red wine
- You have accessRestricted accessEffect of Enzymes During Vinification on Color and Sensory Properties of Port WinesJ. Bakker, S. J. Bellworthy, H. P. Reader, S. J. WatkinsAm J Enol Vitic. 1999 50: 271-276 ; DOI: 10.5344/ajev.1999.50.3.271J. BakkerInstitute of Food Research, Reading Laboratory, Reading RG6 6BZ, UKS. J. BellworthyH. P. Reader
- You have accessRestricted accessA New Simplified Method for Measuring the Color of Wines. III. All Wines and BrandiesF. Ayala, J. F. Echávarri, A. I. NegueruelaAm J Enol Vitic. 1999 50: 359-363 ; DOI: 10.5344/ajev.1999.50.3.359F. AyalaLaboratorio de Color de La Rioja, Universidad de La Rioja, Luis de Ulloa 20, 26004 LogroñoJ. F. Echávarri
- You have accessRestricted accessEvolution of Phenolic Compounds in Red Winemaking as Affected by Must OxygenationM. Castellari, G. Arfelli, C. Riponi, A. AmatiAm J Enol Vitic. 1998 49: 91-94 ; DOI: 10.5344/ajev.1998.49.1.91M. CastellariCorso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALYG. ArfelliC. Riponi
- You have accessRestricted accessInfluence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir WinesBenoit Girard, Thomas G. Kopp, Andrew G. Reynolds, Margaret CliffAm J Enol Vitic. 1997 48: 198-206 ; DOI: 10.5344/ajev.1997.48.2.198Benoit GirardAgriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.Thomas G. KoppAgriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.Andrew G. ReynoldsAgriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.Margaret CliffAgriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.
- You have accessRestricted accessFirst Evidence of Acetaldehyde-Flavanol Condensation Products in Red WineC. Saucier, D. Little, Y. GloriesAm J Enol Vitic. 1997 48: 370-373 ; DOI: 10.5344/ajev.1997.48.3.370C. SaucierFaculté d'Oenologie, Laboratoire de Chimie Appliquée, 351 Cours de la Libération, 33405 Talence, FranceD. Little
- You have accessRestricted accessInfluence of Polyphenolic Components of Red Wines on the Microbial Synthesis of Volatile PhenolsPascal Chatonnet, Coralie Viala, Denis DubourdieuAm J Enol Vitic. 1997 48: 443-448 ; DOI: 10.5344/ajev.1997.48.4.443Pascal ChatonnetSeguin Moreau Cooperage (Merpins, F-16103 COGNAC) at Bordeaux Faculty of Enology, 33405 Talence CedexCoralie Viala
- You have accessRestricted accessA Study of Correlation Between Enological Colorimetric Indexes and CIE Colorimetric Parameters in Red WinesA. I. Negueruela, J. F. Echávarri, M. M. PérezAm J Enol Vitic. 1995 46: 353-356 ; DOI: 10.5344/ajev.1995.46.3.353A. I. NegueruelaLaboratorio de Color de La Rioja, Luis de Ulloa 20 26004 Logroño, SpainJ. F. Echávarri
- You have accessRestricted accessCharacterization of Soluble Glycoproteins in Red WineKoki Yokotsuka, Kazuhiko Nozaki, Tsutomu TakayanagiAm J Enol Vitic. 1994 45: 410-416 ; DOI: 10.5344/ajev.1994.45.4.410Koki YokotsukaThe Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400, Japan.Kazuhiko NozakiThe Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400, Japan.Tsutomu TakayanagiThe Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400, Japan.
- You have accessRestricted accessComparisons of Methods for the Determination of Anthocyanins in Red WinesJ. C. Rivas-Gonzalo, Y. Gutierrez, E. Hebrero, C. Santos-BuelgaAm J Enol Vitic. 1992 43: 210-214 ; DOI: 10.5344/ajev.1992.43.2.210J. C. Rivas-GonzaloDepartamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Ave Campo Charro s/n, 37007 Salamanca, Spain.Y. GutierrezDepartamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Ave Campo Charro s/n, 37007 Salamanca, Spain.E. HebreroDepartamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Ave Campo Charro s/n, 37007 Salamanca, Spain.C. Santos-BuelgaDepartamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Ave Campo Charro s/n, 37007 Salamanca, Spain.
- You have accessRestricted accessIdentification of Additional Odor-Active Compounds in Pinot noir WinesR. Miranda-López, L. M. Libbey, B. T. Watson, M. R. McdanielAm J Enol Vitic. 1992 43: 90-92 ; DOI: 10.5344/ajev.1992.43.1.90R. Miranda-LópezDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.L. M. LibbeyDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.B. T. WatsonDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.M. R. McdanielDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.