Syrah
- Open AccessMechanical Pruning and Soil Organic Amending in Two Terroirs. Effects on Wine Chemical Composition and Sensory ProfileManuel Botelho, Henrique Ribeiro, Amândio Cruz, Daniel F. Duarte, Diana L. Faria, Kaushal S. Khairnar, Rafaela Pardal, Marta Susini, Carlos Correia, Sofia Catarino, Jorge Cadima, Rogério de Castro, Jorge M. Ricardo-da-SilvaAm J Enol Vitic. 2022 73: 26-38 ; DOI: 10.5344/ajev.2021.21019Manuel Botelho1LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Henrique Ribeiro1LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Amândio Cruz2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Daniel F. Duarte1LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Diana L. Faria1LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Kaushal S. Khairnar2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Rafaela Pardal2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Marta Susini2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Carlos Correia2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Sofia Catarino1LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Jorge Cadima2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Rogério de Castro2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.Jorge M. Ricardo-da-Silva1LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
- You have accessRestricted accessSensory Evaluation of Syrah and Cabernet Sauvignon Wines: Effects of Harvest Maturity and Prefermentation Soluble SolidsScott C. Frost, Juan Manuel Sanchez, Caroline Merrell, Richard Larsen, Hildegarde Heymann, James F. HarbertsonAm J Enol Vitic. 2021 72: 36-45 ; DOI: 10.5344/ajev.2020.20035Scott C. Frost2School of Food Science, Washington State University, Richland WA, 99354;Juan Manuel Sanchez1Department of Viticulture and Enology, University of California, Davis CA, 95616;Caroline Merrell3Jackson Family Estates, Santa Rosa, CA, 95043;4Department of Food Science, Washington State University, Richland WA, 99354.Richard Larsen2School of Food Science, Washington State University, Richland WA, 99354;Hildegarde Heymann1Department of Viticulture and Enology, University of California, Davis CA, 95616;James F. Harbertson2School of Food Science, Washington State University, Richland WA, 99354;
- You have accessRestricted accessAnalysis of Rotundone in Japanese Syrah Grapes and Wines using Stir Bar Sorptive Extraction (SBSE) with Heart-Cutting Two-Dimensional GC-MSHideki Takase, Kanako Sasaki, Hideyuki Shinmori, Akira Shinohara, Chihiro Mochizuki, Hironori Kobayashi, Hiroshi Saito, Hironori Matsuo, Shunji Suzuki, Ryoji TakataAm J Enol Vitic. 2015 66: 398-402 ; DOI: 10.5344/ajev.2015.14118Hideki Takase1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan2Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, JapanKanako Sasaki1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, JapanHideyuki Shinmori3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, JapanAkira Shinohara3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, JapanChihiro Mochizuki3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, JapanHironori Kobayashi4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, JapanHiroshi Saito4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, JapanHironori Matsuo4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, JapanShunji Suzuki2Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, JapanRyoji Takata1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan