Enol Vitic. 1992 43: 129-133 ; DOI: 10.5344/ajev.1992.43.2.129Charles RomieuINRA Institut des Produits de la Vigne, Laboratoire de Biochimie Métabolique, 2, Place Viala, 34060 Montpellier Cedex 1, France.Catherine TesniereINRA Institut des Produits de la Vigne, Laboratoire de Biochimie Métabolique, 2, Place Viala, 34060 Montpellier Cedex 1, France.Laurine Than-HamINRA Institut des Produits de la Vigne, Laboratoire de Biochimie Métabolique, 2, Place Viala, 34060 Montpellier Cedex 1, France.Claude FlanzyINRA Institut des Produits de la Vigne, Laboratoire de Biochimie Métabolique, 2, Place Viala, 34060 Montpellier Cedex 1, France.Jean-Pierre RobinINRA Institut des Produits de la Vigne, Laboratoire de Biochimie Métabolique, 2, Place Viala, 34060 Montpellier Cedex 1, France.
- You have accessRestricted accessThe Effect of Various Carbonic Maceration Treatments on Must and Wine Composition of Marechal FochD. P. Miller, G. S. HowellAm J Enol Vitic. 1989 40: 170-174 ; DOI: 10.5344/ajev.1989.40.3.170D. P. MillerDepartment of Horticulture, Michigan State University, East Lansing, MI 48824-1325.G. S. HowellDepartment of Horticulture, Michigan State University, East Lansing, MI 48824-1325.
- You have accessRestricted accessEffect of Simulated Alcoholic Fermentation on Aroma Components of Grape Berries During Anaerobic MetabolismCatherine TesniÈre, Raymond Baumes, Claude Bayonove, Claude FlanzyAm J Enol Vitic. 1989 40: 183-188 ; DOI: 10.5344/ajev.1989.40.3.183Catherine TesniÈreInstitut National de la Recherche Agronomique, I.P.V. Laboratoire de Biochimie Métabolique et Technologie, 2, Place Viala, 34060 Montpellier, FranceRaymond BaumesClaude Bayonove