tannins
- You have accessRestricted accessTemperature and Cap Management Effects on the Chemical, Phenolic, and Chromatic Composition of Pinot noir Wines from the Central Coast of CaliforniaView ORCID ProfileL. Federico Casassa, Sean T. Kuster, Paul Gannet, View ORCID ProfileAude A. WatrelotAm J Enol Vitic. 2023 74: 0740031 ; DOI: 10.5344/ajev.2023.23031L. Federico Casassa1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, One Grand Ave., San Luis Obispo, CA 93407, USA;Sean T. Kuster1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, One Grand Ave., San Luis Obispo, CA 93407, USA;Paul Gannet1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, One Grand Ave., San Luis Obispo, CA 93407, USA;Aude A. Watrelot2Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA.
- Open AccessRed Wine Fermentation Alters Grape Seed Morphology and Internal PorosityView ORCID ProfileElizabeth C. Gillispie, View ORCID ProfileKonrad V. Miller, View ORCID ProfileAndrew J. McElrone, View ORCID ProfileDavid E. Block, View ORCID ProfileDevin A. RippnerAm J Enol Vitic. 2023 74: 0740030 ; DOI: 10.5344/ajev.2023.23025Elizabeth C. Gillispie1College of Agricultural, Human, and Natural Resource Sciences, Washington State University, Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350;Konrad V. Miller2Solugen Inc., Houston, TX;3Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616;Andrew J. McElrone3Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616;4United States Department of Agriculture - Agricultural Research Services, Crops Pathology and Genetics Research Unit, 2154 Robert Mondavi Institute North, Davis, CA 95616;David E. Block3Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616;Devin A. Rippner5United States Department of Agriculture - Agricultural Research Services, Horticultural Crops Production and Genetic Improvement Research Unit, Worksite: Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350.
- Open AccessEffect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic PolymersIngrid Weilack, Christina Schmitz, James F. Harbertson, Fabian WeberAm J Enol Vitic. 2021 72: 230-239 ; DOI: 10.5344/ajev.2021.20064Ingrid Weilack1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;Christina Schmitz1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;James F. Harbertson2Washington State University, 2710 University Drive, Richland, WA 99354-7224; and3Associate Professor of Enology, Washington State University, Viticulture and Enology Program, School of Food Science.Fabian Weber1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;
- You have accessRestricted accessEffects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during WinemakingL. Federico Casassa, Richard C. Larsen, James F. HarbertsonAm J Enol Vitic. 2016 67: 257-268 ; DOI: 10.5344/ajev.2016.15105L. Federico Casassa1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407Richard C. Larsen2Viticulture and Enology Program, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354.James F. Harbertson2Viticulture and Enology Program, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354.
- You have accessRestricted accessComparison of Multivariate Regression Methods for the Analysis of Phenolics in Wine Made from Two Vitis vinifera CultivarsChristopher W. Beaver, James F. HarbertsonAm J Enol Vitic. 2016 67: 56-64 ; DOI: 10.5344/ajev.2015.15063Christopher W. Beaver1Viticulture and Enology Program, School of Food Science, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354-1671James F. Harbertson2Associate Professor of Enology, Viticulture and Enology Program, School of Food Science, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354-1671
- You have accessRestricted accessImprovement of BSA Tannin Precipitation Assay by Reformulation of Resuspension BufferJames F. Harbertson, Maria Mireles, Yue YuAm J Enol Vitic. 2015 66: 95-99 ; DOI: 10.5344/ajev.2014.14082James F. Harbertson1Associate Professor of Enology, Washington State University, School of Food Science, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.Maria Mireles2Technician, Washington State University, School of Food Science, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.Yue Yu3Former Graduate Student, Washington State University, School of Food Science, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.
- You have accessRestricted accessInfluence of Fruit Maturity, Maceration Length, and Ethanol Amount on Chemical and Sensory Properties of Merlot WinesL. Federico Casassa, Christopher W. Beaver, Maria Mireles, Richard C. Larsen, Helene Hopfer, Hildegarde Heymann, James F. HarbertsonAm J Enol Vitic. 2013 64: 437-449 ; DOI: 10.5344/ajev.2013.13059L. Federico Casassa1Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, Luján de Cuyo, Mendoza, Argentina2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Christopher W. Beaver2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Maria Mireles2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Richard C. Larsen2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Helene Hopfer3Department of Viticulture and Enology, University of California, Davis, CA 95616.Hildegarde Heymann3Department of Viticulture and Enology, University of California, Davis, CA 95616.James F. Harbertson2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350
- You have accessRestricted accessSensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation ChromatographyFabian Weber, Katharina Greve, Dominik Durner, Ulrich Fischer, Peter WinterhalterAm J Enol Vitic. 2013 64: 15-25 ; DOI: 10.5344/ajev.2012.12074Fabian Weber1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, GermanyKatharina Greve1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, GermanyDominik Durner2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany3Fachhochschule Kaiserslautern, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany.Ulrich Fischer2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, GermanyPeter Winterhalter1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany
- You have accessRestricted accessVariability of Tannin Concentration in Red WinesJames F. Harbertson, Ryan E. Hodgins, Lisa N. Thurston, Larry J. Schaffer, Matthew S. Reid, Josie L. Landon, Carolyn F. Ross, Douglas O. AdamsAm J Enol Vitic. 2008 59: 210-214 ; DOI: 10.5344/ajev.2008.59.2.210James F. Harbertson1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Ryan E. Hodgins1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Lisa N. Thurston1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Larry J. Schaffer1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Matthew S. Reid1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Josie L. Landon1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Carolyn F. Ross1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.Douglas O. Adams1Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; and 3Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164.
- 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.