glycosides
- 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 accessGlycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A ReviewAnna K. Hjelmeland, Susan E. EbelerAm J Enol Vitic. 2015 66: 1-11 ; DOI: 10.5344/ajev.2014.14104Anna K. Hjelmeland1Department of Viticulture and Enology, Agricultural and Environmental Chemistry Graduate Group, and Food Safety and Measurement Facility, University of California, Davis, CA 95616.Susan E. Ebeler1Department of Viticulture and Enology, Agricultural and Environmental Chemistry Graduate Group, and Food Safety and Measurement Facility, University of California, Davis, CA 95616.
- You have accessRestricted accessEffect of Vertical Shoot-Positioned, Smart-Dyson, and Geneva Double-Curtain Training Systems on Viognier Grape and Wine CompositionBruce W. Zoecklein, Tony K. Wolf, Lisa Pélanne, M. Kay Miller, Sandy S. BirkenmaierAm J Enol Vitic. 2008 59: 11-21 ; DOI: 10.5344/ajev.2008.59.1.11Bruce W. Zoecklein1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.Tony K. Wolf1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.Lisa Pélanne1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.M. Kay Miller1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.Sandy S. Birkenmaier1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.
- You have accessRestricted accessInfluence of Clarification Treatment on Concentrations of Selected Free Varietal Aroma Compounds and Glycoconjugates in Falanghina (Vitis vinifera L.) Must and WineLuigi Moio, Maurizio Ugliano, Angelita Gambuti, Alessandro Genovese, Paola PiombinoAm J Enol Vitic. 2004 55: 7-12 ; DOI: 10.5344/ajev.2004.55.1.7Luigi MoioDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.Maurizio UglianoDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.Angelita GambutiDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.Alessandro GenoveseDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.Paola PiombinoDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.
- You have accessRestricted accessQuantification of Glycosidase Activity in Selected Strains of Brettanomyces bruxellensis and Oenococcus oeniAnna K. Mansfield, Bruce W. Zoecklein, Robert S. WhitonAm J Enol Vitic. 2002 53: 303-307 ; DOI: 10.5344/ajev.2002.53.4.303Anna K. MansfieldEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Duckpond Dr., Blacksburg, VA 24061.Bruce W. ZoeckleinEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Duckpond Dr., Blacksburg, VA 24061.Robert S. WhitonEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Duckpond Dr., Blacksburg, VA 24061.
- You have accessRestricted accessEvaluation of Glycosyl-Glucose Analytical Methods for Various GlycosidesRobert S. Whiton, Bruce W. ZoeckleinAm J Enol Vitic. 2002 53: 315-317 ; DOI: 10.5344/ajev.2002.53.4.315Robert S. WhitonEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Bruce W. ZoeckleinEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessFree and Bound Volatile Composition of Red Wines of Vitis vinifera L. cv. Öküzgözü and Bogazkere Grown in TurkeyTurgut Cabaroglu, Ahmet Canbas, Jean P. Lepoutre, Ziya GunataAm J Enol Vitic. 2002 53: 64-68 ; DOI: 10.5344/ajev.2002.53.1.64Turgut CabarogluDepartment of Food Engineering, Faculty of Agriculture, University of Cukurova, 01330 Adana, TurkeyAhmet CanbasJean P. Lepoutre
- You have accessRestricted accessEvaluation of the Phenol-Free Glycosyl-Glucose DeterminationB. W. Zoecklein, L. S. Douglas, Y. W. JasinskiAm J Enol Vitic. 2000 51: 420-423 ; DOI: 10.5344/ajev.2000.51.4.420B. W. ZoeckleinEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.L. S. DouglasEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Y. W. JasinskiEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessThe Effects of Prefermentation Maceration Temperature and Percent Alcohol (v/v) at Press on the Concentration of Cabernet Sauvignon Grape Glycosides and Glycoside FractionsH. M. Mc Mahon, B. W. Zoecklein, Y. W. JasinskiAm J Enol Vitic. 1999 50: 385-390 ; DOI: 10.5344/ajev.1999.50.4.385H. M. Mc MahonDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.B. W. ZoeckleinDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.Y. W. JasinskiDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.
- You have accessRestricted accessEffect of Fruit Zone Leaf Thinning on Total Glycosides and Selected Aglycone Concentrations of Riesling (Vitis vinifera L.) GrapesB. W. Zoecklein, T. K. Wolf, J. E. Marcy, Y. JasinskiAm J Enol Vitic. 1998 49: 35-43 ; DOI: 10.5344/ajev.1998.49.1.35B. W. ZoeckleinDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.T. K. WolfJ. E. Marcy