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- You have accessRestricted accessGlucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological EcosystemsTania Madrigal, Sergi Maicas, José J. Mateo TolosaAm J Enol Vitic. 2013 64: 126-133 ; DOI: 10.5344/ajev.2012.12077Tania Madrigal1Department of Microbiology and Ecology, Universitat de València, Dr. Moliner 50, E-46100-Burjassot, Valencia, Spain.Sergi Maicas1Department of Microbiology and Ecology, Universitat de València, Dr. Moliner 50, E-46100-Burjassot, Valencia, Spain.José J. Mateo Tolosa1Department of Microbiology and Ecology, Universitat de València, Dr. Moliner 50, E-46100-Burjassot, Valencia, Spain.
- You have accessRestricted accessNew Application for Nanofiltration: Reduction of Malic Acid in Grape MustJulien Ducruet, Krista Fast-Merlier, Pascal NoiletAm J Enol Vitic. 2010 61: 278-283 ; DOI: 10.5344/ajev.2010.61.2.278Julien Ducruet1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.Krista Fast-Merlier1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.Pascal Noilet1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
- You have accessRestricted accessUse of Wheat Gluten as Clarifying Agent of Musts and White WinesRichard Marchal, Laurence Marchal-Delahaut, Franck Michels, Maryline Parmentier, Armelle Lallement, Philippe JeandetAm J Enol Vitic. 2002 53: 308-314 ; DOI: 10.5344/ajev.2002.53.4.308Richard MarchalLaboratoire d’œnologie, URVVC-UPRES EA 2069, Faculté des Sciences, Université de Reims, BP 1039, 51687 Reims 2, FranceLaurence Marchal-DelahautFranck MichelsMaryline ParmentierArmelle Lallement
- You have accessRestricted accessSpectrophotometric Assay for Arginine in Grape Juice and MustKevin T. Austin, Christian E. ButzkeAm J Enol Vitic. 2000 51: 227-232 ; DOI: 10.5344/ajev.2000.51.3.227Kevin T. AustinDepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, USA.Christian E. ButzkeDepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, USA.
- You have accessRestricted accessChanges in the Concentration of Amino Acids During the Ripening of Vitis vinifera Tempranillo Variety from the Denomination d'Origine Somontano (Spain)Puri Hernández-Orte, Ana Guitart, Juan CachoAm J Enol Vitic. 1999 50: 144-154 ; DOI: 10.5344/ajev.1999.50.2.144Puri Hernández-OrteDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009 Zaragoza, Spain.Ana GuitartDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009 Zaragoza, Spain.Juan CachoDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009 Zaragoza, Spain.
- You have accessRestricted accessSome Observations About the Correlation Between the Amino Acid Content of Musts and Wines of the Chardonnay Variety and Their Fermentation AromasAna Guitart, Puri Hernández Orte, Vicente Ferreira, Cristina Peña, Juan CachoAm J Enol Vitic. 1999 50: 253-258 ; DOI: 10.5344/ajev.1999.50.3.253Ana GuitartDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, SpainPuri Hernández OrteVicente FerreiraCristina Peña
- You have accessRestricted accessEffect of Enzymes During Vinification on Color and Sensory Properties of Port WinesJ. Bakker, S. J. Bellworthy, H. P. Reader, S. J. WatkinsAm J Enol Vitic. 1999 50: 271-276 ; DOI: 10.5344/ajev.1999.50.3.271J. BakkerInstitute of Food Research, Reading Laboratory, Reading RG6 6BZ, UKS. J. BellworthyH. P. Reader
- You have accessRestricted accessSurvey of Yeast Assimilable Nitrogen Status in Musts from California, Oregon, and WashingtonChristian E. ButzkeAm J Enol Vitic. 1998 49: 220-224 ; DOI: 10.5344/ajev.1998.49.2.220Christian E. ButzkeDepartment of Viticulture & Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, U.S.A.
- You have accessRestricted accessEffect of Different Clarification Treatments on the Amino Acid Content of Chardonnay Musts and WinesAna Guitart, Puri Hernández Orte, Juan CachoAm J Enol Vitic. 1998 49: 389-396 ; DOI: 10.5344/ajev.1998.49.4.389Ana GuitartDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain.Puri Hernández OrteDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain.Juan CachoDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain.
- You have accessRestricted accessEvolution of Phenolic Compounds in Red Winemaking as Affected by Must OxygenationM. Castellari, G. Arfelli, C. Riponi, A. AmatiAm J Enol Vitic. 1998 49: 91-94 ; DOI: 10.5344/ajev.1998.49.1.91M. CastellariCorso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALYG. ArfelliC. Riponi