Index by author
1998; volume 49 issue 1
Amati, A.
- You have accessRestricted accessEvolution of Phenolic Compounds in Red Winemaking as Affected by Must OxygenationM. Castellari, G. Arfelli, C. Riponi, A. AmatiAm J Enol Vitic. 1998 49: 91-94 ; DOI: 10.5344/ajev.1998.49.1.91M. CastellariCorso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALYG. ArfelliC. Riponi
Aragon, P.
- You have accessRestricted accessGas Chromatographic and Mass-Spectrometric Study of Fermentation Products from Varietal Grape Must (Red Bobal), With and Without Selected Killer YeastJ. Atienza, M. D. Climent, P. AragónAm J Enol Vitic. 1998 49: 105-106 ; DOI: 10.5344/ajev.1998.49.1.105J. AtienzaDept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.M. D. ClimentDept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.P. AragónDept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.
Arfelli, G.
- You have accessRestricted accessEvolution of Phenolic Compounds in Red Winemaking as Affected by Must OxygenationM. Castellari, G. Arfelli, C. Riponi, A. AmatiAm J Enol Vitic. 1998 49: 91-94 ; DOI: 10.5344/ajev.1998.49.1.91M. CastellariCorso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALYG. ArfelliC. Riponi
Atienza, J.
- You have accessRestricted accessGas Chromatographic and Mass-Spectrometric Study of Fermentation Products from Varietal Grape Must (Red Bobal), With and Without Selected Killer YeastJ. Atienza, M. D. Climent, P. AragónAm J Enol Vitic. 1998 49: 105-106 ; DOI: 10.5344/ajev.1998.49.1.105J. AtienzaDept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.M. D. ClimentDept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.P. AragónDept. of Chemistry, Polytechnic University of Valencia, Camino de Vera s/n. 46022 Valencia. Spain.
Beloqui, A. Anocibar
- You have accessRestricted accessAn Analytical Method for Studying the Volatile Compounds of Merlot noir Clone WinesY. Kotseridis, A. Anocibar Beloqui, A. Bertrand, J. P. DoazanAm J Enol Vitic. 1998 49: 44-48 ; DOI: 10.5344/ajev.1998.49.1.44Y. KotseridisBursar of State Scholarships Foundation of GreeceA. Anocibar BeloquiA. Bertrand
Bertrand, A.
- You have accessRestricted accessAn Analytical Method for Studying the Volatile Compounds of Merlot noir Clone WinesY. Kotseridis, A. Anocibar Beloqui, A. Bertrand, J. P. DoazanAm J Enol Vitic. 1998 49: 44-48 ; DOI: 10.5344/ajev.1998.49.1.44Y. KotseridisBursar of State Scholarships Foundation of GreeceA. Anocibar BeloquiA. Bertrand
Bettiga, L. J.
- You have accessRestricted accessThe Efficacy of JMS Stylet-Oil on Grape Powdery Mildew and Botrytis Bunch Rot and Effects on FermentationK. J. Dell, W. D. Gubler, R. Krueger, M. Sanger, L. J. BettigaAm J Enol Vitic. 1998 49: 11-16 ; DOI: 10.5344/ajev.1998.49.1.11K. J. DellDepartment of Plant Pathology, University of California, Davis, 95616W. D. GublerR. KruegerM. Sanger
Bruno-sousa, R.
- You have accessRestricted accessIsoenzymatic Polymorphism Differentiation of Portuguese Grapevine CultivarsJ. E. Eiras-Dias, R. Bruno-SousaAm J Enol Vitic. 1998 49: 86-90 ; DOI: 10.5344/ajev.1998.49.1.86J. E. Eiras-DiasInstituto Nacional de Investigação Agrária, 2560 Dois Portos, Portugal
Caldentey, P.
- You have accessRestricted accessPhenolic Compounds in Cork Used for Production of Wine Stoppers as Affected by Storage and Boiling of Cork SlabsV. Mazzoleni, P. Caldentey, A. SilvaAm J Enol Vitic. 1998 49: 6-10 ; DOI: 10.5344/ajev.1998.49.1.6V. MazzoleniInstituto Nacional de Investigaciòn y Tecnologìa Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.P. CaldenteyInstituto Nacional de Investigaciòn y Tecnologìa Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.A. SilvaInstituto Nacional de Investigaciòn y Tecnologìa Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.
Canbas, A.
- You have accessRestricted accessProduction of Tartaric Acid From Pomace of Some Anatolian Grape CultivarsC. Nurgel, A. CanbasAm J Enol Vitic. 1998 49: 95-99 ; DOI: 10.5344/ajev.1998.49.1.95C. NurgelMersin University, Engineering Faculty, Food Eng. Dept, Mersin, Turkey
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