anthocyanins
- You have accessRestricted accessInfluence of Fruit Maturity, Maceration Length, and Ethanol Amount on Chemical and Sensory Properties of Merlot WinesL. Federico Casassa, Christopher W. Beaver, Maria Mireles, Richard C. Larsen, Helene Hopfer, Hildegarde Heymann, James F. HarbertsonAm J Enol Vitic. 2013 64: 437-449 ; DOI: 10.5344/ajev.2013.13059L. Federico Casassa1Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, Luján de Cuyo, Mendoza, Argentina2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Christopher W. Beaver2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Maria Mireles2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Richard C. Larsen2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Helene Hopfer3Department of Viticulture and Enology, University of California, Davis, CA 95616.Hildegarde Heymann3Department of Viticulture and Enology, University of California, Davis, CA 95616.James F. Harbertson2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350
- You have accessRestricted accessCold-Active Acid Pectinolytic System from Psychrotolerant Bacillus: Color Extraction from Red Grape SkinMaría C. Martín, Vilma I. Morata de AmbrosiniAm J Enol Vitic. 2013 64: 495-504 ; DOI: 10.5344/ajev.2013.13002María C. Martín1Research Fellow, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, Bernardo de Irigoyen 375 (5600) San Rafael, Mendoza, Argentina.Vilma I. Morata de Ambrosini2Researcher, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, Bernardo de Irigoyen 375 (5600) San Rafael, Mendoza, Argentina.
- You have accessRestricted accessEffect of Sunlight Exclusion at Different Phenological Stages on Anthocyanin Accumulation in Red Grape ClustersJi-Hu Li, Le Guan, Pei-Ge Fan, Shao-Hua Li, Ben-Hong WuAm J Enol Vitic. 2013 64: 349-356 ; DOI: 10.5344/ajev.2013.12130Ji-Hu Li1Beijing Key Laboratory of Grape Science and Enology, and CAS Key Laboratory of Plant Resource, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, P.R. China2University of Chinese Academy of Sciences, Beijing, 100049, P.R. ChinaLe Guan1Beijing Key Laboratory of Grape Science and Enology, and CAS Key Laboratory of Plant Resource, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, P.R. ChinaPei-Ge Fan1Beijing Key Laboratory of Grape Science and Enology, and CAS Key Laboratory of Plant Resource, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, P.R. ChinaShao-Hua Li3Key Laboratory of Plant Germplasm Enhancement and Speciality Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, P.R. China.Ben-Hong Wu1Beijing Key Laboratory of Grape Science and Enology, and CAS Key Laboratory of Plant Resource, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, P.R. China
- You have accessRestricted accessSensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation ChromatographyFabian Weber, Katharina Greve, Dominik Durner, Ulrich Fischer, Peter WinterhalterAm J Enol Vitic. 2013 64: 15-25 ; DOI: 10.5344/ajev.2012.12074Fabian Weber1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, GermanyKatharina Greve1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, GermanyDominik Durner2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany3Fachhochschule Kaiserslautern, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany.Ulrich Fischer2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, GermanyPeter Winterhalter1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany
- You have accessRestricted accessImpact of Exogenous Abscisic Acid on Vine Physiology and Grape Composition of Cabernet SauvignonGabriel Balint, Andrew G. ReynoldsAm J Enol Vitic. 2013 64: 74-87 ; DOI: 10.5344/ajev.2012.12075Gabriel Balint1Graduate Research Assistant3currently, Southern Oregon Research and Extension Center, Oregon State University, Central Point, OR 97502.Andrew G. Reynolds2Professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1, Canada
- You have accessRestricted accessCofermentation of Syrah with Viognier: Evolution of Color and Phenolics during Winemaking and Bottle AgingL. Federico Casassa, Landon S. Keirsey, Maria S. Mireles, James F. HarbertsonAm J Enol Vitic. 2012 63: 538-543 ; DOI: 10.5344/ajev.2012.12040L. Federico Casassa1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.Landon S. Keirsey1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.Maria S. Mireles1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.James F. Harbertson1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
- You have accessRestricted accessPhenological Sensitivity of Cabernet Sauvignon to Water Stress: Vine Physiology and Berry CompositionBoris Basile, Jordi Marsal, Mercè Mata, Xavier Vallverdú, Joaquim Bellvert, Joan GironaAm J Enol Vitic. 2011 62: 452-461 ; DOI: 10.5344/ajev.2011.11003Boris Basile1Dipartimento di Arboricoltura, Botanica e Patologia Vegetale, Università degli Studi di Napoli Federico II, Via Università, 100, 80055 Portici, Napoli, Italy andJordi Marsal2Irrigation Technology, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre UdL-IRTA, 25198 Lleida, SpainMercè Mata2Irrigation Technology, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre UdL-IRTA, 25198 Lleida, SpainXavier Vallverdú2Irrigation Technology, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre UdL-IRTA, 25198 Lleida, SpainJoaquim Bellvert2Irrigation Technology, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre UdL-IRTA, 25198 Lleida, SpainJoan Girona2Irrigation Technology, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre UdL-IRTA, 25198 Lleida, Spain
- You have accessRestricted accessImpact of Early Leaf Removal on Yield and Fruit and Wine Composition of Vitis vinifera L. Graciano and CarignanJavier Tardaguila, Fernando Martinez de Toda, Stefano Poni, Maria P. DiagoAm J Enol Vitic. 2010 61: 372-381 ; DOI: 10.5344/ajev.2010.61.3.372Javier Tardaguila1Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Madre de Dios, 51, 26006 Logroño, Spain; 2Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, Piacenza, 29100, Italy.Fernando Martinez de Toda1Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Madre de Dios, 51, 26006 Logroño, Spain; 2Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, Piacenza, 29100, Italy.Stefano Poni1Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Madre de Dios, 51, 26006 Logroño, Spain; 2Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, Piacenza, 29100, Italy.Maria P. Diago1Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Madre de Dios, 51, 26006 Logroño, Spain; 2Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, Piacenza, 29100, Italy.
- You have accessRestricted accessCharacterization of Niagara Peninsula Cabernet franc Wines by Sensory AnalysisJavad Hakimi Rezaei, Andrew G. ReynoldsAm J Enol Vitic. 2010 61: 1-14 ; DOI: 10.5344/ajev.2010.61.1.1Javad Hakimi Rezaei1Graduate research assistant and 2Professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada L2S 3A1.Andrew G. Reynolds1Graduate research assistant and 2Professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada L2S 3A1.
- You have accessRestricted accessInfluence of Two Winemaking Techniques on Polyphenolic Composition and Color of WinesAntonella Bosso, Massimo Guaita, Loretta Panero, Daniela Borsa, Roberto FollisAm J Enol Vitic. 2009 60: 379-385 ; DOI: 10.5344/ajev.2009.60.3.379Antonella Bosso1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, Italy.Massimo Guaita1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, Italy.Loretta Panero1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, Italy.Daniela Borsa1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, Italy.Roberto Follis1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, Italy.