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Table of Contents

1990; volume 41 issue 1

Articles

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    Possible Use of Nisin in Winemaking. I. Action of Nisin Against Lactic Acid Bacteria and Wine Yeasts in Solid and Liquid Media
    F. Radler
    Am J Enol Vitic.  1990  41: 1-6  ; DOI: 10.5344/ajev.1990.41.1.1
    F. Radler
    Institut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, Postfach 3980, D-6500 Mainz, Federal Republic of Germany.
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    Possible Use of Nisin in Winemaking. II. Experiments to Control Lactic Acid Bacteria in the Production of Wine
    F. Radler
    Am J Enol Vitic.  1990  41: 7-11  ; DOI: 10.5344/ajev.1990.41.1.7
    F. Radler
    Institut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, Postfach 3980, D-6500 Mainz, Federal Republic of Germany.
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    Amino Acid Content of Fino and Oloroso Sherry Wines
    Miguel A. Botella, Luis Perez-Rodriguez, Beltrán Domecq, Victoriano Valpuesta
    Am J Enol Vitic.  1990  41: 12-15  ; DOI: 10.5344/ajev.1990.41.1.12
    Miguel A. Botella
    Departmento de Bioquimica y Biologia Molecular, Universidad de Málaga, 29071 Málaga, Spain
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    Luis Perez-Rodriguez
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    Beltrán Domecq
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    Victoriano Valpuesta
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    A New Method for the Stabilization of Wines with Respect to the Potassium Bitartrate Precipitation
    R. Rodriguez-Clemente, I. Correa-Gorospe, J. J. De Castro
    Am J Enol Vitic.  1990  41: 16-20  ; DOI: 10.5344/ajev.1990.41.1.16
    R. Rodriguez-Clemente
    Instituto de Ciencia de Materiales de Barcelona C.S.I.C, c/Marti i Franques s/n, 08028 Barcelona, Spain
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    I. Correa-Gorospe
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    J. J. De Castro
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    Yeast Autolysis During Champagne Aging
    M. J. Leroy, M. Charpentier, B. Duteurtre, M. Feuillat, C. Charpentier
    Am J Enol Vitic.  1990  41: 21-28  ; DOI: 10.5344/ajev.1990.41.1.21
    M. J. Leroy
    Laboratoire de Recherches Lacto-Labo, 86220 Dange Saint Romain, France
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    M. Charpentier
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    B. Duteurtre
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    M. Feuillat
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    C. Charpentier
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    Isolation, Purification, and Characterization of an Arabinogalactan from a Red Wine
    J.-M. Brillouet, C. Bosso, M. Moutounet
    Am J Enol Vitic.  1990  41: 29-36  ; DOI: 10.5344/ajev.1990.41.1.29
    J.-M. Brillouet
    Institut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-Chimiques, 2 Place Viala, F-34060 Montpellier, France)
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    C. Bosso
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    M. Moutounet
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    Integration of the Yeast K1 Killer Toxin Gene into the Genome of Marked Wine Yeasts and Its Effect on Vinification
    C. Boone, A.-M. Sdicu, J. Wagner, R. Degré, C. Sanchez, H. Bussey
    Am J Enol Vitic.  1990  41: 37-42  ; DOI: 10.5344/ajev.1990.41.1.37
    C. Boone
    Department of Biology, McGill University, Montreal, Quebec, Canada H3A 1B1
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    A.-M. Sdicu
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    J. Wagner
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    R. Degré
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    C. Sanchez
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    H. Bussey
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    Identification and Quantitation of Ellagic Acid in Muscadine Grape Juice
    John A. Boyle, Limei Hsu
    Am J Enol Vitic.  1990  41: 43-47  ; DOI: 10.5344/ajev.1990.41.1.43
    John A. Boyle
    Department of Biochemistry and Molecular Biology, Mississippi State University, Mississippi State, MS 39762.
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    Limei Hsu
    Department of Biochemistry and Molecular Biology, Mississippi State University, Mississippi State, MS 39762.
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    Production of Decanoic Acid and Other Volatile Compounds and the Growth of Yeast and Malolactic Bacteria During Vinification
    C. G. Edwards, R. B. Beelman, C. E. Bartley, A. L. Mcconnell
    Am J Enol Vitic.  1990  41: 48-56  ; DOI: 10.5344/ajev.1990.41.1.48
    C. G. Edwards
    Assistant Food Scientist, IAREC, Washington State University, Prosser, WA 99350-9687
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    R. B. Beelman
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    C. E. Bartley
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    A. L. Mcconnell
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    Color and Phenolic Changes of Cabernet Sauvignon Wine Made by Simultaneous Yeast/Bacterial Fermentation and Extended Pomace Contact
    P. D. Scudamore-Smith, R. L. Hooper, E. D. McLaran
    Am J Enol Vitic.  1990  41: 57-67  ; DOI: 10.5344/ajev.1990.41.1.57
    P. D. Scudamore-Smith
    Food Research and Technology Branch, Queensland Department of Primary Industries, 19 Hercules Street, Hamilton, Qld. 4007, Australia
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    R. L. Hooper
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    E. D. McLaran
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    Factors Contributing to Urea Formation in Commercially Fermented Wines
    C. S. Ough, D. Stevens, T. Sendovski, Z. Huang, D. An
    Am J Enol Vitic.  1990  41: 68-73  ; DOI: 10.5344/ajev.1990.41.1.68
    C. S. Ough
    Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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    D. Stevens
    Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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    T. Sendovski
    Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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    Z. Huang
    Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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    D. An
    Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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    The Effect of Various Leaf Removal Treatments on the Aroma and Flavor of Sauvignon blanc Wine
    R. A. Arnold, A. M. Bledsoe
    Am J Enol Vitic.  1990  41: 74-76  ; DOI: 10.5344/ajev.1990.41.1.74
    R. A. Arnold
    Robert Mondavi Winery, Oakville, CA.
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    A. M. Bledsoe
    Robert Mondavi Winery, Oakville, CA.
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    Comparative Leaf Tissue Analysis of Potassium Deficiency and a Disorder Resembling Potassium Deficiency in Thompson Seedless Grapevines
    L. Peter Christensen, Johanna Boggero, Mary Bianchi
    Am J Enol Vitic.  1990  41: 77-83  ; DOI: 10.5344/ajev.1990.41.1.77
    L. Peter Christensen
    University of California Kearney Agricultural Center, 9240 S. Riverbend Avenue, Parlier, CA 93648
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    Johanna Boggero
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    Mary Bianchi
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    Abstracts and Reviews
    Am J Enol Vitic.  1990  41: 104-109 

Research Notes

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    Nonenzymic Autoxidative Reactions of Caffeic Acid in Wine
    Johannes J. L. Cilliers, Vernon L. Singleton
    Am J Enol Vitic.  1990  41: 84-86  ; DOI: 10.5344/ajev.1990.41.1.84
    Johannes J. L. Cilliers
    Division for Food Science and Technology, Council for Scientific and Industrial Research, P.O. Box 339, 0001 Pretoria, RSA
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    Vernon L. Singleton
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    Identification of Some Phenolics in White Grapes
    C. Y. Lee, A. W. Jaworski
    Am J Enol Vitic.  1990  41: 87-89  ; DOI: 10.5344/ajev.1990.41.1.87
    C. Y. Lee
    Department of Food Science and Technology, Cornell University, NYSAES, Geneva, NY 14456.
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    A. W. Jaworski
    Department of Food Science and Technology, Cornell University, NYSAES, Geneva, NY 14456.
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1989 James F. Guymon Lecture

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    Distillation in Alambic
    Robert Léauté
    Am J Enol Vitic.  1990  41: 90-103  ; DOI: 10.5344/ajev.1990.41.1.90
    Robert Léauté
    Rémy Martin, 16102 Cognac, Cedex, France.
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