polymeric pigment
- You have accessRestricted accessPreveraison Leaf Removal Changes Fruit Zone Microclimate and Phenolics in Cold Climate Interspecific Hybrid Grapes Grown under Cool Climate ConditionsJacob Scharfetter, Beth Ann Workmaster, Amaya AtuchaAm J Enol Vitic. 2019 70: 297-307 ; DOI: 10.5344/ajev.2019.18052Jacob Scharfetter1Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706Beth Ann Workmaster1Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706Amaya Atucha1Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706
- You have accessRestricted accessEffects of Berry Maturity and Wine Alcohol on Phenolic Content during Winemaking and AgingCaroline P. Merrell, Richard C. Larsen, James F. HarbertsonAm J Enol Vitic. 2018 69: 1-11 ; DOI: 10.5344/ajev.2017.17035Caroline P. Merrell1Washington State University, 2710 University Drive, Richland, WA 99354-7224Richard C. Larsen1Washington State University, 2710 University Drive, Richland, WA 99354-7224James F. Harbertson1Washington State University, 2710 University Drive, Richland, WA 99354-72242Associate Professor of Enology, Washington State University, Viticulture and Enology Program, School of Food Science
- You have accessRestricted accessSulfur Dioxide Management during Aging Is an Important Factor for the Development of Rosé Wine ColorCaroline P. Merrell, James F. HarbertsonCatalyst: Discovery into Practice 2017 1: 80-87 ; DOI: 10.5344/catalyst.2017.17003Caroline P. Merrell1Washington State University, 2710 University Drive, Richland, WA 99354-7224; andJames F. Harbertson1Washington State University, 2710 University Drive, Richland, WA 99354-7224; and2Associate Professor of Enology, Washington State University, Viticulture and Enology Program, School of Food Science, 2710 Crimson Way, Richland, WA 99354.
- You have accessRestricted accessLoss of Pinot noir Wine Color and Polymeric Pigment after Malolactic Fermentation and Potential CausesTresider R. Burns, James P. OsborneAm J Enol Vitic. 2015 66: 130-137 ; DOI: 10.5344/ajev.2014.14061Tresider R. Burns1Graduate Student, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331James P. Osborne2Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
- You have accessRestricted accessImpact of Malolactic Fermentation on the Color and Color Stability of Pinot noir and Merlot WineTresider R. Burns, James P. OsborneAm J Enol Vitic. 2013 64: 370-377 ; DOI: 10.5344/ajev.2013.13001Tresider R. Burns1Graduate Student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331.James P. Osborne2Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331.
- You have accessRestricted accessEvaluation of a Comprehensive Red Wine Phenolics Assay Using a Microplate ReaderTheresa M. Heredia, Douglas O. Adams, Kelly C. Fields, Paul G. Held, James F. HarbertsonAm J Enol Vitic. 2006 57: 497-502 ; DOI: 10.5344/ajev.2006.57.4.497Theresa M. Heredia1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.Douglas O. Adams1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.Kelly C. Fields1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.Paul G. Held1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.James F. Harbertson1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.
- You have accessRestricted accessIncorporation of Malvidin-3-Glucoside into High Molecular Weight Polyphenols during Fermentation and Wine AgingAlejandro Zimman, Andrew L. WaterhouseAm J Enol Vitic. 2004 55: 139-146 ; DOI: 10.5344/ajev.2004.55.2.139Alejandro ZimmanDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749Current address: Pathology and Laboratory Medicine, University of California, Los Angeles, CA 90095-1732.