Table of Contents
2010; volume 61 issue 2
Article
- You have accessRestricted accessEffects of Sunlight Exposure on Berry and Wine Monoterpenes and Sensory Characteristics of TraminettePatricia A. Skinkis, Bruce P. Bordelon, Ellen M. ButzAm J Enol Vitic. 2010 61: 147-156 ; DOI: 10.5344/ajev.2010.61.2.147Patricia A. Skinkis1Former Graduate Research Assistant, 2Associate Professor, Department of Horticulture and Landscape Architecture, Purdue University, 625 Agriculture Mall Drive, West Lafayette, IN 47907; 3former Enology Extension Specialist, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907; and 4currently Assistant Professor, Department of Horticulture, Oregon State University, 4107 ALS Bldg., Corvallis, OR 97331.Bruce P. Bordelon1Former Graduate Research Assistant, 2Associate Professor, Department of Horticulture and Landscape Architecture, Purdue University, 625 Agriculture Mall Drive, West Lafayette, IN 47907; 3former Enology Extension Specialist, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907; and 4currently Assistant Professor, Department of Horticulture, Oregon State University, 4107 ALS Bldg., Corvallis, OR 97331.Ellen M. Butz1Former Graduate Research Assistant, 2Associate Professor, Department of Horticulture and Landscape Architecture, Purdue University, 625 Agriculture Mall Drive, West Lafayette, IN 47907; 3former Enology Extension Specialist, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907; and 4currently Assistant Professor, Department of Horticulture, Oregon State University, 4107 ALS Bldg., Corvallis, OR 97331.
- You have accessRestricted accessVolatile Composition of Toasted Oak Chips and Staves and of Red Wine Aged with ThemBrígida Fernández de Simón, Estrella Cadahía, Iria Muiño, María Del Álamo, Ignacio NevaresAm J Enol Vitic. 2010 61: 157-165 ; DOI: 10.5344/ajev.2010.61.2.157Brígida Fernández de Simón1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.Estrella Cadahía1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.Iria Muiño1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.María Del Álamo1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.Ignacio Nevares1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.
- You have accessRestricted accessFurther Studies on the Mechanism of Interaction of Polyphenols, Oxygen, and Sulfite in WineJohn C. Danilewicz, Peter J. WallbridgeAm J Enol Vitic. 2010 61: 166-175 ; DOI: 10.5344/ajev.2010.61.2.166John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, UK; and 2Department of Wine, Plumpton College (University of Brighton), Ditchling Road, Plumpton, Nr Lewes, East Sussex BN7 3AE, UK.Peter J. Wallbridge144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, UK; and 2Department of Wine, Plumpton College (University of Brighton), Ditchling Road, Plumpton, Nr Lewes, East Sussex BN7 3AE, UK.
- You have accessRestricted accessAnalysis of S-3-(Hexan-1-ol)-Glutathione and S-3-(Hexan-1-ol)-l-Cysteine in Vitis vinifera L. cv. Koshu for Aromatic WinesHironori Kobayashi, Hideki Takase, Katsura Kaneko, Fumiko Tanzawa, Ryoji Takata, Shunji Suzuki, Tomonori KonnoAm J Enol Vitic. 2010 61: 176-185 ; DOI: 10.5344/ajev.2010.61.2.176Hironori Kobayashi1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Hideki Takase1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Katsura Kaneko1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Fumiko Tanzawa1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Ryoji Takata1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Shunji Suzuki1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Tomonori Konno1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.
- You have accessRestricted accessEffects of Traditional and New Methods on Overcoming Lime-Induced Chlorosis of GrapevineLuigi Bavaresco, Maria Isabel van Zeller de Macedo Basto Gonçalves, Silvia Civardi, Matteo Gatti, Federico FerrariAm J Enol Vitic. 2010 61: 186-190 ; DOI: 10.5344/ajev.2010.61.2.186Luigi Bavaresco1Istituto di Frutti-Viticoltura, 2Istituto di Chimica Agraria ed Ambientale, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.Maria Isabel van Zeller de Macedo Basto Gonçalves1Istituto di Frutti-Viticoltura, 2Istituto di Chimica Agraria ed Ambientale, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.Silvia Civardi1Istituto di Frutti-Viticoltura, 2Istituto di Chimica Agraria ed Ambientale, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.Matteo Gatti1Istituto di Frutti-Viticoltura, 2Istituto di Chimica Agraria ed Ambientale, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.Federico Ferrari1Istituto di Frutti-Viticoltura, 2Istituto di Chimica Agraria ed Ambientale, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.
- You have accessRestricted accessYeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color CompositionZenaida Guadalupe, Leticia Martínez, Belén AyestaránAm J Enol Vitic. 2010 61: 191-200 ; DOI: 10.5344/ajev.2010.61.2.191Zenaida Guadalupe1Departamento de Agricultura y Alimentación de la Universidad de La Rioja e Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, Gobierno de La Rioja y CSIC), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.Leticia Martínez1Departamento de Agricultura y Alimentación de la Universidad de La Rioja e Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, Gobierno de La Rioja y CSIC), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.Belén Ayestarán1Departamento de Agricultura y Alimentación de la Universidad de La Rioja e Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, Gobierno de La Rioja y CSIC), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
- You have accessRestricted accessResponse of Concord Grapevines to Varied Shoot Positioning and Pruning Methods in a Warm, Long-Season Growing RegionJustin R. Morris, Gary L. MainAm J Enol Vitic. 2010 61: 201-213 ; DOI: 10.5344/ajev.2010.61.2.201Justin R. Morris1Distinguished Professor Emeritus, 2Postdoctoral Research Associate, University of Arkansas, Institute of Food Science and Engineering, 2650 North Young Ave., Fayetteville, AR 72704.Gary L. Main1Distinguished Professor Emeritus, 2Postdoctoral Research Associate, University of Arkansas, Institute of Food Science and Engineering, 2650 North Young Ave., Fayetteville, AR 72704.
- You have accessRestricted accessGenetic Structure, Origins, and Relationships of Grapevine Cultivars from the Castilian Plateau of SpainJosé Carlos Santana, Myriam Heuertz, César Arranz, José Antonio Rubio, José Miguel Martínez-Zapater, Elena HidalgoAm J Enol Vitic. 2010 61: 214-224 ; DOI: 10.5344/ajev.2010.61.2.214José Carlos Santana1Dpto. Producción Vegetal y Recursos Forestales, ETS de Ingenierías Agrarias, Universidad de Valladolid, Av. Madrid 44, 34004 Palencia, Spain; 2Centre of Forest Research CIFOR-INIA, Dept. of Forest Systems and Resources, Carretera de la Coruña km 7.5, 28040 Madrid, Spain; 3Université Libre de Bruxelles, Evolutionary Biology and Ecology cp160/12, av. F.D. Roosevelt 50, 1050 Brussels, Belgium; 4Dpto. de Viticultura, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos-Portugal, km 118, 47071 Valladolid, Spain; and 5Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), CCT, C/Madre de Dios 51, 26006 Logroño, Spain.Myriam Heuertz1Dpto. Producción Vegetal y Recursos Forestales, ETS de Ingenierías Agrarias, Universidad de Valladolid, Av. Madrid 44, 34004 Palencia, Spain; 2Centre of Forest Research CIFOR-INIA, Dept. of Forest Systems and Resources, Carretera de la Coruña km 7.5, 28040 Madrid, Spain; 3Université Libre de Bruxelles, Evolutionary Biology and Ecology cp160/12, av. F.D. Roosevelt 50, 1050 Brussels, Belgium; 4Dpto. de Viticultura, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos-Portugal, km 118, 47071 Valladolid, Spain; and 5Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), CCT, C/Madre de Dios 51, 26006 Logroño, Spain.César Arranz1Dpto. Producción Vegetal y Recursos Forestales, ETS de Ingenierías Agrarias, Universidad de Valladolid, Av. Madrid 44, 34004 Palencia, Spain; 2Centre of Forest Research CIFOR-INIA, Dept. of Forest Systems and Resources, Carretera de la Coruña km 7.5, 28040 Madrid, Spain; 3Université Libre de Bruxelles, Evolutionary Biology and Ecology cp160/12, av. F.D. Roosevelt 50, 1050 Brussels, Belgium; 4Dpto. de Viticultura, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos-Portugal, km 118, 47071 Valladolid, Spain; and 5Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), CCT, C/Madre de Dios 51, 26006 Logroño, Spain.José Antonio Rubio1Dpto. Producción Vegetal y Recursos Forestales, ETS de Ingenierías Agrarias, Universidad de Valladolid, Av. Madrid 44, 34004 Palencia, Spain; 2Centre of Forest Research CIFOR-INIA, Dept. of Forest Systems and Resources, Carretera de la Coruña km 7.5, 28040 Madrid, Spain; 3Université Libre de Bruxelles, Evolutionary Biology and Ecology cp160/12, av. F.D. Roosevelt 50, 1050 Brussels, Belgium; 4Dpto. de Viticultura, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos-Portugal, km 118, 47071 Valladolid, Spain; and 5Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), CCT, C/Madre de Dios 51, 26006 Logroño, Spain.José Miguel Martínez-Zapater1Dpto. Producción Vegetal y Recursos Forestales, ETS de Ingenierías Agrarias, Universidad de Valladolid, Av. Madrid 44, 34004 Palencia, Spain; 2Centre of Forest Research CIFOR-INIA, Dept. of Forest Systems and Resources, Carretera de la Coruña km 7.5, 28040 Madrid, Spain; 3Université Libre de Bruxelles, Evolutionary Biology and Ecology cp160/12, av. F.D. Roosevelt 50, 1050 Brussels, Belgium; 4Dpto. de Viticultura, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos-Portugal, km 118, 47071 Valladolid, Spain; and 5Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), CCT, C/Madre de Dios 51, 26006 Logroño, Spain.Elena Hidalgo1Dpto. Producción Vegetal y Recursos Forestales, ETS de Ingenierías Agrarias, Universidad de Valladolid, Av. Madrid 44, 34004 Palencia, Spain; 2Centre of Forest Research CIFOR-INIA, Dept. of Forest Systems and Resources, Carretera de la Coruña km 7.5, 28040 Madrid, Spain; 3Université Libre de Bruxelles, Evolutionary Biology and Ecology cp160/12, av. F.D. Roosevelt 50, 1050 Brussels, Belgium; 4Dpto. de Viticultura, Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos-Portugal, km 118, 47071 Valladolid, Spain; and 5Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), CCT, C/Madre de Dios 51, 26006 Logroño, Spain.
- You have accessRestricted accessEffect of Bentonite Fining on Odor-Active Compounds in Two Different White Wine StylesMilena Lambri, Roberta Dordoni, Angela Silva, Dante Marco De FaveriAm J Enol Vitic. 2010 61: 225-233 ; DOI: 10.5344/ajev.2010.61.2.225Milena Lambri1Food Technology Researcher, 2Ph.D. Student, 3Enology Professor, 4Food Technology Professor, Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29100 Piacenza, Italy.Roberta Dordoni1Food Technology Researcher, 2Ph.D. Student, 3Enology Professor, 4Food Technology Professor, Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29100 Piacenza, Italy.Angela Silva1Food Technology Researcher, 2Ph.D. Student, 3Enology Professor, 4Food Technology Professor, Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29100 Piacenza, Italy.Dante Marco De Faveri1Food Technology Researcher, 2Ph.D. Student, 3Enology Professor, 4Food Technology Professor, Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29100 Piacenza, Italy.
- You have accessRestricted accessGreenhouse Screening of Grape Rootstock Populations to Determine Inheritance of Resistance to PhylloxeraDavid W. RammingAm J Enol Vitic. 2010 61: 234-239 ; DOI: 10.5344/ajev.2010.61.2.234David W. Ramming1Crop Diseases, Pests and Genetics Research Unit, U.S. Department of Agriculture, Agricultural Research Service, 9611 South Riverbend Avenue, Parlier, CA 93648.
- You have accessRestricted accessAlleyway Cover Crops Have Little Influence on Pinot noir Grapevines (Vitis vinifera L.) in Two Western Oregon VineyardsRebecca M. Sweet, R. Paul SchreinerAm J Enol Vitic. 2010 61: 240-252 ; DOI: 10.5344/ajev.2010.61.2.240Rebecca M. Sweet1Department of Horticulture, Oregon State University, Corvallis, OR 97330, present address, Van Duzer Vineyards, 11975 Smithfield Rd., Dallas, OR 97338; 2USDA-ARS Horticultural Crops Research Laboratory, 3420 NW Orchard Ave., Corvallis, OR 97330.R. Paul Schreiner1Department of Horticulture, Oregon State University, Corvallis, OR 97330, present address, Van Duzer Vineyards, 11975 Smithfield Rd., Dallas, OR 97338; 2USDA-ARS Horticultural Crops Research Laboratory, 3420 NW Orchard Ave., Corvallis, OR 97330.
- You have accessRestricted accessIron Stabilization with Phytic Acid in Model Wine and WineBrent C. TrelaAm J Enol Vitic. 2010 61: 253-259 ; DOI: 10.5344/ajev.2010.61.2.253Brent C. Trela1Assistant Professor of Enology, Texas Tech University, Department of Plant and Soil Science, Box 42122, Lubbock, TX 79409, and Assistant Professor and Extension Specialist, Texas A&M University, Department of Nutrition and Food Science, Texas Agrilife Extension, Agricultural Research and Extension Center, Rt. 3, Box 213AA, Lubbock, TX 79403.
Research Note
- You have accessRestricted accessCorrelation between Aroma Compounds and Sensory Properties of Passito Malvasia Wines Produced in SicilyAntonio Scacco, Carmela Maria Lanza, Agata Mazzaglia, Gianluca Tripodi, Giovanna Dima, Antonella VerzeraAm J Enol Vitic. 2010 61: 260-265 ; DOI: 10.5344/ajev.2010.61.2.260Antonio Scacco1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Carmela Maria Lanza1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Agata Mazzaglia1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Gianluca Tripodi1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Giovanna Dima1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Antonella Verzera1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.
- You have accessRestricted accessGenetic Composition of the Ornamental Grape Roger’s RedGerald S. Dangl, Roger Raiche, Sue Sim, Judy Yang, Deborah A. GolinoAm J Enol Vitic. 2010 61: 266-271 ; DOI: 10.5344/ajev.2010.61.2.266Gerald S. Dangl1Foundation Plant Services, One Shields Ave., University of California, Davis, CA 95616; and 2Planet Horticulture Garden Design, 3485 Old Lawley Toll Rd., Calistoga, CA 94515.Roger Raiche1Foundation Plant Services, One Shields Ave., University of California, Davis, CA 95616; and 2Planet Horticulture Garden Design, 3485 Old Lawley Toll Rd., Calistoga, CA 94515.Sue Sim1Foundation Plant Services, One Shields Ave., University of California, Davis, CA 95616; and 2Planet Horticulture Garden Design, 3485 Old Lawley Toll Rd., Calistoga, CA 94515.Judy Yang1Foundation Plant Services, One Shields Ave., University of California, Davis, CA 95616; and 2Planet Horticulture Garden Design, 3485 Old Lawley Toll Rd., Calistoga, CA 94515.Deborah A. Golino1Foundation Plant Services, One Shields Ave., University of California, Davis, CA 95616; and 2Planet Horticulture Garden Design, 3485 Old Lawley Toll Rd., Calistoga, CA 94515.
Technical Brief
- You have accessRestricted accessPredicting the Leaf Area of Vitis vinifera L. cvs. Cabernet Sauvignon and ShirazYann Guisard, Colin J. Birch, Dejan TesicAm J Enol Vitic. 2010 61: 272-277 ; DOI: 10.5344/ajev.2010.61.2.272Yann Guisard1Lecturer, Charles Sturt University/National Wine and Grape Industry Centre, Wagga Wagga, NSW, 2678, Australia; 2Associate Professor, University of Tasmania, Burnie Campus, Burnie, 7320, Tasmania, formerly Senior Lecturer, The University of Queensland, Gatton, QLD, 4343, Australia; 3formerly Senior Lecturer, Charles Sturt University/National Wine and Grape Industry Centre, Wagga Wagga, NSW, 2678, Australia.Colin J. Birch1Lecturer, Charles Sturt University/National Wine and Grape Industry Centre, Wagga Wagga, NSW, 2678, Australia; 2Associate Professor, University of Tasmania, Burnie Campus, Burnie, 7320, Tasmania, formerly Senior Lecturer, The University of Queensland, Gatton, QLD, 4343, Australia; 3formerly Senior Lecturer, Charles Sturt University/National Wine and Grape Industry Centre, Wagga Wagga, NSW, 2678, Australia.Dejan Tesic1Lecturer, Charles Sturt University/National Wine and Grape Industry Centre, Wagga Wagga, NSW, 2678, Australia; 2Associate Professor, University of Tasmania, Burnie Campus, Burnie, 7320, Tasmania, formerly Senior Lecturer, The University of Queensland, Gatton, QLD, 4343, Australia; 3formerly Senior Lecturer, Charles Sturt University/National Wine and Grape Industry Centre, Wagga Wagga, NSW, 2678, Australia.
- You have accessRestricted accessNew Application for Nanofiltration: Reduction of Malic Acid in Grape MustJulien Ducruet, Krista Fast-Merlier, Pascal NoiletAm J Enol Vitic. 2010 61: 278-283 ; DOI: 10.5344/ajev.2010.61.2.278Julien Ducruet1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.Krista Fast-Merlier1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.Pascal Noilet1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
