red wine
- You have accessRestricted accessEffects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon FermentationsLarry Lerno, Max Reichwage, Ravi Ponangi, Leanne Hearne, David E. Block, Anita OberholsterAm J Enol Vitic. 2015 66: 444-453 ; DOI: 10.5344/ajev.2015.14129Larry Lerno1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616Max Reichwage1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616Ravi Ponangi2E & J Gallo Winery, Modesto, CALeanne Hearne2E & J Gallo Winery, Modesto, CADavid E. Block1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 956163Department of Chemical Engineering and Materials Science, University of California, One Shields Avenue, Davis, CA 95616Anita Oberholster1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
- You have accessRestricted accessMicrowave Maceration with Early Pressing Improves Phenolics and Fermentation Kinetics in Pinot noirAnna L. Carew, Warwick Gill, Dugald C. Close, Robert G. DambergsAm J Enol Vitic. 2014 65: 401-406 ; DOI: 10.5344/ajev.2014.13089Anna L. Carew1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250Warwick Gill1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250Dugald C. Close1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250Robert G. Dambergs1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250
- You have accessRestricted accessEffect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin EvolutionAna Rodrigues, Jorge Manuel Ricardo-Da-Silva, Carlos Lucas, Olga LaureanoAm J Enol Vitic. 2013 64: 98-109 ; DOI: 10.5344/ajev.2012.11103Ana Rodrigues1Ph.D. Student in a company-based program, Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal andJorge Manuel Ricardo-Da-Silva2Full Professor of Enology, Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal andCarlos Lucas4Winemaker, Dão Sul – Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, PortugalOlga Laureano3Full Investigator and Professor of Enology, Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal and
- You have accessRestricted accessYeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color CompositionZenaida Guadalupe, Leticia Martínez, Belén AyestaránAm J Enol Vitic. 2010 61: 191-200 ; DOI: 10.5344/ajev.2010.61.2.191Zenaida Guadalupe1Departamento de Agricultura y Alimentación de la Universidad de La Rioja e Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, Gobierno de La Rioja y CSIC), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.Leticia Martínez1Departamento de Agricultura y Alimentación de la Universidad de La Rioja e Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, Gobierno de La Rioja y CSIC), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.Belén Ayestarán1Departamento de Agricultura y Alimentación de la Universidad de La Rioja e Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, Gobierno de La Rioja y CSIC), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
- You have accessRestricted accessCombining Olfactory and Gustatory Clues in the Judgment of Aging Potential of Red Wine by Wine ProfessionalsJennifer Langlois, Jordi Ballester, Eva Campo, Catherine Dacremont, Dominique PeyronAm J Enol Vitic. 2010 61: 15-22 ; DOI: 10.5344/ajev.2010.61.1.15Jennifer Langlois1Centre des Sciences du Goût et de l’Alimentation, UMR 6265 CNRS, 1324 INRA, Université de Bourgogne, AgroSup Dijon, 15 rue Hugues Picardet, 21000 Dijon, France; and 2IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France.Jordi Ballester1Centre des Sciences du Goût et de l’Alimentation, UMR 6265 CNRS, 1324 INRA, Université de Bourgogne, AgroSup Dijon, 15 rue Hugues Picardet, 21000 Dijon, France; and 2IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France.Eva Campo1Centre des Sciences du Goût et de l’Alimentation, UMR 6265 CNRS, 1324 INRA, Université de Bourgogne, AgroSup Dijon, 15 rue Hugues Picardet, 21000 Dijon, France; and 2IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France.Catherine Dacremont1Centre des Sciences du Goût et de l’Alimentation, UMR 6265 CNRS, 1324 INRA, Université de Bourgogne, AgroSup Dijon, 15 rue Hugues Picardet, 21000 Dijon, France; and 2IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France.Dominique Peyron1Centre des Sciences du Goût et de l’Alimentation, UMR 6265 CNRS, 1324 INRA, Université de Bourgogne, AgroSup Dijon, 15 rue Hugues Picardet, 21000 Dijon, France; and 2IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France.
- You have accessRestricted accessInfluence of Tannin Concentration, Storage Temperature, and Time on Chemical and Sensory Properties of Cabernet Sauvignon and Merlot WinesRemedios R. Villamor, James F. Harbertson, Carolyn F. RossAm J Enol Vitic. 2009 60: 442-449 ; DOI: 10.5344/ajev.2009.60.4.442Remedios R. Villamor1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.James F. Harbertson1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.Carolyn F. Ross1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
- You have accessRestricted accessChemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix MustJames F. Harbertson, Maria S. Mireles, Eric D. Harwood, Karen M. Weller, Carolyn F. RossAm J Enol Vitic. 2009 60: 450-460 ; DOI: 10.5344/ajev.2009.60.4.450James F. Harbertson1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Maria S. Mireles1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Eric D. Harwood1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Karen M. Weller1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Carolyn F. Ross1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.
- You have accessRestricted accessThe Flavonoid Kaempferol Is Responsible for the Majority of Estrogenic Activity in Red WineAlfred Zoechling, Evelyne Reiter, Reinhard Eder, Silvia Wendelin, Falk Liebner, Alois JungbauerAm J Enol Vitic. 2009 60: 223-232 ; DOI: 10.5344/ajev.2009.60.2.223Alfred Zoechling1Christian Doppler Laboratory for Receptor Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 2University of Natural Resources and Applied Life Sciences, Department of Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 3Federal College and Research Institute for Viticulture and Pomolgy, A-3400 Klosterneuburg, Austria; and 4University of Natural Resources and Applied Life Sciences, Department of Chemistry, Muthgasse 18, A-1190 Vienna, Austria.Evelyne Reiter1Christian Doppler Laboratory for Receptor Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 2University of Natural Resources and Applied Life Sciences, Department of Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 3Federal College and Research Institute for Viticulture and Pomolgy, A-3400 Klosterneuburg, Austria; and 4University of Natural Resources and Applied Life Sciences, Department of Chemistry, Muthgasse 18, A-1190 Vienna, Austria.Reinhard Eder1Christian Doppler Laboratory for Receptor Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 2University of Natural Resources and Applied Life Sciences, Department of Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 3Federal College and Research Institute for Viticulture and Pomolgy, A-3400 Klosterneuburg, Austria; and 4University of Natural Resources and Applied Life Sciences, Department of Chemistry, Muthgasse 18, A-1190 Vienna, Austria.Silvia Wendelin1Christian Doppler Laboratory for Receptor Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 2University of Natural Resources and Applied Life Sciences, Department of Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 3Federal College and Research Institute for Viticulture and Pomolgy, A-3400 Klosterneuburg, Austria; and 4University of Natural Resources and Applied Life Sciences, Department of Chemistry, Muthgasse 18, A-1190 Vienna, Austria.Falk Liebner1Christian Doppler Laboratory for Receptor Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 2University of Natural Resources and Applied Life Sciences, Department of Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 3Federal College and Research Institute for Viticulture and Pomolgy, A-3400 Klosterneuburg, Austria; and 4University of Natural Resources and Applied Life Sciences, Department of Chemistry, Muthgasse 18, A-1190 Vienna, Austria.Alois Jungbauer1Christian Doppler Laboratory for Receptor Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 2University of Natural Resources and Applied Life Sciences, Department of Biotechnology, Muthgasse 18, A-1190 Vienna, Austria; 3Federal College and Research Institute for Viticulture and Pomolgy, A-3400 Klosterneuburg, Austria; and 4University of Natural Resources and Applied Life Sciences, Department of Chemistry, Muthgasse 18, A-1190 Vienna, Austria.
- You have accessRestricted accessChemical and Sensory Evaluation of Astringency in Washington State Red WinesJosie L. Landon, Karen Weller, James F. Harbertson, Carolyn F. RossAm J Enol Vitic. 2008 59: 153-158 ; DOI: 10.5344/ajev.2008.59.2.153Josie L. Landon1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.Karen Weller1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.James F. Harbertson1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.Carolyn F. Ross1Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, and 2Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.
- You have accessRestricted accessVariability of Tannin Concentration in Red WinesJames F. Harbertson, Ryan E. Hodgins, Lisa N. Thurston, Larry J. Schaffer, Matthew S. Reid, Josie L. Landon, Carolyn F. Ross, Douglas O. AdamsAm J Enol Vitic. 2008 59: 210-214 ; DOI: 10.5344/ajev.2008.59.2.210James F. Harbertson1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Ryan E. Hodgins1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Lisa N. Thurston1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Larry J. Schaffer1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Matthew S. Reid1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Josie L. Landon1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Carolyn F. Ross1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Douglas O. Adams1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.