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Chemical and Chromatic Effects of Fermentation Temperature on Three Clones of Pinot noir over Two Consecutive Vintages
Joshua C. Reynolds, R. Cole Meusel, Anibal A. Catania, L. Federico Casassa

Am J Enol Vitic. April 2022 73: 75-92; published ahead of print January 25, 2022 ; DOI: 10.5344/ajev.2021.21035
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Investigating the Winemaking Potential of Enchantment, a New Vitis Hybrid Teinturier Cultivar
Sarah E. Mayfield, Renee T. Threlfall, Dorothea Leis, Luke R. Howard, Erich Leitner, John R. Clark

Am J Enol Vitic. April 2021 72: 194-207; published ahead of print March 01, 2021 ; DOI: 10.5344/ajev.2021.20052
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Yeast–Bacterial Interactions during Malolactic Inoculations Affecting Anthocyanin Adsorption and Content in Shiraz Wine
Apramita Devi, Anu-Appaiah KA

Am J Enol Vitic. April 2020 71: 105-113; published ahead of print December 16, 2019 ; DOI: 10.5344/ajev.2019.19033
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Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
Vasileios Englezos, Fabrizio Torchio, Paola Vagnoli, Sibylle Krieger-Weber, Kalliopi Rantsiou, Luca Cocolin

Am J Enol Vitic. April 2020 71: 157-165; published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2019.19061
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Predicting the Impact of Fermentor Geometry and Cap Management on Phenolic Profile Using a Reactor Engineering Model
Konrad V. Miller, Anita Oberholster, David E. Block

Am J Enol Vitic. January 2020 71: 44-51; published ahead of print October 11, 2019 ; DOI: 10.5344/ajev.2019.19051
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Cabernet Sauvignon Aging Stability Altered by Microoxygenation
Angelita Gambuti, Luigi Picariello, Luigi Moio, Andrew L. Waterhouse

Am J Enol Vitic. July 2019 70: 323-331; published ahead of print March 19, 2019 ; DOI: 10.5344/ajev.2019.18061
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Elimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red Wines
Andrea Osete-Alcaraz, Ana Belén Bautista-Ortín, Ana Ortega-Regules, Encarna Gómez-Plaza

Am J Enol Vitic. April 2019 70: 201-204; published ahead of print October 10, 2018 ; DOI: 10.5344/ajev.2018.18042
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Sulfur Dioxide Management during Aging Is an Important Factor for the Development of Rosé Wine Color
Caroline P. Merrell, James F. Harbertson

Am J Enol Vitic. November 2017 1: 80-87; published ahead of print November 15, 2017 ; DOI: 10.5344/catalyst.2017.17003
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Impacts and Interactions of Abscisic Acid and Gibberellic Acid on Sovereign Coronation and Skookum Seedless Table Grapes
Andrew Reynolds, Naomi Robbins, Hyun-Suk Lee, Elena Kotsaki

Am J Enol Vitic. July 2016 67: 327-338; published ahead of print March 01, 2016 ; DOI: 10.5344/ajev.2016.15108
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Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale
V. Felipe Laurie, Sofía Salazar, M. Ignacia Campos, Alejandro Cáceres-Mella, Álvaro Peña-Neira

Am J Enol Vitic. June 2014 65: 254-260; published ahead of print February 28, 2014 ; DOI: 10.5344/ajev.2014.13105

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