descriptive analysis
- 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 accessExtended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot WineScott C. Frost, John W. Blackman, Anna K. Hjelmeland, Susan E. Ebeler, Hildegarde HeymannAm J Enol Vitic. 2018 69: 360-370 ; DOI: 10.5344/ajev.2018.17062Scott C. Frost1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616John W. Blackman2National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga 2678, AustraliaAnna K. Hjelmeland3Agilent Research Laboratories, 5301 Stevens Creek Blvd., Santa Clara, CA 95051Susan E. Ebeler1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616Hildegarde Heymann1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
- You have accessRestricted accessLinking the Sensory Properties of Chardonnay Grape Vitis vinifera cv. Berries to Wine CharacteristicsJun Niimi, Paul K. Boss, David W. Jeffery, Susan E.P. BastianAm J Enol Vitic. 2018 69: 113-124 ; DOI: 10.5344/ajev.2017.17083Jun Niimi1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia2CSIRO Agriculture and Food, PMB 2, Glen Osmond, Adelaide, South Australia 5064, AustraliaPaul K. Boss2CSIRO Agriculture and Food, PMB 2, Glen Osmond, Adelaide, South Australia 5064, AustraliaDavid W. Jeffery1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, AustraliaSusan E.P. Bastian1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia
- You have accessRestricted accessComparison of Rate-All-That-Apply and Descriptive Analysis for the Sensory Profiling of WineLukas Danner, Anna M. Crump, Alexander Croker, Joanna M. Gambetta, Trent E. Johnson, Susan E.P. BastianAm J Enol Vitic. 2018 69: 12-21 ; DOI: 10.5344/ajev.2017.17052Lukas Danner1The University of Adelaide (UA), School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, South Australia 5064 AustraliaAnna M. Crump1The University of Adelaide (UA), School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, South Australia 5064 AustraliaAlexander Croker1The University of Adelaide (UA), School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, South Australia 5064 AustraliaJoanna M. Gambetta1The University of Adelaide (UA), School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, South Australia 5064 AustraliaTrent E. Johnson1The University of Adelaide (UA), School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, South Australia 5064 AustraliaSusan E.P. Bastian1The University of Adelaide (UA), School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, South Australia 5064 Australia
- You have accessRestricted accessIrrigation Strategies Impact Baco noir Grapevines in Ontario. II. Fruit Composition and Wine Sensory AnalysisGabriel Balint, Andrew G. ReynoldsAm J Enol Vitic. 2017 68: 310-324 ; DOI: 10.5344/ajev.2017.16094Gabriel Balint1Graduate Research Assistant, Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON3Present address, Professor, Okanagan School of Business, Okanagan College, 583 Duncan Ave. West, Penticton, BC Canada, V2A 8E1.Andrew G. Reynolds2Graduate Research Professor, Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON
- 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 accessNatural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz WinesYaelle Saltman, Trent E. Johnson, Kerry L. Wilkinson, Renata Ristic, Leslie M. Norris, Susan E.P. BastianAm J Enol Vitic. 2017 68: 243-251 ; DOI: 10.5344/ajev.2016.16057Yaelle Saltman1The University of Adelaide, School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, SA 5064, AustraliaTrent E. Johnson1The University of Adelaide, School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, SA 5064, AustraliaKerry L. Wilkinson1The University of Adelaide, School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, SA 5064, AustraliaRenata Ristic1The University of Adelaide, School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, SA 5064, AustraliaLeslie M. Norris2FlavorSense Corporation, 139 Nantucket Cove, San Rafael, CA 92901Susan E.P. Bastian1The University of Adelaide, School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, SA 5064, Australia
- You have accessRestricted accessRelationships between Grape and Wine Sensory Attributes and Compositional Measures of cv. ShirazSandra M. Olarte Mantilla, Cassandra Collins, Patrick G. Iland, Catherine M. Kidman, Renata Ristic, Anne Hasted, Charlotte Jordans, Susan E.P. BastianAm J Enol Vitic. 2015 66: 177-186 ; DOI: 10.5344/ajev.2014.14086Sandra M. Olarte Mantilla1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, AustraliaCassandra Collins1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, AustraliaPatrick G. Iland2Patrick Iland Wine Promotions Pty Ltd, PO Box 131, Campbelltown, South Australia 5074, AustraliaCatherine M. Kidman1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia3Wynns Coonawarra Estate, Memorial Drive, Coonawarra, SA 5263, AustraliaRenata Ristic1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, AustraliaAnne Hasted4Qi Statistics Ltd, United KingdomCharlotte Jordans1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, AustraliaSusan E.P. Bastian1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia
- You have accessRestricted accessSensory and Compositional Characteristics of Blanc Du Bois WineEric Dreyer, Charles Sims, Russell Rouseff, Dennis Gray, Michael SipowiczAm J Enol Vitic. 2013 64: 118-125 ; DOI: 10.5344/ajev.2012.11130Eric Dreyer1Graduate Student, Food Science & Human Nutrition Department, University of Florida, Gainesville, FL 32611Charles Sims2Professor, Food Science & Human Nutrition Department, University of Florida, Gainesville, FL 32611Russell Rouseff3Professor, Citrus Research & Education Center, University of Florida, Lake Alfred, FL 33850Dennis Gray4Professor, Mid-Florida Research & Education Center, University of Florida, Apopka, FL 32703 andMichael Sipowicz5Extension Enologist, Agricultural Research and Extension Center, Texas A&M University, Lubbock, TX 79403.
- 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