volatile acidity
- You have accessRestricted accessGenetic Basis for Osmosensitivity and Genetic Instability of the Wine Yeast Saccharomyces cerevisiae VIN7Daniel J. Erasmus, Hennie J.J. van VuurenAm J Enol Vitic. 2009 60: 145-154 ; DOI: 10.5344/ajev.2009.60.2.145Daniel J. Erasmus1Ph.D. student, 3Professor and Eagles Chair, Director, Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;Hennie J.J. van Vuuren1Ph.D. student, 3Professor and Eagles Chair, Director, Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
- You have accessRestricted accessEffect of Yeast Inoculation Rate, Acclimatization, and Nutrient Addition on Icewine FermentationDerek Kontkanen, Debra L. Inglis, Gary J. Pickering, Andrew ReynoldsAm J Enol Vitic. 2004 55: 363-370 ; DOI: 10.5344/ajev.2004.55.4.363Derek KontkanenCool Climate Oenology and Viticulture Institute, Department of Biological SciencesDebra L. InglisGary J. Pickering
- You have accessRestricted accessImpact of Yeast Strain on the Production of Acetic Acid, Glycerol, and the Sensory Attributes of IcewineDaniel J. Erasmus, Margaret Cliff, Hennie J.J. van VuurenAm J Enol Vitic. 2004 55: 371-378 ; DOI: 10.5344/ajev.2004.55.4.371Daniel J. ErasmusWine Research Center, Faculty of Agricultural Sciences, The University of British Columbia, Vancouver, BC V6T 1Z4 CanadaMargaret Cliff
- You have accessRestricted accessEvaluation of a Fourier Transform Infrared Instrument for Rapid Quality-Control Wine AnalysesSteve A. Kupina, Anil J. ShrikhandeAm J Enol Vitic. 2003 54: 131-134 ; DOI: 10.5344/ajev.2003.54.2.131Steve A. KupinaResearch & Development, Canandaigua Wines, 12667 Rd 24, Madera, CA 93637.Anil J. ShrikhandeResearch & Development, Canandaigua Wines, 12667 Rd 24, Madera, CA 93637.
- You have accessRestricted accessImplication of Acetic Acid in the Induction of Slow/Stuck Grape Juice Fermentations and Inhibition of Yeast by Lactobacillus spC. G. Edwards, A. G. Reynolds, A. V. Rodriguez, M. J. Semon, J. M. MillsAm J Enol Vitic. 1999 50: 204-210 ; DOI: 10.5344/ajev.1999.50.2.204C. G. EdwardsDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99163-6376A. G. ReynoldsA. V. RodriguezM. J. Semon
- You have accessRestricted accessRelationship Between Sluggish Fermentations and the Antagonism of Yeast by Lactic Acid BacteriaY.-C. Huang, C. G. Edwards, J. C. Peterson, K. M. HaagAm J Enol Vitic. 1996 47: 1-10 ; DOI: 10.5344/ajev.1996.47.1.1Y.-C. HuangDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.C. G. EdwardsDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.J. C. PetersonDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.K. M. HaagDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.