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American Journal of Enology and Viticulture

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More articles from Research Article

  • You have accessRestricted access
    Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts
    Anthony L. Robinson, Paul K. Boss, Peter S. Solomon, Robert D. Trengove, Hildegarde Heymann, Susan E. Ebeler
    American Journal of Enology and Viticulture Mar 2014, 65 (1) 1-24; DOI: 10.5344/ajev.2013.12070
  • You have accessRestricted access
    Transfer of Cesium and Potassium from Grapes to Wine
    Nami Goto-Yamamoto, Kazuya Koyama, Kaori Tsukamoto, Hiroshi Kamigakiuchi, Masanori Sumihiro, Masaki Okuda, Tomokazu Hashiguchi, Katsumi Matsumaru, Haruhito Sekizawa, Hitoshi Shimoi
    American Journal of Enology and Viticulture Mar 2014, 65 (1) 143-147; DOI: 10.5344/ajev.2013.13079
  • You have accessRestricted access
    Uniformity of Ripeness and Size in Cabernet Sauvignon Berries from Vineyards with Contrasting Crop Price
    Arturo Calderon-Orellana, Mark A. Matthews, William M. Drayton, Kenneth A. Shackel
    American Journal of Enology and Viticulture Mar 2014, 65 (1) 81-88; DOI: 10.5344/ajev.2013.13084
  • You have accessRestricted access
    Comparison of Two PCR-Based Genetic Fingerprinting Methods for Assessment of Genetic Diversity in Saccharomyces Strains
    Yanlin Liu, Chunxiao Wang, C.M. Lucy Joseph, Linda F. Bisson
    American Journal of Enology and Viticulture Mar 2014, 65 (1) 109-116; DOI: 10.5344/ajev.2013.13056
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    Cover Crops and Tillage in a Mature Merlot Vineyard Show Few Effects on Grapevines
    Kerri L. Steenwerth, Andrew J. McElrone, Arturo Calderón-Orellana, Robert C. Hanifin, Chris Storm, Wesley Collatz, Christine Manuck
    American Journal of Enology and Viticulture Dec 2013, 64 (4) 515-521; DOI: 10.5344/ajev.2013.12119
  • You have accessRestricted access
    Cold-Active Acid Pectinolytic System from Psychrotolerant Bacillus: Color Extraction from Red Grape Skin
    María C. Martín, Vilma I. Morata de Ambrosini
    American Journal of Enology and Viticulture Dec 2013, 64 (4) 495-504; DOI: 10.5344/ajev.2013.13002
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    Influence of Fruit Maturity, Maceration Length, and Ethanol Amount on Chemical and Sensory Properties of Merlot Wines
    L. Federico Casassa, Christopher W. Beaver, Maria Mireles, Richard C. Larsen, Helene Hopfer, Hildegarde Heymann, James F. Harbertson
    American Journal of Enology and Viticulture Dec 2013, 64 (4) 437-449; DOI: 10.5344/ajev.2013.13059
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    Determining the Methoxypyrazine Biosynthesis Variables Affected by Light Exposure and Crop Level in Cabernet Sauvignon
    Jake D. Dunlevy, Kathleen L. Soole, Michael V. Perkins, Emily L. Nicholson, Suzanne M. Maffei, Paul K. Boss
    American Journal of Enology and Viticulture Dec 2013, 64 (4) 450-458; DOI: 10.5344/ajev.2013.13070
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    Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines
    L. Federico Casassa, Richard C. Larsen, Christopher W. Beaver, Maria S. Mireles, Markus Keller, William R. Riley, Russell Smithyman, James F. Harbertson
    American Journal of Enology and Viticulture Dec 2013, 64 (4) 505-514; DOI: 10.5344/ajev.2013.13068
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    Increasing Bioactive Phenolic Compounds in Grapes: Response of Six Monastrell Grape Clones to Benzothiadiazole and Methyl Jasmonate Treatments
    Yolanda Ruiz-García, Inmaculada Romero-Cascales, Ana Belén Bautista-Ortín, Rocío Gil-Muñoz, Adrián Martínez-Cutillas, Encarna Gómez-Plaza
    American Journal of Enology and Viticulture Dec 2013, 64 (4) 459-465; DOI: 10.5344/ajev.2013.13038

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