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- 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 accessSensory, Compositional, and Color Properties of Nutraceutical-Rich Juice BlendsLydia J.R. Lawless, Renee T. Threlfall, Luke R. Howard, Jean-François MeullenetAm J Enol Vitic. 2012 63: 529-537 ; DOI: 10.5344/ajev.2012.11125Lydia J.R. Lawless1Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704.Renee T. Threlfall2Institute of Food Science and Engineering, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704.Luke R. Howard1Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704.Jean-François Meullenet1Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704.
- You have accessRestricted accessSensory Characteristics, Composition, and Nutraceutical Content of Juice from Vitis rotundifolia (Muscadine) CultivarsRenee T. Threlfall, Justin R. Morris, Jean F. Meullenet, R. Keith StrieglerAm J Enol Vitic. 2007 58: 268-273 ; DOI: 10.5344/ajev.2007.58.2.268Renee T. Threlfall1Postdoctoral associate, 2Distinguished professor, Enology and Viticulture Research Program, and 3Associate professor, Sensory Science and Rheology Program, University of Arkansas, Institute of Food Science and Engineering, Fayetteville, AR 72704; and 4Director, Institute for Continental Climate Viticulture and Enology, University of Missouri, Columbia, MO 65211.Justin R. Morris1Postdoctoral associate, 2Distinguished professor, Enology and Viticulture Research Program, and 3Associate professor, Sensory Science and Rheology Program, University of Arkansas, Institute of Food Science and Engineering, Fayetteville, AR 72704; and 4Director, Institute for Continental Climate Viticulture and Enology, University of Missouri, Columbia, MO 65211.Jean F. Meullenet1Postdoctoral associate, 2Distinguished professor, Enology and Viticulture Research Program, and 3Associate professor, Sensory Science and Rheology Program, University of Arkansas, Institute of Food Science and Engineering, Fayetteville, AR 72704; and 4Director, Institute for Continental Climate Viticulture and Enology, University of Missouri, Columbia, MO 65211.R. Keith Striegler1Postdoctoral associate, 2Distinguished professor, Enology and Viticulture Research Program, and 3Associate professor, Sensory Science and Rheology Program, University of Arkansas, Institute of Food Science and Engineering, Fayetteville, AR 72704; and 4Director, Institute for Continental Climate Viticulture and Enology, University of Missouri, Columbia, MO 65211.
- You have accessRestricted accessEffect of Sweetening Treatments on White Wine Aroma and CompositionKarl L. Wilker, Murli R. Dharmadhikari, Jessica C. GoinAm J Enol Vitic. 2004 55: 168-173 ; DOI: 10.5344/ajev.2004.55.2.168Karl L. WilkerDepartment of Fruit Science, Southwest Missouri State University, Research Campus, Mountain Grove, MO 65711.Murli R. DharmadhikariDepartment of Fruit Science, Southwest Missouri State University, Research Campus, Mountain Grove, MO 65711.Jessica C. GoinDepartment of Fruit Science, Southwest Missouri State University, Research Campus, Mountain Grove, MO 65711.
- You have accessRestricted accessComparison of Enzymatic and ISE Methods for Ammonia Measurements in Untreated Red and White Juices and WinesSeth B. Turbow, Graham H. Wehmeier, David E. BlockAm J Enol Vitic. 2002 53: 158-162 ; DOI: 10.5344/ajev.2002.53.2.158Seth B. TurbowDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Graham H. WehmeierDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.David E. BlockDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.
- You have accessRestricted accessHigh Alcohol Wine Production from Grape Juice ConcentratesW. A. Buescher, C. E. Siler, J. R. Morris, R. T. Threlfall, G. L. Main, G. C. ConeAm J Enol Vitic. 2001 52: 345-351 ; DOI: 10.5344/ajev.2001.52.4.345W. A. BuescherDepartment of Food Science, University of Arkansas, 2650 North Young Ave., Fayetteville, AR 72704C. E. SilerJ. R. MorrisR. T. ThrelfallG. L. Main
- You have accessRestricted accessRapid Determination of Primary Amino Acids in Grape Juice Using an o-Phthaldialdehyde/N-Acetyl-L-Cysteine Spectrophotometric AssayBruce C. Dukes, Christian E. ButzkeAm J Enol Vitic. 1998 49: 125-134 ; DOI: 10.5344/ajev.1998.49.2.125Bruce C. DukesNiebaum-Coppola Estate Winery, 1991 St. Helena Hwy, Rutherford, CA 94573
- You have accessRestricted accessYeast Growth in Riesling Juice as Affected by Vineyard Nitrogen FertilizationS. E. Spayd, C. W. Nagel, C. G. EdwardsAm J Enol Vitic. 1995 46: 49-55 ; DOI: 10.5344/ajev.1995.46.1.49S. E. SpaydIrrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350C. W. Nagel
- You have accessRestricted accessThe Sensory Effects of Preor Post-Fermentation Thermal Processing on Chardonnay and Semillon WinesI. L. Francis, M. A. Sefton, P. J. WilliamsAm J Enol Vitic. 1994 45: 243-251 ; DOI: 10.5344/ajev.1994.45.2.243I. L. FrancisThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaM. A. SeftonThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaP. J. WilliamsThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
- You have accessRestricted accessColor of Seyval blanc Juice and Wine as Affected by Juice Fining and Bentonite Fining During FermentationG. L. Main, J. R. MorrisAm J Enol Vitic. 1994 45: 417-422 ; DOI: 10.5344/ajev.1994.45.4.417G. L. MainDepartment of Food Science, University of Arkansas, Fayetteville, AR 72704.J. R. MorrisDepartment of Food Science, University of Arkansas, Fayetteville, AR 72704.