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- You have accessRestricted accessTemporal Evaluation of Retronasal and Mouthfeel Sensations in Cofermented and Blended Red Wines from CaliforniaEmily S. Stoffel, Ruta O. Lesniauskas, Samantha R. Anderson, Cate T. Krystoff, View ORCID ProfileL. Federico CasassaAm J Enol Vitic. 2023 74: 0740017 ; DOI: 10.5344/ajev.2023.22065Emily S. Stoffel1Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;Ruta O. Lesniauskas3Garza Consulting, LLC, Grand Rapids, MI, 49525, USA.Samantha R. Anderson2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;Cate T. Krystoff2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;L. Federico Casassa2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
- Open AccessFreeze-Killed Leaf Material Causes Atypical Aromas and Astringency in Cabernet SauvignonView ORCID ProfileScott C. Frost, Danielle J. Fox, View ORCID ProfileMarkus Keller, Thomas S. Collins, View ORCID ProfileJames F. HarbertsonAm J Enol Vitic. 2023 74: 0740005 ; DOI: 10.5344/ajev.2022.22012Scott C. Frost2Viticulture and Enology Program, Washington State University, Richland WA, 99354;1Department of Biology, Tufts University, Medford MA, 02155;Danielle J. Fox2Viticulture and Enology Program, Washington State University, Richland WA, 99354;Markus Keller3Viticulture and Enology Program, Washington State University, Prosser WA, 99350.Thomas S. Collins2Viticulture and Enology Program, Washington State University, Richland WA, 99354;James F. Harbertson2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
- You have accessRestricted accessSensory Evaluation of Syrah and Cabernet Sauvignon Wines: Effects of Harvest Maturity and Prefermentation Soluble SolidsScott C. Frost, Juan Manuel Sanchez, Caroline Merrell, Richard Larsen, Hildegarde Heymann, James F. HarbertsonAm J Enol Vitic. 2021 72: 36-45 ; DOI: 10.5344/ajev.2020.20035Scott C. Frost2School of Food Science, Washington State University, Richland WA, 99354;Juan Manuel Sanchez1Department of Viticulture and Enology, University of California, Davis CA, 95616;Caroline Merrell3Jackson Family Estates, Santa Rosa, CA, 95043;4Department of Food Science, Washington State University, Richland WA, 99354.Richard Larsen2School of Food Science, Washington State University, Richland WA, 99354;Hildegarde Heymann1Department of Viticulture and Enology, University of California, Davis CA, 95616;James F. Harbertson2School of Food Science, Washington State University, Richland WA, 99354;
- You have accessRestricted accessExposure to Aroma Reference Standards Alters Participants’ Descriptions of Commercial Red and White WinesPauline Lestringant, Jennifer Sela-Bowen, Annegret Cantu, Martina Sokolowsky, Hildegarde HeymannAm J Enol Vitic. 2019 3: 17-22 ; DOI: 10.5344/catalyst.2019.18008Pauline Lestringant1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.Jennifer Sela-Bowen1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.Annegret Cantu1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.Martina Sokolowsky1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.Hildegarde Heymann1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.
- You have accessRestricted accessExtended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot WineScott C. Frost, John W. Blackman, Anna K. Hjelmeland, Susan E. Ebeler, Hildegarde HeymannAm J Enol Vitic. 2018 69: 360-370 ; DOI: 10.5344/ajev.2018.17062Scott C. Frost1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616John W. Blackman2National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga 2678, AustraliaAnna K. Hjelmeland3Agilent Research Laboratories, 5301 Stevens Creek Blvd., Santa Clara, CA 95051Susan E. Ebeler1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616Hildegarde Heymann1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
- You have accessRestricted accessUse of ISO 5495:2009 to Determine Sensory Preferences of Consumers of Spanish Red Wines with Designation of OriginJosé J. Quesada-Granados, Rosa M. Blanca-Herrera, Silvia Pastoriza de la Cueva, José A. Rufián-Henares, Miguel Navarro-Alarcón, Cristina Samaniego-SánchezAm J Enol Vitic. 2018 69: 334-341 ; DOI: 10.5344/ajev.2018.17114José J. Quesada-Granados1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)Rosa M. Blanca-Herrera1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)Silvia Pastoriza de la Cueva1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)José A. Rufián-Henares1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)Miguel Navarro-Alarcón1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)Cristina Samaniego-Sánchez1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)
- You have accessRestricted accessImpact of Temperature during Bulk Shipping on the Chemical Composition and Sensory Profile of a Chardonnay WineAnn-Katrin Walther, Dominik Durner, Ulrich FischerAm J Enol Vitic. 2018 69: 247-257 ; DOI: 10.5344/ajev.2018.17089Ann-Katrin Walther1Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstraße, GermanyDominik Durner1Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstraße, Germany1Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstraße, GermanyUlrich Fischer1Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstraße, Germany
- You have accessRestricted accessReduction of Red Wine Astringency Perception Using Vegetable Protein Fining AgentsWenyu Kang, Jun Niimi, Susan Elaine Putnam BastianAm J Enol Vitic. 2018 69: 22-31 ; DOI: 10.5344/ajev.2017.17054Wenyu Kang1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064Jun Niimi1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064Susan Elaine Putnam Bastian1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
- You have accessRestricted accessEffect of Commercial-Scale Filtration on Sensory and Colloidal Properties of Red Wines over 18 Months Bottle AgingJacqui M. McRae, Agnieszka Mierczynska-Vasilev, Alison Soden, Alice M. Barker, Martin P. Day, Paul A. SmithAm J Enol Vitic. 2017 68: 263-274 ; DOI: 10.5344/ajev.2017.16095Jacqui M. McRae1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, AustraliaAgnieszka Mierczynska-Vasilev1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, AustraliaAlison Soden2Treasury Wine Estates, 30 Tanunda Road, Nuriootpa, SA 5352, Australia.Alice M. Barker1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, AustraliaMartin P. Day1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, AustraliaPaul A. Smith1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia
- You have accessRestricted accessImpact of Grape Maturity and Ethanol Concentration on Sensory Properties of Washington State Merlot WinesEmma Sherman, David R. Greenwood, Silas G. Villas-Boâs, Hildegarde Heymann, James F. HarbertsonAm J Enol Vitic. 2017 68: 344-356 ; DOI: 10.5344/ajev.2017.16076Emma Sherman1School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand2New Zealand Institute for Plant & Food Research, Auckland 1025, New ZealandDavid R. Greenwood1School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand2New Zealand Institute for Plant & Food Research, Auckland 1025, New ZealandSilas G. Villas-Boâs1School of Biological Sciences, University of Auckland, Auckland 1142, New ZealandHildegarde Heymann3Department of Viticulture and Enology, University of Cali-fornia, Davis, CA 95616James F. Harbertson4Viticulture and Enology Program, Washington State University, Richland, WA 99354.