red wine

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Microwave Maceration with Early Pressing Improves Phenolics and Fermentation Kinetics in Pinot noir
Anna L. Carew, Warwick Gill, Dugald C. Close, Robert G. Dambergs

Am J Enol Vitic. September 2014 65: 401-406; published ahead of print June 19, 2014 ; DOI: 10.5344/ajev.2014.13089
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Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution
Ana Rodrigues, Jorge Manuel Ricardo-Da-Silva, Carlos Lucas, Olga Laureano

Am J Enol Vitic. March 2013 64: 98-109; published ahead of print October 05, 2012 ; DOI: 10.5344/ajev.2012.11103
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Yeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color Composition
Zenaida Guadalupe, Leticia Martínez, Belén Ayestarán

Am J Enol Vitic. June 2010 61: 191-200; published ahead of print June 01, 2010 ; DOI: 10.5344/ajev.2010.61.2.191
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Combining Olfactory and Gustatory Clues in the Judgment of Aging Potential of Red Wine by Wine Professionals
Jennifer Langlois, Jordi Ballester, Eva Campo, Catherine Dacremont, Dominique Peyron

Am J Enol Vitic. March 2010 61: 15-22; published ahead of print March 01, 2010 ; DOI: 10.5344/ajev.2010.61.1.15
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Influence of Tannin Concentration, Storage Temperature, and Time on Chemical and Sensory Properties of Cabernet Sauvignon and Merlot Wines
Remedios R. Villamor, James F. Harbertson, Carolyn F. Ross

Am J Enol Vitic. December 2009 60: 442-449; published ahead of print December 01, 2009 ; DOI: 10.5344/ajev.2009.60.4.442
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Chemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix Must
James F. Harbertson, Maria S. Mireles, Eric D. Harwood, Karen M. Weller, Carolyn F. Ross

Am J Enol Vitic. December 2009 60: 450-460; published ahead of print December 01, 2009 ; DOI: 10.5344/ajev.2009.60.4.450
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The Flavonoid Kaempferol Is Responsible for the Majority of Estrogenic Activity in Red Wine
Alfred Zoechling, Evelyne Reiter, Reinhard Eder, Silvia Wendelin, Falk Liebner, Alois Jungbauer

Am J Enol Vitic. June 2009 60: 223-232; published ahead of print June 01, 2009 ; DOI: 10.5344/ajev.2009.60.2.223
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Chemical and Sensory Evaluation of Astringency in Washington State Red Wines
Josie L. Landon, Karen Weller, James F. Harbertson, Carolyn F. Ross

Am J Enol Vitic. June 2008 59: 153-158; published ahead of print June 02, 2008 ; DOI: 10.5344/ajev.2008.59.2.153
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Variability of Tannin Concentration in Red Wines
James F. Harbertson, Ryan E. Hodgins, Lisa N. Thurston, Larry J. Schaffer, Matthew S. Reid, Josie L. Landon, Carolyn F. Ross, Douglas O. Adams

Am J Enol Vitic. June 2008 59: 210-214; published ahead of print June 02, 2008 ; DOI: 10.5344/ajev.2008.59.2.210
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Use of Microscale Fermentations in Grape and Wine Research
Tiago L. Sampaio, James A. Kennedy, M. Carmo Vasconcelos

Am J Enol Vitic. December 2007 58: 534-539; published ahead of print November 30, 2007 ; DOI: 10.5344/ajev.2007.58.4.534

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