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- You have accessRestricted accessInhibition of Polyphenol Oxidase by Quercetin Derivatives in Grape SkinTohru Okuda, Emiko Kawai, Jun Harada, Eri Inoue, Masashi Hisamoto, Fumie Watanabe-SaitoAm J Enol Vitic. 2019 70: 109-113 ; DOI: 10.5344/ajev.2018.17115Tohru Okuda1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Life and Environmental Sciences, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, JapanEmiko Kawai1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Life and Environmental Sciences, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, Japan2Current Address: Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-0845, JapanJun Harada1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Life and Environmental Sciences, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, Japan3Current address: Vins Coeur & Co., 1-4-5 Uchikanda, Chiyoda, Tokyo 101-0047, Japan.Eri Inoue1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Life and Environmental Sciences, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, JapanMasashi Hisamoto1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Life and Environmental Sciences, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, JapanFumie Watanabe-Saito1The Institute of Enology and Viticulture, Interdisciplinary Graduate School of Life and Environmental Sciences, University of Yamanashi, 13-1 Kitashin-1-Chome, Kofu, Yamanashi 400-0005, Japan
- You have accessRestricted accessSkin Particle Size Affects the Phenolic Attributes of Pinot noir Wine: Proof of ConceptAngela M. Sparrow, Richard E. Smart, Robert G. Dambergs, Dugald C. CloseAm J Enol Vitic. 2016 67: 29-37 ; DOI: 10.5344/ajev.2015.15055Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, AustraliaRichard E. Smart2Smart Viticulture, 31 North Corner, Newlyn, Cornwall, TR185JG, United KingdomRobert G. Dambergs3Wine TQ, PO Box 3 Monash SA 5342, Australia.Dugald C. Close1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Australia
- You have accessRestricted accessInteractions of Grape Skin, Seed, and Pulp on Tannin and Anthocyanin Extraction in Pinot noir WinesAngela M. Sparrow, Robert G. Dambergs, Keren A. Bindon, Paul A. Smith, Dugald C. CloseAm J Enol Vitic. 2015 66: 472-481 ; DOI: 10.5344/ajev.2015.15022Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, TAS 7001, AustraliaRobert G. Dambergs2Wine TQ, PO Box 3, Monash, SA 5342, AustraliaKeren A. Bindon3Australian Wine Research Institute, Waite Precinct, Hartley Grove, Urrbrae, SA 5064, AustraliaPaul A. Smith3Australian Wine Research Institute, Waite Precinct, Hartley Grove, Urrbrae, SA 5064, AustraliaDugald C. Close1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, TAS 7001, Australia
- You have accessRestricted accessInfluence of Vine Vigor on Pinot noir Fruit Composition, Wine Chemical Analysis, and Wine Sensory AttributesJessica M. Cortell, Hanne K. Sivertsen, James A. Kennedy, Hildegarde HeymannAm J Enol Vitic. 2008 59: 1-10 ; DOI: 10.5344/ajev.2008.59.1.1Jessica M. Cortell1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.Hanne K. Sivertsen1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.James A. Kennedy1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.Hildegarde Heymann1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
- 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 accessInteraction of Nitrogen Availability During Bloom and Light Intensity During Veraison. I. Effects on Grapevine Growth, Fruit Development, and RipeningMarkus Keller, Kathleen J. Arnink, Geza HrazdinaAm J Enol Vitic. 1998 49: 333-340 ; DOI: 10.5344/ajev.1998.49.3.333Markus KellerDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.Kathleen J. ArninkDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.Geza HrazdinaDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.
- You have accessRestricted accessInteraction of Nitrogen Availability During Bloom and Light Intensity During Veraison. II. Effects on Anthocyanin and Phenolic Development During Grape RipeningMarkus Keller, Geza HrazdinaAm J Enol Vitic. 1998 49: 341-349 ; DOI: 10.5344/ajev.1998.49.3.341Markus KellerDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.Geza HrazdinaDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456.
- You have accessRestricted accessLead Distribution in Grape BerriesP. L. Teissedre, M. T. Cabanis, F. Champagnol, J. C. CabanisAm J Enol Vitic. 1994 45: 220-228 ; DOI: 10.5344/ajev.1994.45.2.220P. L. TeissedreCentre de Formation et de Recherche en Oenologie, Faculté de Pharmacie, Université de Montpellier I, Av. Charles Flahault, 34060 Montpellier Cedex 1, FranceM. T. CabanisF. Champagnol