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sensory

  • You have accessRestricted access
    Temporal Evaluation of Retronasal and Mouthfeel Sensations in Cofermented and Blended Red Wines from California
    Emily S. Stoffel, Ruta O. Lesniauskas, Samantha R. Anderson, Cate T. Krystoff, View ORCID ProfileL. Federico Casassa
    Am J Enol Vitic.  2023  74: 0740017  ; DOI: 10.5344/ajev.2023.22065
    Emily S. Stoffel
    1Food 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;
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    Ruta O. Lesniauskas
    3Garza Consulting, LLC, Grand Rapids, MI, 49525, USA.
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    Samantha R. Anderson
    2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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    Cate T. Krystoff
    2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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    L. Federico Casassa
    2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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    • ORCID record for L. Federico Casassa
    • For correspondence: lcasassa@calpoly.edu
  • Open Access
    Freeze-Killed Leaf Material Causes Atypical Aromas and Astringency in Cabernet Sauvignon
    View ORCID ProfileScott C. Frost, Danielle J. Fox, View ORCID ProfileMarkus Keller, Thomas S. Collins, View ORCID ProfileJames F. Harbertson
    Am J Enol Vitic.  2023  74: 0740005  ; DOI: 10.5344/ajev.2022.22012
    Scott C. Frost
    2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
    1Department of Biology, Tufts University, Medford MA, 02155;
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    • ORCID record for Scott C. Frost
    Danielle J. Fox
    2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
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    Markus Keller
    3Viticulture and Enology Program, Washington State University, Prosser WA, 99350.
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    • ORCID record for Markus Keller
    Thomas S. Collins
    2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
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    James F. Harbertson
    2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
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    • ORCID record for James F. Harbertson
    • For correspondence: jfharbertson@wsu.edu
  • You have accessRestricted access
    Sensory Evaluation of Syrah and Cabernet Sauvignon Wines: Effects of Harvest Maturity and Prefermentation Soluble Solids
    Scott C. Frost, Juan Manuel Sanchez, Caroline Merrell, Richard Larsen, Hildegarde Heymann, James F. Harbertson
    Am J Enol Vitic.  2021  72: 36-45  ; DOI: 10.5344/ajev.2020.20035
    Scott C. Frost
    2School of Food Science, Washington State University, Richland WA, 99354;
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    Juan Manuel Sanchez
    1Department of Viticulture and Enology, University of California, Davis CA, 95616;
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    Caroline Merrell
    3Jackson Family Estates, Santa Rosa, CA, 95043;
    4Department of Food Science, Washington State University, Richland WA, 99354.
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    Richard Larsen
    2School of Food Science, Washington State University, Richland WA, 99354;
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    Hildegarde Heymann
    1Department of Viticulture and Enology, University of California, Davis CA, 95616;
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    James F. Harbertson
    2School of Food Science, Washington State University, Richland WA, 99354;
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    • For correspondence: jfharbertson@wsu.edu
  • You have accessRestricted access
    Exposure to Aroma Reference Standards Alters Participants’ Descriptions of Commercial Red and White Wines
    Pauline Lestringant, Jennifer Sela-Bowen, Annegret Cantu, Martina Sokolowsky, Hildegarde Heymann
    Am J Enol Vitic.  2019  3: 17-22  ; DOI: 10.5344/catalyst.2019.18008
    Pauline Lestringant
    1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.
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    Jennifer Sela-Bowen
    1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.
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    Annegret Cantu
    1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.
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    Martina Sokolowsky
    1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.
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    Hildegarde Heymann
    1Department of Viticulture and Enology, University of California Davis, 2003 Robert Mondavi Institute, Sensory Building, 595 Hilgard Lane, Davis, CA 95616.
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    • For correspondence: hheymann@ucdavis.edu
  • You have accessRestricted access
    Extended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot Wine
    Scott C. Frost, John W. Blackman, Anna K. Hjelmeland, Susan E. Ebeler, Hildegarde Heymann
    Am J Enol Vitic.  2018  69: 360-370  ; DOI: 10.5344/ajev.2018.17062
    Scott C. Frost
    1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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    • For correspondence: scfrost@ucdavis.edu
    John W. Blackman
    2National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga 2678, Australia
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    Anna K. Hjelmeland
    3Agilent Research Laboratories, 5301 Stevens Creek Blvd., Santa Clara, CA 95051
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    Susan E. Ebeler
    1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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    Hildegarde Heymann
    1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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  • You have accessRestricted access
    Use of ISO 5495:2009 to Determine Sensory Preferences of Consumers of Spanish Red Wines with Designation of Origin
    José J. Quesada-Granados, Rosa M. Blanca-Herrera, Silvia Pastoriza de la Cueva, José A. Rufián-Henares, Miguel Navarro-Alarcón, Cristina Samaniego-Sánchez
    Am J Enol Vitic.  2018  69: 334-341  ; DOI: 10.5344/ajev.2018.17114
    José J. Quesada-Granados
    1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)
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    • For correspondence: quesadag@ugr.es
    Rosa M. Blanca-Herrera
    1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)
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    Silvia Pastoriza de la Cueva
    1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)
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    José A. Rufián-Henares
    1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)
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    Miguel Navarro-Alarcón
    1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)
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    Cristina Samaniego-Sánchez
    1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)
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  • You have accessRestricted access
    Impact of Temperature during Bulk Shipping on the Chemical Composition and Sensory Profile of a Chardonnay Wine
    Ann-Katrin Walther, Dominik Durner, Ulrich Fischer
    Am J Enol Vitic.  2018  69: 247-257  ; DOI: 10.5344/ajev.2018.17089
    Ann-Katrin Walther
    1Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstraße, Germany
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    Dominik Durner
    1Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstraße, Germany
    1Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstraße, Germany
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    • For correspondence: dominik.durner@dlr.rlp.de
    Ulrich Fischer
    1Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstraße, Germany
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  • You have accessRestricted access
    Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents
    Wenyu Kang, Jun Niimi, Susan Elaine Putnam Bastian
    Am J Enol Vitic.  2018  69: 22-31  ; DOI: 10.5344/ajev.2017.17054
    Wenyu Kang
    1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
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    Jun Niimi
    1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
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    Susan Elaine Putnam Bastian
    1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
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    • For correspondence: sue.bastian@adelaide.edu.au
  • You have accessRestricted access
    Effect of Commercial-Scale Filtration on Sensory and Colloidal Properties of Red Wines over 18 Months Bottle Aging
    Jacqui M. McRae, Agnieszka Mierczynska-Vasilev, Alison Soden, Alice M. Barker, Martin P. Day, Paul A. Smith
    Am J Enol Vitic.  2017  68: 263-274  ; DOI: 10.5344/ajev.2017.16095
    Jacqui M. McRae
    1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia
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    • For correspondence: jacqui.mcrae@awri.com.au
    Agnieszka Mierczynska-Vasilev
    1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia
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    Alison Soden
    2Treasury Wine Estates, 30 Tanunda Road, Nuriootpa, SA 5352, Australia.
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    Alice M. Barker
    1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia
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    Martin P. Day
    1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia
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    Paul A. Smith
    1The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia
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  • You have accessRestricted access
    Impact of Grape Maturity and Ethanol Concentration on Sensory Properties of Washington State Merlot Wines
    Emma Sherman, David R. Greenwood, Silas G. Villas-Boâs, Hildegarde Heymann, James F. Harbertson
    Am J Enol Vitic.  2017  68: 344-356  ; DOI: 10.5344/ajev.2017.16076
    Emma Sherman
    1School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand
    2New Zealand Institute for Plant & Food Research, Auckland 1025, New Zealand
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    David R. Greenwood
    1School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand
    2New Zealand Institute for Plant & Food Research, Auckland 1025, New Zealand
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    Silas G. Villas-Boâs
    1School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand
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    Hildegarde Heymann
    3Department of Viticulture and Enology, University of Cali-fornia, Davis, CA 95616
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    James F. Harbertson
    4Viticulture and Enology Program, Washington State University, Richland, WA 99354.
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    • For correspondence: jfharbertson@wsu.edu

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