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Table of Contents

2018; volume 69 issue 2

Research Articles

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    Hierarchy of Factors Impacting Grape Berry Mass: Separation of Direct and Indirect Effects on Major Berry Metabolites
    Roberta Triolo, Jean Philippe Roby, Antonella Plaia, Ghislaine Hilbert, Simona Buscemi, Rosario Di Lorenzo, Cornelis van Leeuwen
    Am J Enol Vitic.  2018  69: 103-112  ; DOI: 10.5344/ajev.2017.16087
    Roberta Triolo
    1EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, 33140 Villenave d’Ornon, France
    3University of Palermo, Scienze Agrarie e Forestali (SAF), Viale delle Scienze, 90128 Palermo, Italy
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    • For correspondence: roberta.triolo@hotmail.it
    Jean Philippe Roby
    1EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, 33140 Villenave d’Ornon, France
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    Antonella Plaia
    2University of Palermo, Scienze Economiche, Aziendali e Statistiche, Viale delle Scienze, 90128 Palermo, Italy
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    Ghislaine Hilbert
    1EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, 33140 Villenave d’Ornon, France
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    Simona Buscemi
    2University of Palermo, Scienze Economiche, Aziendali e Statistiche, Viale delle Scienze, 90128 Palermo, Italy
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    Rosario Di Lorenzo
    3University of Palermo, Scienze Agrarie e Forestali (SAF), Viale delle Scienze, 90128 Palermo, Italy
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    Cornelis van Leeuwen
    1EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, 33140 Villenave d’Ornon, France
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    Linking the Sensory Properties of Chardonnay Grape Vitis vinifera cv. Berries to Wine Characteristics
    Jun Niimi, Paul K. Boss, David W. Jeffery, Susan E.P. Bastian
    Am J Enol Vitic.  2018  69: 113-124  ; DOI: 10.5344/ajev.2017.17083
    Jun Niimi
    1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia
    2CSIRO Agriculture and Food, PMB 2, Glen Osmond, Adelaide, South Australia 5064, Australia
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    Paul K. Boss
    2CSIRO Agriculture and Food, PMB 2, Glen Osmond, Adelaide, South Australia 5064, Australia
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    David W. Jeffery
    1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia
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    Susan E.P. Bastian
    1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia
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    • For correspondence: sue.bastian@adelaide.edu.au
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    Variability in Volatile Composition of Crimson Seedless (Vitis vinifera) in Association with Maturity at Harvest
    Itay Maoz, Tatiana Kaplunov, Dlila Beno-Mualem, Efraim Lewinsohn, Amnon Lichter
    Am J Enol Vitic.  2018  69: 125-132  ; DOI: 10.5344/ajev.2017.17069
    Itay Maoz
    1Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion 50250, Israel
    2Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
    3Department of Vegetable Crops, Newe Ya’ar Research Center, Ramat Yishay 30095, Israel
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    Tatiana Kaplunov
    1Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion 50250, Israel
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    Dlila Beno-Mualem
    1Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion 50250, Israel
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    Efraim Lewinsohn
    3Department of Vegetable Crops, Newe Ya’ar Research Center, Ramat Yishay 30095, Israel
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    Amnon Lichter
    2Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
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    • For correspondence: vtlicht@agri.gov.il
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    Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines
    Matthias Bougreau, Jean Guzzo, Patrice Arbault, Guy Loneragan
    Am J Enol Vitic.  2018  69: 133-140  ; DOI: 10.5344/ajev.2017.17039
    Matthias Bougreau
    1Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, TX 79409, France
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    • For correspondence: matthias.bougreau@ttu.edu
    Jean Guzzo
    2UMR A PAM - Université de Bourgogne Franche-Comté - AgroSup Dijon, 21078 Dijon cedex, France
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    Patrice Arbault
    3Nexidia, 15 rue de Mayence, 21000 Dijon, France
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    Guy Loneragan
    1Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, TX 79409, France
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    [Fe(III)]:[Fe(II)] Ratio and Redox Status of Red Wines: Relation to So-Called “Reduction Potential”
    John C. Danilewicz
    Am J Enol Vitic.  2018  69: 141-147  ; DOI: 10.5344/ajev.2017.17081
    John C. Danilewicz
    144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom
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    • For correspondence: jdanilewicz@btconnect.com
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    Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation
    Karina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
    Am J Enol Vitic.  2018  69: 148-156  ; DOI: 10.5344/ajev.2017.17055
    Karina Medina
    1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
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    Eduardo Boido
    1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
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    Eduardo Dellacassa
    2Universidad de la República, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Química, 11800 Montevideo, Uruguay
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    Francisco Carrau
    1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
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    • For correspondence: fcarrau@fq.edu.uy
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    Soil Nitrogen, Phosphorus, and Potassium Alter β-Damascenone and Other Volatiles in Pinot noir Berries
    Fang Yuan, R. Paul Schreiner, Michael C. Qian
    Am J Enol Vitic.  2018  69: 157-166  ; DOI: 10.5344/ajev.2017.17071
    Fang Yuan
    1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
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    R. Paul Schreiner
    2USDA-ARS, Horticultural Crops Research Laboratory, 3420 NW Orchard Ave, Corvallis, OR 97330
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    Michael C. Qian
    1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
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    • For correspondence: michael.qian@oregonstate.edu
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    Classification of Spanish Red Wines Using Artificial Neural Networks with Enological Parameters and Mineral Content
    Isabel M. Moreno, Angel J. Gutiérrez, Carmen Rubio, A. Gustavo González, Dailos Gonzalez-Weller, Naouel Bencharki, Arturo Hardisson, Consuelo Revert
    Am J Enol Vitic.  2018  69: 167-175  ; DOI: 10.5344/ajev.2017.17021
    Isabel M. Moreno
    1Nutrition, Food Chemistry and Toxicology, Faculty of Pharmacy, University of Sevilla. C/Profesor García González 2, 41012 Sevilla, Spain
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    • For correspondence: imoreno@us.es
    Angel J. Gutiérrez
    2Department of Toxicology, School of Medicine, Universidad de La Laguna, Spain
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    Carmen Rubio
    2Department of Toxicology, School of Medicine, Universidad de La Laguna, Spain
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    A. Gustavo González
    3Analytical Chemistry, Faculty of Chemistry, University of Sevilla. C/Profesor García González n° 1, 41012 Sevilla, Spain
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    Dailos Gonzalez-Weller
    4Canarian Public Health Service, Central Laboratory, Santa Cruz de Tenerife, Spain
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    Naouel Bencharki
    2Department of Toxicology, School of Medicine, Universidad de La Laguna, Spain
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    Arturo Hardisson
    2Department of Toxicology, School of Medicine, Universidad de La Laguna, Spain
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    Consuelo Revert
    5Departament of Physical Medicine and Pharmacology, Universidad de La Laguna, Spain
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Research Notes

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    Compositional Variability in Commercial Tannin and Mannoprotein Products
    Sijing Li, Kerry L. Wilkinson, Keren A. Bindon
    Am J Enol Vitic.  2018  69: 176-181  ; DOI: 10.5344/ajev.2017.17057
    Sijing Li
    1Australian Research Council Training Centre for Innovative Wine Production, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia
    2University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia
    3Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
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    Kerry L. Wilkinson
    1Australian Research Council Training Centre for Innovative Wine Production, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia
    2University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia
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    Keren A. Bindon
    3Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
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    • For correspondence: keren.bindon@awri.com.au
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    Interaction between Cork and Yeast: Application to Sparkling Wine Processing
    Kevin Crouvisier-Urion, Pascale Winckler, Aurélie Lagorce-Tachon, Hervé Alexandre, Thomas Karbowiak
    Am J Enol Vitic.  2018  69: 182-187  ; DOI: 10.5344/ajev.2017.17080
    Kevin Crouvisier-Urion
    1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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    Pascale Winckler
    1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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    Aurélie Lagorce-Tachon
    1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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    Hervé Alexandre
    1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
    2Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, F-21078 Dijon, France
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    Thomas Karbowiak
    1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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    • For correspondence: thomas.karbowiak@u-bourgogne.fr
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