Index by author
1998; volume 49 issue 3
Alexandre, Hervié
- You have accessRestricted accessEffect of Must Turbidity on Cell Wall Porosity and Macromolecule Excretion of Saccharomyces cerevisiae Cultivated on Grape JuiceStéphane Boivin, Michel Feuillat, Hervié Alexandre, Claudine CharpentierAm J Enol Vitic. 1998 49: 325-332 ; DOI: 10.5344/ajev.1998.49.3.325Stéphane BoivinInstitut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie, B.P. 138, F-21004 Dijon Cedex, France.Michel FeuillatInstitut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie, B.P. 138, F-21004 Dijon Cedex, France.Hervié AlexandreInstitut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie, B.P. 138, F-21004 Dijon Cedex, France.Claudine CharpentierInstitut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie, B.P. 138, F-21004 Dijon Cedex, France.
Arnink, Kathleen J.
- You have accessRestricted accessInteraction of Nitrogen Availability During Bloom and Light Intensity During Veraison. I. Effects on Grapevine Growth, Fruit Development, and RipeningMarkus Keller, Kathleen J. Arnink, Geza HrazdinaAm J Enol Vitic. 1998 49: 333-340 ; DOI: 10.5344/ajev.1998.49.3.333Markus KellerDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.Kathleen J. ArninkDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.Geza HrazdinaDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.
Barnes, M. F.
- You have accessRestricted accessThe Effect of Ethanol Concentration on the Temporal Perception of Viscosity and Density in White WineG. J. Pickering, D. A. Heatherbell, L. P. Vanhanen, M. F. BarnesAm J Enol Vitic. 1998 49: 306-318 ; DOI: 10.5344/ajev.1998.49.3.306G. J. PickeringNational Wine and Grape Industry Centre, Charles Sturt University, P.O. Box 588, Wagga Wagga, NSW 2678, AustraliaD. A. HeatherbellL. P. Vanhanen
Barrios, Marie-Lyse
- You have accessRestricted accessCorrelation Between the Content of Biogenic Amines and Other Wine CompoundsE. Soufleros, Marie-Lyse Barrios, A. BertrandAm J Enol Vitic. 1998 49: 266-278 ; DOI: 10.5344/ajev.1998.49.3.266E. SouflerosFaculty of Agronomy, Dept. of Food Science and Technology, Univ. P.O. Box 235, Aristotle University of Theealonikiki, GR-54006, Thessaloniki, GreeceMarie-Lyse Barrios
Benitez, T.
- You have accessRestricted accessMetabolism of Saccharomyces cerevisiae Flor Yeasts During Fermentation and Biological Aging of Fino Sherry: By-products and Aroma CompoundsP. Martínez, M. J. Valcárcel, L. Piérez, T. BenítezAm J Enol Vitic. 1998 49: 240-250 ; DOI: 10.5344/ajev.1998.49.3.240P. MartínezPedro Domecq, S.A., Departamento de I&D, Jerez de la Frontera, Cádiz, SpainM. J. ValcárcelL. Piérez
Bertrand, A.
- You have accessRestricted accessCorrelation Between the Content of Biogenic Amines and Other Wine CompoundsE. Soufleros, Marie-Lyse Barrios, A. BertrandAm J Enol Vitic. 1998 49: 266-278 ; DOI: 10.5344/ajev.1998.49.3.266E. SouflerosFaculty of Agronomy, Dept. of Food Science and Technology, Univ. P.O. Box 235, Aristotle University of Theealonikiki, GR-54006, Thessaloniki, GreeceMarie-Lyse Barrios
Bisson, Linda F.
- You have accessRestricted accessRapid and Sensitive Fingerprinting of Wine Proteins by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight (MALDI-TOF) Mass SpectrometryKathryn C. Weiss, Tai-Tung Yip, T. William Hutchens, Linda F. BissonAm J Enol Vitic. 1998 49: 231-239 ; DOI: 10.5344/ajev.1998.49.3.231Kathryn C. WeissDepartment of Viticulture and Enology, University of California, Davis 95616-8749Tai-Tung YipT. William Hutchens
- You have accessRestricted accessImbalance of pH and Potassium Concentration as a Cause of Stuck FermentationsMasayoshi Kudo, Paola Vagnoli, Linda F. BissonAm J Enol Vitic. 1998 49: 295-301 ; DOI: 10.5344/ajev.1998.49.3.295Masayoshi KudoSapporo Wines Ltd, Okayama Winery, 1556 Higashikarube, Akasaka-cho, Akaiwa-gun, Okayama 701-22 JapanPaola Vagnoli
Boivin, Stéphane
- You have accessRestricted accessEffect of Must Turbidity on Cell Wall Porosity and Macromolecule Excretion of Saccharomyces cerevisiae Cultivated on Grape JuiceStéphane Boivin, Michel Feuillat, Hervié Alexandre, Claudine CharpentierAm J Enol Vitic. 1998 49: 325-332 ; DOI: 10.5344/ajev.1998.49.3.325Stéphane BoivinInstitut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie, B.P. 138, F-21004 Dijon Cedex, France.Michel FeuillatInstitut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie, B.P. 138, F-21004 Dijon Cedex, France.Hervié AlexandreInstitut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie, B.P. 138, F-21004 Dijon Cedex, France.Claudine CharpentierInstitut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie, B.P. 138, F-21004 Dijon Cedex, France.
Castellari, L.
- You have accessRestricted accessThe Enological Traits of Thermotolerant Saccharomyces StrainsS. Rainieri, C. Zambonelli, V. Tini, L. Castellari, P. GiudiciAm J Enol Vitic. 1998 49: 319-324 ; DOI: 10.5344/ajev.1998.49.3.319S. RainieriDipartimento di Protezione e Valorizzazione Agroalimentare, University of Bologna, Villa Levi, 42100 Reggio Emilia, ItalyC. ZambonelliV. TiniL. Castellari
Charoenchai, Charoen
- You have accessRestricted accessEffects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine YeastsCharoen Charoenchai, Graham H. Fleet, Paul A. HenschkeAm J Enol Vitic. 1998 49: 283-288 ; DOI: 10.5344/ajev.1998.49.3.283Charoen CharoenchaiDepartment of Food Science and Technology, The University of New South Wales, Sydney, New South Wales, 2052, AustraliaGraham H. Fleet