Champagne
- You have accessRestricted accessPurification and Structural Characterization of a Type II Arabinogalactan-Protein from Champagne WineThierry Doco, Pascale WilliamsAm J Enol Vitic. 2013 64: 364-369 ; DOI: 10.5344/ajev.2013.13004Thierry Doco1INRA, Unité Mixte de Recherches Sciences pour l’Œnologie n 1083, Equipe Polyphénols et interactions, 2 Place Viala, F-34060 Montpellier, France.Pascale Williams1INRA, Unité Mixte de Recherches Sciences pour l’Œnologie n 1083, Equipe Polyphénols et interactions, 2 Place Viala, F-34060 Montpellier, France.
- You have accessRestricted accessViticultural Evaluation of French and California Pinot noir Clones Grown for Production of Sparkling WineMichael M. Anderson, Rhonda J. Smith, Molly A. Williams, James A. WolpertAm J Enol Vitic. 2008 59: 188-193 ; DOI: 10.5344/ajev.2008.59.2.188Michael M. Anderson1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; and 2Viticulture Farm Advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Suite 109, Santa Rosa, CA 95403.Rhonda J. Smith1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; and 2Viticulture Farm Advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Suite 109, Santa Rosa, CA 95403.Molly A. Williams1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; and 2Viticulture Farm Advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Suite 109, Santa Rosa, CA 95403.James A. Wolpert1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; and 2Viticulture Farm Advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Suite 109, Santa Rosa, CA 95403.
- You have accessRestricted accessChanges in Chitinase and Thaumatin-like Pathogenesis-Related Proteins of Grape Berries during the Champagne Winemaking ProcessSebastien Manteau, Bernard Lambert, Philippe Jeandet, Laurent LegendreAm J Enol Vitic. 2003 54: 267-272 ; DOI: 10.5344/ajev.2003.54.4.267Sebastien ManteauPlant Biochemistry and Molecular Biology Research Unit, Laboratory of Botany and Plant PhysiologyBernard LambertPhilippe Jeandet
- You have accessRestricted accessThe Secrets of Fizz in Champagne Wines: A Phenomenological StudyGérard Liger-Belair, Hervé Lemaresquier, Bertrand Robillard, Bruno Duteurtre, Philippe JeandetAm J Enol Vitic. 2001 52: 88-92 ; DOI: 10.5344/ajev.2001.52.2.88Gérard Liger-BelairLaboratoire d’Œnologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B.P. 1039, 51687 Reims Cedex 2, France.Hervé LemaresquierBertrand RobillardBruno Duteurtre
- You have accessRestricted accessStudy of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising BubblesGérard Liger-Belair, Richard Marchal, Bertrand Robillard, Michèle Vignes-Adler, Alain Maujean, Philippe JeandetAm J Enol Vitic. 1999 50: 317-323 ; DOI: 10.5344/ajev.1999.50.3.317Gérard Liger-BelairLaboratoire d'Oenologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B.P. 1039, 51687 Reims Cedex 2, FranceRichard MarchalBertrand RobillardMichèle Vignes-AdlerAlain Maujean
- You have accessRestricted accessEstimation of Must Oxidation During Pressing in ChampagneV. Cheynier, G. Masson, J. Rigaud, M. MoutounetAm J Enol Vitic. 1993 44: 393-399 ; DOI: 10.5344/ajev.1993.44.4.393V. Cheynier1nstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-chimiques, 2, Place Viala, 34060 Montpellier, France.G. Masson1nstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-chimiques, 2, Place Viala, 34060 Montpellier, France.J. Rigaud1nstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-chimiques, 2, Place Viala, 34060 Montpellier, France.M. Moutounet1nstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-chimiques, 2, Place Viala, 34060 Montpellier, France.
- You have accessRestricted accessCell Wall and Lipid Changes in Saccharomyces cerevisiae during Aging of Champagne WineF. Piton, M. Charpentier, D. TrotonAm J Enol Vitic. 1988 39: 221-226 ; DOI: 10.5344/ajev.1988.39.3.221F. PitonUniversité Paris VII, Laboratoire des Membranes Biologiques, 53-54, 2ème étage, 2 Place Jussieu, 75005 Paris, FranceM. Charpentier