Index by author
1989; volume 40 issue 3
A
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.
B
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.
C
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
D
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.
De La Torre, M. C.
- You have accessRestricted accessDetermination of Molecular Weight of Polysaccharides in Musts and Wines by HPLCM. Marti, M. C. De La TorreAm J Enol Vitic. 1989 40: 221-223 ; DOI: 10.5344/ajev.1989.40.3.221M. MartiDepartment of Physiological, Human and Nutritional Sciences, University of Barcelona, Av. Diagonal s/n, 08028 Barcelona, Spain.M. C. De La TorreDepartment of Physiological, Human and Nutritional Sciences, University of Barcelona, Av. Diagonal s/n, 08028 Barcelona, Spain.
Duteurtre, B.
- 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
F
Flanzy, 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
G
Gallander, James F.
- You have accessRestricted accessComparison of Seyval blanc Wines Aged with Air- and Kiln-Dried American White OakKarl L. Wilker, James F. GallanderAm J Enol Vitic. 1989 40: 224-226 ; DOI: 10.5344/ajev.1989.40.3.224Karl L. WilkerDepartment of Horticulture, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster, OH 44691.James F. GallanderDepartment of Horticulture, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster, OH 44691.
Guasch, J.
- 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).
H
Howell, G. S.
- You have accessRestricted accessThe Effect of Various Carbonic Maceration Treatments on Must and Wine Composition of Marechal FochD. P. Miller, G. S. HowellAm J Enol Vitic. 1989 40: 170-174 ; DOI: 10.5344/ajev.1989.40.3.170D. P. MillerDepartment of Horticulture, Michigan State University, East Lansing, MI 48824-1325.G. S. HowellDepartment of Horticulture, Michigan State University, East Lansing, MI 48824-1325.
J
Johnson, M. G.
- You have accessRestricted accessPreservation of Wine Must Yeasts by Drying on Calcium Alginate SwabsK. J. Moore, M. G. JohnsonAm J Enol Vitic. 1989 40: 214-218 ; DOI: 10.5344/ajev.1989.40.3.214K. J. MooreDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.M. G. JohnsonDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.
Joseph, K.
- 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.
M
MarcÉ, R. 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).
Marti, M.
- You have accessRestricted accessDetermination of Molecular Weight of Polysaccharides in Musts and Wines by HPLCM. Marti, M. C. De La TorreAm J Enol Vitic. 1989 40: 221-223 ; DOI: 10.5344/ajev.1989.40.3.221M. MartiDepartment of Physiological, Human and Nutritional Sciences, University of Barcelona, Av. Diagonal s/n, 08028 Barcelona, Spain.M. C. De La TorreDepartment of Physiological, Human and Nutritional Sciences, University of Barcelona, Av. Diagonal s/n, 08028 Barcelona, Spain.
Miller, D. P.
- You have accessRestricted accessThe Effect of Various Carbonic Maceration Treatments on Must and Wine Composition of Marechal FochD. P. Miller, G. S. HowellAm J Enol Vitic. 1989 40: 170-174 ; DOI: 10.5344/ajev.1989.40.3.170D. P. MillerDepartment of Horticulture, Michigan State University, East Lansing, MI 48824-1325.G. S. HowellDepartment of Horticulture, Michigan State University, East Lansing, MI 48824-1325.
Moore, K. J.
- You have accessRestricted accessPreservation of Wine Must Yeasts by Drying on Calcium Alginate SwabsK. J. Moore, M. G. JohnsonAm J Enol Vitic. 1989 40: 214-218 ; DOI: 10.5344/ajev.1989.40.3.214K. J. MooreDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.M. G. JohnsonDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.
Murphey, J. M.
- You have accessRestricted accessEstimation of Soluble Protein Concentration of White Wines Using Coomassie Brilliant Blue G-250J. M. Murphey, J. R. Powers, S. E. SpaydAm J Enol Vitic. 1989 40: 189-193 ; DOI: 10.5344/ajev.1989.40.3.189J. M. MurpheyJohn I. Haas, Inc., P.O. Box 1441, Yakima, WA 98907J. R. Powers
- You have accessRestricted accessEffect of Grape Maturation on Soluble Protein Characteristics of Gewürztraminer and White Riesling Juice and WineJ. M. Murphey, S. E. Spayd, J. R. PowersAm J Enol Vitic. 1989 40: 199-207 ; DOI: 10.5344/ajev.1989.40.3.199J. M. MurpheyJohn I. Haas, Inc., P.O. Box 1441, Yakima, WA 98902S. E. Spayd
O
Ough, C. S.
- 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
- 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.
P
Powers, J. R.
- You have accessRestricted accessEstimation of Soluble Protein Concentration of White Wines Using Coomassie Brilliant Blue G-250J. M. Murphey, J. R. Powers, S. E. SpaydAm J Enol Vitic. 1989 40: 189-193 ; DOI: 10.5344/ajev.1989.40.3.189J. M. MurpheyJohn I. Haas, Inc., P.O. Box 1441, Yakima, WA 98907J. R. Powers
- You have accessRestricted accessEffect of Grape Maturation on Soluble Protein Characteristics of Gewürztraminer and White Riesling Juice and WineJ. M. Murphey, S. E. Spayd, J. R. PowersAm J Enol Vitic. 1989 40: 199-207 ; DOI: 10.5344/ajev.1989.40.3.199J. M. MurpheyJohn I. Haas, Inc., P.O. Box 1441, Yakima, WA 98902S. E. Spayd
R
Reynolds, Andrew G.
- You have accessRestricted accessInfluence of Fruit Microclimate on Monoterpene Levels of GewürztraminerAndrew G. Reynolds, Douglas A. WardleAm J Enol Vitic. 1989 40: 149-154 ; DOI: 10.5344/ajev.1989.40.3.149Andrew G. ReynoldsAgriculture Canada Research Station, Summerland, British Columbia, Canada V0H 1Z0.Douglas A. WardleAgriculture Canada Research Station, Summerland, British Columbia, Canada V0H 1Z0.
Robillard, B.
- 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
Romieu, Charles G.
- You have accessRestricted accessAnaerobic Metabolism of Organic and Amino Acids in Grape. I. A Device for Measuring the Decarboxylating and Ethanol-releasing Kinetics from a Single 14C-labeled BerryJean-Pierre Robin, Charles G. Romieu, FranÇois X. SauvageAm J Enol Vitic. 1989 40: 161-169 ; DOI: 10.5344/ajev.1989.40.3.161Jean-Pierre RobinLaboratoire de Biochimie Métabolique et Technologie, Institut des Produits de la Vigne, INRA, Place Viala, 34060 Montpellier, France.Charles G. RomieuLaboratoire de Biochimie Métabolique et Technologie, Institut des Produits de la Vigne, INRA, Place Viala, 34060 Montpellier, France.FranÇois X. SauvageLaboratoire de Biochimie Métabolique et Technologie, Institut des Produits de la Vigne, INRA, Place Viala, 34060 Montpellier, France.
S
Sauvage, FranÇois X.
- You have accessRestricted accessAnaerobic Metabolism of Organic and Amino Acids in Grape. I. A Device for Measuring the Decarboxylating and Ethanol-releasing Kinetics from a Single 14C-labeled BerryJean-Pierre Robin, Charles G. Romieu, FranÇois X. SauvageAm J Enol Vitic. 1989 40: 161-169 ; DOI: 10.5344/ajev.1989.40.3.161Jean-Pierre RobinLaboratoire de Biochimie Métabolique et Technologie, Institut des Produits de la Vigne, INRA, Place Viala, 34060 Montpellier, France.Charles G. RomieuLaboratoire de Biochimie Métabolique et Technologie, Institut des Produits de la Vigne, INRA, Place Viala, 34060 Montpellier, France.FranÇois X. SauvageLaboratoire de Biochimie Métabolique et Technologie, Institut des Produits de la Vigne, INRA, Place Viala, 34060 Montpellier, France.
Spayd, S. E.
- You have accessRestricted accessEstimation of Soluble Protein Concentration of White Wines Using Coomassie Brilliant Blue G-250J. M. Murphey, J. R. Powers, S. E. SpaydAm J Enol Vitic. 1989 40: 189-193 ; DOI: 10.5344/ajev.1989.40.3.189J. M. MurpheyJohn I. Haas, Inc., P.O. Box 1441, Yakima, WA 98907J. R. Powers
- You have accessRestricted accessEffect of Grape Maturation on Soluble Protein Characteristics of Gewürztraminer and White Riesling Juice and WineJ. M. Murphey, S. E. Spayd, J. R. PowersAm J Enol Vitic. 1989 40: 199-207 ; DOI: 10.5344/ajev.1989.40.3.199J. M. MurpheyJohn I. Haas, Inc., P.O. Box 1441, Yakima, WA 98902S. E. Spayd
Stevens, D.
- 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
T
TesniÈre, Catherine
- 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
Troton, D.
- 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
W
Wardle, Douglas A.
- You have accessRestricted accessInfluence of Fruit Microclimate on Monoterpene Levels of GewürztraminerAndrew G. Reynolds, Douglas A. WardleAm J Enol Vitic. 1989 40: 149-154 ; DOI: 10.5344/ajev.1989.40.3.149Andrew G. ReynoldsAgriculture Canada Research Station, Summerland, British Columbia, Canada V0H 1Z0.Douglas A. WardleAgriculture Canada Research Station, Summerland, British Columbia, Canada V0H 1Z0.
Wilker, Karl L.
- You have accessRestricted accessComparison of Seyval blanc Wines Aged with Air- and Kiln-Dried American White OakKarl L. Wilker, James F. GallanderAm J Enol Vitic. 1989 40: 224-226 ; DOI: 10.5344/ajev.1989.40.3.224Karl L. WilkerDepartment of Horticulture, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster, OH 44691.James F. GallanderDepartment of Horticulture, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster, OH 44691.
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