maturity
- You have accessRestricted accessInfluence of Fruit Maturity, Maceration Length, and Ethanol Amount on Chemical and Sensory Properties of Merlot WinesL. Federico Casassa, Christopher W. Beaver, Maria Mireles, Richard C. Larsen, Helene Hopfer, Hildegarde Heymann, James F. HarbertsonAm J Enol Vitic. 2013 64: 437-449 ; DOI: 10.5344/ajev.2013.13059L. Federico Casassa1Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, Luján de Cuyo, Mendoza, Argentina2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Christopher W. Beaver2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Maria Mireles2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Richard C. Larsen2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Helene Hopfer3Department of Viticulture and Enology, University of California, Davis, CA 95616.Hildegarde Heymann3Department of Viticulture and Enology, University of California, Davis, CA 95616.James F. Harbertson2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350
- You have accessRestricted accessBerry Phenolics in Cabernet Sauvignon (Vitis vinifera L.) during Late-Stage RipeningHelen E. Holt, Warren Birchmore, Markus J. Herderich, Patrick G. IlandAm J Enol Vitic. 2010 61: 285-299 ; DOI: 10.5344/ajev.2010.61.3.285Helen E. Holt1The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; 2Constellation Wines Australia, Reynella, SA 5161, Australia; 3School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; 4Patrick Iland Wine Promotions Pty Ltd., PO Box 131, Campbelltown, SA 5074, Australia.Warren Birchmore1The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; 2Constellation Wines Australia, Reynella, SA 5161, Australia; 3School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; 4Patrick Iland Wine Promotions Pty Ltd., PO Box 131, Campbelltown, SA 5074, Australia.Markus J. Herderich1The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; 2Constellation Wines Australia, Reynella, SA 5161, Australia; 3School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; 4Patrick Iland Wine Promotions Pty Ltd., PO Box 131, Campbelltown, SA 5074, Australia.Patrick G. Iland1The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; 2Constellation Wines Australia, Reynella, SA 5161, Australia; 3School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; 4Patrick Iland Wine Promotions Pty Ltd., PO Box 131, Campbelltown, SA 5074, Australia.
- You have accessRestricted accessDevelopment of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into WineJose L. Pastor del Rio, James A. KennedyAm J Enol Vitic. 2006 57: 125-132 ; DOI: 10.5344/ajev.2006.57.2.125Jose L. Pastor del Rio1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.James A. Kennedy1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
- You have accessRestricted accessEffect of Maturity and Vine Water Status on Grape Skin and Wine FlavonoidsJames A. Kennedy, Mark A. Matthews, Andrew L. WaterhouseAm J Enol Vitic. 2002 53: 268-274 ; DOI: 10.5344/ajev.2002.53.4.268James A. KennedyDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.Mark A. Matthews