Index by author
1996; volume 47 issue 4
Aires-de-sousa, J.
- 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.
Andersen-bagge, Joy
- 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
Barre, Pierre
- 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
Calixto, F. Saura
- 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
Ciani, Maurizio
- 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
De Benedictis, John A.
- 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
De La Serrana, H. Lopez Garcia
- 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
Diamandis, Eleftherios P.
- 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
Dubois, Claude
- 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
Flore, J. A.
- 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
