Index by author
1990; volume 41 issue 4
Barre, P.
- You have accessRestricted accessDescription of Alcoholic Fermentation Kinetics: Its Variability and SignificanceM. Bely, J. M. Sablayrolles, P. BarreAm J Enol Vitic. 1990 41: 319-324 ; DOI: 10.5344/ajev.1990.41.4.319M. BelyI.N.R.A., Institut des Produits de la Vigne, Laboratoire de Microbiologie et Technologie des Fermentations, 2, place Viala, 34060 Montpellier Cedex 1, France.J. M. SablayrollesI.N.R.A., Institut des Produits de la Vigne, Laboratoire de Microbiologie et Technologie des Fermentations, 2, place Viala, 34060 Montpellier Cedex 1, France.P. BarreI.N.R.A., Institut des Produits de la Vigne, Laboratoire de Microbiologie et Technologie des Fermentations, 2, place Viala, 34060 Montpellier Cedex 1, France.
Bass, A. W.
- You have accessRestricted accessHot Water Treatment of Dormant Grape Cuttings Reduces Crown Gall Incidence in a Field NurseryK. Ophel, P. R. Nicholas, P. A. Magarey, A. W. BassAm J Enol Vitic. 1990 41: 325-329 ; DOI: 10.5344/ajev.1990.41.4.325K. OphelDepartment of Plant Pathology, Waite Agricultural Research Institute, University of Adelaide, Glen Osmond, South Australia 5064P. R. NicholasP. A. Magarey
Bates, R. P.
- You have accessRestricted accessEffects of Mechanical Pruning on the Yield and Quality of Muscadine GrapesC. A. Sims, R. P. Johnson, R. P. BatesAm J Enol Vitic. 1990 41: 273-276 ; DOI: 10.5344/ajev.1990.41.4.273C. A. SimsFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611.R. P. JohnsonFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611.R. P. BatesFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611.
Bely, M.
- You have accessRestricted accessDescription of Alcoholic Fermentation Kinetics: Its Variability and SignificanceM. Bely, J. M. Sablayrolles, P. BarreAm J Enol Vitic. 1990 41: 319-324 ; DOI: 10.5344/ajev.1990.41.4.319M. BelyI.N.R.A., Institut des Produits de la Vigne, Laboratoire de Microbiologie et Technologie des Fermentations, 2, place Viala, 34060 Montpellier Cedex 1, France.J. M. SablayrollesI.N.R.A., Institut des Produits de la Vigne, Laboratoire de Microbiologie et Technologie des Fermentations, 2, place Viala, 34060 Montpellier Cedex 1, France.P. BarreI.N.R.A., Institut des Produits de la Vigne, Laboratoire de Microbiologie et Technologie des Fermentations, 2, place Viala, 34060 Montpellier Cedex 1, France.
Blaise, A.
- You have accessRestricted accessWine Benzyl Alcohol Oxidase: Isolation and CharacterizationM. Goetghebeur, M. Nicolas, A. Blaise, S. Brun, P. GalzyAm J Enol Vitic. 1990 41: 295-300 ; DOI: 10.5344/ajev.1990.41.4.295M. GoetghebeurCentre de Formation et de Recherche en Oenologie, Faculté de Pharmacie, 15 Av. Charles Flahault, 34060 Montpellier, FranceM. NicolasA. BlaiseS. Brun
Borrull, F.
- You have accessRestricted accessDetermination of Major Carboxylic Acids in Wine by an Optimized HPLC Method with Linear Gradient ElutionR. M. Marcé, M. Calull, F. Borrull, F. X. RiusAm J Enol Vitic. 1990 41: 289-294 ; DOI: 10.5344/ajev.1990.41.4.289R. M. MarcéDep. Quimica, Universitat de Barcelona, Imperial Tarraco 1, 43005 Tarragona (Spain).M. CalullDep. Quimica, Universitat de Barcelona, Imperial Tarraco 1, 43005 Tarragona (Spain).F. BorrullDep. Quimica, Universitat de Barcelona, Imperial Tarraco 1, 43005 Tarragona (Spain).F. X. RiusDep. Quimica, Universitat de Barcelona, Imperial Tarraco 1, 43005 Tarragona (Spain).
Brun, S.
- You have accessRestricted accessWine Benzyl Alcohol Oxidase: Isolation and CharacterizationM. Goetghebeur, M. Nicolas, A. Blaise, S. Brun, P. GalzyAm J Enol Vitic. 1990 41: 295-300 ; DOI: 10.5344/ajev.1990.41.4.295M. GoetghebeurCentre de Formation et de Recherche en Oenologie, Faculté de Pharmacie, 15 Av. Charles Flahault, 34060 Montpellier, FranceM. NicolasA. BlaiseS. Brun
Burns, G.
- You have accessRestricted accessApplication of Acid Urease to Reduction of Urea in Commercial WinesS. Fujinawa, G. Burns, Pete De La TejaAm J Enol Vitic. 1990 41: 350-354 ; DOI: 10.5344/ajev.1990.41.4.350S. FujinawaFood Research Laboratories, Takeda Chemical Industries, Ltd., Juso-Honmachi, Yodogawa-Ku, Osaka, JapanG. Burns
Cabezudo, Maria Dolores
- You have accessRestricted accessThe Influence of the Yeast and Type of Culture on the Volatile Composition of Wines Fermented Without Sulfur DioxideTomás Herraiz, Guillermo Reglero, Marta Herraiz, Pedro J. Martin-Alvarez, Maria Dolores CabezudoAm J Enol Vitic. 1990 41: 313-318 ; DOI: 10.5344/ajev.1990.41.4.313Tomás HerraizInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. SpainGuillermo RegleroInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. SpainMarta HerraizInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. SpainPedro J. Martin-AlvarezInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. SpainMaria Dolores CabezudoInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. Spain
Calull, M.
- You have accessRestricted accessDetermination of Major Carboxylic Acids in Wine by an Optimized HPLC Method with Linear Gradient ElutionR. M. Marcé, M. Calull, F. Borrull, F. X. RiusAm J Enol Vitic. 1990 41: 289-294 ; DOI: 10.5344/ajev.1990.41.4.289R. M. MarcéDep. Quimica, Universitat de Barcelona, Imperial Tarraco 1, 43005 Tarragona (Spain).M. CalullDep. Quimica, Universitat de Barcelona, Imperial Tarraco 1, 43005 Tarragona (Spain).F. BorrullDep. Quimica, Universitat de Barcelona, Imperial Tarraco 1, 43005 Tarragona (Spain).F. X. RiusDep. Quimica, Universitat de Barcelona, Imperial Tarraco 1, 43005 Tarragona (Spain).
