Selective leaf removal from grapevine fruit zones was evaluated for three seasons as a
means of improving grape quality, especially with respect to fruit rot control. Mature White …

This text is designed to acquaint the reader with the commonly used procedures of juice and
wine analysis as they are generally practiced in the industry, and as they are taught in the …

This study examined the efficacy of UV light for reducing Escherichia coli O157:H7 in
unpasteurized cider. Cider containing a mixture of acid-resistant E. coli O157:H7 (6.3 log CFU/ml) …

Using a model system, the activities of α-L-arabinofuranosidase, β-glucosidase, and α-L-rhamonopyranosidase
were determined in 32 strains of yeasts belonging to the genera …

Four strains ofSaccharomyces cerevisiaeand native yeasts were evaluated for their influence
on White Riesling-conjugated aroma precursors, which were measured using three …

Viognier grapes grown in northern Virginia and resultant wines were evaluated as a function
of training system. Treatments included vertical shoot-positioned (VSP), Smart-Dyson (SD), …

Replicated, sterile Pinot noir (Vitis vinifera L.) wines were individually inoculated with one of
six strains of Brettanomyces bruxellensis (Ave, M, 216, Vin 1, Vin 4, or Vin 5) at initial …

Headspace solid-phase microextraction (SPME) is a fast and simple sampling method for
analysis of volatile compounds, but quantitation can be affected by sample matrix and …

… experimenting with partial or complete MIL fermentations of their cuvees (Zoecklein, 1986b).
… There are several bottle storage systems (Zoecklein, 1986d). Sur lattes (stacking bottles on …

Brettanomyces bruxellensis and lactic acid bacteria are common microorganisms capable
of modifying wine aroma and flavor. The activity of β-glucosidase against p-nitrophenyl-β-D-…