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Index by author

January 01 2003; volume 54 issue 2

B

  1. Bauer, Rolene

    1. 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

C

  1. Cheynier, Veronique

    1. 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

  2. Cocolin, Luca

    1. 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

D

  1. Dallas, Constantin

    1. 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

  2. Danilewicz, John C.

    1. 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

  3. Dicks, Leon M.T.

    1. 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

  4. Dubourdieu, Denis

    1. 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

E

  1. Eggers, Nigel

    1. 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

G

  1. Girard, Benoit

    1. 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

  2. Glories, Yves

    1. 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

H

  1. Hipólito-Reis, Pedro

    1. 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

K

  1. Kenefick, Sandra

    1. 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

  2. Kupina, Steve A.

    1. 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

L

  1. Laureano, Olga

    1. 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

  2. Lefebvre, Sandrine

    1. 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

M

  1. Mansfield, Anna K.

    1. 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

  2. Maury, Chantal

    1. 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

  3. Mills, David A.

    1. 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

  4. Moutounet, Michel

    1. 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

  5. Murat, Marie-Laure

    1. 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

N

  1. Nel, Hannes A.

    1. 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

O

  1. Okuda, Tohru

    1. 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

R

  1. Ricardo-da-Silva, Jorge M.

    1. 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

  2. Richardson, Scott

    1. 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

S

  1. Sarni-Manchado, Pascale

    1. 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

  2. Saucier, Cédric

    1. 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

  3. Shrikhande, Anil J.

    1. 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

T

  1. Takayanagi, Tsutomu

    1. 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

  2. Tominaga, Takatoshi

    1. 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

W

  1. Wigglesworth, Tony

    1. 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

Y

  1. Yajima, Mizuo

    1. 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

  2. Yokotsuka, Koki

    1. 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

Z

  1. Zoecklein, Bruce W.

    1. 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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