Table of Contents
2001; volume 52 issue 2
Articles
- You have accessRestricted accessThe Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical ReviewRoger BoultonAm J Enol Vitic. 2001 52: 67-87 ; DOI: 10.5344/ajev.2001.52.2.67Roger BoultonDepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749 [Fax: 530-752-0382; email: rbboulton@ucdavis.edu]
- You have accessRestricted accessThe Secrets of Fizz in Champagne Wines: A Phenomenological StudyGérard Liger-Belair, Hervé Lemaresquier, Bertrand Robillard, Bruno Duteurtre, Philippe JeandetAm J Enol Vitic. 2001 52: 88-92 ; DOI: 10.5344/ajev.2001.52.2.88Gérard Liger-BelairLaboratoire d’Œnologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B.P. 1039, 51687 Reims Cedex 2, France.Hervé LemaresquierBertrand RobillardBruno Duteurtre
- You have accessRestricted accessEffects of Seed Tannins on Enzymatic Decolorization of Wine Pigments in the Presence of Oxidizable PhenolsKoki Yokotsuka, Vernon L. SingletonAm J Enol Vitic. 2001 52: 93-100 ; DOI: 10.5344/ajev.2001.52.2.93Koki YokotsukaThe Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400-0005, Japan
- You have accessRestricted accessGenetic Comparison of Greek Cultivars of Vitis vinifera L. by Nuclear Microsatellite ProfilingFrançois Lefort, Kalliopi K.A. Roubelakis-AngelakisAm J Enol Vitic. 2001 52: 101-108 ; DOI: 10.5344/ajev.2001.52.2.101François LefortLaboratory of Plant Physiology and Biotechnology, Department of Biology, University of Crete, P.O. Box 2208, 71 409 Heraklion, Crete, Greece.Kalliopi K.A. Roubelakis-AngelakisLaboratory of Plant Physiology and Biotechnology, Department of Biology, University of Crete, P.O. Box 2208, 71 409 Heraklion, Crete, Greece.
- You have accessRestricted accessChanges in Ellagic Acid and Other Phenols in Muscadine Grape (Vitis rotundifolia) Juices and Wines during StorageM. N. Musingo, C. A. Sims, R. P. Bates, S. F. O’Keefe, O. LamikanraAm J Enol Vitic. 2001 52: 109-114 ; DOI: 10.5344/ajev.2001.52.2.109M. N. MusingoFood Science and Human Nutrition Department, P.O. Box 110370, University of Florida, Gainesville, Florida, 32611-0370.C. A. SimsR. P. BatesS. F. O’Keefe
- You have accessRestricted accessProanthocyanidin Composition of Red Vitis vinifera Varieties from the Douro Valley during Ripening: Influence of Cultivation AltitudeNuno Mateus, Sara Marques, Ana C. Gonçalves, José M. Machado, Víctor De FreitasAm J Enol Vitic. 2001 52: 115-121 ; DOI: 10.5344/ajev.2001.52.2.115Nuno MateusCentro de Investigação em Química, Departamento de Química do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.Sara MarquesAna C. GonçalvesJosé M. Machado
- You have accessRestricted accessProtein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol ConcentrationIsabel Achaerandio, Vesselina Pachova, Carme Güell, Francisco LópezAm J Enol Vitic. 2001 52: 122-126 ; DOI: 10.5344/ajev.2001.52.2.122Isabel AchaerandioDepartament 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.Vesselina PachovaDepartament 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.Carme GüellDepartament 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.Francisco LópezDepartament 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.
- You have accessRestricted accessMorphological and Molecular Characterization of Grapevine Accessions Known as AlbilloM. T. Cervera, I. Rodriguez, J. A. Cabezas, J. Chavez, J. M. Martínez-Zapater, F. CabelloAm J Enol Vitic. 2001 52: 127-135 ; DOI: 10.5344/ajev.2001.52.2.127M. T. CerveraDepartamento 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.I. RodriguezJ. A. CabezasJ. ChavezJ. M. Martínez-Zapater
- You have accessRestricted accessEffect of Saccharomyces cerevisiae Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc WineMarie-Laure Murat, Isabelle Masneuf, Philippe Darriet, Vallerie Lavigne, Takatoshi Tominaga, Denis DubourdieuAm J Enol Vitic. 2001 52: 136-139 ; DOI: 10.5344/ajev.2001.52.2.136Marie-Laure MuratFaculté d’œnologie de Bordeaux, Université Victor Ségalen, 351 cours de la Liberation, 33405 Talence, France.Isabelle MasneufPhilippe DarrietVallerie LavigneTakatoshi Tominaga
- You have accessRestricted accessInfluence of Fining with Different Molecular Weight Gelatins on Proanthocyanidin Composition and Perception of WinesChantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, Michel MoutounetAm J Enol Vitic. 2001 52: 140-145 ; DOI: 10.5344/ajev.2001.52.2.140Chantal MauryLaboratoire 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.Pascale Sarni-ManchadoSandrine LefebvreVeronique Cheynier
- You have accessRestricted accessInfluence of Wine Polysaccharides of Different Molecular Mass on Wine FoamingM. López-Barajas, E. López-Tamames, S. Buxaderas, G. Suberbiola, M. C. De la Torre-BoronatAm J Enol Vitic. 2001 52: 146-150 ; DOI: 10.5344/ajev.2001.52.2.146M. López-BarajasNutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avda. Joan XXIII, s/n, 08028, Barcelona, Spain.E. López-TamamesS. BuxaderasG. SuberbiolaM. C. De la Torre-Boronat
- You have accessRestricted accessFactors Influencing the Oxidation Phenomena of Sherry WineV.M. Palacios Macías, I. Caro Pina, L. Pérez RodríguezAm J Enol Vitic. 2001 52: 151-155 ; DOI: 10.5344/ajev.2001.52.2.151V.M. Palacios MacíasDepartment 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.I. Caro PinaDepartment 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.L. Pérez RodríguezDepartment 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.
Research Notes
- You have accessRestricted accessTreatments for Pinking Alteration in White WinesRosa M. Lamuela-Raventó, Mireia Huix-Blanquera, Andrew L. WaterhouseAm J Enol Vitic. 2001 52: 156-158 ; DOI: 10.5344/ajev.2001.52.2.156Rosa M. Lamuela-RaventóNutrició i Bromatologia. Facultat de Farmàcia, CeRTA. Universitat de Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain.Mireia Huix-Blanquera
- You have accessRestricted accessDifferences in Phenolic Profile between Oak Wood and Stainless Steel Fermentation in White WinesM. Ibern-Gómez, C. Andrés-Lacueva, R. M. Lamuela-Raventós, C. Lao-Luque, S. Buxaderas, M. C. De la Torre-BoronatAm J Enol Vitic. 2001 52: 159-164 ; DOI: 10.5344/ajev.2001.52.2.159M. Ibern-GómezNutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.C. Andrés-LacuevaR. M. Lamuela-RaventósC. Lao-LuqueS. BuxaderasM. C. De la Torre-Boronat
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