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Table of Contents

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.  1999  50: 385-390  ; DOI: 10.5344/ajev.1999.50.4.385
    H. M. Mc Mahon
    Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.
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    B. W. Zoecklein
    Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.
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    Y. W. Jasinski
    Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.
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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.  1999  50: 391-397  ; DOI: 10.5344/ajev.1999.50.4.391
    A. Vernhet
    Institut Supérieur de la Vigne et du Vin, UFR d'Œnologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 2, France
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    K. Dupre
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    L. Boulange-Petermann
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    V. Cheynier
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    P. Pellerin
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    M. Moutounet
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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.  1999  50: 398-403  ; DOI: 10.5344/ajev.1999.50.4.398
    A. Vernhet
    Institut Supérieur de la Vigne et du Vin, UFR d'Œnologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 2, France
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    K. Dupre
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    L. Boulange-Petermann
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    V. Cheynier
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    P. Pellerin
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    M. Moutounet
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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.  1999  50: 404-408  ; DOI: 10.5344/ajev.1999.50.4.404
    Sonia Francioli
    Nutrició y Bromatologia-CERTA. Universitat de Barcelona UB. Avda. Joan XXII s/n. 08028 Barcelona. Spain
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    Maria Guerra
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    Elvira López-Tamames
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    Josep M. Guadayoi
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    Josep Caixach
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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.  1999  50: 409-417  ; DOI: 10.5344/ajev.1999.50.4.409
    G. J. Martin
    CEAIS, Site de la Géraudiére, Rue P.A. Bobierre, BP 72304, 44323 Nantes cedex 3, France
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    M. Mazure
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    C. Jouitteau
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    Y.-L. Martin
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    L. Aguile
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    P. Allain
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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.  1999  50: 418-434  ; DOI: 10.5344/ajev.1999.50.4.418
    Ma A. Esteban
    Facultad de Farmacia, Departamento de Nutrición y Bromatología II, Universidad Complutense de Madrid (Spain).
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    Ma J. Villanueva
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    J. R. Lissarrague
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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.  1999  50: 435-442  ; DOI: 10.5344/ajev.1999.50.4.435
    J W. Wong
    Bureau of Alcohol, Tobacco and Firearms, Alcohol and Tobacco Laboratory, National Laboratory Center, 1401 Research Blvd., Rockville, MD 20850.
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    C. A. Halverson
    Bureau of Alcohol, Tobacco and Firearms, Alcohol and Tobacco Laboratory, National Laboratory Center, 1401 Research Blvd., Rockville, MD 20850.
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    Characterization of Wild Vines in La Rioja (Spain)
    Fernando Martínez De Toda, Juan Carlos Sancha
    Am J Enol Vitic.  1999  50: 443-446  ; DOI: 10.5344/ajev.1999.50.4.443
    Fernando Martínez De Toda
    Departamento de Agricultura, Universidad de La Rioja, Avda. de la Paz, 105, 26004 Logroño, La Rioja. Spain
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    Juan Carlos Sancha
    Departamento de Agricultura, Universidad de La Rioja, Avda. de la Paz, 105, 26004 Logroño, La Rioja. Spain
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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.  1999  50: 447-455  ; DOI: 10.5344/ajev.1999.50.4.447
    F. Sauvageot
    Equipe de Biochimie Ingéniérie Moléculaire et Sensorielles de l'Aliments, Groupe Propriétés Sensorielles, ENSBANA, 1 esplanade Erasme, Campus Universitaire, 21000 Dijon, France
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    F. Feuillat
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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.  1999  50: 469-478  ; DOI: 10.5344/ajev.1999.50.4.469
    J.-L. Puech
    Institut National de la Recherche Agronomique, Institut des Produits de la Vigne, Unité de Recherches Biopolymères et Arômes, 2 place Viala, 34060 Montpellier Cedex 1, France
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    F. Feuillat
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    J. R. Mosedale
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    Discrimination and Control of Toasting Intensity and Quality of Oak Wood Barrels
    Pascal Chatonnet
    Am J Enol Vitic.  1999  50: 479-494  ; DOI: 10.5344/ajev.1999.50.4.479
    Pascal Chatonnet
    Seguin-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
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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.  1999  50: 495-502  ; DOI: 10.5344/ajev.1999.50.4.495
    Michael D. Hale
    School of Agriculture and Forest Sciences, University of Wales, Bangor, UK
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    Katherine Mccafferty
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    Ed Larmie
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    Jennifer Newton
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    James S. Swan
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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.  1999  50: 503-512  ; DOI: 10.5344/ajev.1999.50.4.503
    J. R. Mosedale
    INRA-IPV Unité de Recherches Biopolymères et Arômes, 2 place Viala 34060 Montpellier cedex, France
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    J.-L. Puech
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    F. Feuillat
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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.  1999  50: 513-518  ; DOI: 10.5344/ajev.1999.50.4.513
    F. Feuillat
    ONF Direction RÈgionale de Bourgogne, 29 rue de Talant, 21000 Dijon, France
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    R. Keller
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    F. Sauvageot
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    J.-L. Puech
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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.  1999  50: 519-526  ; DOI: 10.5344/ajev.1999.50.4.519
    Lucio Matricardi
    Department of Viticulture and Enology, University of California, One Shields Ave., Davis, CA 95616-8749.
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    Andrew L. Waterhouse
    Department of Viticulture and Enology, University of California, One Shields Ave., Davis, CA 95616-8749.
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    Abstracts of The International Symposium on Oak in Wine Poster Presentations
    Am J Enol Vitic.  1999  50: 544-546 

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.  1999  50: 456-460  ; DOI: 10.5344/ajev.1999.50.4.456
    S. Francioli
    Departament de Nutrició i Bromatologia, Universitat de Barcelona, av. Joan XXIII s/n, 08028 Barcelona, Spain
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    S. Buxaderas
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    P. Pellerin
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    Survey of Analytical Methods and Winery Laboratory Proficiency
    C. E. Butzke, S. E. Ebeler
    Am J Enol Vitic.  1999  50: 461-465  ; DOI: 10.5344/ajev.1999.50.4.461
    C. E. Butzke
    Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, USA.
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    S. E. Ebeler
    Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, USA.
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Technical Brief

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    CERA Barrel Committee Tasting Protocol
    Barbara Lindblom, Cera Barrel Committee
    Am J Enol Vitic.  1999  50: 527-533  ; DOI: 10.5344/ajev.1999.50.4.527
    Barbara Lindblom
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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.  1999  50: 534-536  ; DOI: 10.5344/ajev.1999.50.4.534
    Evelyn Heraty
    Clos du Bois Wines, Healdsburg, CA.
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    Amanda Mccord
    Clos du Bois Wines, Healdsburg, CA.
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    Lise Skaanild
    Clos du Bois Wines, Healdsburg, CA.
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    Margaret Davenport
    Clos du Bois Wines, Healdsburg, CA.
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    Cooper vs. Forests: Which is More Important?
    Nick Goldschmidt
    Am J Enol Vitic.  1999  50: 537-538  ; DOI: 10.5344/ajev.1999.50.4.537
    Nick Goldschmidt
    Simi Winery, P.O. Box 698, Healdsburg, CA 95448.
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Historical Notes

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    A Version of the Invention of Barrels and Barrel Alternatives
    Cal Dennison
    Am J Enol Vitic.  1999  50: 539-540  ; DOI: 10.5344/ajev.1999.50.4.539
    Cal Dennison
    UDV Manteca, 12001 S. Highway 99, Manteca, CA 95336.
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    Barrel Renewal Systems — A User's Perspective
    Tom Stutz, Sean Lin, Ian Herdman
    Am J Enol Vitic.  1999  50: 541-543  ; DOI: 10.5344/ajev.1999.50.4.541
    Tom Stutz
    Mirassou Vineyards, San Jose, California.
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    Sean Lin
    Mirassou Vineyards, San Jose, California.
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    Ian Herdman
    Mirassou Vineyards, San Jose, California.
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