tannin
- 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 accessBerry Phenolics in Cabernet Sauvignon (Vitis vinifera L.) during Late-Stage RipeningHelen E. Holt, Warren Birchmore, Markus J. Herderich, Patrick G. IlandAm J Enol Vitic. 2010 61: 285-299 ; DOI: 10.5344/ajev.2010.61.3.285Helen E. Holt1The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; 2Constellation Wines Australia, Reynella, SA 5161, Australia; 3School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; 4Patrick Iland Wine Promotions Pty Ltd., PO Box 131, Campbelltown, SA 5074, Australia.Warren Birchmore1The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; 2Constellation Wines Australia, Reynella, SA 5161, Australia; 3School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; 4Patrick Iland Wine Promotions Pty Ltd., PO Box 131, Campbelltown, SA 5074, Australia.Markus J. Herderich1The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; 2Constellation Wines Australia, Reynella, SA 5161, Australia; 3School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; 4Patrick Iland Wine Promotions Pty Ltd., PO Box 131, Campbelltown, SA 5074, Australia.Patrick G. Iland1The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; 2Constellation Wines Australia, Reynella, SA 5161, Australia; 3School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; 4Patrick Iland Wine Promotions Pty Ltd., PO Box 131, Campbelltown, SA 5074, Australia.
- You have accessRestricted accessChemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix MustJames F. Harbertson, Maria S. Mireles, Eric D. Harwood, Karen M. Weller, Carolyn F. RossAm J Enol Vitic. 2009 60: 450-460 ; DOI: 10.5344/ajev.2009.60.4.450James F. Harbertson1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Maria S. Mireles1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Eric D. Harwood1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Karen M. Weller1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Carolyn F. Ross1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.
- You have accessRestricted accessCorrelation of Perceived Wine Astringency to Cyclic Voltammetric ResponseSteven C. PetrovicAm J Enol Vitic. 2009 60: 373-378 ; DOI: 10.5344/ajev.2009.60.3.373Steven C. Petrovic1Associate professor, Department of Chemistry, Southern Oregon University, 1250 Siskiyou Blvd., Ashland, OR 97520.
- You have accessRestricted accessInvestigating Differences in Tannin Levels Determined by Methylcellulose and Protein PrecipitationJames F. Harbertson, Mark O. DowneyAm J Enol Vitic. 2009 60: 246-249 ; DOI: 10.5344/ajev.2009.60.2.246James F. Harbertson1Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350, and 2 Department of Primary Industries Victoria, Mildura Centre, PO Box 905, Mildura, Vic 3500 Australia.Mark O. Downey1Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350, and 2 Department of Primary Industries Victoria, Mildura Centre, PO Box 905, Mildura, Vic 3500 Australia.
- You have accessRestricted accessRapid Determination of Phenolic Components in Red Wines from UV-Visible Spectra and the Method of Partial Least SquaresKirsten Skogerson, Mark Downey, Marica Mazza, Roger BoultonAm J Enol Vitic. 2007 58: 318-325 ; DOI: 10.5344/ajev.2007.58.3.318Kirsten Skogerson1Graduate student, 2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616; and 3Research scientist, 4Research assistant, Department of Primary Industries, PO Box 905, Mildura, VIC 3502, Australia.Mark Downey1Graduate student, 2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616; and 3Research scientist, 4Research assistant, Department of Primary Industries, PO Box 905, Mildura, VIC 3502, Australia.Marica Mazza1Graduate student, 2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616; and 3Research scientist, 4Research assistant, Department of Primary Industries, PO Box 905, Mildura, VIC 3502, Australia.Roger Boulton1Graduate student, 2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616; and 3Research scientist, 4Research assistant, Department of Primary Industries, PO Box 905, Mildura, VIC 3502, Australia.
- 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 accessEvaluation of a Comprehensive Red Wine Phenolics Assay Using a Microplate ReaderTheresa M. Heredia, Douglas O. Adams, Kelly C. Fields, Paul G. Held, James F. HarbertsonAm J Enol Vitic. 2006 57: 497-502 ; DOI: 10.5344/ajev.2006.57.4.497Theresa M. Heredia1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.Douglas O. Adams1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.Kelly C. Fields1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.Paul G. Held1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.James F. Harbertson1Associate winemaker, Freestone, 3Quality control specialist, Joseph Phelps Vineyards, 200 Taplin Rd., St. Helena, CA 94574; 2Associate professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 4Senior scientist, Bio-Tek Instruments, Highland Park, Winooski, VT 05404; 5Extension enologist, Washington State University, Prosser Irrigated Agriculture Research Extension Center (IAREC), Prosser, WA 99350.
- You have accessRestricted accessCultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent ResearchMark O. Downey, Nick K. Dokoozlian, Mark P. KrsticAm J Enol Vitic. 2006 57: 257-268 ; DOI: 10.5344/ajev.2006.57.3.257Mark O. Downey1Senior research scientist, Viticulture and Enology, Primary Industries Research Victoria, PO Box 905, Mildura, Victoria 3502, Australia; 2Vice president, viticulture, E&J Gallo Winery, PO Box 1130, Modesto, CA 95353 USA; and 3Section leader, Physiology and Food Sciences, Primary Industries Research Victoria.Nick K. Dokoozlian1Senior research scientist, Viticulture and Enology, Primary Industries Research Victoria, PO Box 905, Mildura, Victoria 3502, Australia; 2Vice president, viticulture, E&J Gallo Winery, PO Box 1130, Modesto, CA 95353 USA; and 3Section leader, Physiology and Food Sciences, Primary Industries Research Victoria.Mark P. Krstic1Senior research scientist, Viticulture and Enology, Primary Industries Research Victoria, PO Box 905, Mildura, Victoria 3502, Australia; 2Vice president, viticulture, E&J Gallo Winery, PO Box 1130, Modesto, CA 95353 USA; and 3Section leader, Physiology and Food Sciences, Primary Industries Research Victoria.