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Table of Contents

January 01 2003; volume 54 issue 2

Articles

  • You have accessRestricted access
    Review of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and Copper
    John C. Danilewicz
    Am J Enol Vitic.  January 2003  54: 73-85;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.73
  • You have accessRestricted access
    Pediocin PD-1 as a Method to Control Growth of Oenococcus oeni in Wine
    Rolene Bauer, Hannes A. Nel, Leon M.T. Dicks
    Am J Enol Vitic.  January 2003  54: 86-91;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.86
  • You have accessRestricted access
    Evaluation of Closed-Loop Stripping for the Isolation of Wine Aroma Compounds from Aqueous Solution
    Nigel Eggers, Sandra Kenefick, Scott Richardson, Tony Wigglesworth, Benoit Girard
    Am J Enol Vitic.  January 2003  54: 92-98;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.92
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    Effect of Fermentation, Postfermentation, and Postbottling Heat Treatment on Cabernet Sauvignon Glycoconjugates
    Anna K. Mansfield, Bruce W. Zoecklein
    Am J Enol Vitic.  January 2003  54: 99-104;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.99
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    Influence of Fining with Plant Proteins on Proanthocyanidin Composition of Red Wines
    Chantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, Michel Moutounet
    Am J Enol Vitic.  January 2003  54: 105-111;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.105
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    Production of Sweet Table Wine by Termination of Alcohol Fermentation Using an Antimicrobial Substance from Paprika Seed
    Koki Yokotsuka, Tsutomu Takayanagi, Tohru Okuda, Mizuo Yajima
    Am J Enol Vitic.  January 2003  54: 112-118;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.112
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    Influence of Acetaldehyde, pH, and Temperature on Transformation of Procyanidins in Model Wine Solutions
    Constantin Dallas, Pedro Hipólito-Reis, Jorge M. Ricardo-da-Silva, Olga Laureano
    Am J Enol Vitic.  January 2003  54: 119-124;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.119
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    Wine Yeast Inhibition by Sulfur Dioxide: A Comparison of Culture-Dependent and Independent Methods
    Luca Cocolin, David A. Mills
    Am J Enol Vitic.  January 2003  54: 125-130;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.125
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    Abstracts
    Am J Enol Vitic.  January 2003  54: 139A-142A;  published ahead of print January 01, 2003

Technical Brief

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    Evaluation of a Fourier Transform Infrared Instrument for Rapid Quality-Control Wine Analyses
    Steve A. Kupina, Anil J. Shrikhande
    Am J Enol Vitic.  January 2003  54: 131-134;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.131

Research Notes

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    Effect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé Wines
    Marie-Laure Murat, Takatoshi Tominaga, Cédric Saucier, Yves Glories, Denis Dubourdieu
    Am J Enol Vitic.  January 2003  54: 135-138;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.135
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