red wine
- You have accessRestricted accessUse of Microscale Fermentations in Grape and Wine ResearchTiago L. Sampaio, James A. Kennedy, M. Carmo VasconcelosAm J Enol Vitic. 2007 58: 534-539 ; DOI: 10.5344/ajev.2007.58.4.534Tiago L. Sampaio1Research associate and 3Associate professor, Department of Horticulture, 2Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.James A. Kennedy1Research associate and 3Associate professor, Department of Horticulture, 2Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.M. Carmo Vasconcelos1Research associate and 3Associate professor, Department of Horticulture, 2Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
- You have accessRestricted accessMeasurement of Color, Refractive Index, and Turbidity of Red WinesJarkko Mutanen, Jukka Räty, Evgeny Gornov, Pekka Lehtonen, Kai-Erik Peiponen, Timo JaaskelainenAm J Enol Vitic. 2007 58: 387-392 ; DOI: 10.5344/ajev.2007.58.3.387Jarkko Mutanen1InFotonics Center, University of Joensuu, P.O. Box 111, FI-80101 Joensuu, Finland; 2Measurement and Sensor Laboratory, Research and Development Centre of Kajaani, University of Oulu, Technology Park 127, FI-87400 Kajaani, Finland; 3Department of Physics and Mathematics, University of Joensuu, FI-80101 Joensuu, Finland; 4Alko Inc., Alcohol Control Laboratory, P.O. Box 279, FI-01301 Vantaa, Finland.Jukka Räty1InFotonics Center, University of Joensuu, P.O. Box 111, FI-80101 Joensuu, Finland; 2Measurement and Sensor Laboratory, Research and Development Centre of Kajaani, University of Oulu, Technology Park 127, FI-87400 Kajaani, Finland; 3Department of Physics and Mathematics, University of Joensuu, FI-80101 Joensuu, Finland; 4Alko Inc., Alcohol Control Laboratory, P.O. Box 279, FI-01301 Vantaa, Finland.Evgeny Gornov1InFotonics Center, University of Joensuu, P.O. Box 111, FI-80101 Joensuu, Finland; 2Measurement and Sensor Laboratory, Research and Development Centre of Kajaani, University of Oulu, Technology Park 127, FI-87400 Kajaani, Finland; 3Department of Physics and Mathematics, University of Joensuu, FI-80101 Joensuu, Finland; 4Alko Inc., Alcohol Control Laboratory, P.O. Box 279, FI-01301 Vantaa, Finland.Pekka Lehtonen1InFotonics Center, University of Joensuu, P.O. Box 111, FI-80101 Joensuu, Finland; 2Measurement and Sensor Laboratory, Research and Development Centre of Kajaani, University of Oulu, Technology Park 127, FI-87400 Kajaani, Finland; 3Department of Physics and Mathematics, University of Joensuu, FI-80101 Joensuu, Finland; 4Alko Inc., Alcohol Control Laboratory, P.O. Box 279, FI-01301 Vantaa, Finland.Kai-Erik Peiponen1InFotonics Center, University of Joensuu, P.O. Box 111, FI-80101 Joensuu, Finland; 2Measurement and Sensor Laboratory, Research and Development Centre of Kajaani, University of Oulu, Technology Park 127, FI-87400 Kajaani, Finland; 3Department of Physics and Mathematics, University of Joensuu, FI-80101 Joensuu, Finland; 4Alko Inc., Alcohol Control Laboratory, P.O. Box 279, FI-01301 Vantaa, Finland.Timo Jaaskelainen1InFotonics Center, University of Joensuu, P.O. Box 111, FI-80101 Joensuu, Finland; 2Measurement and Sensor Laboratory, Research and Development Centre of Kajaani, University of Oulu, Technology Park 127, FI-87400 Kajaani, Finland; 3Department of Physics and Mathematics, University of Joensuu, FI-80101 Joensuu, Finland; 4Alko Inc., Alcohol Control Laboratory, P.O. Box 279, FI-01301 Vantaa, Finland.
- You have accessRestricted accessAnalysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived AstringencyJames A. Kennedy, Jordan Ferrier, James F. Harbertson, Catherine Peyrot des GachonsAm J Enol Vitic. 2006 57: 481-485 ; DOI: 10.5344/ajev.2006.57.4.481James A. Kennedy1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Hogue Cellars, 3090 Wittkopf Road, Prosser, WA 99350; and 3Washington State University, Irrigated Agriculture Research and Extension Center, Prosser, WA 99350.Jordan Ferrier1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Hogue Cellars, 3090 Wittkopf Road, Prosser, WA 99350; and 3Washington State University, Irrigated Agriculture Research and Extension Center, Prosser, WA 99350.James F. Harbertson1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Hogue Cellars, 3090 Wittkopf Road, Prosser, WA 99350; and 3Washington State University, Irrigated Agriculture Research and Extension Center, Prosser, WA 99350.Catherine Peyrot des Gachons1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Hogue Cellars, 3090 Wittkopf Road, Prosser, WA 99350; and 3Washington State University, Irrigated Agriculture Research and Extension Center, Prosser, WA 99350.
- You have accessRestricted accessDevelopment of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into WineJose L. Pastor del Rio, James A. KennedyAm J Enol Vitic. 2006 57: 125-132 ; DOI: 10.5344/ajev.2006.57.2.125Jose L. Pastor del Rio1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.James A. Kennedy1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
- You have accessRestricted accessSimultaneous Determination of Nonanthocyanin Phenolic Compounds in Red Wines by HPLC-DAD/ESI-MSMaría Monagas, Rafael Suárez, Carmen Gómez-Cordovés, Begoña BartoloméAm J Enol Vitic. 2005 56: 139-147 ; DOI: 10.5344/ajev.2005.56.2.139María MonagasInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain.Rafael SuárezInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain.Carmen Gómez-CordovésInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain.Begoña BartoloméInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain.
- You have accessRestricted accessComparison of Enzymatic and ISE Methods for Ammonia Measurements in Untreated Red and White Juices and WinesSeth B. Turbow, Graham H. Wehmeier, David E. BlockAm J Enol Vitic. 2002 53: 158-162 ; DOI: 10.5344/ajev.2002.53.2.158Seth B. TurbowDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Graham H. WehmeierDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.David E. BlockDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.
- You have accessRestricted accessEffect of Maturity and Vine Water Status on Grape Skin and Wine FlavonoidsJames A. Kennedy, Mark A. Matthews, Andrew L. WaterhouseAm J Enol Vitic. 2002 53: 268-274 ; DOI: 10.5344/ajev.2002.53.4.268James A. KennedyDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.Mark A. Matthews
- You have accessRestricted accessAnthocyanin Analysis by HPLC/ESI-MSA. Heier, W. Blaas, A. Droß, R. WittkowskiAm J Enol Vitic. 2002 53: 78-86 ; DOI: 10.5344/ajev.2002.53.1.78A. HeierFederal Institute for Health Protection of Consumers & Veterinary Medicine, Postfach 330013, 14191 Berlin, GermanyW. BlaasFederal Institute for Health Protection of Consumers & Veterinary Medicine, Postfach 330013, 14191 Berlin, GermanyA. DroßFederal Institute for Health Protection of Consumers & Veterinary Medicine, Postfach 330013, 14191 Berlin, GermanyR. WittkowskiFederal Institute for Health Protection of Consumers & Veterinary Medicine, Postfach 330013, 14191 Berlin, Germany
- You have accessRestricted accessInfluence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz WinesAndrew Reynolds, Margaret Cliff, Benoit Girard, Thomas G. KoppAm J Enol Vitic. 2001 52: 235-240 ; DOI: 10.5344/ajev.2001.52.3.235Andrew ReynoldsPacific Agriculture Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada.Margaret CliffPacific Agriculture Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada.Benoit GirardPacific Agriculture Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada.Thomas G. KoppPacific Agriculture Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada.
- You have accessRestricted accessEffect of Two Commercial Malolactic Cultures on the Chemical and Sensory Properties of Chancellor Wines Vinified with Different Yeasts and Fermentation TemperaturesPascal Delaquis, Margaret Cliff, Marjorie King, Benoit Girard, John Hall, Andrew ReynoldsAm J Enol Vitic. 2000 51: 42-48 ; DOI: 10.5344/ajev.2000.51.1.42Pascal DelaquisAgriculture and Agri-Food Canada Research Centre, Highway 97S, Summerland, British Columbia, V0H 1Z0, CanadaMargaret CliffMarjorie KingBenoit GirardJohn Hall