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Index by author

1998; volume 49 issue 1

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  • L
  • M
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  1. Amati, A.

    1. You have accessRestricted access
      Evolution of Phenolic Compounds in Red Winemaking as Affected by Must Oxygenation
      M. Castellari, G. Arfelli, C. Riponi, A. Amati
      Am J Enol Vitic.  1998  49: 91-94  ; DOI: 10.5344/ajev.1998.49.1.91
      M. Castellari
      Corso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALY
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      G. Arfelli
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      C. Riponi
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      A. Amati
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  2. Aragon, P.

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      Gas Chromatographic and Mass-Spectrometric Study of Fermentation Products from Varietal Grape Must (Red Bobal), With and Without Selected Killer Yeast
      J. Atienza, M. D. Climent, P. Aragón
      Am J Enol Vitic.  1998  49: 105-106  ; DOI: 10.5344/ajev.1998.49.1.105
      J. Atienza
      Dept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.
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      M. D. Climent
      Dept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.
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      P. Aragón
      Dept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.
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  3. Arfelli, G.

    1. You have accessRestricted access
      Evolution of Phenolic Compounds in Red Winemaking as Affected by Must Oxygenation
      M. Castellari, G. Arfelli, C. Riponi, A. Amati
      Am J Enol Vitic.  1998  49: 91-94  ; DOI: 10.5344/ajev.1998.49.1.91
      M. Castellari
      Corso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALY
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      G. Arfelli
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      C. Riponi
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      A. Amati
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  4. Atienza, J.

    1. You have accessRestricted access
      Gas Chromatographic and Mass-Spectrometric Study of Fermentation Products from Varietal Grape Must (Red Bobal), With and Without Selected Killer Yeast
      J. Atienza, M. D. Climent, P. Aragón
      Am J Enol Vitic.  1998  49: 105-106  ; DOI: 10.5344/ajev.1998.49.1.105
      J. Atienza
      Dept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.
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      M. D. Climent
      Dept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.
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      P. Aragón
      Dept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.
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  5. Beloqui, A. Anocibar

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      An Analytical Method for Studying the Volatile Compounds of Merlot noir Clone Wines
      Y. Kotseridis, A. Anocibar Beloqui, A. Bertrand, J. P. Doazan
      Am J Enol Vitic.  1998  49: 44-48  ; DOI: 10.5344/ajev.1998.49.1.44
      Y. Kotseridis
      Bursar of State Scholarships Foundation of Greece
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      A. Anocibar Beloqui
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      A. Bertrand
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      J. P. Doazan
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  6. Bertrand, A.

    1. You have accessRestricted access
      An Analytical Method for Studying the Volatile Compounds of Merlot noir Clone Wines
      Y. Kotseridis, A. Anocibar Beloqui, A. Bertrand, J. P. Doazan
      Am J Enol Vitic.  1998  49: 44-48  ; DOI: 10.5344/ajev.1998.49.1.44
      Y. Kotseridis
      Bursar of State Scholarships Foundation of Greece
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      A. Anocibar Beloqui
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      A. Bertrand
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      J. P. Doazan
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  7. Bettiga, L. J.

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      The Efficacy of JMS Stylet-Oil on Grape Powdery Mildew and Botrytis Bunch Rot and Effects on Fermentation
      K. J. Dell, W. D. Gubler, R. Krueger, M. Sanger, L. J. Bettiga
      Am J Enol Vitic.  1998  49: 11-16  ; DOI: 10.5344/ajev.1998.49.1.11
      K. J. Dell
      Department of Plant Pathology, University of California, Davis, 95616
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      W. D. Gubler
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      R. Krueger
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      M. Sanger
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      L. J. Bettiga
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  8. Bruno-sousa, R.

    1. You have accessRestricted access
      Isoenzymatic Polymorphism Differentiation of Portuguese Grapevine Cultivars
      J. E. Eiras-Dias, R. Bruno-Sousa
      Am J Enol Vitic.  1998  49: 86-90  ; DOI: 10.5344/ajev.1998.49.1.86
      J. E. Eiras-Dias
      Instituto Nacional de Investigação Agrária, 2560 Dois Portos, Portugal
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      R. Bruno-Sousa
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  9. Caldentey, P.

    1. You have accessRestricted access
      Phenolic Compounds in Cork Used for Production of Wine Stoppers as Affected by Storage and Boiling of Cork Slabs
      V. Mazzoleni, P. Caldentey, A. Silva
      Am J Enol Vitic.  1998  49: 6-10  ; DOI: 10.5344/ajev.1998.49.1.6
      V. Mazzoleni
      Instituto Nacional de Investigaciòn y Tecnologìa Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.
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      P. Caldentey
      Instituto Nacional de Investigaciòn y Tecnologìa Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.
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      A. Silva
      Instituto Nacional de Investigaciòn y Tecnologìa Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.
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  10. Canbas, A.

    1. You have accessRestricted access
      Production of Tartaric Acid From Pomace of Some Anatolian Grape Cultivars
      C. Nurgel, A. Canbas
      Am J Enol Vitic.  1998  49: 95-99  ; DOI: 10.5344/ajev.1998.49.1.95
      C. Nurgel
      Mersin University, Engineering Faculty, Food Eng. Dept, Mersin, Turkey
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      A. Canbas
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