enzymes
- You have accessRestricted accessMagnitude and Interaction of Viticultural and Enological Effects. I. Impact of Canopy Management and Yeast Strain on Sensory and Chemical Composition of Chardonnay MusquéAndrew G. Reynolds, James Schlosser, Robert Power, Richard Roberts, James Willwerth, Christiane de SavignyAm J Enol Vitic. 2007 58: 12-24 ; DOI: 10.5344/ajev.2007.58.1.12Andrew G. Reynolds1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.James Schlosser1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.Robert Power1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.Richard Roberts1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.James Willwerth1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.Christiane de Savigny1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.
- You have accessRestricted accessMagnitude of Viticultural and Enological Effects. II. Relative Impacts of Cluster Thinning and Yeast Strain on Composition and Sensory Attributes of Chardonnay MusquéAndrew G. Reynolds, James Schlosser, David Sorokowsky, Richard Roberts, James Willwerth, Christiane de SavignyAm J Enol Vitic. 2007 58: 25-41 ; DOI: 10.5344/ajev.2007.58.1.25Andrew G. Reynolds1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.James Schlosser1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.David Sorokowsky1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.Richard Roberts1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.James Willwerth1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.Christiane de Savigny1Professor of viticulture, 2graduate student, 3undergraduate thesis student, and 4technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 Canada.
- You have accessRestricted accessValidation of a Rapid Method for Measuring β-Glucosidase Activity in Fermenting Muscat Grape MustsDavid Tate, Andrew G. ReynoldsAm J Enol Vitic. 2006 57: 60-68 ; DOI: 10.5344/ajev.2006.57.1.60David Tate1Undergraduate Student, and 2Professor of Viticulture, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada L2S 3A1.Andrew G. Reynolds1Undergraduate Student, and 2Professor of Viticulture, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada L2S 3A1.
- You have accessRestricted accessColor, Polyphenol, and Aroma Compounds in Rosé Wines after Prefermentative Maceration and Enzymatic TreatmentsM. Rosario Salinas, José Garijo, Francisco Pardo, Amaya Zalacain, Gonzalo L. AlonsoAm J Enol Vitic. 2003 54: 195-202 ; DOI: 10.5344/ajev.2003.54.3.195M. Rosario SalinasCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.José GarijoCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.Francisco PardoCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.Amaya ZalacainCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.Gonzalo L. AlonsoCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.
- You have accessRestricted accessInfluence of Maceration Temperature and Enzymes on the Content of Volatile Phenols in Pinot noir WinesVincent Gerbaux, Béatrice Vincent, Alain BertrandAm J Enol Vitic. 2002 53: 131-137 ; DOI: 10.5344/ajev.2002.53.2.131Vincent GerbauxITV France, 6 rue du 16ème Chasseurs, 21 200 Beaune, FranceBéatrice Vincent