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Table of Contents

2001; volume 52 issue 2

Articles

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    The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
    Roger Boulton
    Am J Enol Vitic.  2001  52: 67-87  ; DOI: 10.5344/ajev.2001.52.2.67
    Roger Boulton
    Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749 [Fax: 530-752-0382; email: rbboulton@ucdavis.edu]
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    The Secrets of Fizz in Champagne Wines: A Phenomenological Study
    Gérard Liger-Belair, Hervé Lemaresquier, Bertrand Robillard, Bruno Duteurtre, Philippe Jeandet
    Am J Enol Vitic.  2001  52: 88-92  ; DOI: 10.5344/ajev.2001.52.2.88
    Gérard Liger-Belair
    Laboratoire d’Œnologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B.P. 1039, 51687 Reims Cedex 2, France.
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    Hervé Lemaresquier
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    Bertrand Robillard
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    Bruno Duteurtre
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    Philippe Jeandet
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    Effects of Seed Tannins on Enzymatic Decolorization of Wine Pigments in the Presence of Oxidizable Phenols
    Koki Yokotsuka, Vernon L. Singleton
    Am J Enol Vitic.  2001  52: 93-100  ; DOI: 10.5344/ajev.2001.52.2.93
    Koki Yokotsuka
    The Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400-0005, Japan
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    Vernon L. Singleton
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    Genetic Comparison of Greek Cultivars of Vitis vinifera L. by Nuclear Microsatellite Profiling
    François Lefort, Kalliopi K.A. Roubelakis-Angelakis
    Am J Enol Vitic.  2001  52: 101-108  ; DOI: 10.5344/ajev.2001.52.2.101
    François Lefort
    Laboratory of Plant Physiology and Biotechnology, Department of Biology, University of Crete, P.O. Box 2208, 71 409 Heraklion, Crete, Greece.
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    Kalliopi K.A. Roubelakis-Angelakis
    Laboratory of Plant Physiology and Biotechnology, Department of Biology, University of Crete, P.O. Box 2208, 71 409 Heraklion, Crete, Greece.
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    Changes in Ellagic Acid and Other Phenols in Muscadine Grape (Vitis rotundifolia) Juices and Wines during Storage
    M. N. Musingo, C. A. Sims, R. P. Bates, S. F. O’Keefe, O. Lamikanra
    Am J Enol Vitic.  2001  52: 109-114  ; DOI: 10.5344/ajev.2001.52.2.109
    M. N. Musingo
    Food Science and Human Nutrition Department, P.O. Box 110370, University of Florida, Gainesville, Florida, 32611-0370.
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    C. A. Sims
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    R. P. Bates
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    S. F. O’Keefe
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    O. Lamikanra
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    Proanthocyanidin Composition of Red Vitis vinifera Varieties from the Douro Valley during Ripening: Influence of Cultivation Altitude
    Nuno Mateus, Sara Marques, Ana C. Gonçalves, José M. Machado, Víctor De Freitas
    Am J Enol Vitic.  2001  52: 115-121  ; DOI: 10.5344/ajev.2001.52.2.115
    Nuno Mateus
    Centro de Investigação em Química, Departamento de Química do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
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    Sara Marques
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    Ana C. Gonçalves
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    José M. Machado
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    Víctor De Freitas
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    Protein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol Concentration
    Isabel Achaerandio, Vesselina Pachova, Carme Güell, Francisco López
    Am J Enol Vitic.  2001  52: 122-126  ; DOI: 10.5344/ajev.2001.52.2.122
    Isabel Achaerandio
    Departament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.
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    Vesselina Pachova
    Departament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.
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    Carme Güell
    Departament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.
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    Francisco López
    Departament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.
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    Morphological and Molecular Characterization of Grapevine Accessions Known as Albillo
    M. T. Cervera, I. Rodriguez, J. A. Cabezas, J. Chavez, J. M. Martínez-Zapater, F. Cabello
    Am J Enol Vitic.  2001  52: 127-135  ; DOI: 10.5344/ajev.2001.52.2.127
    M. T. Cervera
    Departamento de Genética Molecular de Plantas, Centro Nacional de Biotecnología, CSIC, Campus de la Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, Spain and Departamento de Mejora Genética y Biotecnología, SGIT, INIA, Ctra. de la Coruña Km 7, 28049 Madrid, Spain.
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    I. Rodriguez
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    J. A. Cabezas
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    J. Chavez
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    J. M. Martínez-Zapater
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    F. Cabello
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    Effect of Saccharomyces cerevisiae Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine
    Marie-Laure Murat, Isabelle Masneuf, Philippe Darriet, Vallerie Lavigne, Takatoshi Tominaga, Denis Dubourdieu
    Am J Enol Vitic.  2001  52: 136-139  ; DOI: 10.5344/ajev.2001.52.2.136
    Marie-Laure Murat
    Faculté d’œnologie de Bordeaux, Université Victor Ségalen, 351 cours de la Liberation, 33405 Talence, France.
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    Isabelle Masneuf
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    Philippe Darriet
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    Vallerie Lavigne
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    Takatoshi Tominaga
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    Denis Dubourdieu
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    Influence of Fining with Different Molecular Weight Gelatins on Proanthocyanidin Composition and Perception of Wines
    Chantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, Michel Moutounet
    Am J Enol Vitic.  2001  52: 140-145  ; DOI: 10.5344/ajev.2001.52.2.140
    Chantal Maury
    Laboratoire des Biopolymères et Arômes, INRA, 2 place Viala, 34060 Montpellier Cedex 1, France.Martin Vialatte, Station Oenotechnique de Champagne, 79 Avenue A.A. Thevenet Magenta, BP 1031, 51319 Epernay Cedex, France.
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    Pascale Sarni-Manchado
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    Sandrine Lefebvre
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    Veronique Cheynier
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    Michel Moutounet
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    Influence of Wine Polysaccharides of Different Molecular Mass on Wine Foaming
    M. López-Barajas, E. López-Tamames, S. Buxaderas, G. Suberbiola, M. C. De la Torre-Boronat
    Am J Enol Vitic.  2001  52: 146-150  ; DOI: 10.5344/ajev.2001.52.2.146
    M. López-Barajas
    Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avda. Joan XXIII, s/n, 08028, Barcelona, Spain.
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    E. López-Tamames
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    S. Buxaderas
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    G. Suberbiola
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    M. C. De la Torre-Boronat
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    Factors Influencing the Oxidation Phenomena of Sherry Wine
    V.M. Palacios Macías, I. Caro Pina, L. Pérez Rodríguez
    Am J Enol Vitic.  2001  52: 151-155  ; DOI: 10.5344/ajev.2001.52.2.151
    V.M. Palacios Macías
    Department of Chemical Engineering, Food Technology and Environmental Technology, University of Cádiz, Faculty of Sciences, Campus Río San Pedro, Apdo. 40, Puerto Real, 11510 Cádiz, Spain.
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    I. Caro Pina
    Department of Chemical Engineering, Food Technology and Environmental Technology, University of Cádiz, Faculty of Sciences, Campus Río San Pedro, Apdo. 40, Puerto Real, 11510 Cádiz, Spain.
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    L. Pérez Rodríguez
    Department of Chemical Engineering, Food Technology and Environmental Technology, University of Cádiz, Faculty of Sciences, Campus Río San Pedro, Apdo. 40, Puerto Real, 11510 Cádiz, Spain.
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Research Notes

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    Treatments for Pinking Alteration in White Wines
    Rosa M. Lamuela-Raventó, Mireia Huix-Blanquera, Andrew L. Waterhouse
    Am J Enol Vitic.  2001  52: 156-158  ; DOI: 10.5344/ajev.2001.52.2.156
    Rosa M. Lamuela-Raventó
    Nutrició i Bromatologia. Facultat de Farmàcia, CeRTA. Universitat de Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain.
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    Mireia Huix-Blanquera
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    Andrew L. Waterhouse
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    Differences in Phenolic Profile between Oak Wood and Stainless Steel Fermentation in White Wines
    M. Ibern-Gómez, C. Andrés-Lacueva, R. M. Lamuela-Raventós, C. Lao-Luque, S. Buxaderas, M. C. De la Torre-Boronat
    Am J Enol Vitic.  2001  52: 159-164  ; DOI: 10.5344/ajev.2001.52.2.159
    M. Ibern-Gómez
    Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.
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    C. Andrés-Lacueva
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    R. M. Lamuela-Raventós
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    C. Lao-Luque
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    S. Buxaderas
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    M. C. De la Torre-Boronat
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