Table of Contents
2000; volume 51 issue 4
Articles
- You have accessRestricted accessBioactive Gibberellins in Seeded and Seedless Grapes: Identification and Changes in Content During Berry DevelopmentFrancisco J. Pérez, Camilo Viani, Julio RetamalesAm J Enol Vitic. 2000 51: 315-318 ; DOI: 10.5344/ajev.2000.51.4.315Francisco J. PérezUniversidad de Chile, Fac. de Ciencias, Laboratorio de Fisiología Vegetal, Casilla 653, Santiago, Chile.Camilo Viani
- You have accessRestricted accessReduction of Bunch Stem Necrosis of Cabernet Sauvignon by Increased Tissue Nitrogen ConcentrationEric R. Capps, Tony K. WolfAm J Enol Vitic. 2000 51: 319-328 ; DOI: 10.5344/ajev.2000.51.4.319Eric R. CappsAHS Agricultural Research and Extension Center, Virginia Tech, 595 Laurel Grove Rd., Winchester, VA 22602Tony K. WolfAHS Agricultural Research and Extension Center, Virginia Tech, 595 Laurel Grove Rd., Winchester, VA 22602
- You have accessRestricted accessThe Chemical Composition of Xylem Sap in Vitis vinifera L. cv. Riesling During Vegetative Growth on Three Different Franconian Vineyard Soils and as Influenced by Nitrogen FertilizerAndreas D. PeukeAm J Enol Vitic. 2000 51: 329-339 ; DOI: 10.5344/ajev.2000.51.4.329Andreas D. PeukeJulius-von-Sachs-Institut für Biowissenschaften, Lehrstuhl Botanik I, Julius-von-Sachs-Platz2, D-97082 Würzburg, Germany
- You have accessRestricted accessBerry Ripening and Evapotranspiration in Vitis vinifera LLuc P. Dreier, Gautier S. Stoll, Hans Peter RuffnerAm J Enol Vitic. 2000 51: 340-346 ; DOI: 10.5344/ajev.2000.51.4.340Luc P. DreierInstitute for Plant Biology, University of Zürich, Zollikerstrasse 107, 8008 Zurich, SwitzerlandGautier S. Stoll
- You have accessRestricted accessChanges in the Buffering Capacity of Model Solutions of 40 mM Tartaric or Malic Acids in Relation to Amino AcidsC. Dartiguenave, P. Jeandet, A. MaujeanAm J Enol Vitic. 2000 51: 347-351 ; DOI: 10.5344/ajev.2000.51.4.347C. DartiguenaveLaboratoire d'Œnologie, URVVC-UPRES-EA 2069, Université de Reims Champagne-Ardenne, Faculté des Sciences, BP 1039, 51687 Reims cedex 2, France.P. JeandetLaboratoire d'Œnologie, URVVC-UPRES-EA 2069, Université de Reims Champagne-Ardenne, Faculté des Sciences, BP 1039, 51687 Reims cedex 2, France.A. MaujeanLaboratoire d'Œnologie, URVVC-UPRES-EA 2069, Université de Reims Champagne-Ardenne, Faculté des Sciences, BP 1039, 51687 Reims cedex 2, France.
- You have accessRestricted accessStudy of the Contribution of the Major Organic Acids of Wine to the Buffering Capacity of Wine in Model SolutionsC. Dartiguenave, P. Jeandet, A. MaujeanAm J Enol Vitic. 2000 51: 352-356 ; DOI: 10.5344/ajev.2000.51.4.352C. DartiguenaveLaboratoire d'Oenologie, U.R.V.V.C. UPRES EA 2069, Faculté des Sciences, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims cedex 02, France.P. JeandetLaboratoire d'Oenologie, U.R.V.V.C. UPRES EA 2069, Faculté des Sciences, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims cedex 02, France.A. MaujeanLaboratoire d'Oenologie, U.R.V.V.C. UPRES EA 2069, Faculté des Sciences, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims cedex 02, France.
- You have accessRestricted accessA Novel Method for Removing Phenols from Grape MustM. Servili, G. De Stefano, P. Piacquadio, V. SciancaleporeAm J Enol Vitic. 2000 51: 357-361 ; DOI: 10.5344/ajev.2000.51.4.357M. ServiliDipartimento di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Università del Molise, Via De Sanctis, I-86100 Campobasso, Italy.G. De StefanoDipartimento di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Università del Molise, Via De Sanctis, I-86100 Campobasso, Italy.P. PiacquadioDipartimento di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Università del Molise, Via De Sanctis, I-86100 Campobasso, Italy.V. SciancaleporeDipartimento di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Università del Molise, Via De Sanctis, I-86100 Campobasso, Italy.
- You have accessRestricted accessIdentification and Partial Characterization of Glycosidic Activities of Commercial Strains of the Lactic Acid Bacterium, Oenococcus oeniAntonio Grimaldi, Hylton McLean, Vladimir JiranekAm J Enol Vitic. 2000 51: 362-369 ; DOI: 10.5344/ajev.2000.51.4.362Antonio GrimaldiDipartimento di Biotecnologie Agrarie, Università degli Studi di Firenze, via Donizetti 6, 50144 Firenze, ItalyHylton McLean
- You have accessRestricted accessThe Forgotten Vineyard of the Asturias Princedom (North of Spain) and Ampelographic Description of Its Grapevine Cultivars (Vitis vinifera L.)M. C. Martínez, J. E PérezAm J Enol Vitic. 2000 51: 370-378 ; DOI: 10.5344/ajev.2000.51.4.370M. C. MartínezMisión Biológica de Galicia (Consejo Superior de Investigaciones Científicas). Apartado de correos 28, 36080 Pontevedra, Spain)
- You have accessRestricted accessOptimization of Headspace Solid-Phase Microextraction for Analysis of Wine Aroma CompoundsR. S. Whiton, B. W. ZoeckleinAm J Enol Vitic. 2000 51: 379-382 ; DOI: 10.5344/ajev.2000.51.4.379R. S. WhitonEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.B. W. ZoeckleinEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessA Comparison of Methods For Quantifying Oligomeric Proanthocyanidins From Grape Seed ExtractsAndrew L. Waterhouse, Steve Ignelzi, Joseph R. ShirleyAm J Enol Vitic. 2000 51: 383-389 ; DOI: 10.5344/ajev.2000.51.4.383Andrew L. WaterhouseDepartment of Viticulture and Enology, University of California, Davis, CA 95616Steve Ignelzi
- You have accessRestricted accessLeaf Canopy Structure and Vine PerformanceM. Carmo Vasconcelos, Steve CastagnoliAm J Enol Vitic. 2000 51: 390-396 ; DOI: 10.5344/ajev.2000.51.4.390M. Carmo VasconcelosDepartment of Horticulture, Oregon State University, Corvallis OR 97331.Steve CastagnoliDepartment of Horticulture, Oregon State University, Corvallis OR 97331.
- You have accessRestricted accessDevelopmental Changes of Procyanidins in Grapes of Red Vitis vinifera Varieties and Their Composition in Respective WinesV. A. P. De Freitas, Y. Glories, A. MoniqueAm J Enol Vitic. 2000 51: 397-403 ; DOI: 10.5344/ajev.2000.51.4.397V. A. P. De FreitasCentro de Investigação em Química, Faculdade de Ciências da Universidade do Porto, Departamento de Química, Rua do Campo Alegre, 687, 4169-007 Porto, PortugalY. Glories
- You have accessRestricted accessAromatic Potential of Certain Muscat Grape Varieties Important For Pisco Production in ChileEduardo Agosin, Andrea Belancic, Antonio Ibacache, Raymond Baumes, Edmundo BordeuAm J Enol Vitic. 2000 51: 404-408 ; DOI: 10.5344/ajev.2000.51.4.404Eduardo AgosinDept of Chemical and Bioprocess Engineering, School of Engineering, Universidad Cató1ica de Chile, Casilla 306 Correo 22, Santiago, ChileAndrea BelancicAntonio IbacacheRaymond Baumes
- You have accessRestricted accessBudbreak With Garlic PreparationsNaohiro Kubota, M. A. Matthews, T. Takahagi, W. M. KliewerAm J Enol Vitic. 2000 51: 409-414 ; DOI: 10.5344/ajev.2000.51.4.409Naohiro KubotaFaculty of Agriculture, Okayama University, Tsushima, Okayama 700-8530, JapanM. A. MatthewsT. Takahagi
Research Notes
- You have accessRestricted accessGas Chromatographic Determination of Mono- and Diglycerides in Wine and Their Natural Removal From WineA. Caputi, A. Ribeiro, K. J. ByrneAm J Enol Vitic. 2000 51: 415-417 ; DOI: 10.5344/ajev.2000.51.4.415A. CaputiCorporate Research and Technical Services Department, E&J Gallo Winery, P. O. Box 1130, Modesto, CA 95353-1130.A. RibeiroCorporate Research and Technical Services Department, E&J Gallo Winery, P. O. Box 1130, Modesto, CA 95353-1130.K. J. ByrneCorporate Research and Technical Services Department, E&J Gallo Winery, P. O. Box 1130, Modesto, CA 95353-1130.
Technical Brief
- You have accessRestricted accessContribution to the Study of the Remuage Procedure in Champagne Wine Production: Identification of Voltigeurs (Particles in Suspension in the Wine)Philippe Jeandet, Jean-Christophe Lenfant, Madeleine Caillet, Gérard Liger-Belair, Yann Vasserot, Richard MarchalAm J Enol Vitic. 2000 51: 418-419 ; DOI: 10.5344/ajev.2000.51.4.418Philippe JeandetLaboratoire d'Oenologie, U.R.V.V.C. UPRES EA 2069, Faculté des Sciences, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims cedex 02, FranceJean-Christophe LenfantMadeleine CailletGérard Liger-BelairYann Vasserot
- You have accessRestricted accessEvaluation of the Phenol-Free Glycosyl-Glucose DeterminationB. W. Zoecklein, L. S. Douglas, Y. W. JasinskiAm J Enol Vitic. 2000 51: 420-423 ; DOI: 10.5344/ajev.2000.51.4.420B. W. ZoeckleinEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.L. S. DouglasEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Y. W. JasinskiEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
