American Journal of Enology and Viticulture: 50 (4)

January 01 1999; volume 50 issue 4

Articles

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The Effects of Prefermentation Maceration Temperature and Percent Alcohol (v/v) at Press on the Concentration of Cabernet Sauvignon Grape Glycosides and Glycoside Fractions
H. M. Mc Mahon, B. W. Zoecklein, Y. W. Jasinski

Am J Enol Vitic. January 1999 50: 385-390; published ahead of print January 01, 1999
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Composition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part I. White Wines
A. Vernhet, K. Dupre, L. Boulange-Petermann, V. Cheynier, P. Pellerin, M. Moutounet

Am J Enol Vitic. January 1999 50: 391-397; published ahead of print January 01, 1999
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Composition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part II. Red Wines
A. Vernhet, K. Dupre, L. Boulange-Petermann, V. Cheynier, P. Pellerin, M. Moutounet

Am J Enol Vitic. January 1999 50: 398-403; published ahead of print January 01, 1999
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Aroma of Sparkling Wines by Headspace/Solid Phase Microextraction and Gas Chromatography/Mass Spectrometry
Sonia Francioli, Maria Guerra, Elvira López-Tamames, Josep M. Guadayoi, Josep Caixach

Am J Enol Vitic. January 1999 50: 404-408; published ahead of print January 01, 1999
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Characterization of the Geographic Origin of Bordeaux Wines by a Combined Use of Isotopic and Trace Element Measurements
G. J. Martin, M. Mazure, C. Jouitteau, Y.-L. Martin, L. Aguile, P. Allain

Am J Enol Vitic. January 1999 50: 409-417; published ahead of print January 01, 1999
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Effect of Irrigation on Changes in Berry Composition of Tempranillo During Maturation. Sugars, Organic Acids, and Mineral Elements
Ma A. Esteban, Ma J. Villanueva, J. R. Lissarrague

Am J Enol Vitic. January 1999 50: 418-434; published ahead of print January 01, 1999
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Multiresidue Analysis of Pesticides in Wines Using C-18 Solid-Phase Extraction and Gas Chromatography-Mass Spectrometry
J W. Wong, C. A. Halverson

Am J Enol Vitic. January 1999 50: 435-442; published ahead of print January 01, 1999
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Characterization of Wild Vines in La Rioja (Spain)
Fernando Martínez De Toda, Juan Carlos Sancha

Am J Enol Vitic. January 1999 50: 443-446; published ahead of print January 01, 1999
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The Influence of Oak Wood (Quercus robur L., Q. petraea Liebl.) on the Flavor of Burgundy Pinot noir. An Examination of Variation Among Individual Trees
F. Sauvageot, F. Feuillat

Am J Enol Vitic. January 1999 50: 447-455; published ahead of print January 01, 1999
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The Tannins of Oak Heartwood: Structure, Properties, and Their Influence on Wine Flavor
J.-L. Puech, F. Feuillat, J. R. Mosedale

Am J Enol Vitic. January 1999 50: 469-478; published ahead of print January 01, 1999
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Discrimination and Control of Toasting Intensity and Quality of Oak Wood Barrels
Pascal Chatonnet

Am J Enol Vitic. January 1999 50: 479-494; published ahead of print January 01, 1999
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The Influence of Oak Seasoning and Toasting Parameters on the Composition and Quality of Wine
Michael D. Hale, Katherine Mccafferty, Ed Larmie, Jennifer Newton, James S. Swan

Am J Enol Vitic. January 1999 50: 495-502; published ahead of print January 01, 1999
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The Influence on Wine Flavor of the Oak Species and Natural Variation of Heartwood Components
J. R. Mosedale, J.-L. Puech, F. Feuillat

Am J Enol Vitic. January 1999 50: 503-512; published ahead of print January 01, 1999
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Characterization of French Oak Cooperage (Quercus robur L., Quercus petraea Liebl.). Research of the Study Group on Barrel-Aging Burgundy Wines
F. Feuillat, R. Keller, F. Sauvageot, J.-L. Puech

Am J Enol Vitic. January 1999 50: 513-518; published ahead of print January 01, 1999
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Influence of Toasting Technique on Color and Ellagitannins of Oak Wood in Barrel Making
Lucio Matricardi, Andrew L. Waterhouse

Am J Enol Vitic. January 1999 50: 519-526; published ahead of print January 01, 1999
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Abstracts of The International Symposium on Oak in Wine Poster Presentations
Am J Enol Vitic. January 1999 50: 544-546; published ahead of print January 01, 1999

Research Notes

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Influence of Botrytis cinerea on the Polysaccharide Composition of Xarel.lo Musts and Cava Base Wines
S. Francioli, S. Buxaderas, P. Pellerin

Am J Enol Vitic. January 1999 50: 456-460; published ahead of print January 01, 1999
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Survey of Analytical Methods and Winery Laboratory Proficiency
C. E. Butzke, S. E. Ebeler

Am J Enol Vitic. January 1999 50: 461-465; published ahead of print January 01, 1999

Technical Brief

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CERA Barrel Committee Tasting Protocol
Barbara Lindblom, Cera Barrel Committee

Am J Enol Vitic. January 1999 50: 527-533; published ahead of print January 01, 1999
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The Evaluation of Alternative Oak Enhancements to Extend Barrel Life
Evelyn Heraty, Amanda Mccord, Lise Skaanild, Margaret Davenport

Am J Enol Vitic. January 1999 50: 534-536; published ahead of print January 01, 1999
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Cooper vs. Forests: Which is More Important?
Nick Goldschmidt

Am J Enol Vitic. January 1999 50: 537-538; published ahead of print January 01, 1999

Historical Notes

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A Version of the Invention of Barrels and Barrel Alternatives
Cal Dennison

Am J Enol Vitic. January 1999 50: 539-540; published ahead of print January 01, 1999
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Barrel Renewal Systems — A User's Perspective
Tom Stutz, Sean Lin, Ian Herdman

Am J Enol Vitic. January 1999 50: 541-543; published ahead of print January 01, 1999

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