adsorption
- You have accessRestricted accessCell Wall–Anthocyanin Interactions during Red Wine Fermentation-Like ConditionsCristina Medina-Plaza, Jordan W. Beaver, Konrad V. Miller, Larry Lerno, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, Anita OberholsterAm J Enol Vitic. 2020 71: 149-156 ; DOI: 10.5344/ajev.2019.19063Cristina Medina-Plaza1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 95616Jordan W. Beaver1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 95616Konrad V. Miller3Department of Chemical Engineering, University of California Davis, One Shields Avenue, CA 95616.Larry Lerno1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 95616Nick Dokoozlian2E & J Gallo Winery, 600 Yosemite Blvd, Modesto, 95354 CARavi Ponangi2E & J Gallo Winery, 600 Yosemite Blvd, Modesto, 95354 CATom Blair2E & J Gallo Winery, 600 Yosemite Blvd, Modesto, 95354 CADavid E. Block1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 956163Department of Chemical Engineering, University of California Davis, One Shields Avenue, CA 95616.Anita Oberholster1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 95616
- You have accessRestricted accessAdsorption Equilibria of Sulfur Dioxide on CorkSonia Lequin, Thomas Karbowiak, Laurent Brachais, David Chassagne, Jean-Pierre BellatAm J Enol Vitic. 2009 60: 138-144 ; DOI: 10.5344/ajev.2009.60.2.138Sonia Lequin1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.Thomas Karbowiak1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.Laurent Brachais1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.David Chassagne1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.Jean-Pierre Bellat1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.
- You have accessRestricted accessReduction of Ochratoxin A Contamination in Red Wines by Oak Wood FragmentsMichele Savino, Patrizio Limosani, Emilia Garcia-MorunoAm J Enol Vitic. 2007 58: 97-101 ; DOI: 10.5344/ajev.2007.58.1.97Michele Savino1CRA-Istituto Sperimentale per l’Enologia, SOP Barletta, Via V. Veneto 26, 70051 Barletta, Italy, and 2Sede Centrale, Via Pietro Micca 35, 14100 Asti, Italy.Patrizio Limosani1CRA-Istituto Sperimentale per l’Enologia, SOP Barletta, Via V. Veneto 26, 70051 Barletta, Italy, and 2Sede Centrale, Via Pietro Micca 35, 14100 Asti, Italy.Emilia Garcia-Moruno1CRA-Istituto Sperimentale per l’Enologia, SOP Barletta, Via V. Veneto 26, 70051 Barletta, Italy, and 2Sede Centrale, Via Pietro Micca 35, 14100 Asti, Italy.
- You have accessRestricted accessProtein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol ConcentrationIsabel Achaerandio, Vesselina Pachova, Carme Güell, Francisco LópezAm J Enol Vitic. 2001 52: 122-126 ; DOI: 10.5344/ajev.2001.52.2.122Isabel AchaerandioDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Vesselina PachovaDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Carme GüellDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Francisco LópezDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.
- You have accessRestricted accessComposition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part I. White WinesA. Vernhet, K. Dupre, L. Boulange-Petermann, V. Cheynier, P. Pellerin, M. MoutounetAm J Enol Vitic. 1999 50: 391-397 ; DOI: 10.5344/ajev.1999.50.4.391A. VernhetInstitut Supérieur de la Vigne et du Vin, UFR d'Œnologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 2, FranceK. DupreL. Boulange-PetermannV. CheynierP. Pellerin
- You have accessRestricted accessComposition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part II. Red WinesA. Vernhet, K. Dupre, L. Boulange-Petermann, V. Cheynier, P. Pellerin, M. MoutounetAm J Enol Vitic. 1999 50: 398-403 ; DOI: 10.5344/ajev.1999.50.4.398A. VernhetInstitut Supérieur de la Vigne et du Vin, UFR d'Œnologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 2, FranceK. DupreL. Boulange-PetermannV. CheynierP. Pellerin
- You have accessRestricted accessStudy of Anthocyanin Adsorption by Yeast Lees. Effect of Some Physicochemical ParametersY. Vasserot, S. Caillet, A. MaujeanAm J Enol Vitic. 1997 48: 433-437 ; DOI: 10.5344/ajev.1997.48.4.433Y. VasserotLab. d'Oenologie, Fac. des Sciences, "Moulin de la Housse", BP 1039, 51687 Reims Cedex 2, France.S. CailletLab. d'Oenologie, Fac. des Sciences, "Moulin de la Housse", BP 1039, 51687 Reims Cedex 2, France.A. MaujeanLab. d'Oenologie, Fac. des Sciences, "Moulin de la Housse", BP 1039, 51687 Reims Cedex 2, France.
- You have accessRestricted accessAdsorption of Protein by Bentonite in a Model Wine SolutionW. Henry Blade, Roger BoultonAm J Enol Vitic. 1988 39: 193-199 ; DOI: 10.5344/ajev.1988.39.3.193W. Henry BladeWines and Spirits, Pepsico, Inc., Valhalla, NY 10595