amino acid
- You have accessRestricted accessDiurnal Changes in Amino Acid Concentrations in Riesling and Chardonnay Grape Juices and a Possible Role of SunlightLin Wang, Jun Harada, Yuka Endo, Masashi Hisamoto, Fumie Saito, Tohru OkudaAm J Enol Vitic. 2014 65: 435-442 ; DOI: 10.5344/ajev.2014.13144Lin Wang1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, Japan.Jun Harada1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, Japan.Yuka Endo1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, Japan.Masashi Hisamoto1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, Japan.Fumie Saito1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, Japan.Tohru Okuda1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, Japan.
- You have accessRestricted accessEvaluation of Nonvolatile Flavor Compounds in Vidal Icewine from ChinaKe Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan XuAm J Enol Vitic. 2013 64: 110-117 ; DOI: 10.5344/ajev.2012.12037Ke Tang1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR ChinaJi-Ming Li3Center of Science and Technology, Changyu Group Company Ltd., Yantai 264001, China.Bei Wang1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR ChinaLei Ma1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR ChinaYan Xu1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
- You have accessRestricted accessSurvey of Yeast Assimilable Nitrogen Status in Musts from California, Oregon, and WashingtonChristian E. ButzkeAm J Enol Vitic. 1998 49: 220-224 ; DOI: 10.5344/ajev.1998.49.2.220Christian E. ButzkeDepartment of Viticulture & Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, U.S.A.
- You have accessRestricted accessAmino Acid and Ammonium Utilization by Saccharomyces cerevisiae Wine Yeasts From a Chemically Defined MediumV. Jiranek, P. Langridge, P. A. HenschkeAm J Enol Vitic. 1995 46: 75-83 ; DOI: 10.5344/ajev.1995.46.1.75V. JiranekThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064P. Langridge
- You have accessRestricted accessNitrogen Supplementation of Grape Juice. II. Effect on Amino Acid and Urea Release Following FermentationF. Ferreira Monteiro, Linda F. BissonAm J Enol Vitic. 1992 43: 11-17 ; DOI: 10.5344/ajev.1992.43.1.11F. Ferreira MonteiroDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.Linda F. BissonDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.
- You have accessRestricted accessAmino Acid Utilization and Urea Formation During Vinification FermentationsFrancisco F. Monteiro, Linda F. BissonAm J Enol Vitic. 1991 42: 199-208 ; DOI: 10.5344/ajev.1991.42.3.199Francisco F. MonteiroDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749Linda F. BissonDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749
- You have accessRestricted accessAmino Acid Uptake by Four Commercial Yeasts at Two Different Temperatures of Growth and Fermentation: Effects on Urea Excretion and ReabsorptionC. S. Ough, Z. Huang, D. An, D. StevensAm J Enol Vitic. 1991 42: 26-40 ; DOI: 10.5344/ajev.1991.42.1.26C. S. OughDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.Z. HuangDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.D. AnDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.D. StevensDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.