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Table of Contents

1996; volume 47 issue 4

Articles

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    Effect of Variety, Year, and Grape Maturity on the Kinetics of Alcoholic Fermentation
    Claude Dubois, Claire Manginot, Jean-Louis Roustan, Jean-Marie Sablayrolles, Pierre Barre
    Am J Enol Vitic.  1996  47: 363-368  ; DOI: 10.5344/ajev.1996.47.4.363
    Claude Dubois
    Institut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, France
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    Claire Manginot
    Institut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, France
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    Jean-Louis Roustan
    Institut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, France
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    Jean-Marie Sablayrolles
    Institut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, France
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    Pierre Barre
    Institut Supérieur de la Vigne et du Vin, INRA - IPV, Laboratoire de Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier Cédex 1, France
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    Antioxidant Activity of Wine Pomace
    J. A. Larrauri, P. Ruperez, F. Saura Calixto
    Am J Enol Vitic.  1996  47: 369-372  ; DOI: 10.5344/ajev.1996.47.4.369
    J. A. Larrauri
    Instituto del Frio (CSIC), Dep. de Metabolismo y Nutricion, Ciudad Universitaria, 28040 Madrid, Spain
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    P. Ruperez
    Instituto del Frio (CSIC), Dep. de Metabolismo y Nutricion, Ciudad Universitaria, 28040 Madrid, Spain
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    F. Saura Calixto
    Instituto del Frio (CSIC), Dep. de Metabolismo y Nutricion, Ciudad Universitaria, 28040 Madrid, Spain
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    Differences in Host Utilization by California Strains of Grape Phylloxera
    John A. De Benedictis, Jeffrey Granett, Steven P. Taormino
    Am J Enol Vitic.  1996  47: 373-379  ; DOI: 10.5344/ajev.1996.47.4.373
    John A. De Benedictis
    Department of Entomology, University of California, Davis, CA 95616-8584
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    Jeffrey Granett
    Department of Entomology, University of California, Davis, CA 95616-8584
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    Steven P. Taormino
    Department of Entomology, University of California, Davis, CA 95616-8584
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    Influence of Shoot Number and Crop Load on Potted Chambourcin Grapevines. I. Morphology and Dry Matter Partitioning
    D. P. Miller, G. S. Howell, J. A. Flore
    Am J Enol Vitic.  1996  47: 380-388  ; DOI: 10.5344/ajev.1996.47.4.380
    D. P. Miller
    Department of Horticulture, Michigan State University, East Lansing, Michigan 48824-1325
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    G. S. Howell
    Department of Horticulture, Michigan State University, East Lansing, Michigan 48824-1325
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    J. A. Flore
    Department of Horticulture, Michigan State University, East Lansing, Michigan 48824-1325
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    Free Amino Acid Composition of Grape Juice From 12 Vitis vinifera Cultivars in Washington
    Sara E. Spayd, Joy Andersen-Bagge
    Am J Enol Vitic.  1996  47: 389-402  ; DOI: 10.5344/ajev.1996.47.4.389
    Sara E. Spayd
    Washington State University, 24106 N. Bunn Road, Prosser, WA 99350
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    Joy Andersen-Bagge
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    The Influence of Phosphorus Availability and Rootstock on Root System Characteristics, Phosphorus Uptake, Phosphorus Partitioning, and Growth Efficiency
    R. Stanley Grant, M. A. Matthews
    Am J Enol Vitic.  1996  47: 403-409  ; DOI: 10.5344/ajev.1996.47.4.403
    R. Stanley Grant
    Duarte Nursery, Inc., 1555 Baldwin Road, Hughson, California 95326
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    M. A. Matthews
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    Verifying Wine Origin: A Neural Network Approach
    J. Aires-De-Sousa
    Am J Enol Vitic.  1996  47: 410-414  ; DOI: 10.5344/ajev.1996.47.4.410
    J. Aires-De-Sousa
    Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2825 Monte da Caparica, Portugal.
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    Resveratrol Glucosides are Important Components of Commercial Wines
    David M. Goldberg, Eric Ng, Alex Karumanchiri, Eleftherios P. Diamandis, George J. Soleas
    Am J Enol Vitic.  1996  47: 415-420  ; DOI: 10.5344/ajev.1996.47.4.415
    David M. Goldberg
    Department of Clinical Biochemistry, University of Toronto, Banting Institute, 100 College St, Toronto, Ontario, Canada, M5G 1L5
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    Eric Ng
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    Alex Karumanchiri
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    Eleftherios P. Diamandis
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    George J. Soleas
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    Use of Potassium Silicate for the Control of Powdery Mildew [Uncinula necator (Schwein) Burrill] in Vitis vinifera L. Cultivar Bacchus
    Andrew G. Reynolds, Laszlo J. Veto, Peter L. Sholberg, Douglas A. Wardle, Paula Haag
    Am J Enol Vitic.  1996  47: 421-428  ; DOI: 10.5344/ajev.1996.47.4.421
    Andrew G. Reynolds
    Agriculture and Agri-Food Canada Research Centre, Summerland, BC, Canada
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    Laszlo J. Veto
    Agriculture and Agri-Food Canada Research Centre, Summerland, BC, Canada
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    Peter L. Sholberg
    Agriculture and Agri-Food Canada Research Centre, Summerland, BC, Canada
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    Douglas A. Wardle
    Agriculture and Agri-Food Canada Research Centre, Summerland, BC, Canada
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    Paula Haag
    Agriculture and Agri-Food Canada Research Centre, Summerland, BC, Canada
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    Kinetics of Grape Juice Fermentation Under Aerobic and Anaerobic Conditions
    Gabriella Giovanelli, Claudio Peri, Elena Parravicini
    Am J Enol Vitic.  1996  47: 429-434  ; DOI: 10.5344/ajev.1996.47.4.429
    Gabriella Giovanelli
    DISTAM, Department of Food Science and Microbiology, University of Milan, via G. Celoria 2, 20133 Milano, Italy
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    Claudio Peri
    DISTAM, Department of Food Science and Microbiology, University of Milan, via G. Celoria 2, 20133 Milano, Italy
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    Elena Parravicini
    DISTAM, Department of Food Science and Microbiology, University of Milan, via G. Celoria 2, 20133 Milano, Italy
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    Direct Enumeration and Isolation of Wine Yeasts from Grape Surfaces
    Alessandro Martini, Maurizio Ciani, Gloria Scorzetti
    Am J Enol Vitic.  1996  47: 435-440  ; DOI: 10.5344/ajev.1996.47.4.435
    Alessandro Martini
    Industrial Yeasts Collection DBVPG, University of Perugia, Dipartimento di Biologia Vegetale, Sezione di Microbiologia Applicata, Borgo 20 Giugno 74, 1-06122 Perugia, Italy
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    Maurizio Ciani
    Industrial Yeasts Collection DBVPG, University of Perugia, Dipartimento di Biologia Vegetale, Sezione di Microbiologia Applicata, Borgo 20 Giugno 74, 1-06122 Perugia, Italy
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    Gloria Scorzetti
    Industrial Yeasts Collection DBVPG, University of Perugia, Dipartimento di Biologia Vegetale, Sezione di Microbiologia Applicata, Borgo 20 Giugno 74, 1-06122 Perugia, Italy
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    Abstracts and Reviews
    Am J Enol Vitic.  1996  47: 447-449 

Research Notes

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    Influence of Wood Heat Treatment, Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallic Acid Contents in Oak Wood and Wine Spirit Mixtures
    R. Gimenez Martinez, H. Lopez Garcia De La Serrana, M. Villalon Mir, J. Quesada Granados, M. C. Lopez Martinez
    Am J Enol Vitic.  1996  47: 441-446  ; DOI: 10.5344/ajev.1996.47.4.441
    R. Gimenez Martinez
    Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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    H. Lopez Garcia De La Serrana
    Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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    M. Villalon Mir
    Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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    J. Quesada Granados
    Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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    M. C. Lopez Martinez
    Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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