Table of Contents
1999; volume 50 issue 4
Articles
- You have accessRestricted accessThe Effects of Prefermentation Maceration Temperature and Percent Alcohol (v/v) at Press on the Concentration of Cabernet Sauvignon Grape Glycosides and Glycoside FractionsH. M. Mc Mahon, B. W. Zoecklein, Y. W. JasinskiAm J Enol Vitic. 1999 50: 385-390 ; DOI: 10.5344/ajev.1999.50.4.385H. M. Mc MahonDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.B. W. ZoeckleinDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.Y. W. JasinskiDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.
- You have accessRestricted accessComposition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part I. White WinesA. Vernhet, K. Dupre, L. Boulange-Petermann, V. Cheynier, P. Pellerin, M. MoutounetAm J Enol Vitic. 1999 50: 391-397 ; DOI: 10.5344/ajev.1999.50.4.391A. VernhetInstitut Supérieur de la Vigne et du Vin, UFR d'Œnologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 2, FranceK. DupreL. Boulange-PetermannV. CheynierP. Pellerin
- You have accessRestricted accessComposition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part II. Red WinesA. Vernhet, K. Dupre, L. Boulange-Petermann, V. Cheynier, P. Pellerin, M. MoutounetAm J Enol Vitic. 1999 50: 398-403 ; DOI: 10.5344/ajev.1999.50.4.398A. VernhetInstitut Supérieur de la Vigne et du Vin, UFR d'Œnologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 2, FranceK. DupreL. Boulange-PetermannV. CheynierP. Pellerin
- You have accessRestricted accessAroma of Sparkling Wines by Headspace/Solid Phase Microextraction and Gas Chromatography/Mass SpectrometrySonia Francioli, Maria Guerra, Elvira López-Tamames, Josep M. Guadayoi, Josep CaixachAm J Enol Vitic. 1999 50: 404-408 ; DOI: 10.5344/ajev.1999.50.4.404Sonia FrancioliNutrició y Bromatologia-CERTA. Universitat de Barcelona UB. Avda. Joan XXII s/n. 08028 Barcelona. SpainMaria GuerraElvira López-TamamesJosep M. Guadayoi
- You have accessRestricted accessCharacterization of the Geographic Origin of Bordeaux Wines by a Combined Use of Isotopic and Trace Element MeasurementsG. J. Martin, M. Mazure, C. Jouitteau, Y.-L. Martin, L. Aguile, P. AllainAm J Enol Vitic. 1999 50: 409-417 ; DOI: 10.5344/ajev.1999.50.4.409G. J. MartinCEAIS, Site de la Géraudiére, Rue P.A. Bobierre, BP 72304, 44323 Nantes cedex 3, FranceM. MazureC. JouitteauY.-L. MartinL. Aguile
- You have accessRestricted accessEffect of Irrigation on Changes in Berry Composition of Tempranillo During Maturation. Sugars, Organic Acids, and Mineral ElementsMa A. Esteban, Ma J. Villanueva, J. R. LissarragueAm J Enol Vitic. 1999 50: 418-434 ; DOI: 10.5344/ajev.1999.50.4.418Ma A. EstebanFacultad de Farmacia, Departamento de Nutrición y Bromatología II, Universidad Complutense de Madrid (Spain).Ma J. Villanueva
- You have accessRestricted accessMultiresidue Analysis of Pesticides in Wines Using C-18 Solid-Phase Extraction and Gas Chromatography-Mass SpectrometryJ W. Wong, C. A. HalversonAm J Enol Vitic. 1999 50: 435-442 ; DOI: 10.5344/ajev.1999.50.4.435J W. WongBureau of Alcohol, Tobacco and Firearms, Alcohol and Tobacco Laboratory, National Laboratory Center, 1401 Research Blvd., Rockville, MD 20850.C. A. HalversonBureau of Alcohol, Tobacco and Firearms, Alcohol and Tobacco Laboratory, National Laboratory Center, 1401 Research Blvd., Rockville, MD 20850.
- You have accessRestricted accessCharacterization of Wild Vines in La Rioja (Spain)Fernando Martínez De Toda, Juan Carlos SanchaAm J Enol Vitic. 1999 50: 443-446 ; DOI: 10.5344/ajev.1999.50.4.443Fernando Martínez De TodaDepartamento de Agricultura, Universidad de La Rioja, Avda. de la Paz, 105, 26004 Logroño, La Rioja. SpainJuan Carlos SanchaDepartamento de Agricultura, Universidad de La Rioja, Avda. de la Paz, 105, 26004 Logroño, La Rioja. Spain
- You have accessRestricted accessThe Influence of Oak Wood (Quercus robur L., Q. petraea Liebl.) on the Flavor of Burgundy Pinot noir. An Examination of Variation Among Individual TreesF. Sauvageot, F. FeuillatAm J Enol Vitic. 1999 50: 447-455 ; DOI: 10.5344/ajev.1999.50.4.447F. SauvageotEquipe de Biochimie Ingéniérie Moléculaire et Sensorielles de l'Aliments, Groupe Propriétés Sensorielles, ENSBANA, 1 esplanade Erasme, Campus Universitaire, 21000 Dijon, France
- You have accessRestricted accessThe Tannins of Oak Heartwood: Structure, Properties, and Their Influence on Wine FlavorJ.-L. Puech, F. Feuillat, J. R. MosedaleAm J Enol Vitic. 1999 50: 469-478 ; DOI: 10.5344/ajev.1999.50.4.469J.-L. PuechInstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Unité de Recherches Biopolymères et Arômes, 2 place Viala, 34060 Montpellier Cedex 1, FranceF. Feuillat
- You have accessRestricted accessDiscrimination and Control of Toasting Intensity and Quality of Oak Wood BarrelsPascal ChatonnetAm J Enol Vitic. 1999 50: 479-494 ; DOI: 10.5344/ajev.1999.50.4.479Pascal ChatonnetSeguin-Moreau F-16103 Cognac cooperage at the, Bordeaux Faculty of Oenology, Victor Segalen Bordeaux II University, 351 Cours de la Libération, 33405 Talence Cedex - France
- You have accessRestricted accessThe Influence of Oak Seasoning and Toasting Parameters on the Composition and Quality of WineMichael D. Hale, Katherine Mccafferty, Ed Larmie, Jennifer Newton, James S. SwanAm J Enol Vitic. 1999 50: 495-502 ; DOI: 10.5344/ajev.1999.50.4.495Michael D. HaleSchool of Agriculture and Forest Sciences, University of Wales, Bangor, UKKatherine MccaffertyEd LarmieJennifer Newton
- You have accessRestricted accessThe Influence on Wine Flavor of the Oak Species and Natural Variation of Heartwood ComponentsJ. R. Mosedale, J.-L. Puech, F. FeuillatAm J Enol Vitic. 1999 50: 503-512 ; DOI: 10.5344/ajev.1999.50.4.503J. R. MosedaleINRA-IPV Unité de Recherches Biopolymères et Arômes, 2 place Viala 34060 Montpellier cedex, FranceJ.-L. Puech
- You have accessRestricted accessCharacterization of French Oak Cooperage (Quercus robur L., Quercus petraea Liebl.). Research of the Study Group on Barrel-Aging Burgundy WinesF. Feuillat, R. Keller, F. Sauvageot, J.-L. PuechAm J Enol Vitic. 1999 50: 513-518 ; DOI: 10.5344/ajev.1999.50.4.513F. FeuillatONF Direction RÈgionale de Bourgogne, 29 rue de Talant, 21000 Dijon, FranceR. KellerF. Sauvageot
- You have accessRestricted accessInfluence of Toasting Technique on Color and Ellagitannins of Oak Wood in Barrel MakingLucio Matricardi, Andrew L. WaterhouseAm J Enol Vitic. 1999 50: 519-526 ; DOI: 10.5344/ajev.1999.50.4.519Lucio MatricardiDepartment of Viticulture and Enology, University of California, One Shields Ave., Davis, CA 95616-8749.Andrew L. WaterhouseDepartment of Viticulture and Enology, University of California, One Shields Ave., Davis, CA 95616-8749.
- You have accessRestricted accessAbstracts of The International Symposium on Oak in Wine Poster PresentationsAm J Enol Vitic. 1999 50: 544-546
Research Notes
- You have accessRestricted accessInfluence of Botrytis cinerea on the Polysaccharide Composition of Xarel.lo Musts and Cava Base WinesS. Francioli, S. Buxaderas, P. PellerinAm J Enol Vitic. 1999 50: 456-460 ; DOI: 10.5344/ajev.1999.50.4.456S. FrancioliDepartament de Nutrició i Bromatologia, Universitat de Barcelona, av. Joan XXIII s/n, 08028 Barcelona, SpainS. Buxaderas
- You have accessRestricted accessSurvey of Analytical Methods and Winery Laboratory ProficiencyC. E. Butzke, S. E. EbelerAm J Enol Vitic. 1999 50: 461-465 ; DOI: 10.5344/ajev.1999.50.4.461C. E. ButzkeDepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, USA.S. E. EbelerDepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, USA.
Technical Brief
- You have accessRestricted accessCERA Barrel Committee Tasting ProtocolBarbara Lindblom, Cera Barrel CommitteeAm J Enol Vitic. 1999 50: 527-533 ; DOI: 10.5344/ajev.1999.50.4.527
- You have accessRestricted accessThe Evaluation of Alternative Oak Enhancements to Extend Barrel LifeEvelyn Heraty, Amanda Mccord, Lise Skaanild, Margaret DavenportAm J Enol Vitic. 1999 50: 534-536 ; DOI: 10.5344/ajev.1999.50.4.534Evelyn HeratyClos du Bois Wines, Healdsburg, CA.Amanda MccordClos du Bois Wines, Healdsburg, CA.Lise SkaanildClos du Bois Wines, Healdsburg, CA.Margaret DavenportClos du Bois Wines, Healdsburg, CA.
- You have accessRestricted accessCooper vs. Forests: Which is More Important?Nick GoldschmidtAm J Enol Vitic. 1999 50: 537-538 ; DOI: 10.5344/ajev.1999.50.4.537Nick GoldschmidtSimi Winery, P.O. Box 698, Healdsburg, CA 95448.
Historical Notes
- You have accessRestricted accessA Version of the Invention of Barrels and Barrel AlternativesCal DennisonAm J Enol Vitic. 1999 50: 539-540 ; DOI: 10.5344/ajev.1999.50.4.539Cal DennisonUDV Manteca, 12001 S. Highway 99, Manteca, CA 95336.
- You have accessRestricted accessBarrel Renewal Systems — A User's PerspectiveTom Stutz, Sean Lin, Ian HerdmanAm J Enol Vitic. 1999 50: 541-543 ; DOI: 10.5344/ajev.1999.50.4.541Tom StutzMirassou Vineyards, San Jose, California.Sean LinMirassou Vineyards, San Jose, California.Ian HerdmanMirassou Vineyards, San Jose, California.
