extended maceration
- You have accessRestricted accessEffects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during WinemakingL. Federico Casassa, Richard C. Larsen, James F. HarbertsonAm J Enol Vitic. 2016 67: 257-268 ; DOI: 10.5344/ajev.2016.15105L. Federico Casassa1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407Richard C. Larsen2Viticulture and Enology Program, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354.James F. Harbertson2Viticulture and Enology Program, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354.
- 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 accessSensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon WinesL. Federico Casassa, Richard C. Larsen, Christopher W. Beaver, Maria S. Mireles, Markus Keller, William R. Riley, Russell Smithyman, James F. HarbertsonAm J Enol Vitic. 2013 64: 505-514 ; DOI: 10.5344/ajev.2013.13068L. Federico Casassa1School of Food Science, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 993502Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, Luján de Cuyo, Mendoza, ArgentinaRichard C. Larsen3Viticulture and Enology Program, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350Christopher W. Beaver1School of Food Science, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350Maria S. Mireles1School of Food Science, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350Markus Keller4Department of Horticulture, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350William R. Riley5Ste. Michelle Wine Estates, 660 Frontier Rd., Prosser, WA 99350.Russell Smithyman5Ste. Michelle Wine Estates, 660 Frontier Rd., Prosser, WA 99350.James F. Harbertson1School of Food Science, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350
- You have accessRestricted accessChemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix MustJames F. Harbertson, Maria S. Mireles, Eric D. Harwood, Karen M. Weller, Carolyn F. RossAm J Enol Vitic. 2009 60: 450-460 ; DOI: 10.5344/ajev.2009.60.4.450James F. Harbertson1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Maria S. Mireles1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Eric D. Harwood1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Karen M. Weller1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Carolyn F. Ross1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.
- You have accessRestricted accessPartitioning of Potassium during Commercial-Scale Red Wine Fermentations and Model Wine ExtractionsJames F. Harbertson, Eric D. HarwoodAm J Enol Vitic. 2009 60: 43-49 ; DOI: 10.5344/ajev.2009.60.1.43James F. Harbertson1School of Food Science, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.Eric D. Harwood1School of Food Science, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.