pH
- You have accessRestricted accessUsing Non-Saccharomyces Yeast to Modify Acidity during Wine Fermentations from Vitis Hybrid Grapes Grown in a Warm RegionView ORCID ProfileAmanda J. Fleming, View ORCID ProfileRenee T. ThrelfallAm J Enol Vitic. 2024 75: 0750004 ; DOI: 10.5344/ajev.2023.23012Amanda J. Fleming1Department of Food Science, University of Arkansas System Division of Agriculture, 2650 N. Young Avenue, Fayetteville, AR 72704.Renee T. Threlfall1Department of Food Science, University of Arkansas System Division of Agriculture, 2650 N. Young Avenue, Fayetteville, AR 72704.
- You have accessRestricted accessEffect of Bentonite Characteristics on Wine Proteins, Polyphenols, and Metals under Conditions of Different pHRoberta Dordoni, Donato Colangelo, Marzia Giribaldi, Maria Gabriella Giuffrida, Dante Marco De Faveri, Milena LambriAm J Enol Vitic. 2015 66: 518-530 ; DOI: 10.5344/ajev.2015.15009Roberta Dordoni1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy3these authors contributed equally to the studyDonato Colangelo1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyMarzia Giribaldi2CNR-ISPA c/o Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa (TO)3these authors contributed equally to the studyMaria Gabriella Giuffrida2CNR-ISPA c/o Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa (TO)Dante Marco De Faveri1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyMilena Lambri1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- You have accessRestricted accessEffects of Early Shading and Defoliation on Bunch Compactness, Yield Components, and Berry Composition of Aglianico Grapevines under Warm Climate ConditionsBoris Basile, Giulio Caccavello, Matteo Giaccone, Marcello ForlaniAm J Enol Vitic. 2015 66: 234-243 ; DOI: 10.5344/ajev.2014.14066Boris Basile1Department of Agricultural Sciences, Division of Grape and Wine Sciences, Università degli Studi di Napoli Federico II, Viale Italia, 83100 Avellino, ItalyGiulio Caccavello1Department of Agricultural Sciences, Division of Grape and Wine Sciences, Università degli Studi di Napoli Federico II, Viale Italia, 83100 Avellino, ItalyMatteo Giaccone1Department of Agricultural Sciences, Division of Grape and Wine Sciences, Università degli Studi di Napoli Federico II, Viale Italia, 83100 Avellino, ItalyMarcello Forlani1Department of Agricultural Sciences, Division of Grape and Wine Sciences, Università degli Studi di Napoli Federico II, Viale Italia, 83100 Avellino, Italy
- You have accessRestricted accessRole of Canopy Management in Controlling High pH in Tannat Grapes and WinesAndrés Coniberti, Virginia Ferrari, Laura Fariña, Francisco Carrau, Eduardo Dellacassa, Eduardo Boido, Edgardo DisegnaAm J Enol Vitic. 2012 63: 554-558 ; DOI: 10.5344/ajev.2012.11107Andrés Coniberti1Instituto Nacional de Investigación Agropecuaria, Estación Experimental Las Brujas, 90200, Canelones, UruguayVirginia Ferrari1Instituto Nacional de Investigación Agropecuaria, Estación Experimental Las Brujas, 90200, Canelones, UruguayLaura Fariña2Sección Enología, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-Montevideo, UruguayFrancisco Carrau2Sección Enología, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-Montevideo, UruguayEduardo Dellacassa2Sección Enología, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-Montevideo, Uruguay3Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-Montevideo, Uruguay.Eduardo Boido2Sección Enología, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-Montevideo, UruguayEdgardo Disegna1Instituto Nacional de Investigación Agropecuaria, Estación Experimental Las Brujas, 90200, Canelones, Uruguay
- You have accessRestricted accessInfluence of Acetaldehyde, pH, and Temperature on Transformation of Procyanidins in Model Wine SolutionsConstantin Dallas, Pedro Hipólito-Reis, Jorge M. Ricardo-da-Silva, Olga LaureanoAm J Enol Vitic. 2003 54: 119-124 ; DOI: 10.5344/ajev.2003.54.2.119Constantin DallasBio Serae Laboratoires S. A., 1 Avenue de la Preuilhe, Parc Technologique du Lauragais, 11150 Bram, FranceUniversidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, PortugalPedro Hipólito-ReisJorge M. Ricardo-da-Silva
- You have accessRestricted accessEvaluation of a Fourier Transform Infrared Instrument for Rapid Quality-Control Wine AnalysesSteve A. Kupina, Anil J. ShrikhandeAm J Enol Vitic. 2003 54: 131-134 ; DOI: 10.5344/ajev.2003.54.2.131Steve A. KupinaResearch & Development, Canandaigua Wines, 12667 Rd 24, Madera, CA 93637.Anil J. ShrikhandeResearch & Development, Canandaigua Wines, 12667 Rd 24, Madera, CA 93637.
- You have accessRestricted accessSeparation of Sunlight and Temperature Effects on the Composition of Vitis vinifera cv. Merlot BerriesS. E. Spayd, J. M. Tarara, D. L. Mee, J. C. FergusonAm J Enol Vitic. 2002 53: 171-182 ; DOI: 10.5344/ajev.2002.53.3.171S. E. SpaydDepartment of Food Science and Human Nutrition, Irrigated Agriculture Research and Extension Center, Washington State University, 24106 N. Bunn Road, Prosser, WA 99350J. M. TararaD. L. Mee
- You have accessRestricted accessEffects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine YeastsCharoen Charoenchai, Graham H. Fleet, Paul A. HenschkeAm J Enol Vitic. 1998 49: 283-288 ; DOI: 10.5344/ajev.1998.49.3.283Charoen CharoenchaiDepartment of Food Science and Technology, The University of New South Wales, Sydney, New South Wales, 2052, AustraliaGraham H. Fleet
- You have accessRestricted accessImbalance of pH and Potassium Concentration as a Cause of Stuck FermentationsMasayoshi Kudo, Paola Vagnoli, Linda F. BissonAm J Enol Vitic. 1998 49: 295-301 ; DOI: 10.5344/ajev.1998.49.3.295Masayoshi KudoSapporo Wines Ltd, Okayama Winery, 1556 Higashikarube, Akasaka-cho, Akaiwa-gun, Okayama 701-22 JapanPaola Vagnoli
- You have accessRestricted accessThe Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of WineUli Fischer, Ann C. NobleAm J Enol Vitic. 1994 45: 6-10 ; DOI: 10.5344/ajev.1994.45.1.6Uli FischerInstitute for Food Chemistry, University of Hannover, Germany