oak
- Open AccessInvestigating the Winemaking Potential of Enchantment, a New Vitis Hybrid Teinturier CultivarSarah E. Mayfield, Renee T. Threlfall, Dorothea Leis, Luke R. Howard, Erich Leitner, John R. ClarkAm J Enol Vitic. 2021 72: 194-207 ; DOI: 10.5344/ajev.2021.20052Sarah E. Mayfield1Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704;Renee T. Threlfall1Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704;Dorothea Leis2Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Streymayrgasse 9, 8010 Graz, Austria;Luke R. Howard1Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704;Erich Leitner2Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Streymayrgasse 9, 8010 Graz, Austria;John R. Clark3Department of Horticulture, University of Arkansas, 316 Plant Sciences Building, Fayetteville, AR 72701.
- You have accessRestricted accessEvaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon WinesMatthias Bougreau, Jean Guzzo, Patrice Arbault, Guy LoneraganAm J Enol Vitic. 2018 69: 133-140 ; DOI: 10.5344/ajev.2017.17039Matthias Bougreau1Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, TX 79409, FranceJean Guzzo2UMR A PAM - Université de Bourgogne Franche-Comté - AgroSup Dijon, 21078 Dijon cedex, FrancePatrice Arbault3Nexidia, 15 rue de Mayence, 21000 Dijon, FranceGuy Loneragan1Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, TX 79409, France
- You have accessRestricted accessImpact of Oak-Derived Compounds on the Olfactory Perception of Barrel-Aged WinesAndrei Prida, Pascal ChatonnetAm J Enol Vitic. 2010 61: 408-413 ; DOI: 10.5344/ajev.2010.61.3.408Andrei Prida1Tonnellerie Seguin Moreau, Z.I. Merpins, B.P. 94, 16103, Cognac, France, and2Laboratoire Excell, Parc Innolin, 10, rue du Golf, 33700 Mérignac, France.Pascal Chatonnet1Tonnellerie Seguin Moreau, Z.I. Merpins, B.P. 94, 16103, Cognac, France, and2Laboratoire Excell, Parc Innolin, 10, rue du Golf, 33700 Mérignac, France.
- You have accessRestricted accessEffect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model WineAntónio M. Jordão, Jorge M. Ricardo-da-Silva, Olga LaureanoAm J Enol Vitic. 2006 57: 377-381 ; DOI: 10.5344/ajev.2006.57.3.377António M. JordãoUniversidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal.Jorge M. Ricardo-da-SilvaUniversidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal.Olga LaureanoUniversidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal.
- You have accessRestricted accessDifferences in Phenolic Profile between Oak Wood and Stainless Steel Fermentation in White WinesM. Ibern-Gómez, C. Andrés-Lacueva, R. M. Lamuela-Raventós, C. Lao-Luque, S. Buxaderas, M. C. De la Torre-BoronatAm J Enol Vitic. 2001 52: 159-164 ; DOI: 10.5344/ajev.2001.52.2.159M. Ibern-GómezNutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.C. Andrés-LacuevaR. M. Lamuela-RaventósC. Lao-LuqueS. BuxaderasM. C. De la Torre-Boronat
- You have accessRestricted accessThe Tannins of Oak Heartwood: Structure, Properties, and Their Influence on Wine FlavorJ.-L. Puech, F. Feuillat, J. R. MosedaleAm J Enol Vitic. 1999 50: 469-478 ; DOI: 10.5344/ajev.1999.50.4.469J.-L. PuechInstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Unité de Recherches Biopolymères et Arômes, 2 place Viala, 34060 Montpellier Cedex 1, FranceF. Feuillat
- You have accessRestricted accessDiscrimination and Control of Toasting Intensity and Quality of Oak Wood BarrelsPascal ChatonnetAm J Enol Vitic. 1999 50: 479-494 ; DOI: 10.5344/ajev.1999.50.4.479Pascal ChatonnetSeguin-Moreau F-16103 Cognac cooperage at the, Bordeaux Faculty of Oenology, Victor Segalen Bordeaux II University, 351 Cours de la Libération, 33405 Talence Cedex - France
- You have accessRestricted accessEffect of Storage at Elevated Temperatures on Aroma of Chardonnay WinesC. De LA Presa-Owens, A. C. NobleAm J Enol Vitic. 1997 48: 310-316 ; DOI: 10.5344/ajev.1997.48.3.310C. De LA Presa-OwensDept. Viticulture and Enology, University of California, Davis, CA 95616-8749A. C. NobleDept. Viticulture and Enology, University of California, Davis, CA 95616-8749
- You have accessRestricted accessTreatment of Barrel Wood Infected with Acetic Acid BacteriaKarl L. Wilker, Murli R. DharmadhikariAm J Enol Vitic. 1997 48: 516-520 ; DOI: 10.5344/ajev.1997.48.4.516Karl L. WilkerDepartment of Fruit Science, South- west Missouri State University, Research Campus, Mountain Grove, MO 65711.Murli R. DharmadhikariDepartment of Fruit Science, South- west Missouri State University, Research Campus, Mountain Grove, MO 65711.
- You have accessRestricted accessBarrel-to-Barrel Variation of Volatile Oak Extractives in Barrel-Fermented ChardonnayJohn P. Towey, Andrew L. WaterhouseAm J Enol Vitic. 1996 47: 17-20 ; DOI: 10.5344/ajev.1996.47.1.17John P. ToweyDepartment of Viticulture & Enology, University of California, Davis, CA 95616-8749.Andrew L. WaterhouseDepartment of Viticulture & Enology, University of California, Davis, CA 95616-8749.