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- You have accessRestricted accessCabernet Sauvignon Aging Stability Altered by MicrooxygenationAngelita Gambuti, Luigi Picariello, Luigi Moio, Andrew L. WaterhouseAm J Enol Vitic. 2019 70: 323-331 ; DOI: 10.5344/ajev.2019.18061Angelita Gambuti1Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, ItalyLuigi Picariello1Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, ItalyLuigi Moio2Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, ItalyAndrew L. Waterhouse1Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessInteractions between Storage Temperature and Ethanol that Affect Growth of Brettanomyces bruxellensis in Merlot WineTaylor A. Oswald, Charles G. EdwardsAm J Enol Vitic. 2017 68: 188-194 ; DOI: 10.5344/ajev.2017.16102Taylor A. Oswald1Mark Ryan Winery, Walla Walla, WA 99362Charles G. Edwards2School of Food Science, Washington State University, Pullman, WA 99164-6376
- You have accessRestricted accessSulfur Dioxide–Oxygen Consumption Ratio Reveals Differences in Bottled Wine OxidationAndrew L. Waterhouse, Scott Frost, Maurizio Ugliano, Annegret R. Cantu, Bruce L. Currie, Mauri Anderson, Alexander W. Chassy, Stéphane Vidal, Jean-Baptiste Diéval, Olav Aagaard, Hildegarde HeymannAm J Enol Vitic. 2016 67: 449-459 ; DOI: 10.5344/ajev.2016.16006Andrew L. Waterhouse1Department of Viticulture and Enology, University of California, Davis, CA 95616Scott Frost1Department of Viticulture and Enology, University of California, Davis, CA 95616Maurizio Ugliano2Department of Biotechnology, University of Verona, Ca’ Vignal 1, Strada Le Grazie 15 37134 Verona, ItalyAnnegret R. Cantu1Department of Viticulture and Enology, University of California, Davis, CA 95616Bruce L. Currie1Department of Viticulture and Enology, University of California, Davis, CA 95616Mauri Anderson1Department of Viticulture and Enology, University of California, Davis, CA 95616Alexander W. Chassy1Department of Viticulture and Enology, University of California, Davis, CA 95616Stéphane Vidal3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.Jean-Baptiste Diéval3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.Olav Aagaard3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.Hildegarde Heymann1Department of Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessAtypical Aging Defect: Sensory Discrimination, Viticultural Causes, and Enological Consequences. A ReviewVolker SchneiderAm J Enol Vitic. 2014 65: 277-284 ; DOI: 10.5344/ajev.2014.14014Volker Schneider1Schneider-Oenologie, Am Entenbach 5, 55411 Bingen, Germany
- You have accessRestricted accessSparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and AgingLeticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán, Miriam Ortega-Heras, Silvia Pérez-MagariñoAm J Enol Vitic. 2013 64: 39-49 ; DOI: 10.5344/ajev.2012.12013Leticia Martínez-Lapuente1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, EspañaZenaida Guadalupe1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, EspañaBelén Ayestarán1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, EspañaMiriam Ortega-Heras2Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/ Santísimo Cristo, 16, 47490 Rueda, Valladolid, España.Silvia Pérez-Magariño2Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/ Santísimo Cristo, 16, 47490 Rueda, Valladolid, España.
- You have accessRestricted accessStructural Modification of Wine Arabinogalactans during Aging on LeesThierry Doco, Patrick Vuchot, Véronique Cheynier, Michel MoutounetAm J Enol Vitic. 2003 54: 150-157 ; DOI: 10.5344/ajev.2003.54.3.150Thierry DocoINRA, Unité Mixte de Recherches Sciences pour l'Œnologie, Equipe Physicochimie et Biochimie Structurale, 2 Place Viala, F-34060 Montpellier, FrancePatrick VuchotVéronique Cheynier
- You have accessRestricted accessVolatile Compounds by SPME-GC as Age Markers of Sparkling WinesSonia Francioli, Jordi Torrens, Montserrat Riu-Aumatell, Elvira López-Tamames, Susana BuxaderasAm J Enol Vitic. 2003 54: 158-162 ; DOI: 10.5344/ajev.2003.54.3.158Sonia FrancioliDepartament de Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n 08028 Barcelona, SpainJordi TorrensMontserrat Riu-AumatellElvira López-Tamames
- You have accessRestricted accessInfluence of Yeast Strain, Bentonite Addition, and Aging Time on Volatile Compounds of Sparkling WinesM. Angeles Pozo-Bayón, Encarnación Pueyo, Pedro J. Martín-Álvarez, Adolfo J. Martínez-Rodríguez, M. Carmen PoloAm J Enol Vitic. 2003 54: 273-278 ; DOI: 10.5344/ajev.2003.54.4.273M. Angeles Pozo-BayónInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainEncarnación PueyoInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainPedro J. Martín-ÁlvarezInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainAdolfo J. Martínez-RodríguezInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainM. Carmen PoloInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid Spain
- You have accessRestricted accessPhenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration TimeE. Gómez-Plaza, R. Gil-Muñoz, J.M. López-Roca, A. Martínez-Cutillas, J.I. Fernández-FernándezAm J Enol Vitic. 2001 52: 266-270 ; DOI: 10.5344/ajev.2001.52.3.266E. Gómez-PlazaUnidad de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, SpainR. Gil-MuñozJ.M. López-RocaA. Martínez-CutillasJ.I. Fernández-Fernández
- You have accessRestricted accessBrowning of Cava (Sparkling Wine) During Aging in Contact with Lees Due to the Phenolic CompositionM. Ibern-Gómez, C. Andrés-Lacueva, R. M. Lamuela-Raventós, S. Buxaderas, V. L. Singleton, M. C. de la Torre-BoronatAm J Enol Vitic. 2000 51: 29-36 ; DOI: 10.5344/ajev.2000.51.1.29M. Ibern-GómezNutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, SpainC. Andrés-LacuevaR. M. Lamuela-RaventósS. BuxaderasV. L. SingletonM. C. de la Torre-Boronat