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- Open AccessGlucose Oxidase in Conjunction with Catalase – An Effective System of Wine pH Management in Red WineView ORCID ProfileAndreea Botezatu, View ORCID ProfileAaron Essary, View ORCID ProfileMartha BajecAm J Enol Vitic. 2023 74: 0740004 ; DOI: 10.5344/ajev.2022.22001cAndreea Botezatu1Horticulture Department, Texas A&M University, College Station, TX 77843, USA;Aaron Essary1Horticulture Department, Texas A&M University, College Station, TX 77843, USA;Martha Bajec2Bajec Senseworks Consulting, Hamilton, ON L9A 1L5, Canada.
- You have accessRestricted accessNew Rapid, Simple, and Cheap Methods to Determine Tyramine in Fermented Beverages and Culture MediumSilvana Cecilia Ledesma, María Cristina Rubio, Pedro Aredes-FernándezAm J Enol Vitic. 2022 73: 204-209 ; DOI: 10.5344/ajev.2022.21055Silvana Cecilia Ledesma1National Council of Scientific and Technological Research of Argentina (CONICET);2Instituto de Biotecnología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, (+54) 381-4247752 ext. 7209, 4000, Tucumán, Argentina.María Cristina Rubio2Instituto de Biotecnología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, (+54) 381-4247752 ext. 7209, 4000, Tucumán, Argentina.Pedro Aredes-Fernández1National Council of Scientific and Technological Research of Argentina (CONICET);2Instituto de Biotecnología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, (+54) 381-4247752 ext. 7209, 4000, Tucumán, Argentina.
- You have accessRestricted accessQuinones of Macfadyena cynanchoides for Control of Aspergillus carbonarius and Aspergillus niger in WineGisselle R. Apud, Diego A. Sampietro, Pedro A. Aredes-FernándezAm J Enol Vitic. 2022 73: 67-73 ; DOI: 10.5344/ajev.2021.21010Gisselle R. Apud1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 471, 4000, San Miguel de Tucumán, Argentina;2 Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.Diego A. Sampietro1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 471, 4000, San Miguel de Tucumán, Argentina;2 Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.Pedro A. Aredes-Fernández1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 471, 4000, San Miguel de Tucumán, Argentina;2 Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
- You have accessRestricted accessEnrichment of Brettanomyces and Other Non-Saccharomyces Fermentative Yeasts from Vineyard Samples in OregonKevin Pigao, Ryan O’Donnell, James Osborne, Chris CurtinAm J Enol Vitic. 2021 72: 257-266 ; DOI: 10.5344/ajev.2021.20071Kevin Pigao1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.Ryan O’Donnell1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.James Osborne1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.Chris Curtin1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.
- You have accessRestricted accessThe Route of Mycotoxins in the Grape Food ChainAna Gonçalves, Roberta Palumbo, Ana Guimarães, Athanasios Gkrillas, Chiara Dall’Asta, Jean-Lou Dorne, Paola Battilani, Armando VenâncioAm J Enol Vitic. 2020 71: 89-104 ; DOI: 10.5344/ajev.2019.19039Ana Gonçalves1CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, PortugalRoberta Palumbo2Università Cattolica del Sacro Cuore, Faculty of Agriculture, Via Emilia Parmense 84, 29100 Piacenza, ItalyAna Guimarães1CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, PortugalAthanasios Gkrillas3Università degli studi di Parma, Via Università 12, 43121, Parma, ItalyChiara Dall’Asta3Università degli studi di Parma, Via Università 12, 43121, Parma, ItalyJean-Lou Dorne4European Food Safety Authority (EFSA), Via Carlo Magno 1A, 43126 Parma, Italy.Paola Battilani2Università Cattolica del Sacro Cuore, Faculty of Agriculture, Via Emilia Parmense 84, 29100 Piacenza, ItalyArmando Venâncio1CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- You have accessRestricted accessNovel and Rapid Methods for Histamine Quantification in Wine and Culture MediumSilvana Cecilia Ledesma, María Cristina Rubio, Pedro Aredes-FernándezAm J Enol Vitic. 2019 70: 435-439 ; DOI: 10.5344/ajev.2019.19027Silvana Cecilia Ledesma1National Council of Scientific and Technological Research of Argentina (CONICET)2Instituto de Biotecnología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, Tucumán, Argentina.María Cristina Rubio2Instituto de Biotecnología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, Tucumán, Argentina.Pedro Aredes-Fernández1National Council of Scientific and Technological Research of Argentina (CONICET)2Instituto de Biotecnología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, Tucumán, Argentina.
- You have accessRestricted accessEffects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in WinesValentina Canuti, Sara Cappelli, Monica Picchi, Bruno Zanoni, Paola DomizioAm J Enol Vitic. 2019 70: 332-337 ; DOI: 10.5344/ajev.2019.18077Valentina Canuti1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, ItalySara Cappelli1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, ItalyMonica Picchi1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, ItalyBruno Zanoni1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, ItalyPaola Domizio1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, Italy
- You have accessRestricted accessSelection of Indigenous Saccharomyces cerevisiae Strains for Winemaking in Northwest ChinaLi Feng, He Jia, Jiaming Wang, Yi Qin, Yanlin Liu, Yuyang SongAm J Enol Vitic. 2019 70: 115-126 ; DOI: 10.5344/ajev.2018.18035Li Feng1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, ChinaHe Jia1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, ChinaJiaming Wang2Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON, L2S 3A1 CanadaYi Qin1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, ChinaYanlin Liu1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, ChinaYuyang Song1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, China
- You have accessRestricted accessThe Pecuniary and Nonpecuniary Costs of Powdery Mildew and the Potential Value of Resistant Grape Varieties in CaliforniaOlena Sambucci, Julian M. Alston, Kate B. Fuller, Jayson LuskAm J Enol Vitic. 2019 70: 177-187 ; DOI: 10.5344/ajev.2018.18032Olena Sambucci1Department of Agricultural and Resource Economics, University of California, Davis, 1 Shields Avenue, Davis, CA 95616Julian M. Alston1Department of Agricultural and Resource Economics, University of California, Davis, 1 Shields Avenue, Davis, CA 95616Kate B. Fuller2Department of Agricultural Economics and Economics, Montana State University, PO Box 172920, Bozeman, MTJayson Lusk3Department of Agricultural Economics, Purdue University, 403 W. State Street, West Lafayette, IN 47907
- You have accessRestricted accessEvaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine ProductionPaola Domizio, Livio Lencioni, Luca Calamai, Lorenzo Portaro, Linda F. BissonAm J Enol Vitic. 2018 69: 266-277 ; DOI: 10.5344/ajev.2018.18004Paola Domizio1Department of Viticulture and Enology, University of California-Davis, Davis, CA 956161Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Livio Lencioni1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Luca Calamai1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Lorenzo Portaro1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616