Table of Contents
2018; volume 69 issue 2
Research Articles
- You have accessRestricted accessHierarchy of Factors Impacting Grape Berry Mass: Separation of Direct and Indirect Effects on Major Berry MetabolitesRoberta Triolo, Jean Philippe Roby, Antonella Plaia, Ghislaine Hilbert, Simona Buscemi, Rosario Di Lorenzo, Cornelis van LeeuwenAm J Enol Vitic. 2018 69: 103-112 ; DOI: 10.5344/ajev.2017.16087Roberta Triolo1EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, 33140 Villenave d’Ornon, France3University of Palermo, Scienze Agrarie e Forestali (SAF), Viale delle Scienze, 90128 Palermo, ItalyJean Philippe Roby1EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, 33140 Villenave d’Ornon, FranceAntonella Plaia2University of Palermo, Scienze Economiche, Aziendali e Statistiche, Viale delle Scienze, 90128 Palermo, ItalyGhislaine Hilbert1EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, 33140 Villenave d’Ornon, FranceSimona Buscemi2University of Palermo, Scienze Economiche, Aziendali e Statistiche, Viale delle Scienze, 90128 Palermo, ItalyRosario Di Lorenzo3University of Palermo, Scienze Agrarie e Forestali (SAF), Viale delle Scienze, 90128 Palermo, ItalyCornelis van Leeuwen1EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, 33140 Villenave d’Ornon, France
- You have accessRestricted accessLinking the Sensory Properties of Chardonnay Grape Vitis vinifera cv. Berries to Wine CharacteristicsJun Niimi, Paul K. Boss, David W. Jeffery, Susan E.P. BastianAm J Enol Vitic. 2018 69: 113-124 ; DOI: 10.5344/ajev.2017.17083Jun Niimi1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia2CSIRO Agriculture and Food, PMB 2, Glen Osmond, Adelaide, South Australia 5064, AustraliaPaul K. Boss2CSIRO Agriculture and Food, PMB 2, Glen Osmond, Adelaide, South Australia 5064, AustraliaDavid W. Jeffery1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, AustraliaSusan E.P. Bastian1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia
- You have accessRestricted accessVariability in Volatile Composition of Crimson Seedless (Vitis vinifera) in Association with Maturity at HarvestItay Maoz, Tatiana Kaplunov, Dlila Beno-Mualem, Efraim Lewinsohn, Amnon LichterAm J Enol Vitic. 2018 69: 125-132 ; DOI: 10.5344/ajev.2017.17069Itay Maoz1Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion 50250, Israel2Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel3Department of Vegetable Crops, Newe Ya’ar Research Center, Ramat Yishay 30095, IsraelTatiana Kaplunov1Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion 50250, IsraelDlila Beno-Mualem1Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion 50250, IsraelEfraim Lewinsohn3Department of Vegetable Crops, Newe Ya’ar Research Center, Ramat Yishay 30095, IsraelAmnon Lichter2Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
- You have accessRestricted accessEvaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon WinesMatthias Bougreau, Jean Guzzo, Patrice Arbault, Guy LoneraganAm J Enol Vitic. 2018 69: 133-140 ; DOI: 10.5344/ajev.2017.17039Matthias Bougreau1Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, TX 79409, FranceJean Guzzo2UMR A PAM - Université de Bourgogne Franche-Comté - AgroSup Dijon, 21078 Dijon cedex, FrancePatrice Arbault3Nexidia, 15 rue de Mayence, 21000 Dijon, FranceGuy Loneragan1Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, TX 79409, France
- You have accessRestricted access[Fe(III)]:[Fe(II)] Ratio and Redox Status of Red Wines: Relation to So-Called “Reduction Potential”John C. DanilewiczAm J Enol Vitic. 2018 69: 141-147 ; DOI: 10.5344/ajev.2017.17081John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom
- You have accessRestricted accessEffects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during FermentationKarina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco CarrauAm J Enol Vitic. 2018 69: 148-156 ; DOI: 10.5344/ajev.2017.17055Karina Medina1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, UruguayEduardo Boido1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, UruguayEduardo Dellacassa2Universidad de la República, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Química, 11800 Montevideo, UruguayFrancisco Carrau1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
- You have accessRestricted accessSoil Nitrogen, Phosphorus, and Potassium Alter β-Damascenone and Other Volatiles in Pinot noir BerriesFang Yuan, R. Paul Schreiner, Michael C. QianAm J Enol Vitic. 2018 69: 157-166 ; DOI: 10.5344/ajev.2017.17071Fang Yuan1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331R. Paul Schreiner2USDA-ARS, Horticultural Crops Research Laboratory, 3420 NW Orchard Ave, Corvallis, OR 97330Michael C. Qian1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
- You have accessRestricted accessClassification of Spanish Red Wines Using Artificial Neural Networks with Enological Parameters and Mineral ContentIsabel M. Moreno, Angel J. Gutiérrez, Carmen Rubio, A. Gustavo González, Dailos Gonzalez-Weller, Naouel Bencharki, Arturo Hardisson, Consuelo RevertAm J Enol Vitic. 2018 69: 167-175 ; DOI: 10.5344/ajev.2017.17021Isabel M. Moreno1Nutrition, Food Chemistry and Toxicology, Faculty of Pharmacy, University of Sevilla. C/Profesor García González 2, 41012 Sevilla, SpainAngel J. Gutiérrez2Department of Toxicology, School of Medicine, Universidad de La Laguna, SpainCarmen Rubio2Department of Toxicology, School of Medicine, Universidad de La Laguna, SpainA. Gustavo González3Analytical Chemistry, Faculty of Chemistry, University of Sevilla. C/Profesor García González n° 1, 41012 Sevilla, SpainDailos Gonzalez-Weller4Canarian Public Health Service, Central Laboratory, Santa Cruz de Tenerife, SpainNaouel Bencharki2Department of Toxicology, School of Medicine, Universidad de La Laguna, SpainArturo Hardisson2Department of Toxicology, School of Medicine, Universidad de La Laguna, SpainConsuelo Revert5Departament of Physical Medicine and Pharmacology, Universidad de La Laguna, Spain
Research Notes
- You have accessRestricted accessCompositional Variability in Commercial Tannin and Mannoprotein ProductsSijing Li, Kerry L. Wilkinson, Keren A. BindonAm J Enol Vitic. 2018 69: 176-181 ; DOI: 10.5344/ajev.2017.17057Sijing Li1Australian Research Council Training Centre for Innovative Wine Production, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia2University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia3Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, AustraliaKerry L. Wilkinson1Australian Research Council Training Centre for Innovative Wine Production, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia2University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, AustraliaKeren A. Bindon3Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
- You have accessRestricted accessInteraction between Cork and Yeast: Application to Sparkling Wine ProcessingKevin Crouvisier-Urion, Pascale Winckler, Aurélie Lagorce-Tachon, Hervé Alexandre, Thomas KarbowiakAm J Enol Vitic. 2018 69: 182-187 ; DOI: 10.5344/ajev.2017.17080Kevin Crouvisier-Urion1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, FrancePascale Winckler1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, FranceAurélie Lagorce-Tachon1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, FranceHervé Alexandre1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France2Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, F-21078 Dijon, FranceThomas Karbowiak1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
