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American Journal of Enology and Viticulture

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Table of Contents

2009; volume 60 issue 1

Article

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    New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects
    Cynthia M. Lund, Michelle K. Thompson, Frank Benkwitz, Mark W. Wohler, Chris M. Triggs, Richard Gardner, Hildegarde Heymann, Laura Nicolau
    Am J Enol Vitic.  2009  60: 1-12  ; DOI: 10.5344/ajev.2009.60.1.1
    Cynthia M. Lund
    1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
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    • For correspondence: cynthia.lund@insightsnow.com
    Michelle K. Thompson
    1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
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    Frank Benkwitz
    1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
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    Mark W. Wohler
    1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
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    Chris M. Triggs
    1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
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    Richard Gardner
    1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
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    Hildegarde Heymann
    1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
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    Laura Nicolau
    1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
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    Condensed Tannin Accumulation and Composition in Skin of Shiraz and Cabernet Sauvignon Grapes during Berry Development
    Rachel L. Hanlin, Mark O. Downey
    Am J Enol Vitic.  2009  60: 13-23  ; DOI: 10.5344/ajev.2009.60.1.13
    Rachel L. Hanlin
    1School of Agriculture, Food and Wine, University of Adelaide, SA 5005, Australia, and 2Department of Primary Industries Victoria, PO Box 905, Mildura, VIC 3502, Australia.
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    Mark O. Downey
    1School of Agriculture, Food and Wine, University of Adelaide, SA 5005, Australia, and 2Department of Primary Industries Victoria, PO Box 905, Mildura, VIC 3502, Australia.
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    • For correspondence: mark.downey@dpi.vic.gov.au
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    Inception, Progression, and Compositional Consequences of a Berry Shrivel Disorder
    Mark Krasnow, Nate Weis, Rhonda J. Smith, M. Jason Benz, Mark Matthews, Ken Shackel
    Am J Enol Vitic.  2009  60: 24-34  ; DOI: 10.5344/ajev.2009.60.1.24
    Mark Krasnow
    1Postdoctoral scholar, 2Masters student, 4Staff research associate, 5Professor, Department of Viticulture and Enology, 3Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, and 6Professor, Department of Plant Sciences, University of California, Davis, CA 95616.
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    • For correspondence: mnkrasnow@ucdavis.edu
    Nate Weis
    1Postdoctoral scholar, 2Masters student, 4Staff research associate, 5Professor, Department of Viticulture and Enology, 3Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, and 6Professor, Department of Plant Sciences, University of California, Davis, CA 95616.
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    Rhonda J. Smith
    1Postdoctoral scholar, 2Masters student, 4Staff research associate, 5Professor, Department of Viticulture and Enology, 3Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, and 6Professor, Department of Plant Sciences, University of California, Davis, CA 95616.
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    M. Jason Benz
    1Postdoctoral scholar, 2Masters student, 4Staff research associate, 5Professor, Department of Viticulture and Enology, 3Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, and 6Professor, Department of Plant Sciences, University of California, Davis, CA 95616.
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    Mark Matthews
    1Postdoctoral scholar, 2Masters student, 4Staff research associate, 5Professor, Department of Viticulture and Enology, 3Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, and 6Professor, Department of Plant Sciences, University of California, Davis, CA 95616.
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    Ken Shackel
    1Postdoctoral scholar, 2Masters student, 4Staff research associate, 5Professor, Department of Viticulture and Enology, 3Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, and 6Professor, Department of Plant Sciences, University of California, Davis, CA 95616.
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    Genetic Relationships among Table-Grape Varieties
    Javier Ibáñez, Alba M. Vargas, Margarita Palancar, Joaquín Borrego, M. Teresa de Andrés
    Am J Enol Vitic.  2009  60: 35-42  ; DOI: 10.5344/ajev.2009.60.1.35
    Javier Ibáñez
    Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.
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    • For correspondence: javier.ibanez@madrid.org
    Alba M. Vargas
    Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.
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    Margarita Palancar
    Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.
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    Joaquín Borrego
    Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.
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    M. Teresa de Andrés
    Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.
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    Partitioning of Potassium during Commercial-Scale Red Wine Fermentations and Model Wine Extractions
    James F. Harbertson, Eric D. Harwood
    Am J Enol Vitic.  2009  60: 43-49  ; DOI: 10.5344/ajev.2009.60.1.43
    James F. Harbertson
    1School of Food Science, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.
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    • For correspondence: jfharbertson@wsu.edu
    Eric D. Harwood
    1School of Food Science, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.
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    Response of Container-Grown Girdled Grapevines to Short-Term Water-Deficit Stress
    Takayoshi Yamane, Katsutoshi Shibayama, Yoji Hamana, Hiroshi Yakushiji
    Am J Enol Vitic.  2009  60: 50-56  ; DOI: 10.5344/ajev.2009.60.1.50
    Takayoshi Yamane
    1Fruit Tree Research Division, Agricultural Technology Research Center, Hiroshima Prefectural Technology Research Institute, Akitsu, Higashi-Hiroshima, Hiroshima 739-2402, Japan; 2Agriculture, Forestry, and Fisheries Department, Hiroshima Prefecture, Hiroshima 730-8511, Japan; and 3Department of Grape and Persimmon Research Station, National Institute of Fruit Tree Science, Akitsu, Higashi-Hiroshima, Hiroshima 739-2494, Japan.
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    • For correspondence: takayoshi.yamane@gmail.com
    Katsutoshi Shibayama
    1Fruit Tree Research Division, Agricultural Technology Research Center, Hiroshima Prefectural Technology Research Institute, Akitsu, Higashi-Hiroshima, Hiroshima 739-2402, Japan; 2Agriculture, Forestry, and Fisheries Department, Hiroshima Prefecture, Hiroshima 730-8511, Japan; and 3Department of Grape and Persimmon Research Station, National Institute of Fruit Tree Science, Akitsu, Higashi-Hiroshima, Hiroshima 739-2494, Japan.
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    Yoji Hamana
    1Fruit Tree Research Division, Agricultural Technology Research Center, Hiroshima Prefectural Technology Research Institute, Akitsu, Higashi-Hiroshima, Hiroshima 739-2402, Japan; 2Agriculture, Forestry, and Fisheries Department, Hiroshima Prefecture, Hiroshima 730-8511, Japan; and 3Department of Grape and Persimmon Research Station, National Institute of Fruit Tree Science, Akitsu, Higashi-Hiroshima, Hiroshima 739-2494, Japan.
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    Hiroshi Yakushiji
    1Fruit Tree Research Division, Agricultural Technology Research Center, Hiroshima Prefectural Technology Research Institute, Akitsu, Higashi-Hiroshima, Hiroshima 739-2402, Japan; 2Agriculture, Forestry, and Fisheries Department, Hiroshima Prefecture, Hiroshima 730-8511, Japan; and 3Department of Grape and Persimmon Research Station, National Institute of Fruit Tree Science, Akitsu, Higashi-Hiroshima, Hiroshima 739-2494, Japan.
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    Integration of Nondestructive Techniques with Destructive Analyses to Study Postharvest Water Stress of Winegrapes
    Andrea Bellincontro, Isabella Nicoletti, Massimiliano Valentini, Alejandro Tomas, Diana De Santis, Danilo Corradini, Fabio Mencarelli
    Am J Enol Vitic.  2009  60: 57-65  ; DOI: 10.5344/ajev.2009.60.1.57
    Andrea Bellincontro
    1Department of Food Science and Technology, University of Tuscia, Viterbo, Italy; 2Chemical Methodologies Institute, CNR, Montelibretti, Rome, Italy; 3Research Center for Soil Plant System, CRA, Rome, Italy; and 4Department of Food Engineering, Polytechnic University of Cartagena, Cartagena, Spain.
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    Isabella Nicoletti
    1Department of Food Science and Technology, University of Tuscia, Viterbo, Italy; 2Chemical Methodologies Institute, CNR, Montelibretti, Rome, Italy; 3Research Center for Soil Plant System, CRA, Rome, Italy; and 4Department of Food Engineering, Polytechnic University of Cartagena, Cartagena, Spain.
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    Massimiliano Valentini
    1Department of Food Science and Technology, University of Tuscia, Viterbo, Italy; 2Chemical Methodologies Institute, CNR, Montelibretti, Rome, Italy; 3Research Center for Soil Plant System, CRA, Rome, Italy; and 4Department of Food Engineering, Polytechnic University of Cartagena, Cartagena, Spain.
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    Alejandro Tomas
    1Department of Food Science and Technology, University of Tuscia, Viterbo, Italy; 2Chemical Methodologies Institute, CNR, Montelibretti, Rome, Italy; 3Research Center for Soil Plant System, CRA, Rome, Italy; and 4Department of Food Engineering, Polytechnic University of Cartagena, Cartagena, Spain.
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    Diana De Santis
    1Department of Food Science and Technology, University of Tuscia, Viterbo, Italy; 2Chemical Methodologies Institute, CNR, Montelibretti, Rome, Italy; 3Research Center for Soil Plant System, CRA, Rome, Italy; and 4Department of Food Engineering, Polytechnic University of Cartagena, Cartagena, Spain.
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    Danilo Corradini
    1Department of Food Science and Technology, University of Tuscia, Viterbo, Italy; 2Chemical Methodologies Institute, CNR, Montelibretti, Rome, Italy; 3Research Center for Soil Plant System, CRA, Rome, Italy; and 4Department of Food Engineering, Polytechnic University of Cartagena, Cartagena, Spain.
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    Fabio Mencarelli
    1Department of Food Science and Technology, University of Tuscia, Viterbo, Italy; 2Chemical Methodologies Institute, CNR, Montelibretti, Rome, Italy; 3Research Center for Soil Plant System, CRA, Rome, Italy; and 4Department of Food Engineering, Polytechnic University of Cartagena, Cartagena, Spain.
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    • For correspondence: mencarel@unitus.it
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    Molecular Characterization of a Bud Sport of Pinot gris Bearing White Berries
    Terumi Furiya, Shunji Suzuki, Tamotsu Sueta, Tsutomu Takayanagi
    Am J Enol Vitic.  2009  60: 66-73  ; DOI: 10.5344/ajev.2009.60.1.66
    Terumi Furiya
    1Graduate student, 2Associate professor, and 4Professor, Laboratory of Fruit Genetics Engineering, The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Yamanashi 400-0005, Japan; and 3Viticulturist, Tamba Wine Ltd., 96 Toriino, Toyoda, Kyotamba, Kyoto 622-0231, Japan.
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    Shunji Suzuki
    1Graduate student, 2Associate professor, and 4Professor, Laboratory of Fruit Genetics Engineering, The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Yamanashi 400-0005, Japan; and 3Viticulturist, Tamba Wine Ltd., 96 Toriino, Toyoda, Kyotamba, Kyoto 622-0231, Japan.
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    • For correspondence: suzukis@yamanashi.ac.jp
    Tamotsu Sueta
    1Graduate student, 2Associate professor, and 4Professor, Laboratory of Fruit Genetics Engineering, The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Yamanashi 400-0005, Japan; and 3Viticulturist, Tamba Wine Ltd., 96 Toriino, Toyoda, Kyotamba, Kyoto 622-0231, Japan.
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    Tsutomu Takayanagi
    1Graduate student, 2Associate professor, and 4Professor, Laboratory of Fruit Genetics Engineering, The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Yamanashi 400-0005, Japan; and 3Viticulturist, Tamba Wine Ltd., 96 Toriino, Toyoda, Kyotamba, Kyoto 622-0231, Japan.
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    Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining
    Fernanda Cosme, Jorge M. Ricardo-da-Silva, Olga Laureano
    Am J Enol Vitic.  2009  60: 74-81  ; DOI: 10.5344/ajev.2009.60.1.74
    Fernanda Cosme
    1PhD student and assistant professor, 2Associate professor of enology, and 3Investigator and professor of enology, Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; and 4Institute for Biotechnology and Bioengineering, Center of Genetics and Biotechnology, University of Trás-os-Montes e Alto Douro, Sector de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.
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    Jorge M. Ricardo-da-Silva
    1PhD student and assistant professor, 2Associate professor of enology, and 3Investigator and professor of enology, Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; and 4Institute for Biotechnology and Bioengineering, Center of Genetics and Biotechnology, University of Trás-os-Montes e Alto Douro, Sector de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.
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    • For correspondence: jricardosil@isa.utl.pt
    Olga Laureano
    1PhD student and assistant professor, 2Associate professor of enology, and 3Investigator and professor of enology, Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; and 4Institute for Biotechnology and Bioengineering, Center of Genetics and Biotechnology, University of Trás-os-Montes e Alto Douro, Sector de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.
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Research Note

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    Behavioral Responses of European Blackbirds and Australasian Silvereyes to Varying Acid and Sugar Levels in Artificial Grapes
    Valerie P. Saxton, Glen L. Creasy, Adrian M. Paterson, Michael C.T. Trought
    Am J Enol Vitic.  2009  60: 82-86  ; DOI: 10.5344/ajev.2009.60.1.82
    Valerie P. Saxton
    1Lecturer in Viticulture, Agriculture and Life Sciences Division, 2Senior lecturer in Viticulture, Agriculture and Life Sciences Division, and 3Senior lecturer in Ecology, Bioprotection and Ecology Division, Lincoln University, New Zealand, and 4Lead research scientist, Marlborough Wine Research Centre, PO Box 845, Blenheim, New Zealand.
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    • For correspondence: saxtonv@lincoln.ac.nz
    Glen L. Creasy
    1Lecturer in Viticulture, Agriculture and Life Sciences Division, 2Senior lecturer in Viticulture, Agriculture and Life Sciences Division, and 3Senior lecturer in Ecology, Bioprotection and Ecology Division, Lincoln University, New Zealand, and 4Lead research scientist, Marlborough Wine Research Centre, PO Box 845, Blenheim, New Zealand.
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    Adrian M. Paterson
    1Lecturer in Viticulture, Agriculture and Life Sciences Division, 2Senior lecturer in Viticulture, Agriculture and Life Sciences Division, and 3Senior lecturer in Ecology, Bioprotection and Ecology Division, Lincoln University, New Zealand, and 4Lead research scientist, Marlborough Wine Research Centre, PO Box 845, Blenheim, New Zealand.
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    Michael C.T. Trought
    1Lecturer in Viticulture, Agriculture and Life Sciences Division, 2Senior lecturer in Viticulture, Agriculture and Life Sciences Division, and 3Senior lecturer in Ecology, Bioprotection and Ecology Division, Lincoln University, New Zealand, and 4Lead research scientist, Marlborough Wine Research Centre, PO Box 845, Blenheim, New Zealand.
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    Nondestructive Estimation of Anthocyanin Content in Grapevine Leaves
    Mark R. Steele, Anatoly A. Gitelson, Donald C. Rundquist, Mark N. Merzlyak
    Am J Enol Vitic.  2009  60: 87-92  ; DOI: 10.5344/ajev.2009.60.1.87
    Mark R. Steele
    1Center for Advanced Land Management Information Technologies, School of Natural Resources, University of Nebraska–Lincoln, Lincoln, NE 68583; 2Agricultural Research and Development Center, University of Nebraska–Lincoln, Ithaca, NE 68033; and 3Department of Physiology of Microorganisms, Faculty of Biology, Moscow State University, 119991, GSP-1 Moscow, Russia.
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    Anatoly A. Gitelson
    1Center for Advanced Land Management Information Technologies, School of Natural Resources, University of Nebraska–Lincoln, Lincoln, NE 68583; 2Agricultural Research and Development Center, University of Nebraska–Lincoln, Ithaca, NE 68033; and 3Department of Physiology of Microorganisms, Faculty of Biology, Moscow State University, 119991, GSP-1 Moscow, Russia.
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    • For correspondence: agitelson2@unl.edu
    Donald C. Rundquist
    1Center for Advanced Land Management Information Technologies, School of Natural Resources, University of Nebraska–Lincoln, Lincoln, NE 68583; 2Agricultural Research and Development Center, University of Nebraska–Lincoln, Ithaca, NE 68033; and 3Department of Physiology of Microorganisms, Faculty of Biology, Moscow State University, 119991, GSP-1 Moscow, Russia.
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    Mark N. Merzlyak
    1Center for Advanced Land Management Information Technologies, School of Natural Resources, University of Nebraska–Lincoln, Lincoln, NE 68583; 2Agricultural Research and Development Center, University of Nebraska–Lincoln, Ithaca, NE 68033; and 3Department of Physiology of Microorganisms, Faculty of Biology, Moscow State University, 119991, GSP-1 Moscow, Russia.
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    Relationship between Skin Break Force and Anthocyanin Extractability at Different Ripening Stages
    Luca Rolle, Fabrizio Torchio, Giuseppe Zeppa, Vincenzo Gerbi
    Am J Enol Vitic.  2009  60: 93-97  ; DOI: 10.5344/ajev.2009.60.1.93
    Luca Rolle
    1Researcher, 2Ph.D. student, 3Professor, Di.Va.P.R.A., Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.
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    • For correspondence: luca.rolle@unito.it
    Fabrizio Torchio
    1Researcher, 2Ph.D. student, 3Professor, Di.Va.P.R.A., Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.
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    Giuseppe Zeppa
    1Researcher, 2Ph.D. student, 3Professor, Di.Va.P.R.A., Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.
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    Vincenzo Gerbi
    1Researcher, 2Ph.D. student, 3Professor, Di.Va.P.R.A., Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.
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    Effect of Pre- and Postveraison Smoke Exposure on Guaiacol and 4-Methylguaiacol Concentration in Mature Grapes
    Stacey I. Sheppard, Manpreet K. Dhesi, Nigel J. Eggers
    Am J Enol Vitic.  2009  60: 98-103  ; DOI: 10.5344/ajev.2009.60.1.98
    Stacey I. Sheppard
    1, 2Research assistant and 3Associate professor, Chemistry, Earth & Environmental Sciences, Irving K. Barber School of Arts & Sciences, University of British Columbia, Okanagan, 3333 University Way, Kelowna, BC, V1V 1V7 Canada.
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    Manpreet K. Dhesi
    1, 2Research assistant and 3Associate professor, Chemistry, Earth & Environmental Sciences, Irving K. Barber School of Arts & Sciences, University of British Columbia, Okanagan, 3333 University Way, Kelowna, BC, V1V 1V7 Canada.
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    Nigel J. Eggers
    1, 2Research assistant and 3Associate professor, Chemistry, Earth & Environmental Sciences, Irving K. Barber School of Arts & Sciences, University of British Columbia, Okanagan, 3333 University Way, Kelowna, BC, V1V 1V7 Canada.
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    • For correspondence: nigel.eggers@ubc.ca
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    Clonal Variation in Pinot noir Revealed by S-SAP Involving Universal Retrotransposon-Based Sequences
    Eva Wegscheider, Andrej Benjak, Astrid Forneck
    Am J Enol Vitic.  2009  60: 104-109  ; DOI: 10.5344/ajev.2009.60.1.104
    Eva Wegscheider
    1Master of science and 2Doctor, University of Natural Resources and Applied Biotechnology, Institute of Horticulture and Viticulture, Peter Jordan Str. 82, A-1190 Vienna, Austria.
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    Andrej Benjak
    1Master of science and 2Doctor, University of Natural Resources and Applied Biotechnology, Institute of Horticulture and Viticulture, Peter Jordan Str. 82, A-1190 Vienna, Austria.
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    Astrid Forneck
    1Master of science and 2Doctor, University of Natural Resources and Applied Biotechnology, Institute of Horticulture and Viticulture, Peter Jordan Str. 82, A-1190 Vienna, Austria.
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    • For correspondence: astrid.forneck@boku.ac.at
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    Ampelographic and DNA Characterization of Local Grapevine Accessions of the Tuscia Area (Latium, Italy)
    Massimo Muganu, Gerald Dangl, Malli Aradhya, Manuela Frediani, Angela Scossa, Ed Stover
    Am J Enol Vitic.  2009  60: 110-115  ; DOI: 10.5344/ajev.2009.60.1.110
    Massimo Muganu
    1Dipartimento di Produzione Vegetale, Università della Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy; 2Foundation Plant Services, University of California, Davis, CA 95616; 3USDA, ARS National Clonal Germplasm Repository, University of California, Davis, CA 95616; and 4Dipartimento di Agrobiologia ed Agrochimica, Università della Tuscia, 01100 Viterbo, Italy.
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    • For correspondence: muganu@unitus.it
    Gerald Dangl
    1Dipartimento di Produzione Vegetale, Università della Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy; 2Foundation Plant Services, University of California, Davis, CA 95616; 3USDA, ARS National Clonal Germplasm Repository, University of California, Davis, CA 95616; and 4Dipartimento di Agrobiologia ed Agrochimica, Università della Tuscia, 01100 Viterbo, Italy.
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    Malli Aradhya
    1Dipartimento di Produzione Vegetale, Università della Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy; 2Foundation Plant Services, University of California, Davis, CA 95616; 3USDA, ARS National Clonal Germplasm Repository, University of California, Davis, CA 95616; and 4Dipartimento di Agrobiologia ed Agrochimica, Università della Tuscia, 01100 Viterbo, Italy.
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    Manuela Frediani
    1Dipartimento di Produzione Vegetale, Università della Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy; 2Foundation Plant Services, University of California, Davis, CA 95616; 3USDA, ARS National Clonal Germplasm Repository, University of California, Davis, CA 95616; and 4Dipartimento di Agrobiologia ed Agrochimica, Università della Tuscia, 01100 Viterbo, Italy.
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    Angela Scossa
    1Dipartimento di Produzione Vegetale, Università della Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy; 2Foundation Plant Services, University of California, Davis, CA 95616; 3USDA, ARS National Clonal Germplasm Repository, University of California, Davis, CA 95616; and 4Dipartimento di Agrobiologia ed Agrochimica, Università della Tuscia, 01100 Viterbo, Italy.
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    Ed Stover
    1Dipartimento di Produzione Vegetale, Università della Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy; 2Foundation Plant Services, University of California, Davis, CA 95616; 3USDA, ARS National Clonal Germplasm Repository, University of California, Davis, CA 95616; and 4Dipartimento di Agrobiologia ed Agrochimica, Università della Tuscia, 01100 Viterbo, Italy.
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    Key Compounds of Provence Rosé Wine Flavor
    Gilles Masson, Rémi Schneider
    Am J Enol Vitic.  2009  60: 116-122  ; DOI: 10.5344/ajev.2009.60.1.116
    Gilles Masson
    1Centre de Recherche et d’Expérimentation sur le Vin Rosé, 70 avenue Wilson, 83550 Vidauban, France, and 2Nyséos, Bât. 28, 2 place Viala, 34060 Montpellier cedex, France.
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    Rémi Schneider
    1Centre de Recherche et d’Expérimentation sur le Vin Rosé, 70 avenue Wilson, 83550 Vidauban, France, and 2Nyséos, Bât. 28, 2 place Viala, 34060 Montpellier cedex, France.
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    • For correspondence: remi.schneider@supagro.inra.fr
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