Table of Contents
1986; volume 37 issue 2
Articles
- You have accessRestricted accessEffects of Skin Contact Temperature on Chardonnay Must and Wine CompositionD. Ramey, A. Bertrand, C. S. Ough, V. L. Singleton, E. SandersAm J Enol Vitic. 1986 37: 99-106 ; DOI: 10.5344/ajev.1986.37.2.99D. RameyMatanzas Creek Winery, 6097 Bennett Valley Rd., Santa Rosa, CA 95404A. BertrandC. S. OughV. L. Singleton
- You have accessRestricted accessThe Distribution of Free and Glycosidically-Bound Monoterpenes Among Skin, Juice, and Pulp Fractions of Some White Grape VarietiesB. Wilson, C. R. Strauss, P. J. WilliamsAm J Enol Vitic. 1986 37: 107-111 ; DOI: 10.5344/ajev.1986.37.2.107B. WilsonThe Australian Wine Research Institute, Private Mail Bag, Glen Osmond, S. A. 5064, Australia.C. R. StraussThe Australian Wine Research Institute, Private Mail Bag, Glen Osmond, S. A. 5064, Australia.P. J. WilliamsThe Australian Wine Research Institute, Private Mail Bag, Glen Osmond, S. A. 5064, Australia.
- You have accessRestricted accessStability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary ResultsY. Z. Gunata, C. L. Bayonove, R. L. Baumes, R. E. CordonnierAm J Enol Vitic. 1986 37: 112-114 ; DOI: 10.5344/ajev.1986.37.2.112Y. Z. GunataLaboratoire des Arômes et Substances Naturelles, Institut des Produits de la Vigne, INRA, Centre de Recherches Agronomiques, 9 place Viala, Montpellier 34060, France.C. L. BayonoveLaboratoire des Arômes et Substances Naturelles, Institut des Produits de la Vigne, INRA, Centre de Recherches Agronomiques, 9 place Viala, Montpellier 34060, France.R. L. BaumesLaboratoire des Arômes et Substances Naturelles, Institut des Produits de la Vigne, INRA, Centre de Recherches Agronomiques, 9 place Viala, Montpellier 34060, France.R. E. CordonnierLaboratoire des Arômes et Substances Naturelles, Institut des Produits de la Vigne, INRA, Centre de Recherches Agronomiques, 9 place Viala, Montpellier 34060, France.
- You have accessRestricted accessPhylloxera in Monterey County, CaliforniaWilliam E. WildmanAm J Enol Vitic. 1986 37: 115-120 ; DOI: 10.5344/ajev.1986.37.2.115William E. WildmanDepartment of Land, Air, and Water Resources, University of California, Davis, CA 95616-5270.
- You have accessRestricted accessThe Determination of Anthocyanins in Aging Red Wines: Comparison of HPLC and Spectral MethodsJ. Bakker, N. W. Preston, C. F. TimberlakeAm J Enol Vitic. 1986 37: 121-126 ; DOI: 10.5344/ajev.1986.37.2.121J. BakkerFood and Beverages Division, Long Ashton Research Station, University of Bristol, Long Ashton, Bristol BS18 9AF, England.N. W. PrestonFood and Beverages Division, Long Ashton Research Station, University of Bristol, Long Ashton, Bristol BS18 9AF, England.C. F. TimberlakeFood and Beverages Division, Long Ashton Research Station, University of Bristol, Long Ashton, Bristol BS18 9AF, England.
- You have accessRestricted accessFormation of Substituted Tetrahydropyridines by Species of Brettanomyces and Lactobacillus Isolated from Mousy WinesTamila HeresztynAm J Enol Vitic. 1986 37: 127-132 ; DOI: 10.5344/ajev.1986.37.2.127Tamila HeresztynThe Australian Wine Research Institute, Private Mail Bag, Glen Osmond, S.A. 5064, Australia.
- You have accessRestricted accessEffect of Pomace Contact on Chardonnay Musts and WinesStephen L. Test, A. C. Noble, Janice O. SchmidtAm J Enol Vitic. 1986 37: 133-136 ; DOI: 10.5344/ajev.1986.37.2.133Stephen L. TestDomaine Laurier Winery and Vineyards, P. O. Box 550, Forestville, CA 95436A. C. Noble
- You have accessRestricted accessSome Volatile Trace Nitrogen Components in California BrandyC. S. Ough, John AlmyAm J Enol Vitic. 1986 37: 137-140 ; DOI: 10.5344/ajev.1986.37.2.137C. S. OughDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270
- You have accessRestricted accessUtilization of Grape Pomace for Citric Acid Production by Solid State FermentationY. D. Hang, E. E. WoodamsAm J Enol Vitic. 1986 37: 141-142 ; DOI: 10.5344/ajev.1986.37.2.141Y. D. HangDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.E. E. WoodamsDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.
- You have accessRestricted accessThe Adjustment of High pH/High Titratable Acidity Wines by Ion ExchangeW. R. Bonorden, C. W. Nagel, J. R. PowersAm J Enol Vitic. 1986 37: 143-148 ; DOI: 10.5344/ajev.1986.37.2.143W. R. BonordenDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.C. W. NagelDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.J. R. PowersDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.
- You have accessRestricted accessPostharvest Decay Control of Grapes by Using Sodium Metabisulfite in Cartons Enclosed in Plastic BagsTasos I. KokkalosAm J Enol Vitic. 1986 37: 149-151 ; DOI: 10.5344/ajev.1986.37.2.149Tasos I. KokkalosAgricultural Research Institute, Nicosia, Cyprus.
- You have accessRestricted accessDragon System of Training and Pruning in China's ViticultureGuoguang LuoAm J Enol Vitic. 1986 37: 152-157 ; DOI: 10.5344/ajev.1986.37.2.152Guoguang LuoDepartment of Horticulture, Beijing Agricultural University, Beijing, China.
Research Notes
- You have accessRestricted accessLead in Wine From Tin-Leaf CapsulesH. EschnauerAm J Enol Vitic. 1986 37: 158-162 ; DOI: 10.5344/ajev.1986.37.2.158H. EschnauerD 6463 Freigericht 1, Gelnhäuser Straße 15, West Germany
- You have accessRestricted accessEffects of Acetaldehyde and Tannins on the Color and Chemical Age of Red Muscadine (Vitis rotundifolia) WineC. A. Sims, J. R. MorrisAm J Enol Vitic. 1986 37: 163-165 ; DOI: 10.5344/ajev.1986.37.2.163C. A. SimsDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.J. R. MorrisDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.
