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Index by author

2021; volume 72 issue 3

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  1. Bates, Terence R.

    1. Open Access
      Comparison of Different Vegetative Indices for Calibrating Proximal Canopy Sensors to Grapevine Pruning Weight
      James A. Taylor, Terence R. Bates
      Am J Enol Vitic.  2021  72: 279-283  ; DOI: 10.5344/ajev.2021.20042
      James A. Taylor
      1UMR ITAP, University of Montpellier, INRAE, Institut Agro, Montpellier, France; and
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      • For correspondence: james.taylor@inrae.fr
      Terence R. Bates
      2Cornell Lake Erie Research and Extension Laboratory, School of Integrative Plant Science, Cornell University, 6592 West Main St, Portland, NY 14769.
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  2. Carbonero, Franck

    1. Open Access
      Fungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast Inoculations
      Natacha Cureau, Renee Threlfall, Franck Carbonero, Luke Howard, Laura Lavefve
      Am J Enol Vitic.  2021  72: 240-256  ; DOI: 10.5344/ajev.2021.20054
      Natacha Cureau
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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      Renee Threlfall
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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      • For correspondence: rthrelf@uark.edu
      Franck Carbonero
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
      2Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, 412 E. Spokane Falls Blvd., Spokane, WA 99202.
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      Luke Howard
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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      Laura Lavefve
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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  3. Cureau, Natacha

    1. Open Access
      Fungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast Inoculations
      Natacha Cureau, Renee Threlfall, Franck Carbonero, Luke Howard, Laura Lavefve
      Am J Enol Vitic.  2021  72: 240-256  ; DOI: 10.5344/ajev.2021.20054
      Natacha Cureau
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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      Renee Threlfall
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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      • For correspondence: rthrelf@uark.edu
      Franck Carbonero
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
      2Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, 412 E. Spokane Falls Blvd., Spokane, WA 99202.
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      Luke Howard
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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      Laura Lavefve
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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  4. Curtin, Chris

    1. You have accessRestricted access
      Enrichment of Brettanomyces and Other Non-Saccharomyces Fermentative Yeasts from Vineyard Samples in Oregon
      Kevin Pigao, Ryan O’Donnell, James Osborne, Chris Curtin
      Am J Enol Vitic.  2021  72: 257-266  ; DOI: 10.5344/ajev.2021.20071
      Kevin Pigao
      1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.
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      Ryan O’Donnell
      1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.
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      James Osborne
      1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.
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      Chris Curtin
      1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.
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      • For correspondence: christopher.curtin@oregonstate.edu
  5. Diti, Irene

    1. Open Access
      The High-Yielding Lambrusco (Vitis vinifera L.) Grapevine District Can Benefit from Precision Viticulture
      Cecilia Squeri, Irene Diti, Irene Pauline Rodschinka, Stefano Poni, Paolo Dosso, Carla Scotti, Matteo Gatti
      Am J Enol Vitic.  2021  72: 267-278  ; DOI: 10.5344/ajev.2021.20060
      Cecilia Squeri
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      Irene Diti
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      Irene Pauline Rodschinka
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      Stefano Poni
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      • For correspondence: stefano.poni@unicatt.it
      Paolo Dosso
      2Studio di Ingegneria Terradat, via A. Costa 17, 20037 Paderno Dugnano, Milano, Italy; and
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      Carla Scotti
      3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy.
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      Matteo Gatti
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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  6. Dosso, Paolo

    1. Open Access
      The High-Yielding Lambrusco (Vitis vinifera L.) Grapevine District Can Benefit from Precision Viticulture
      Cecilia Squeri, Irene Diti, Irene Pauline Rodschinka, Stefano Poni, Paolo Dosso, Carla Scotti, Matteo Gatti
      Am J Enol Vitic.  2021  72: 267-278  ; DOI: 10.5344/ajev.2021.20060
      Cecilia Squeri
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      Irene Diti
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      Irene Pauline Rodschinka
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      Stefano Poni
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      • For correspondence: stefano.poni@unicatt.it
      Paolo Dosso
      2Studio di Ingegneria Terradat, via A. Costa 17, 20037 Paderno Dugnano, Milano, Italy; and
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      Carla Scotti
      3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy.
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      Matteo Gatti
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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  7. Gatti, Matteo

    1. Open Access
      The High-Yielding Lambrusco (Vitis vinifera L.) Grapevine District Can Benefit from Precision Viticulture
      Cecilia Squeri, Irene Diti, Irene Pauline Rodschinka, Stefano Poni, Paolo Dosso, Carla Scotti, Matteo Gatti
      Am J Enol Vitic.  2021  72: 267-278  ; DOI: 10.5344/ajev.2021.20060
      Cecilia Squeri
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      Irene Diti
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      Irene Pauline Rodschinka
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      Stefano Poni
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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      • For correspondence: stefano.poni@unicatt.it
      Paolo Dosso
      2Studio di Ingegneria Terradat, via A. Costa 17, 20037 Paderno Dugnano, Milano, Italy; and
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      Carla Scotti
      3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy.
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      Matteo Gatti
      1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
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  8. Harbertson, James F.

    1. Open Access
      Effect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic Polymers
      Ingrid Weilack, Christina Schmitz, James F. Harbertson, Fabian Weber
      Am J Enol Vitic.  2021  72: 230-239  ; DOI: 10.5344/ajev.2021.20064
      Ingrid Weilack
      1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;
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      Christina Schmitz
      1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;
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      James F. Harbertson
      2Washington State University, 2710 University Drive, Richland, WA 99354-7224; and
      3Associate Professor of Enology, Washington State University, Viticulture and Enology Program, School of Food Science.
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      Fabian Weber
      1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;
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      • For correspondence: fabian.weber@uni-bonn.de
  9. Hoheisel, Gwen-Alyn

    1. Open Access
      Assessment of Three Commercial Over-the-Row Sprayer Technologies in Eastern Washington Vineyards
      Margaret L. McCoy, Gwen-Alyn Hoheisel, Lav R. Khot, Michelle M. Moyer
      Am J Enol Vitic.  2021  72: 217-229  ; DOI: 10.5344/ajev.2021.20058
      Margaret L. McCoy
      1Department of Horticulture, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 North Bunn Rd, Prosser, WA 99350;
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      Gwen-Alyn Hoheisel
      2WSU Extension, Washington State University, 1121 Dudley Avenue, Prosser, WA 99350; and
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      Lav R. Khot
      3Department of Biological Systems Engineering, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 North Bunn Rd, Prosser, WA 99350.
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      Michelle M. Moyer
      1Department of Horticulture, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 North Bunn Rd, Prosser, WA 99350;
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      • For correspondence: michelle.moyer@wsu.edu
  10. Howard, Luke

    1. Open Access
      Fungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast Inoculations
      Natacha Cureau, Renee Threlfall, Franck Carbonero, Luke Howard, Laura Lavefve
      Am J Enol Vitic.  2021  72: 240-256  ; DOI: 10.5344/ajev.2021.20054
      Natacha Cureau
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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      Renee Threlfall
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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      • For correspondence: rthrelf@uark.edu
      Franck Carbonero
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
      2Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, 412 E. Spokane Falls Blvd., Spokane, WA 99202.
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      Luke Howard
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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      Laura Lavefve
      1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
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