Index by author
2021; volume 72 issue 3
Bates, Terence R.
- Open AccessComparison of Different Vegetative Indices for Calibrating Proximal Canopy Sensors to Grapevine Pruning WeightJames A. Taylor, Terence R. BatesAm J Enol Vitic. 2021 72: 279-283 ; DOI: 10.5344/ajev.2021.20042James A. Taylor1UMR ITAP, University of Montpellier, INRAE, Institut Agro, Montpellier, France; andTerence R. Bates2Cornell Lake Erie Research and Extension Laboratory, School of Integrative Plant Science, Cornell University, 6592 West Main St, Portland, NY 14769.
Carbonero, Franck
- Open AccessFungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast InoculationsNatacha Cureau, Renee Threlfall, Franck Carbonero, Luke Howard, Laura LavefveAm J Enol Vitic. 2021 72: 240-256 ; DOI: 10.5344/ajev.2021.20054Natacha Cureau1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andRenee Threlfall1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andFranck Carbonero1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and2Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, 412 E. Spokane Falls Blvd., Spokane, WA 99202.Luke Howard1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andLaura Lavefve1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
Cureau, Natacha
- Open AccessFungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast InoculationsNatacha Cureau, Renee Threlfall, Franck Carbonero, Luke Howard, Laura LavefveAm J Enol Vitic. 2021 72: 240-256 ; DOI: 10.5344/ajev.2021.20054Natacha Cureau1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andRenee Threlfall1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andFranck Carbonero1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and2Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, 412 E. Spokane Falls Blvd., Spokane, WA 99202.Luke Howard1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andLaura Lavefve1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
Curtin, Chris
- You have accessRestricted accessEnrichment of Brettanomyces and Other Non-Saccharomyces Fermentative Yeasts from Vineyard Samples in OregonKevin Pigao, Ryan O’Donnell, James Osborne, Chris CurtinAm J Enol Vitic. 2021 72: 257-266 ; DOI: 10.5344/ajev.2021.20071Kevin Pigao1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.Ryan O’Donnell1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.James Osborne1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.Chris Curtin1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.
Diti, Irene
- Open AccessThe High-Yielding Lambrusco (Vitis vinifera L.) Grapevine District Can Benefit from Precision ViticultureCecilia Squeri, Irene Diti, Irene Pauline Rodschinka, Stefano Poni, Paolo Dosso, Carla Scotti, Matteo GattiAm J Enol Vitic. 2021 72: 267-278 ; DOI: 10.5344/ajev.2021.20060Cecilia Squeri1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Irene Diti1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Irene Pauline Rodschinka1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Stefano Poni1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Paolo Dosso2Studio di Ingegneria Terradat, via A. Costa 17, 20037 Paderno Dugnano, Milano, Italy; andCarla Scotti3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy.Matteo Gatti1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
Dosso, Paolo
- Open AccessThe High-Yielding Lambrusco (Vitis vinifera L.) Grapevine District Can Benefit from Precision ViticultureCecilia Squeri, Irene Diti, Irene Pauline Rodschinka, Stefano Poni, Paolo Dosso, Carla Scotti, Matteo GattiAm J Enol Vitic. 2021 72: 267-278 ; DOI: 10.5344/ajev.2021.20060Cecilia Squeri1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Irene Diti1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Irene Pauline Rodschinka1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Stefano Poni1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Paolo Dosso2Studio di Ingegneria Terradat, via A. Costa 17, 20037 Paderno Dugnano, Milano, Italy; andCarla Scotti3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy.Matteo Gatti1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
Gatti, Matteo
- Open AccessThe High-Yielding Lambrusco (Vitis vinifera L.) Grapevine District Can Benefit from Precision ViticultureCecilia Squeri, Irene Diti, Irene Pauline Rodschinka, Stefano Poni, Paolo Dosso, Carla Scotti, Matteo GattiAm J Enol Vitic. 2021 72: 267-278 ; DOI: 10.5344/ajev.2021.20060Cecilia Squeri1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Irene Diti1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Irene Pauline Rodschinka1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Stefano Poni1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;Paolo Dosso2Studio di Ingegneria Terradat, via A. Costa 17, 20037 Paderno Dugnano, Milano, Italy; andCarla Scotti3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy.Matteo Gatti1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84 – 29122 Piacenza, Italy;
Harbertson, James F.
- Open AccessEffect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic PolymersIngrid Weilack, Christina Schmitz, James F. Harbertson, Fabian WeberAm J Enol Vitic. 2021 72: 230-239 ; DOI: 10.5344/ajev.2021.20064Ingrid Weilack1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;Christina Schmitz1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;James F. Harbertson2Washington State University, 2710 University Drive, Richland, WA 99354-7224; and3Associate Professor of Enology, Washington State University, Viticulture and Enology Program, School of Food Science.Fabian Weber1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;
Hoheisel, Gwen-Alyn
- Open AccessAssessment of Three Commercial Over-the-Row Sprayer Technologies in Eastern Washington VineyardsMargaret L. McCoy, Gwen-Alyn Hoheisel, Lav R. Khot, Michelle M. MoyerAm J Enol Vitic. 2021 72: 217-229 ; DOI: 10.5344/ajev.2021.20058Margaret L. McCoy1Department of Horticulture, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 North Bunn Rd, Prosser, WA 99350;Gwen-Alyn Hoheisel2WSU Extension, Washington State University, 1121 Dudley Avenue, Prosser, WA 99350; andLav R. Khot3Department of Biological Systems Engineering, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 North Bunn Rd, Prosser, WA 99350.Michelle M. Moyer1Department of Horticulture, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 North Bunn Rd, Prosser, WA 99350;
Howard, Luke
- Open AccessFungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast InoculationsNatacha Cureau, Renee Threlfall, Franck Carbonero, Luke Howard, Laura LavefveAm J Enol Vitic. 2021 72: 240-256 ; DOI: 10.5344/ajev.2021.20054Natacha Cureau1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andRenee Threlfall1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andFranck Carbonero1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and2Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, 412 E. Spokane Falls Blvd., Spokane, WA 99202.Luke Howard1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andLaura Lavefve1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
