polymeric pigments
- You have accessRestricted accessSensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation ChromatographyFabian Weber, Katharina Greve, Dominik Durner, Ulrich Fischer, Peter WinterhalterAm J Enol Vitic. 2013 64: 15-25 ; DOI: 10.5344/ajev.2012.12074Fabian Weber1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, GermanyKatharina Greve1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, GermanyDominik Durner2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany3Fachhochschule Kaiserslautern, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany.Ulrich Fischer2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, GermanyPeter Winterhalter1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany
- You have accessRestricted accessCofermentation of Syrah with Viognier: Evolution of Color and Phenolics during Winemaking and Bottle AgingL. Federico Casassa, Landon S. Keirsey, Maria S. Mireles, James F. HarbertsonAm J Enol Vitic. 2012 63: 538-543 ; DOI: 10.5344/ajev.2012.12040L. Federico Casassa1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.Landon S. Keirsey1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.Maria S. Mireles1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.James F. Harbertson1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
- You have accessRestricted accessInfluence of Tannin Concentration, Storage Temperature, and Time on Chemical and Sensory Properties of Cabernet Sauvignon and Merlot WinesRemedios R. Villamor, James F. Harbertson, Carolyn F. RossAm J Enol Vitic. 2009 60: 442-449 ; DOI: 10.5344/ajev.2009.60.4.442Remedios R. Villamor1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.James F. Harbertson1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.Carolyn F. Ross1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
- You have accessRestricted accessChemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix MustJames F. Harbertson, Maria S. Mireles, Eric D. Harwood, Karen M. Weller, Carolyn F. RossAm J Enol Vitic. 2009 60: 450-460 ; DOI: 10.5344/ajev.2009.60.4.450James F. Harbertson1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Maria S. Mireles1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Eric D. Harwood1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Karen M. Weller1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Carolyn F. Ross1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.
- You have accessRestricted accessChemical and Sensory Evaluation of Astringency in Washington State Red WinesJosie L. Landon, Karen Weller, James F. Harbertson, Carolyn F. RossAm J Enol Vitic. 2008 59: 153-158 ; DOI: 10.5344/ajev.2008.59.2.153Josie L. Landon1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.Karen Weller1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.James F. Harbertson1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.Carolyn F. Ross1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.
- You have accessRestricted accessAnalysis of SO2-Resistant Polymeric Pigments in Red Wines by High-Performance Liquid ChromatographyAndrea Versari, Roger B. Boulton, Giuseppina Paola ParpinelloAm J Enol Vitic. 2007 58: 523-525 ; DOI: 10.5344/ajev.2007.58.4.523Andrea Versari1Department of Food Science, University of Bologna, Bologna, Italy; 2Department of Viticulture and Enology, University of California, One Shields Ave, Davis, CA 95616-8749; 3Visiting scientist at University of California, Davis.Roger B. Boulton1Department of Food Science, University of Bologna, Bologna, Italy; 2Department of Viticulture and Enology, University of California, One Shields Ave, Davis, CA 95616-8749; 3Visiting scientist at University of California, Davis.Giuseppina Paola Parpinello1Department of Food Science, University of Bologna, Bologna, Italy; 2Department of Viticulture and Enology, University of California, One Shields Ave, Davis, CA 95616-8749; 3Visiting scientist at University of California, Davis.
- You have accessRestricted accessMeasurement of Polymeric Pigments in Grape Berry Extract sand Wines Using a Protein Precipitation Assay Combined with Bisulfite BleachingJames F. Harbertson, Edward A. Picciotto, Douglas O. AdamsAm J Enol Vitic. 2003 54: 301-306 ; DOI: 10.5344/ajev.2003.54.4.301James F. HarbertsonDepartment of Viticulture and Enology, One Shields Avenue, University of California, Davis, CA 95616Edward A. PicciottoDepartment of Viticulture and Enology, One Shields Avenue, University of California, Davis, CA 95616Douglas O. AdamsDepartment of Viticulture and Enology, One Shields Avenue, University of California, Davis, CA 95616
- You have accessRestricted accessEffect of Fermentation, Postfermentation, and Postbottling Heat Treatment on Cabernet Sauvignon GlycoconjugatesAnna K. Mansfield, Bruce W. ZoeckleinAm J Enol Vitic. 2003 54: 99-104 ; DOI: 10.5344/ajev.2003.54.2.99Anna K. MansfieldDepartment of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Bruce W. ZoeckleinDepartment of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessFree Anthocyanins and Polymeric Pigments During the Fermentation and Post-Fermentation Standing of Musts from Cabernet Sauvignon and Tempranillo GrapesManuel Mayen, Julieta Merida, Manuel MedinaAm J Enol Vitic. 1994 45: 161-166 ; DOI: 10.5344/ajev.1994.45.2.161Manuel MayenDepartamento de Quimica Agricola y Edafologia. Facultad de Ciencias, Universidad de Córdoba. Avda. San Alberto Magno, s/n, 14004 Córdoba, Spain.Julieta MeridaDepartamento de Quimica Agricola y Edafologia. Facultad de Ciencias, Universidad de Córdoba. Avda. San Alberto Magno, s/n, 14004 Córdoba, Spain.Manuel MedinaDepartamento de Quimica Agricola y Edafologia. Facultad de Ciencias, Universidad de Córdoba. Avda. San Alberto Magno, s/n, 14004 Córdoba, Spain.