Index by author
2003; volume 54 issue 2
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. 2003 54: 86-91 ; DOI: 10.5344/ajev.2003.54.2.86Rolene BauerDepartment of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa.Hannes A. NelDepartment of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa.Leon M.T. DicksDepartment of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa.
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. 2003 54: 105-111 ; DOI: 10.5344/ajev.2003.54.2.105Chantal MauryUMR Sciences pour l'Œnologie, INRA, 2 place Viala, 34060 Montpellier cedex 1, FranceMartin Vialatte, Station Œnotechnique de Champagne, 79 avenue A.A. Thevenet Magenta, BP 1031, 51319 Epernay cedex, France.Pascale Sarni-ManchadoSandrine LefebvreVeronique Cheynier
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. 2003 54: 125-130 ; DOI: 10.5344/ajev.2003.54.2.125Luca CocolinDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616-8749Dipartimento di Scienze degli Alimenti, Universita’ degli studi di Udine, via Marangoni 97, 33100, Udine, Italy.
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. 2003 54: 119-124 ; DOI: 10.5344/ajev.2003.54.2.119Constantin DallasBio Serae Laboratoires S. A., 1 Avenue de la Preuilhe, Parc Technologique du Lauragais, 11150 Bram, FranceUniversidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, PortugalPedro Hipólito-ReisJorge M. Ricardo-da-Silva
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. 2003 54: 73-85 ; 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. 2003 54: 86-91 ; DOI: 10.5344/ajev.2003.54.2.86Rolene BauerDepartment of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa.Hannes A. NelDepartment of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa.Leon M.T. DicksDepartment of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa.
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. 2003 54: 135-138 ; DOI: 10.5344/ajev.2003.54.2.135Marie-Laure MuratFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Takatoshi TominagaFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Cédric SaucierFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Yves GloriesFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Denis DubourdieuFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.
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. 2003 54: 92-98 ; DOI: 10.5344/ajev.2003.54.2.92Nigel EggersDepartment of Chemistry, Okanagan University College, 3333 College Way, Kelowna, BC, Canada V1V 1V7Sandra KenefickScott RichardsonTony Wigglesworth
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. 2003 54: 92-98 ; DOI: 10.5344/ajev.2003.54.2.92Nigel EggersDepartment of Chemistry, Okanagan University College, 3333 College Way, Kelowna, BC, Canada V1V 1V7Sandra KenefickScott RichardsonTony Wigglesworth
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. 2003 54: 135-138 ; DOI: 10.5344/ajev.2003.54.2.135Marie-Laure MuratFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Takatoshi TominagaFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Cédric SaucierFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Yves GloriesFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Denis DubourdieuFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.
