anthocyanins
- You have accessRestricted accessNondestructive Estimation of Anthocyanin Content in Grapevine LeavesMark R. Steele, Anatoly A. Gitelson, Donald C. Rundquist, Mark N. MerzlyakAm J Enol Vitic. 2009 60: 87-92 ; DOI: 10.5344/ajev.2009.60.1.87Mark R. Steele1Center for Advanced Land Management Information Technologies, School of Natural Resources, University of Nebraska–Lincoln, Lincoln, NE 68583; 2Agricultural Research and Development Center, University of Nebraska–Lincoln, Ithaca, NE 68033; and 3Department of Physiology of Microorganisms, Faculty of Biology, Moscow State University, 119991, GSP-1 Moscow, Russia.Anatoly A. Gitelson1Center for Advanced Land Management Information Technologies, School of Natural Resources, University of Nebraska–Lincoln, Lincoln, NE 68583; 2Agricultural Research and Development Center, University of Nebraska–Lincoln, Ithaca, NE 68033; and 3Department of Physiology of Microorganisms, Faculty of Biology, Moscow State University, 119991, GSP-1 Moscow, Russia.Donald C. Rundquist1Center for Advanced Land Management Information Technologies, School of Natural Resources, University of Nebraska–Lincoln, Lincoln, NE 68583; 2Agricultural Research and Development Center, University of Nebraska–Lincoln, Ithaca, NE 68033; and 3Department of Physiology of Microorganisms, Faculty of Biology, Moscow State University, 119991, GSP-1 Moscow, Russia.Mark N. Merzlyak1Center for Advanced Land Management Information Technologies, School of Natural Resources, University of Nebraska–Lincoln, Lincoln, NE 68583; 2Agricultural Research and Development Center, University of Nebraska–Lincoln, Ithaca, NE 68033; and 3Department of Physiology of Microorganisms, Faculty of Biology, Moscow State University, 119991, GSP-1 Moscow, Russia.
- You have accessRestricted accessA New RP-HPLC Method for Analysis of Polyphenols, Anthocyanins, and Indole-3-Acetic Acid in WineDaniel P.M. Bonerz, Martin S. Pour Nikfardjam, Glen L. CreasyAm J Enol Vitic. 2008 59: 106-109 ; DOI: 10.5344/ajev.2008.59.1.106Daniel P.M. Bonerz1Visiting scientist, Lincoln University (current position: Food chemist, DoehlerGroup, Riedstrasse D-64295 Darmstadt, Germany), 2Lecturer in wine science, Lincoln University (current position: Head of Analytical Department, State Research Institute for Viticulture & Pomiculture, Traubenplatz 5, 74189 Weinsberg, Germany), and 3Senior lecturer in viticulture, Centre for Viticulture & Oenology, Lincoln University, Christchurch 7645, New Zealand.Martin S. Pour Nikfardjam1Visiting scientist, Lincoln University (current position: Food chemist, DoehlerGroup, Riedstrasse D-64295 Darmstadt, Germany), 2Lecturer in wine science, Lincoln University (current position: Head of Analytical Department, State Research Institute for Viticulture & Pomiculture, Traubenplatz 5, 74189 Weinsberg, Germany), and 3Senior lecturer in viticulture, Centre for Viticulture & Oenology, Lincoln University, Christchurch 7645, New Zealand.Glen L. Creasy1Visiting scientist, Lincoln University (current position: Food chemist, DoehlerGroup, Riedstrasse D-64295 Darmstadt, Germany), 2Lecturer in wine science, Lincoln University (current position: Head of Analytical Department, State Research Institute for Viticulture & Pomiculture, Traubenplatz 5, 74189 Weinsberg, Germany), and 3Senior lecturer in viticulture, Centre for Viticulture & Oenology, Lincoln University, Christchurch 7645, New Zealand.
- You have accessRestricted accessAnalysis of SO2-Resistant Polymeric Pigments in Red Wines by High-Performance Liquid ChromatographyAndrea Versari, Roger B. Boulton, Giuseppina Paola ParpinelloAm J Enol Vitic. 2007 58: 523-525 ; DOI: 10.5344/ajev.2007.58.4.523Andrea Versari1Department of Food Science, University of Bologna, Bologna, Italy; 2Department of Viticulture and Enology, University of California, One Shields Ave, Davis, CA 95616-8749; 3Visiting scientist at University of California, Davis.Roger B. Boulton1Department of Food Science, University of Bologna, Bologna, Italy; 2Department of Viticulture and Enology, University of California, One Shields Ave, Davis, CA 95616-8749; 3Visiting scientist at University of California, Davis.Giuseppina Paola Parpinello1Department of Food Science, University of Bologna, Bologna, Italy; 2Department of Viticulture and Enology, University of California, One Shields Ave, Davis, CA 95616-8749; 3Visiting scientist at University of California, Davis.
- You have accessRestricted accessUse of Microscale Fermentations in Grape and Wine ResearchTiago L. Sampaio, James A. Kennedy, M. Carmo VasconcelosAm J Enol Vitic. 2007 58: 534-539 ; DOI: 10.5344/ajev.2007.58.4.534Tiago L. Sampaio1Research associate and 3Associate professor, Department of Horticulture, 2Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.James A. Kennedy1Research associate and 3Associate professor, Department of Horticulture, 2Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.M. Carmo Vasconcelos1Research associate and 3Associate professor, Department of Horticulture, 2Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
- You have accessRestricted accessRapid Extraction of Polyphenols from Red GrapesJacob S. Jensen, Benoît Blachez, Max Egebo, Anne S. MeyerAm J Enol Vitic. 2007 58: 451-461 ; DOI: 10.5344/ajev.2007.58.4.451Jacob S. Jensen1Department of Chemical Engineering, Technical University of Denmark, Søltofts Plads, Building 229, 2800 Kgs. Lyngby, Denmark, and 2FOSS, Slangerupgade 69, 3400 Hillerød, Denmark.Benoît Blachez1Department of Chemical Engineering, Technical University of Denmark, Søltofts Plads, Building 229, 2800 Kgs. Lyngby, Denmark, and 2FOSS, Slangerupgade 69, 3400 Hillerød, Denmark.Max Egebo1Department of Chemical Engineering, Technical University of Denmark, Søltofts Plads, Building 229, 2800 Kgs. Lyngby, Denmark, and 2FOSS, Slangerupgade 69, 3400 Hillerød, Denmark.Anne S. Meyer1Department of Chemical Engineering, Technical University of Denmark, Søltofts Plads, Building 229, 2800 Kgs. Lyngby, Denmark, and 2FOSS, Slangerupgade 69, 3400 Hillerød, Denmark.
- You have accessRestricted accessInfluence of Cluster Thinning on Phenolic Composition, Resveratrol, and Antioxidant Capacity in Chambourcin WineAnton Prajitna, Imed E. Dami, Todd E. Steiner, David C. Ferree, Joseph C. Scheerens, Steven J. SchwartzAm J Enol Vitic. 2007 58: 346-350 ; DOI: 10.5344/ajev.2007.58.3.346Anton Prajitna1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.Imed E. Dami1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.Todd E. Steiner1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.David C. Ferree1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.Joseph C. Scheerens1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.Steven J. Schwartz1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.
- You have accessRestricted accessPigment Profiles in Monovarietal Wines Produced in UruguayCristina Alcalde-Eon, Eduardo Boido, Francisco Carrau, Eduardo Dellacassa, Julián C. Rivas-GonzaloAm J Enol Vitic. 2006 57: 449-459 ; DOI: 10.5344/ajev.2006.57.4.449Cristina Alcalde-Eon1Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain; 2Sección de Enología, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800 Montevideo, Uruguay.Eduardo Boido1Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain; 2Sección de Enología, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800 Montevideo, Uruguay.Francisco Carrau1Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain; 2Sección de Enología, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800 Montevideo, Uruguay.Eduardo Dellacassa1Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain; 2Sección de Enología, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800 Montevideo, Uruguay.Julián C. Rivas-Gonzalo1Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain; 2Sección de Enología, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800 Montevideo, Uruguay.
- You have accessRestricted accessPhenolics and Ripening in Grape BerriesDouglas O. AdamsAm J Enol Vitic. 2006 57: 249-256 ; DOI: 10.5344/ajev.2006.57.3.249Douglas O. AdamsDepartment of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
- You have accessRestricted accessMeasuring Phenolics in the WineryJames F. Harbertson, Sara SpaydAm J Enol Vitic. 2006 57: 280-288 ; DOI: 10.5344/ajev.2006.57.3.280James F. Harbertson1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Horticultural Science, North Carolina State University, 120 Kilgore Hall, Campus Box 7609, Raleigh, NC 27695.Sara Spayd1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Horticultural Science, North Carolina State University, 120 Kilgore Hall, Campus Box 7609, Raleigh, NC 27695.
- You have accessRestricted accessPhenolic Reactions during Winemaking and AgingHélène Fulcrand, Montserrat Dueñas, Erika Salas, Véronique CheynierAm J Enol Vitic. 2006 57: 289-297 ; DOI: 10.5344/ajev.2006.57.3.289Hélène Fulcrand1INRA, UMR Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier, France; 2Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, 31170, Mexico.Montserrat Dueñas1INRA, UMR Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier, France; 2Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, 31170, Mexico.Erika Salas1INRA, UMR Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier, France; 2Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, 31170, Mexico.Véronique Cheynier1INRA, UMR Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier, France; 2Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, 31170, Mexico.