Index by author
January 01 2003; volume 54 issue 2
B
Bauer, Rolene
- You have accessRestricted accessPediocin PD-1 as a Method to Control Growth of Oenococcus oeni in WineRolene Bauer, Hannes A. Nel, Leon M.T. DicksAm J Enol Vitic. January 2003 54: 86-91; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.86
C
Cheynier, Veronique
- You have accessRestricted accessInfluence of Fining with Plant Proteins on Proanthocyanidin Composition of Red WinesChantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, Michel MoutounetAm J Enol Vitic. January 2003 54: 105-111; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.105
Cocolin, Luca
- You have accessRestricted accessWine Yeast Inhibition by Sulfur Dioxide: A Comparison of Culture-Dependent and Independent MethodsLuca Cocolin, David A. MillsAm J Enol Vitic. January 2003 54: 125-130; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.125
D
Dallas, Constantin
- You have accessRestricted accessInfluence of Acetaldehyde, pH, and Temperature on Transformation of Procyanidins in Model Wine SolutionsConstantin Dallas, Pedro Hipólito-Reis, Jorge M. Ricardo-da-Silva, Olga LaureanoAm J Enol Vitic. January 2003 54: 119-124; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.119
Danilewicz, John C.
- You have accessRestricted accessReview of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and CopperJohn C. DanilewiczAm J Enol Vitic. January 2003 54: 73-85; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.73
Dicks, Leon M.T.
- You have accessRestricted accessPediocin PD-1 as a Method to Control Growth of Oenococcus oeni in WineRolene Bauer, Hannes A. Nel, Leon M.T. DicksAm J Enol Vitic. January 2003 54: 86-91; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.86
Dubourdieu, Denis
- You have accessRestricted accessEffect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé WinesMarie-Laure Murat, Takatoshi Tominaga, Cédric Saucier, Yves Glories, Denis DubourdieuAm J Enol Vitic. January 2003 54: 135-138; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.135
E
Eggers, Nigel
- You have accessRestricted accessEvaluation of Closed-Loop Stripping for the Isolation of Wine Aroma Compounds from Aqueous SolutionNigel Eggers, Sandra Kenefick, Scott Richardson, Tony Wigglesworth, Benoit GirardAm J Enol Vitic. January 2003 54: 92-98; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.92
G
Girard, Benoit
- You have accessRestricted accessEvaluation of Closed-Loop Stripping for the Isolation of Wine Aroma Compounds from Aqueous SolutionNigel Eggers, Sandra Kenefick, Scott Richardson, Tony Wigglesworth, Benoit GirardAm J Enol Vitic. January 2003 54: 92-98; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.92
Glories, Yves
- You have accessRestricted accessEffect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé WinesMarie-Laure Murat, Takatoshi Tominaga, Cédric Saucier, Yves Glories, Denis DubourdieuAm J Enol Vitic. January 2003 54: 135-138; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.135
H
Hipólito-Reis, Pedro
- You have accessRestricted accessInfluence of Acetaldehyde, pH, and Temperature on Transformation of Procyanidins in Model Wine SolutionsConstantin Dallas, Pedro Hipólito-Reis, Jorge M. Ricardo-da-Silva, Olga LaureanoAm J Enol Vitic. January 2003 54: 119-124; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.119
K
Kenefick, Sandra
- You have accessRestricted accessEvaluation of Closed-Loop Stripping for the Isolation of Wine Aroma Compounds from Aqueous SolutionNigel Eggers, Sandra Kenefick, Scott Richardson, Tony Wigglesworth, Benoit GirardAm J Enol Vitic. January 2003 54: 92-98; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.92
Kupina, Steve A.
- You have accessRestricted accessEvaluation of a Fourier Transform Infrared Instrument for Rapid Quality-Control Wine AnalysesSteve A. Kupina, Anil J. ShrikhandeAm J Enol Vitic. January 2003 54: 131-134; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.131
L
Laureano, Olga
- You have accessRestricted accessInfluence of Acetaldehyde, pH, and Temperature on Transformation of Procyanidins in Model Wine SolutionsConstantin Dallas, Pedro Hipólito-Reis, Jorge M. Ricardo-da-Silva, Olga LaureanoAm J Enol Vitic. January 2003 54: 119-124; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.119
Lefebvre, Sandrine
- You have accessRestricted accessInfluence of Fining with Plant Proteins on Proanthocyanidin Composition of Red WinesChantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, Michel MoutounetAm J Enol Vitic. January 2003 54: 105-111; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.105
M
Mansfield, Anna K.
- You have accessRestricted accessEffect of Fermentation, Postfermentation, and Postbottling Heat Treatment on Cabernet Sauvignon GlycoconjugatesAnna K. Mansfield, Bruce W. ZoeckleinAm J Enol Vitic. January 2003 54: 99-104; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.99
Maury, Chantal
- You have accessRestricted accessInfluence of Fining with Plant Proteins on Proanthocyanidin Composition of Red WinesChantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, Michel MoutounetAm J Enol Vitic. January 2003 54: 105-111; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.105
Mills, David A.
- You have accessRestricted accessWine Yeast Inhibition by Sulfur Dioxide: A Comparison of Culture-Dependent and Independent MethodsLuca Cocolin, David A. MillsAm J Enol Vitic. January 2003 54: 125-130; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.125
Moutounet, Michel
- You have accessRestricted accessInfluence of Fining with Plant Proteins on Proanthocyanidin Composition of Red WinesChantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, Michel MoutounetAm J Enol Vitic. January 2003 54: 105-111; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.105
Murat, Marie-Laure
- You have accessRestricted accessEffect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé WinesMarie-Laure Murat, Takatoshi Tominaga, Cédric Saucier, Yves Glories, Denis DubourdieuAm J Enol Vitic. January 2003 54: 135-138; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.135
N
Nel, Hannes A.
- You have accessRestricted accessPediocin PD-1 as a Method to Control Growth of Oenococcus oeni in WineRolene Bauer, Hannes A. Nel, Leon M.T. DicksAm J Enol Vitic. January 2003 54: 86-91; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.86
O
Okuda, Tohru
- You have accessRestricted accessProduction of Sweet Table Wine by Termination of Alcohol Fermentation Using an Antimicrobial Substance from Paprika SeedKoki Yokotsuka, Tsutomu Takayanagi, Tohru Okuda, Mizuo YajimaAm J Enol Vitic. January 2003 54: 112-118; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.112
R
Ricardo-da-Silva, Jorge M.
- You have accessRestricted accessInfluence of Acetaldehyde, pH, and Temperature on Transformation of Procyanidins in Model Wine SolutionsConstantin Dallas, Pedro Hipólito-Reis, Jorge M. Ricardo-da-Silva, Olga LaureanoAm J Enol Vitic. January 2003 54: 119-124; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.119
Richardson, Scott
- You have accessRestricted accessEvaluation of Closed-Loop Stripping for the Isolation of Wine Aroma Compounds from Aqueous SolutionNigel Eggers, Sandra Kenefick, Scott Richardson, Tony Wigglesworth, Benoit GirardAm J Enol Vitic. January 2003 54: 92-98; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.92
S
Sarni-Manchado, Pascale
- You have accessRestricted accessInfluence of Fining with Plant Proteins on Proanthocyanidin Composition of Red WinesChantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, Michel MoutounetAm J Enol Vitic. January 2003 54: 105-111; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.105
Saucier, Cédric
- You have accessRestricted accessEffect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé WinesMarie-Laure Murat, Takatoshi Tominaga, Cédric Saucier, Yves Glories, Denis DubourdieuAm J Enol Vitic. January 2003 54: 135-138; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.135
Shrikhande, Anil J.
- You have accessRestricted accessEvaluation of a Fourier Transform Infrared Instrument for Rapid Quality-Control Wine AnalysesSteve A. Kupina, Anil J. ShrikhandeAm J Enol Vitic. January 2003 54: 131-134; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.131
T
Takayanagi, Tsutomu
- You have accessRestricted accessProduction of Sweet Table Wine by Termination of Alcohol Fermentation Using an Antimicrobial Substance from Paprika SeedKoki Yokotsuka, Tsutomu Takayanagi, Tohru Okuda, Mizuo YajimaAm J Enol Vitic. January 2003 54: 112-118; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.112
Tominaga, Takatoshi
- You have accessRestricted accessEffect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé WinesMarie-Laure Murat, Takatoshi Tominaga, Cédric Saucier, Yves Glories, Denis DubourdieuAm J Enol Vitic. January 2003 54: 135-138; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.135
W
Wigglesworth, Tony
- You have accessRestricted accessEvaluation of Closed-Loop Stripping for the Isolation of Wine Aroma Compounds from Aqueous SolutionNigel Eggers, Sandra Kenefick, Scott Richardson, Tony Wigglesworth, Benoit GirardAm J Enol Vitic. January 2003 54: 92-98; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.92
Y
Yajima, Mizuo
- You have accessRestricted accessProduction of Sweet Table Wine by Termination of Alcohol Fermentation Using an Antimicrobial Substance from Paprika SeedKoki Yokotsuka, Tsutomu Takayanagi, Tohru Okuda, Mizuo YajimaAm J Enol Vitic. January 2003 54: 112-118; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.112
Yokotsuka, Koki
- You have accessRestricted accessProduction of Sweet Table Wine by Termination of Alcohol Fermentation Using an Antimicrobial Substance from Paprika SeedKoki Yokotsuka, Tsutomu Takayanagi, Tohru Okuda, Mizuo YajimaAm J Enol Vitic. January 2003 54: 112-118; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.112
Z
Zoecklein, Bruce W.
- You have accessRestricted accessEffect of Fermentation, Postfermentation, and Postbottling Heat Treatment on Cabernet Sauvignon GlycoconjugatesAnna K. Mansfield, Bruce W. ZoeckleinAm J Enol Vitic. January 2003 54: 99-104; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.99