microoxygenation
- You have accessRestricted accessCabernet Sauvignon Aging Stability Altered by MicrooxygenationAngelita Gambuti, Luigi Picariello, Luigi Moio, Andrew L. WaterhouseAm J Enol Vitic. 2019 70: 323-331 ; DOI: 10.5344/ajev.2019.18061Angelita Gambuti1Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, ItalyLuigi Picariello1Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, ItalyLuigi Moio2Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, ItalyAndrew L. Waterhouse1Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessSulfur Dioxide and Glutathione Alter the Outcome of MicrooxygenationAngelita Gambuti, Guomin Han, Ana L. Peterson, Andrew L. WaterhouseAm J Enol Vitic. 2015 66: 411-423 ; DOI: 10.5344/ajev.2015.15005Angelita Gambuti1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II,” viale Italia 83100, Avellino, ItalyGuomin Han1Department of Viticulture and Enology, University of California, Davis, CA 956163College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, PR ChinaAna L. Peterson1Department of Viticulture and Enology, University of California, Davis, CA 95616Andrew L. Waterhouse1Department of Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessIn situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red WinesV. Felipe Laurie, Robert Law, Willy S. Joslin, Andrew L. WaterhouseAm J Enol Vitic. 2008 59: 215-219 ; DOI: 10.5344/ajev.2008.59.2.215V. Felipe Laurie1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.Robert Law1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.Willy S. Joslin1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.Andrew L. Waterhouse1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.
- You have accessRestricted accessElectrochemical Microoxidation of Red WineAlec J. Fell, Stuart I. Dykes, Laura Nicolau, Paul A. KilmartinAm J Enol Vitic. 2007 58: 443-450 ; DOI: 10.5344/ajev.2007.58.4.443Alec J. Fell1Graduate student (present address: Craggy Range Vineyards Limited, 253 Waimarama Road, PO Box 8749, Havelock North, Hawkes Bay, New Zealand)2Graduate student (present address: Pernod Ricard, Corbans Winery, 91 Thames St, Pandora, PO Box 7095, Napier, New Zealand)3Lecturer, and 4Director Wine Science, The University of Auckland, Private Bag 92019, Auckland, New Zealand.Stuart I. Dykes1Graduate student (present address: Craggy Range Vineyards Limited, 253 Waimarama Road, PO Box 8749, Havelock North, Hawkes Bay, New Zealand)2Graduate student (present address: Pernod Ricard, Corbans Winery, 91 Thames St, Pandora, PO Box 7095, Napier, New Zealand)3Lecturer, and 4Director Wine Science, The University of Auckland, Private Bag 92019, Auckland, New Zealand.Laura Nicolau1Graduate student (present address: Craggy Range Vineyards Limited, 253 Waimarama Road, PO Box 8749, Havelock North, Hawkes Bay, New Zealand)2Graduate student (present address: Pernod Ricard, Corbans Winery, 91 Thames St, Pandora, PO Box 7095, Napier, New Zealand)3Lecturer, and 4Director Wine Science, The University of Auckland, Private Bag 92019, Auckland, New Zealand.Paul A. Kilmartin1Graduate student (present address: Craggy Range Vineyards Limited, 253 Waimarama Road, PO Box 8749, Havelock North, Hawkes Bay, New Zealand)2Graduate student (present address: Pernod Ricard, Corbans Winery, 91 Thames St, Pandora, PO Box 7095, Napier, New Zealand)3Lecturer, and 4Director Wine Science, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
- You have accessRestricted accessEffect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red WinesMarta Cano-López, Francisco Pardo-Minguez, Jose María López-Roca, Encarna Gómez-PlazaAm J Enol Vitic. 2006 57: 325-331 ; DOI: 10.5344/ajev.2006.57.3.325Marta Cano-López1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Bodegas San Isidro, Ctra. Murcia, Jumilla, Spain.Francisco Pardo-Minguez1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Bodegas San Isidro, Ctra. Murcia, Jumilla, Spain.Jose María López-Roca1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Bodegas San Isidro, Ctra. Murcia, Jumilla, Spain.Encarna Gómez-Plaza1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Bodegas San Isidro, Ctra. Murcia, Jumilla, Spain.