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red wine

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    Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations
    Larry Lerno, Max Reichwage, Ravi Ponangi, Leanne Hearne, David E. Block, Anita Oberholster
    Am J Enol Vitic.  2015  66: 444-453  ; DOI: 10.5344/ajev.2015.14129
    Larry Lerno
    1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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    Max Reichwage
    1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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    Ravi Ponangi
    2E & J Gallo Winery, Modesto, CA
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    Leanne Hearne
    2E & J Gallo Winery, Modesto, CA
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    David E. Block
    1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
    3Department of Chemical Engineering and Materials Science, University of California, One Shields Avenue, Davis, CA 95616
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    Anita Oberholster
    1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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    • For correspondence: aoberholster@ucdavis.edu
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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.  2014  65: 401-406  ; DOI: 10.5344/ajev.2014.13089
    Anna L. Carew
    1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250
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    • For correspondence: anna.carew@utas.edu.au
    Warwick Gill
    1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250
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    Dugald C. Close
    1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250
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    Robert G. Dambergs
    1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250
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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.  2013  64: 98-109  ; DOI: 10.5344/ajev.2012.11103
    Ana Rodrigues
    1Ph.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 and
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    Jorge Manuel Ricardo-Da-Silva
    2Full Professor of Enology, Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal and
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    • For correspondence: jricardosil@isa.utl.pt
    Carlos Lucas
    4Winemaker, Dão Sul – Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, Portugal
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    Olga Laureano
    3Full Investigator and Professor of Enology, Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal and
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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.  2010  61: 191-200  ; DOI: 10.5344/ajev.2010.61.2.191
    Zenaida Guadalupe
    1Departamento 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.
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    • For correspondence: zenaida.guadalupe@unirioja.es
    Leticia Martínez
    1Departamento 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.
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    Belén Ayestarán
    1Departamento 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.
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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.  2010  61: 15-22  ; DOI: 10.5344/ajev.2010.61.1.15
    Jennifer Langlois
    1Centre 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.
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    • For correspondence: jennifer.langlois@u-bourgogne.fr
    Jordi Ballester
    1Centre 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.
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    Eva Campo
    1Centre 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.
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    Catherine Dacremont
    1Centre 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.
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    Dominique Peyron
    1Centre 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.
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  • You have accessRestricted access
    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.  2009  60: 442-449  ; DOI: 10.5344/ajev.2009.60.4.442
    Remedios R. Villamor
    1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
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    James F. Harbertson
    1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
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    Carolyn F. Ross
    1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
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    • For correspondence: cfross@wsu.edu
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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.  2009  60: 450-460  ; DOI: 10.5344/ajev.2009.60.4.450
    James F. Harbertson
    1School 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.
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    • For correspondence: jfharbertson@wsu.edu
    Maria S. Mireles
    1School 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.
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    Eric D. Harwood
    1School 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.
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    Karen M. Weller
    1School 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.
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    Carolyn F. Ross
    1School 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.
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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.  2009  60: 223-232  ; DOI: 10.5344/ajev.2009.60.2.223
    Alfred Zoechling
    1Christian 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.
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    Evelyne Reiter
    1Christian 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.
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    Reinhard Eder
    1Christian 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.
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    Silvia Wendelin
    1Christian 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.
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    Falk Liebner
    1Christian 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.
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    Alois Jungbauer
    1Christian 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.
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    • For correspondence: alois.jungbauer@boku.ac.at
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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.  2008  59: 153-158  ; DOI: 10.5344/ajev.2008.59.2.153
    Josie L. Landon
    1Department 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.
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    Karen Weller
    1Department 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.
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    James F. Harbertson
    1Department 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.
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    Carolyn F. Ross
    1Department 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.
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    • For correspondence: cfross@wsu.edu
  • You have accessRestricted access
    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.  2008  59: 210-214  ; DOI: 10.5344/ajev.2008.59.2.210
    James F. Harbertson
    1Department 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.
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    • For correspondence: jfharbertson@wsu.edu
    Ryan E. Hodgins
    1Department 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.
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    Lisa N. Thurston
    1Department 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.
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    Larry J. Schaffer
    1Department 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.
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    Matthew S. Reid
    1Department 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.
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    Josie L. Landon
    1Department 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.
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    Carolyn F. Ross
    1Department 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.
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    Douglas O. Adams
    1Department 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.
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