Index by author
1989; volume 40 issue 3
Almy, J.
- You have accessRestricted accessPreliminary Comments on Effects of Grape Vineyard Nitrogen Fertilization on the Subsequent Ethyl Carbamate Formation in WinesC. S. Ough, D. Stevens, J. AlmyAm J Enol Vitic. 1989 40: 219-220 ; DOI: 10.5344/ajev.1989.40.3.219C. S. OughDepartment of Viticulture and Enology University of California, Davis, CA 95616-5270D. Stevens
Andersen, P. C.
- You have accessRestricted accessChemical Composition of Xylem Exudate from Bleeding Spurs of Vitis rotundifolia Noble and Vitis Hybrid Suwannee in Relation to Pruning DateP. C. Andersen, B. V. BrodbeckAm J Enol Vitic. 1989 40: 155-160 ; DOI: 10.5344/ajev.1989.40.3.155P. C. AndersenInstitute of Agricultural Sciences, University of Florida Agricultural Research and Education Center, Monticello, FL 32344.B. V. BrodbeckInstitute of Agricultural Sciences, University of Florida Agricultural Research and Education Center, Monticello, FL 32344.
Baumes, Raymond
- You have accessRestricted accessEffect of Simulated Alcoholic Fermentation on Aroma Components of Grape Berries During Anaerobic MetabolismCatherine TesniÈre, Raymond Baumes, Claude Bayonove, Claude FlanzyAm J Enol Vitic. 1989 40: 183-188 ; DOI: 10.5344/ajev.1989.40.3.183Catherine TesniÈreInstitut National de la Recherche Agronomique, I.P.V. Laboratoire de Biochimie Métabolique et Technologie, 2, Place Viala, 34060 Montpellier, FranceRaymond BaumesClaude Bayonove
Bayonove, Claude
- You have accessRestricted accessEffect of Simulated Alcoholic Fermentation on Aroma Components of Grape Berries During Anaerobic MetabolismCatherine TesniÈre, Raymond Baumes, Claude Bayonove, Claude FlanzyAm J Enol Vitic. 1989 40: 183-188 ; DOI: 10.5344/ajev.1989.40.3.183Catherine TesniÈreInstitut National de la Recherche Agronomique, I.P.V. Laboratoire de Biochimie Métabolique et Technologie, 2, Place Viala, 34060 Montpellier, FranceRaymond BaumesClaude Bayonove
Borrull, F.
- You have accessRestricted accessDetermination of Free Amino Acids in Wine by HPLC Using Precolumn Derivatization with PhenylisothiocyanateR. M. MarcÉ, M. Calull, J. Guasch, F. BorrullAm J Enol Vitic. 1989 40: 194-198 ; DOI: 10.5344/ajev.1989.40.3.194R. M. MarcÉDep. Química, Fac. de Ciències Químiques de Tarragona, Universitat de Barcelona, Pça. Imperial Tarraco no.1, 43005 Tarragona (Spain).M. CalullDep. Química, Fac. de Ciències Químiques de Tarragona, Universitat de Barcelona, Pça. Imperial Tarraco no.1, 43005 Tarragona (Spain).J. GuaschDep. Química, Fac. de Ciències Químiques de Tarragona, Universitat de Barcelona, Pça. Imperial Tarraco no.1, 43005 Tarragona (Spain).F. BorrullDep. Química, Fac. de Ciències Químiques de Tarragona, Universitat de Barcelona, Pça. Imperial Tarraco no.1, 43005 Tarragona (Spain).
Brodbeck, B. V.
- You have accessRestricted accessChemical Composition of Xylem Exudate from Bleeding Spurs of Vitis rotundifolia Noble and Vitis Hybrid Suwannee in Relation to Pruning DateP. C. Andersen, B. V. BrodbeckAm J Enol Vitic. 1989 40: 155-160 ; DOI: 10.5344/ajev.1989.40.3.155P. C. AndersenInstitute of Agricultural Sciences, University of Florida Agricultural Research and Education Center, Monticello, FL 32344.B. V. BrodbeckInstitute of Agricultural Sciences, University of Florida Agricultural Research and Education Center, Monticello, FL 32344.
Calull, M.
- You have accessRestricted accessDetermination of Free Amino Acids in Wine by HPLC Using Precolumn Derivatization with PhenylisothiocyanateR. M. MarcÉ, M. Calull, J. Guasch, F. BorrullAm J Enol Vitic. 1989 40: 194-198 ; DOI: 10.5344/ajev.1989.40.3.194R. M. MarcÉDep. Química, Fac. de Ciències Químiques de Tarragona, Universitat de Barcelona, Pça. Imperial Tarraco no.1, 43005 Tarragona (Spain).M. CalullDep. Química, Fac. de Ciències Químiques de Tarragona, Universitat de Barcelona, Pça. Imperial Tarraco no.1, 43005 Tarragona (Spain).J. GuaschDep. Química, Fac. de Ciències Químiques de Tarragona, Universitat de Barcelona, Pça. Imperial Tarraco no.1, 43005 Tarragona (Spain).F. BorrullDep. Química, Fac. de Ciències Químiques de Tarragona, Universitat de Barcelona, Pça. Imperial Tarraco no.1, 43005 Tarragona (Spain).
Calvayrac, R.
- You have accessRestricted accessEvolution of the Lipid Contents of Champagne Wine During the Second Fermentation of Saccharomyces cerevisiaeD. Troton, M. Charpentier, B. Robillard, R. Calvayrac, B. DuteurtreAm J Enol Vitic. 1989 40: 175-182 ; DOI: 10.5344/ajev.1989.40.3.175D. TrotonLaboratoire de Recherche Möet & Chandon, 6 rue Croix de Bussy, 51200 Epernay, France.M. CharpentierB. RobillardR. Calvayrac
Charpentier, M.
- You have accessRestricted accessEvolution of the Lipid Contents of Champagne Wine During the Second Fermentation of Saccharomyces cerevisiaeD. Troton, M. Charpentier, B. Robillard, R. Calvayrac, B. DuteurtreAm J Enol Vitic. 1989 40: 175-182 ; DOI: 10.5344/ajev.1989.40.3.175D. TrotonLaboratoire de Recherche Möet & Chandon, 6 rue Croix de Bussy, 51200 Epernay, France.M. CharpentierB. RobillardR. Calvayrac
Davenport, M.
- You have accessRestricted accessEffects of Certain Vitamins on Growth and Fermentation Rate of Several Commercial Active Dry Wine YeastsC. S. Ough, M. Davenport, K. JosephAm J Enol Vitic. 1989 40: 208-213 ; DOI: 10.5344/ajev.1989.40.3.208C. S. OughDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.M. DavenportDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.K. JosephDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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