Table of Contents
1996; volume 47 issue 4
Articles
- You have accessRestricted accessEffect of Variety, Year, and Grape Maturity on the Kinetics of Alcoholic FermentationClaude Dubois, Claire Manginot, Jean-Louis Roustan, Jean-Marie Sablayrolles, Pierre BarreAm J Enol Vitic. 1996 47: 363-368 ; DOI: 10.5344/ajev.1996.47.4.363Claude DuboisInstitut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, FranceClaire ManginotInstitut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, FranceJean-Louis RoustanInstitut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, FranceJean-Marie SablayrollesInstitut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, FrancePierre BarreInstitut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, France
- You have accessRestricted accessAntioxidant Activity of Wine PomaceJ. A. Larrauri, P. Ruperez, F. Saura CalixtoAm J Enol Vitic. 1996 47: 369-372 ; DOI: 10.5344/ajev.1996.47.4.369J. A. LarrauriInstituto del Frio (CSIC), Dep. de Metabolismo y Nutricion, Ciudad Universitaria, 28040 Madrid, SpainP. RuperezInstituto del Frio (CSIC), Dep. de Metabolismo y Nutricion, Ciudad Universitaria, 28040 Madrid, SpainF. Saura CalixtoInstituto del Frio (CSIC), Dep. de Metabolismo y Nutricion, Ciudad Universitaria, 28040 Madrid, Spain
- You have accessRestricted accessDifferences in Host Utilization by California Strains of Grape PhylloxeraJohn A. De Benedictis, Jeffrey Granett, Steven P. TaorminoAm J Enol Vitic. 1996 47: 373-379 ; DOI: 10.5344/ajev.1996.47.4.373John A. De BenedictisDepartment of Entomology, University of California, Davis, CA 95616-8584Jeffrey GranettDepartment of Entomology, University of California, Davis, CA 95616-8584Steven P. TaorminoDepartment of Entomology, University of California, Davis, CA 95616-8584
- You have accessRestricted accessInfluence of Shoot Number and Crop Load on Potted Chambourcin Grapevines. I. Morphology and Dry Matter PartitioningD. P. Miller, G. S. Howell, J. A. FloreAm J Enol Vitic. 1996 47: 380-388 ; DOI: 10.5344/ajev.1996.47.4.380D. P. MillerDepartment of Horticulture, Michigan State University, East Lansing, Michigan 48824-1325G. S. HowellDepartment of Horticulture, Michigan State University, East Lansing, Michigan 48824-1325J. A. FloreDepartment of Horticulture, Michigan State University, East Lansing, Michigan 48824-1325
- You have accessRestricted accessFree Amino Acid Composition of Grape Juice From 12 Vitis vinifera Cultivars in WashingtonSara E. Spayd, Joy Andersen-BaggeAm J Enol Vitic. 1996 47: 389-402 ; DOI: 10.5344/ajev.1996.47.4.389Sara E. SpaydWashington State University, 24106 N. Bunn Road, Prosser, WA 99350
- You have accessRestricted accessThe Influence of Phosphorus Availability and Rootstock on Root System Characteristics, Phosphorus Uptake, Phosphorus Partitioning, and Growth EfficiencyR. Stanley Grant, M. A. MatthewsAm J Enol Vitic. 1996 47: 403-409 ; DOI: 10.5344/ajev.1996.47.4.403R. Stanley GrantDuarte Nursery, Inc., 1555 Baldwin Road, Hughson, California 95326
- You have accessRestricted accessVerifying Wine Origin: A Neural Network ApproachJ. Aires-De-SousaAm J Enol Vitic. 1996 47: 410-414 ; DOI: 10.5344/ajev.1996.47.4.410J. Aires-De-SousaDepartamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2825 Monte da Caparica, Portugal.
- You have accessRestricted accessResveratrol Glucosides are Important Components of Commercial WinesDavid M. Goldberg, Eric Ng, Alex Karumanchiri, Eleftherios P. Diamandis, George J. SoleasAm J Enol Vitic. 1996 47: 415-420 ; DOI: 10.5344/ajev.1996.47.4.415David M. GoldbergDepartment of Clinical Biochemistry, University of Toronto, Banting Institute, 100 College St, Toronto, Ontario, Canada, M5G 1L5Eric NgAlex KarumanchiriEleftherios P. Diamandis
- You have accessRestricted accessUse of Potassium Silicate for the Control of Powdery Mildew [Uncinula necator (Schwein) Burrill] in Vitis vinifera L. Cultivar BacchusAndrew G. Reynolds, Laszlo J. Veto, Peter L. Sholberg, Douglas A. Wardle, Paula HaagAm J Enol Vitic. 1996 47: 421-428 ; DOI: 10.5344/ajev.1996.47.4.421Andrew G. ReynoldsAgriculture and Agri-Food Canada Research Centre, Summerland, BC, CanadaLaszlo J. VetoAgriculture and Agri-Food Canada Research Centre, Summerland, BC, CanadaPeter L. SholbergAgriculture and Agri-Food Canada Research Centre, Summerland, BC, CanadaDouglas A. WardleAgriculture and Agri-Food Canada Research Centre, Summerland, BC, CanadaPaula HaagAgriculture and Agri-Food Canada Research Centre, Summerland, BC, Canada
- You have accessRestricted accessKinetics of Grape Juice Fermentation Under Aerobic and Anaerobic ConditionsGabriella Giovanelli, Claudio Peri, Elena ParraviciniAm J Enol Vitic. 1996 47: 429-434 ; DOI: 10.5344/ajev.1996.47.4.429Gabriella GiovanelliDISTAM, Department of Food Science and Microbiology, University of Milan, via G. Celoria 2, 20133 Milano, ItalyClaudio PeriDISTAM, Department of Food Science and Microbiology, University of Milan, via G. Celoria 2, 20133 Milano, ItalyElena ParraviciniDISTAM, Department of Food Science and Microbiology, University of Milan, via G. Celoria 2, 20133 Milano, Italy
- You have accessRestricted accessDirect Enumeration and Isolation of Wine Yeasts from Grape SurfacesAlessandro Martini, Maurizio Ciani, Gloria ScorzettiAm J Enol Vitic. 1996 47: 435-440 ; DOI: 10.5344/ajev.1996.47.4.435Alessandro MartiniIndustrial Yeasts Collection DBVPG, University of Perugia, Dipartimento di Biologia Vegetale, Sezione di Microbiologia Applicata, Borgo 20 Giugno 74, 1-06122 Perugia, ItalyMaurizio CianiIndustrial Yeasts Collection DBVPG, University of Perugia, Dipartimento di Biologia Vegetale, Sezione di Microbiologia Applicata, Borgo 20 Giugno 74, 1-06122 Perugia, ItalyGloria ScorzettiIndustrial Yeasts Collection DBVPG, University of Perugia, Dipartimento di Biologia Vegetale, Sezione di Microbiologia Applicata, Borgo 20 Giugno 74, 1-06122 Perugia, Italy
Research Notes
- You have accessRestricted accessInfluence of Wood Heat Treatment, Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallic Acid Contents in Oak Wood and Wine Spirit MixturesR. Gimenez Martinez, H. Lopez Garcia De La Serrana, M. Villalon Mir, J. Quesada Granados, M. C. Lopez MartinezAm J Enol Vitic. 1996 47: 441-446 ; DOI: 10.5344/ajev.1996.47.4.441R. Gimenez MartinezDepartment of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, SpainH. Lopez Garcia De La SerranaDepartment of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, SpainM. Villalon MirDepartment of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, SpainJ. Quesada GranadosDepartment of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, SpainM. C. Lopez MartinezDepartment of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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