maceration
- You have accessRestricted accessChemical and Chromatic Effects of Fermentation Temperature on Three Clones of Pinot noir over Two Consecutive VintagesJoshua C. Reynolds, R. Cole Meusel, Anibal A. Catania, L. Federico CasassaAm J Enol Vitic. 2022 73: 75-92 ; DOI: 10.5344/ajev.2021.21035Joshua C. Reynolds1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;R. Cole Meusel1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;Anibal A. Catania2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina.L. Federico Casassa1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
- You have accessRestricted accessPinot noir Wine Processing and Quality Improved by Skin FragmentationAngela M. Sparrow, Richard E. SmartCatalyst: Discovery into Practice 2017 1: 88-98 ; DOI: 10.5344/catalyst.2017.17004Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Australia;3Current address: 353 Rosevears Drive, Lanena, Tasmania 7275 Australia.Richard E. Smart2Smart Viticulture, 31 North Corner, Newlyn, Cornwall, TR185JG, United Kingdom; and
- You have accessRestricted accessAccentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir WinesAngela M. Sparrow, Helen E. Holt, Wes Pearson, Robert G. Dambergs, Dugald C. CloseAm J Enol Vitic. 2016 67: 169-178 ; DOI: 10.5344/ajev.2015.15094Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, PO Box 46, Kings Meadows, Tasmania 7249, AustraliaHelen E. Holt2PO Box 270 Jamison Centre, ACT, 2614, AustraliaWes Pearson3Australian Wine Research Institute, Waite Precinct, Hartley Grove, Urrbrae, SA 5064, AustraliaRobert G. Dambergs4Wine TQ, PO Box 3, Monash, SA 5342, Australia.Dugald C. Close1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, PO Box 46, Kings Meadows, Tasmania 7249, Australia
- You have accessRestricted accessSkin Particle Size Affects the Phenolic Attributes of Pinot noir Wine: Proof of ConceptAngela M. Sparrow, Richard E. Smart, Robert G. Dambergs, Dugald C. CloseAm J Enol Vitic. 2016 67: 29-37 ; DOI: 10.5344/ajev.2015.15055Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, AustraliaRichard E. Smart2Smart Viticulture, 31 North Corner, Newlyn, Cornwall, TR185JG, United KingdomRobert G. Dambergs3Wine TQ, PO Box 3 Monash SA 5342, Australia.Dugald C. Close1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Australia
- You have accessRestricted accessInfluence of Different Maceration Techniques and Microbial Enzymatic Activities on Wine Stilbene ContentMatthieu Poussier, Michèle Guilloux-Benatier, Mireia Torres, Elena Heras, Marielle AdrianAm J Enol Vitic. 2003 54: 261-266 ; DOI: 10.5344/ajev.2003.54.4.261Matthieu PoussierInstitut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, BP 27 877, 21078 Dijon Cedex, FranceMichèle Guilloux-BenatierMireia TorresElena Heras
- 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
- You have accessRestricted accessMaceration Variables Affecting Phenolic Composition in Commercial-scale Cabernet Sauvignon Winemaking TrialsAlejandro Zimman, William S. Joslin, Mark L. Lyon, Jeffrey Meier, Andrew L. WaterhouseAm J Enol Vitic. 2002 53: 93-98 ; DOI: 10.5344/ajev.2002.53.2.93Alejandro ZimmanDepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616William S. JoslinMark L. LyonJeffrey Meier
- You have accessRestricted accessPhenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration TimeE. Gómez-Plaza, R. Gil-Muñoz, J.M. López-Roca, A. Martínez-Cutillas, J.I. Fernández-FernándezAm J Enol Vitic. 2001 52: 266-270 ; DOI: 10.5344/ajev.2001.52.3.266E. Gómez-PlazaUnidad de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, SpainR. Gil-MuñozJ.M. López-RocaA. Martínez-CutillasJ.I. Fernández-Fernández
- You have accessRestricted accessEffect of Different Clarification Treatments on the Amino Acid Content of Chardonnay Musts and WinesAna Guitart, Puri Hernández Orte, Juan CachoAm J Enol Vitic. 1998 49: 389-396 ; DOI: 10.5344/ajev.1998.49.4.389Ana GuitartDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain.Puri Hernández OrteDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain.Juan CachoDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain.