Table of Contents
2009; volume 60 issue 1
Article
- You have accessRestricted accessNew Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer AspectsCynthia M. Lund, Michelle K. Thompson, Frank Benkwitz, Mark W. Wohler, Chris M. Triggs, Richard Gardner, Hildegarde Heymann, Laura NicolauAm J Enol Vitic. 2009 60: 1-12 ; DOI: 10.5344/ajev.2009.60.1.1Cynthia M. Lund1Wine 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.Michelle K. Thompson1Wine 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.Frank Benkwitz1Wine 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.Mark W. Wohler1Wine 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.Chris M. Triggs1Wine 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.Richard Gardner1Wine 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.Hildegarde Heymann1Wine 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.Laura Nicolau1Wine 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.
- You have accessRestricted accessCondensed Tannin Accumulation and Composition in Skin of Shiraz and Cabernet Sauvignon Grapes during Berry DevelopmentRachel L. Hanlin, Mark O. DowneyAm J Enol Vitic. 2009 60: 13-23 ; DOI: 10.5344/ajev.2009.60.1.13Rachel L. Hanlin1School of Agriculture, Food and Wine, University of Adelaide, SA 5005, Australia, and 2Department of Primary Industries Victoria, PO Box 905, Mildura, VIC 3502, Australia.Mark O. Downey1School of Agriculture, Food and Wine, University of Adelaide, SA 5005, Australia, and 2Department of Primary Industries Victoria, PO Box 905, Mildura, VIC 3502, Australia.
- You have accessRestricted accessInception, Progression, and Compositional Consequences of a Berry Shrivel DisorderMark Krasnow, Nate Weis, Rhonda J. Smith, M. Jason Benz, Mark Matthews, Ken ShackelAm J Enol Vitic. 2009 60: 24-34 ; DOI: 10.5344/ajev.2009.60.1.24Mark Krasnow1Postdoctoral 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.Nate Weis1Postdoctoral 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.Rhonda J. Smith1Postdoctoral 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.M. Jason Benz1Postdoctoral 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.Mark Matthews1Postdoctoral 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.Ken Shackel1Postdoctoral 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.
- You have accessRestricted accessGenetic Relationships among Table-Grape VarietiesJavier Ibáñez, Alba M. Vargas, Margarita Palancar, Joaquín Borrego, M. Teresa de AndrésAm J Enol Vitic. 2009 60: 35-42 ; DOI: 10.5344/ajev.2009.60.1.35Javier IbáñezInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.Alba M. VargasInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.Margarita PalancarInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.Joaquín BorregoInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.M. Teresa de AndrésInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares, Spain.
- You have accessRestricted accessPartitioning of Potassium during Commercial-Scale Red Wine Fermentations and Model Wine ExtractionsJames F. Harbertson, Eric D. HarwoodAm J Enol Vitic. 2009 60: 43-49 ; DOI: 10.5344/ajev.2009.60.1.43James F. Harbertson1School of Food Science, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.Eric D. Harwood1School of Food Science, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.
- You have accessRestricted accessResponse of Container-Grown Girdled Grapevines to Short-Term Water-Deficit StressTakayoshi Yamane, Katsutoshi Shibayama, Yoji Hamana, Hiroshi YakushijiAm J Enol Vitic. 2009 60: 50-56 ; DOI: 10.5344/ajev.2009.60.1.50Takayoshi Yamane1Fruit 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.Katsutoshi Shibayama1Fruit 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.Yoji Hamana1Fruit 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.Hiroshi Yakushiji1Fruit 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.
- You have accessRestricted accessIntegration of Nondestructive Techniques with Destructive Analyses to Study Postharvest Water Stress of WinegrapesAndrea Bellincontro, Isabella Nicoletti, Massimiliano Valentini, Alejandro Tomas, Diana De Santis, Danilo Corradini, Fabio MencarelliAm J Enol Vitic. 2009 60: 57-65 ; DOI: 10.5344/ajev.2009.60.1.57Andrea Bellincontro1Department 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.Isabella Nicoletti1Department 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.Massimiliano Valentini1Department 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.Alejandro Tomas1Department 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.Diana De Santis1Department 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.Danilo Corradini1Department 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.Fabio Mencarelli1Department 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.
- You have accessRestricted accessMolecular Characterization of a Bud Sport of Pinot gris Bearing White BerriesTerumi Furiya, Shunji Suzuki, Tamotsu Sueta, Tsutomu TakayanagiAm J Enol Vitic. 2009 60: 66-73 ; DOI: 10.5344/ajev.2009.60.1.66Terumi Furiya1Graduate 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.Shunji Suzuki1Graduate 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.Tamotsu Sueta1Graduate 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.Tsutomu Takayanagi1Graduate 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.
- You have accessRestricted accessEffect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine FiningFernanda Cosme, Jorge M. Ricardo-da-Silva, Olga LaureanoAm J Enol Vitic. 2009 60: 74-81 ; DOI: 10.5344/ajev.2009.60.1.74Fernanda Cosme1PhD 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.Jorge M. Ricardo-da-Silva1PhD 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.Olga Laureano1PhD 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.
Research Note
- You have accessRestricted accessBehavioral Responses of European Blackbirds and Australasian Silvereyes to Varying Acid and Sugar Levels in Artificial GrapesValerie P. Saxton, Glen L. Creasy, Adrian M. Paterson, Michael C.T. TroughtAm J Enol Vitic. 2009 60: 82-86 ; DOI: 10.5344/ajev.2009.60.1.82Valerie P. Saxton1Lecturer 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.Glen L. Creasy1Lecturer 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.Adrian M. Paterson1Lecturer 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.Michael C.T. Trought1Lecturer 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.
- You have accessRestricted accessNondestructive Estimation of Anthocyanin Content in Grapevine LeavesMark R. Steele, Anatoly A. Gitelson, Donald C. Rundquist, Mark N. MerzlyakAm J Enol Vitic. 2009 60: 87-92 ; DOI: 10.5344/ajev.2009.60.1.87Mark R. Steele1Center 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.Anatoly A. Gitelson1Center 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.Donald C. Rundquist1Center 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.Mark N. Merzlyak1Center 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.
- You have accessRestricted accessRelationship between Skin Break Force and Anthocyanin Extractability at Different Ripening StagesLuca Rolle, Fabrizio Torchio, Giuseppe Zeppa, Vincenzo GerbiAm J Enol Vitic. 2009 60: 93-97 ; DOI: 10.5344/ajev.2009.60.1.93Luca Rolle1Researcher, 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.Fabrizio Torchio1Researcher, 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.Giuseppe Zeppa1Researcher, 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.Vincenzo Gerbi1Researcher, 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.
- You have accessRestricted accessEffect of Pre- and Postveraison Smoke Exposure on Guaiacol and 4-Methylguaiacol Concentration in Mature GrapesStacey I. Sheppard, Manpreet K. Dhesi, Nigel J. EggersAm J Enol Vitic. 2009 60: 98-103 ; DOI: 10.5344/ajev.2009.60.1.98Stacey I. Sheppard1, 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.Manpreet K. Dhesi1, 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.Nigel J. Eggers1, 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.
- You have accessRestricted accessClonal Variation in Pinot noir Revealed by S-SAP Involving Universal Retrotransposon-Based SequencesEva Wegscheider, Andrej Benjak, Astrid ForneckAm J Enol Vitic. 2009 60: 104-109 ; DOI: 10.5344/ajev.2009.60.1.104Eva Wegscheider1Master of science and 2Doctor, University of Natural Resources and Applied Biotechnology, Institute of Horticulture and Viticulture, Peter Jordan Str. 82, A-1190 Vienna, Austria.Andrej Benjak1Master of science and 2Doctor, University of Natural Resources and Applied Biotechnology, Institute of Horticulture and Viticulture, Peter Jordan Str. 82, A-1190 Vienna, Austria.Astrid Forneck1Master of science and 2Doctor, University of Natural Resources and Applied Biotechnology, Institute of Horticulture and Viticulture, Peter Jordan Str. 82, A-1190 Vienna, Austria.
- You have accessRestricted accessAmpelographic and DNA Characterization of Local Grapevine Accessions of the Tuscia Area (Latium, Italy)Massimo Muganu, Gerald Dangl, Malli Aradhya, Manuela Frediani, Angela Scossa, Ed StoverAm J Enol Vitic. 2009 60: 110-115 ; DOI: 10.5344/ajev.2009.60.1.110Massimo Muganu1Dipartimento 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.Gerald Dangl1Dipartimento 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.Malli Aradhya1Dipartimento 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.Manuela Frediani1Dipartimento 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.Angela Scossa1Dipartimento 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.Ed Stover1Dipartimento 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.
- You have accessRestricted accessKey Compounds of Provence Rosé Wine FlavorGilles Masson, Rémi SchneiderAm J Enol Vitic. 2009 60: 116-122 ; DOI: 10.5344/ajev.2009.60.1.116Gilles Masson1Centre 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.Rémi Schneider1Centre 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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