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- You have accessRestricted accessEffect of Fermentation, Postfermentation, and Postbottling Heat Treatment on Cabernet Sauvignon GlycoconjugatesAnna K. Mansfield, Bruce W. ZoeckleinAm J Enol Vitic. 2003 54: 99-104 ; DOI: 10.5344/ajev.2003.54.2.99Anna K. MansfieldDepartment of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Bruce W. ZoeckleinDepartment of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessEvaluation of Glycosyl-Glucose Analytical Methods for Various GlycosidesRobert S. Whiton, Bruce W. ZoeckleinAm J Enol Vitic. 2002 53: 315-317 ; DOI: 10.5344/ajev.2002.53.4.315Robert S. WhitonEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Bruce W. ZoeckleinEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessEvaluation of the Phenol-Free Glycosyl-Glucose DeterminationB. W. Zoecklein, L. S. Douglas, Y. W. JasinskiAm J Enol Vitic. 2000 51: 420-423 ; DOI: 10.5344/ajev.2000.51.4.420B. W. ZoeckleinEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.L. S. DouglasEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Y. W. JasinskiEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.