browning
- 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
- You have accessRestricted accessMust Hyperoxidation: A ReviewV. SchneiderAm J Enol Vitic. 1998 49: 65-73 ; DOI: 10.5344/ajev.1998.49.1.65V. SchneiderMüller & Schneider Corp., Am Holderbusch, 55411 Bingen, Germany.
- You have accessRestricted accessEvaluation of Small Amounts of Flavonoid Phenols in White Wines by Colorimetric AssaysV. SchneiderAm J Enol Vitic. 1995 46: 274-277 ; DOI: 10.5344/ajev.1995.46.2.274V. SchneiderMüller & Schneider Co., Laboratory of Enology, Am Holderbusch, 55411 Bingen, Germany.
- You have accessRestricted accessChemical Additives to Reduce Browning in White WinesVassiliki Panagiotakopoulou, J. R. MorrisAm J Enol Vitic. 1991 42: 255-260 ; DOI: 10.5344/ajev.1991.42.3.255Vassiliki PanagiotakopoulouUniversity of Arkansas, Department of Food Science, Fayetteville, AR 72703.J. R. MorrisUniversity of Arkansas, Department of Food Science, Fayetteville, AR 72703.
- You have accessRestricted accessEffect of Ultrafiltration on Wine Quality and BrowningClariss O. Goodwin, Justin R. MorrisAm J Enol Vitic. 1991 42: 347-353 ; DOI: 10.5344/ajev.1991.42.4.347Clariss O. GoodwinDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.Justin R. MorrisDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.
- You have accessRestricted accessColor of Riesling and Vidal Wines as Affected by Bentonite, Cufex®, and Sulfur Dioxide Juice TreatmentsG. L. Main, J. R. MorrisAm J Enol Vitic. 1991 42: 354-357 ; DOI: 10.5344/ajev.1991.42.4.354G. L. MainDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.J. R. MorrisDepartment of Food Science, University of Arkansas, Fayetteville, AR 72703.
- You have accessRestricted accessMust Browning in Relation to the Behavior of Phenolic Compounds During OxidationVéronique Cheynier, Jacques Rigaud, Jean-Marc Souquet, Françous Duprat, Michel MoutounetAm J Enol Vitic. 1990 41: 346-349 ; DOI: 10.5344/ajev.1990.41.4.346Véronique CheynierInstitut des Produits de la Vigne, Laboratoire des Polymores et des Techniques physicochimiques, Institut National de la Recherche Agronomique, 9, place Viala, 34060, Montpellier cedex, FranceJacques RigaudJean-Marc SouquetFrançous Duprat
- You have accessRestricted accessNonenzymic Autoxidative Reactions of Caffeic Acid in WineJohannes J. L. Cilliers, Vernon L. SingletonAm J Enol Vitic. 1990 41: 84-86 ; DOI: 10.5344/ajev.1990.41.1.84Johannes J. L. CilliersDivision for Food Science and Technology, Council for Scientific and Industrial Research, P.O. Box 339, 0001 Pretoria, RSA
- You have accessRestricted accessPigment Quantity and Quality Characteristics of Some Native Vitis rotundifolia MichxR. G. Goldy, E. P. Maness, H. D. Stiles, J. R. Clark, M. A. WilsonAm J Enol Vitic. 1989 40: 253-258 ; DOI: 10.5344/ajev.1989.40.4.253R. G. GoldyDepartment of Horticultural Science, Box 7609, North Carolina State University, Raleigh, NC 27695-7609E. P. ManessH. D. StilesJ. R. Clark
- You have accessRestricted accessPhenolics and Browning Potential of White Grapes Grown in New YorkC. Y. Lee, A. W. JaworskiAm J Enol Vitic. 1988 39: 337-340 ; DOI: 10.5344/ajev.1988.39.4.337C. Y. LeeDepartment of Food Science and Technology, NYSAES, Cornell University, Geneva, NY 14456.A. W. JaworskiDepartment of Food Science and Technology, NYSAES, Cornell University, Geneva, NY 14456.