fermentation
- You have accessRestricted accessEnrichment of Brettanomyces and Other Non-Saccharomyces Fermentative Yeasts from Vineyard Samples in OregonKevin Pigao, Ryan O’Donnell, James Osborne, Chris CurtinAm J Enol Vitic. 2021 72: 257-266 ; DOI: 10.5344/ajev.2021.20071Kevin Pigao1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.Ryan O’Donnell1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.James Osborne1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.Chris Curtin1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.
- You have accessRestricted accessChanges in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout WinemakingAndrew Caffrey, Larry Lerno, Arran Rumbaugh, Raul Girardello, Jerry Zweigenbaum, Anita Oberholster, Susan E. EbelerAm J Enol Vitic. 2019 70: 373-381 ; DOI: 10.5344/ajev.2019.19001Andrew Caffrey1Department of Viticulture and Enology, University of California, Davis, CA2Food Safety and Measurement Facility, University of California, Davis, CALarry Lerno1Department of Viticulture and Enology, University of California, Davis, CA2Food Safety and Measurement Facility, University of California, Davis, CAArran Rumbaugh1Department of Viticulture and Enology, University of California, Davis, CARaul Girardello1Department of Viticulture and Enology, University of California, Davis, CAJerry Zweigenbaum3Agilent Technologies, Inc., Wilmington, DE 19898.Anita Oberholster1Department of Viticulture and Enology, University of California, Davis, CASusan E. Ebeler1Department of Viticulture and Enology, University of California, Davis, CA2Food Safety and Measurement Facility, University of California, Davis, CA
- You have accessRestricted accessYeast Assimilable Nitrogen Optimization for Cool-Climate RieslingCamila M. Tahim, Anna Katharine MansfieldAm J Enol Vitic. 2019 70: 127-138 ; DOI: 10.5344/ajev.2018.17087Camila M. Tahim1Graduate Student, Department of Food Science, NYSAES, Cornell University, Geneva, NY 14456Anna Katharine Mansfield2Associate Professor, Department of Food Science, NYSAES, Cornell University, Geneva, NY 14456
- You have accessRestricted accessImpact of Yeast Flocculation and Biofilm Formation on Yeast-Fungus Coadhesion in a Novel Immobilization SystemJaime Moreno-García, Teresa García-Martinez, Juan Moreno, Juan Carlos Mauricio, Minami Ogawa, Peter Luong, Linda F. BissonAm J Enol Vitic. 2018 69: 278-288 ; DOI: 10.5344/ajev.2018.17067Jaime Moreno-García1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 956161Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 956161Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Teresa García-Martinez1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Juan Moreno1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Juan Carlos Mauricio1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Minami Ogawa1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Peter Luong1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616
- You have accessRestricted accessReview of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage FermentationsMarissa B. Hirst, Chandra L. RichterAm J Enol Vitic. 2016 67: 361-370 ; DOI: 10.5344/ajev.2016.15098Marissa B. Hirst1E & J Gallo Winery, Department of Viticulture, Chemistry and Enology, P.O. Box 1130, Modesto, CA 95353.Chandra L. Richter1E & J Gallo Winery, Department of Viticulture, Chemistry and Enology, P.O. Box 1130, Modesto, CA 95353.
- You have accessRestricted accessEvaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine FermentationValentina Giovenzana, Roberto Beghi, Paola Vagnoli, Francesco Iacono, Riccardo Guidetti, Tiziana NardiAm J Enol Vitic. 2016 67: 308-314 ; DOI: 10.5344/ajev.2016.15115Valentina Giovenzana1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, ItalyRoberto Beghi1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, ItalyPaola Vagnoli2Lallemand Inc. Italia, via Gioacchino Rossini 14/B, 37060 Castel d’Azzano (VR), ItalyFrancesco Iacono3Azienda Agricola Fratelli Muratori, via Valli 31, 25031 Adro (BS), ItalyRiccardo Guidetti1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, ItalyTiziana Nardi4Lallemand Inc. Italia, via Gioacchino Rossini 14/B, 37060 Castel d’Azzano (VR), Italy5present address, CREA, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Research Centre for Industrial Crops, Bologna, Italy.
- You have accessRestricted accessMonitoring Volatile Aroma Compounds during Fermentation in a Chemically Defined Grape Juice Medium Deficient in LeucineJade J. Haggerty, Dennis K. Taylor, Vladimir JiranekAm J Enol Vitic. 2016 67: 350-355 ; DOI: 10.5344/ajev.2016.15026Jade J. Haggerty1School of Agriculture, Food & Wine, University of Adelaide, Waite campus, PMB 1, Glen Osmond, 5064, Australia.Dennis K. Taylor1School of Agriculture, Food & Wine, University of Adelaide, Waite campus, PMB 1, Glen Osmond, 5064, Australia.Vladimir Jiranek1School of Agriculture, Food & Wine, University of Adelaide, Waite campus, PMB 1, Glen Osmond, 5064, Australia.
- You have accessRestricted accessIn-Line Measurement of Color and Total Phenolics during Red Wine Fermentations Using a Light-Emitting Diode SensorNicholas L. Shrake, Rajeevan Amirtharajah, Charles Brenneman, Roger Boulton, André KnoesenAm J Enol Vitic. 2014 65: 463-470 ; DOI: 10.5344/ajev.2014.14023Nicholas L. Shrake1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.Rajeevan Amirtharajah1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.Charles Brenneman2Department of Viticulture and Enology, University of California, Davis, CA 95616.Roger Boulton2Department of Viticulture and Enology, University of California, Davis, CA 95616.André Knoesen1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.
- You have accessRestricted accessUse of Zirconium Dioxide during Fermentation as an Alternative to Protein Fining with Bentonite for White WinesMarco Lucchetta, Kenneth F. Pocock, Elizabeth J. Waters, Matteo MarangonAm J Enol Vitic. 2013 64: 400-404 ; DOI: 10.5344/ajev.2013.12143Marco Lucchetta1Department of Agronomy, Food, Natural Resources, Animals, and Environment, Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, University of Padua, via dell’Università 16, 35020 Legnaro, ItalyKenneth F. Pocock2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaElizabeth J. Waters2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia3Grape and Wine Research and Development Corporation, P.O. Box 610, Kent Town, SA 5071, Australia.Matteo Marangon2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
- You have accessRestricted accessIndirect Evaluation of Microbial Spoiling Activity in Grape Marcs by Near-Infrared SpectroscopyBarbara Bovo, Massimo De Marchi, Milena Carlot, Stefano Soligo, Viviana Corich, Alessio GiacominiAm J Enol Vitic. 2013 64: 411-415 ; DOI: 10.5344/ajev.2013.12133Barbara Bovo1Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell’Università 16, 35020 Legnaro, Padova, ItalyMassimo De Marchi1Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell’Università 16, 35020 Legnaro, Padova, ItalyMilena Carlot2C.I.R.V.E., Università degli Studi di Padova, via XXVIII Aprile 14, 31015, Conegliano, Treviso, ItalyStefano Soligo3Centro Regionale per la Viticoltura, l’Enologia e la Grappa, Veneto Agricoltura, via Zamboni, 31015 Conegliano, Treviso, Italy.Viviana Corich1Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell’Università 16, 35020 Legnaro, Padova, Italy2C.I.R.V.E., Università degli Studi di Padova, via XXVIII Aprile 14, 31015, Conegliano, Treviso, ItalyAlessio Giacomini1Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell’Università 16, 35020 Legnaro, Padova, Italy2C.I.R.V.E., Università degli Studi di Padova, via XXVIII Aprile 14, 31015, Conegliano, Treviso, Italy