Chambourcin
- You have accessRestricted accessUsing Non-Saccharomyces Yeast to Modify Acidity during Wine Fermentations from Vitis Hybrid Grapes Grown in a Warm RegionView ORCID ProfileAmanda J. Fleming, View ORCID ProfileRenee T. ThrelfallAm J Enol Vitic. 2024 75: 0750004 ; DOI: 10.5344/ajev.2023.23012Amanda J. Fleming1Department of Food Science, University of Arkansas System Division of Agriculture, 2650 N. Young Avenue, Fayetteville, AR 72704.Renee T. Threlfall1Department of Food Science, University of Arkansas System Division of Agriculture, 2650 N. Young Avenue, Fayetteville, AR 72704.
- You have accessRestricted accessEffects of Co-Inoculation on Wine-Quality Attributes of the High-Acid, Red Hybrid Variety ChambourcinLaura J. Homich, Joshua A. Scheinberg, Ryan J. Elias, Denise M. GardnerAm J Enol Vitic. 2016 67: 245-250 ; DOI: 10.5344/ajev.2015.15084Laura J. Homich1Department of Food Science, 202 Rodney A. Erickson Food Science Bldg., University Park, PA 16802.Joshua A. Scheinberg1Department of Food Science, 202 Rodney A. Erickson Food Science Bldg., University Park, PA 16802.Ryan J. Elias1Department of Food Science, 202 Rodney A. Erickson Food Science Bldg., University Park, PA 16802.Denise M. Gardner1Department of Food Science, 202 Rodney A. Erickson Food Science Bldg., University Park, PA 16802.
- You have accessRestricted accessInfluence of Shoot Number and Crop Load on Potted Chambourcin Grapevines. I. Morphology and Dry Matter PartitioningD. P. Miller, G. S. Howell, J. A. FloreAm J Enol Vitic. 1996 47: 380-388 ; DOI: 10.5344/ajev.1996.47.4.380D. P. MillerDepartment of Horticulture, Michigan State University, East Lansing, Michigan 48824-1325G. S. HowellDepartment of Horticulture, Michigan State University, East Lansing, Michigan 48824-1325J. A. FloreDepartment of Horticulture, Michigan State University, East Lansing, Michigan 48824-1325