white wine
- You have accessRestricted accessDistribution of Yeast Cells, Temperature, and Fermentation By-Products in White Wine FermentationsMira Schwinn, Dominik Durner, Antonio Delgado, Ulrich FischerAm J Enol Vitic. 2019 70: 339-350 ; DOI: 10.5344/ajev.2019.18092Mira Schwinn1Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße, Germany2Friedrich-Alexander-Universität (FAU) Erlangen-Nürnberg, Technical Department, Institute of Fluid Mechanics, Cauerstraße 4, Erlangen, Germany.Dominik Durner1Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße, GermanyAntonio Delgado2Friedrich-Alexander-Universität (FAU) Erlangen-Nürnberg, Technical Department, Institute of Fluid Mechanics, Cauerstraße 4, Erlangen, Germany.Ulrich Fischer1Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße, Germany
- You have accessRestricted accessRemoval of Copper from White Wine: Imidazole-Based Polymers Are Efficient at Copper AdsorptionDaniel S. Friedenberg, David C. Manns, Demetra M. Perry, Anna Katharine MansfieldCatalyst: Discovery into Practice 2018 2: 1-6 ; DOI: 10.5344/catalyst.2018.17007Daniel S. Friedenberg1Department of Food Science, Cornell University, 411 Tower Road, Ithaca, NY 14853; andDavid C. Manns1Department of Food Science, Cornell University, 411 Tower Road, Ithaca, NY 14853; andDemetra M. Perry1Department of Food Science, Cornell University, 411 Tower Road, Ithaca, NY 14853; andAnna Katharine Mansfield1Department of Food Science, Cornell University, 411 Tower Road, Ithaca, NY 14853; and2Department of Food Science, Cornell University, 107 Food Research Laboratory, NYSAES, Geneva, NY 14456.
- You have accessRestricted accessEffect of Bentonite Characteristics on Wine Proteins, Polyphenols, and Metals under Conditions of Different pHRoberta Dordoni, Donato Colangelo, Marzia Giribaldi, Maria Gabriella Giuffrida, Dante Marco De Faveri, Milena LambriAm J Enol Vitic. 2015 66: 518-530 ; DOI: 10.5344/ajev.2015.15009Roberta Dordoni1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy3these authors contributed equally to the studyDonato Colangelo1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyMarzia Giribaldi2CNR-ISPA c/o Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa (TO)3these authors contributed equally to the studyMaria Gabriella Giuffrida2CNR-ISPA c/o Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa (TO)Dante Marco De Faveri1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyMilena Lambri1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- You have accessRestricted accessAdvantages of the KDS/BCA Assay over the Bradford Assay for Protein Quantification in White Wine and Grape JuiceDiana Gazzola, Simone Vincenzi, Gabriella Pasini, Giovanna Lomolino, Andrea CurioniAm J Enol Vitic. 2015 66: 227-233 ; DOI: 10.5344/ajev.2014.14076Diana Gazzola1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) and Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), Università di Padova, via dell’Università 16, 35020 Legnaro (PD), ItalySimone Vincenzi1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) and Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), Università di Padova, via dell’Università 16, 35020 Legnaro (PD), ItalyGabriella Pasini1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) and Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), Università di Padova, via dell’Università 16, 35020 Legnaro (PD), ItalyGiovanna Lomolino1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) and Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), Università di Padova, via dell’Università 16, 35020 Legnaro (PD), ItalyAndrea Curioni1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) and Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), Università di Padova, via dell’Università 16, 35020 Legnaro (PD), Italy
- You have accessRestricted accessAssessment of Potential Effects of Common Fining Agents Used for White Wine Protein StabilizationRicardo Chagas, Sara Monteiro, Ricardo Boavida FerreiraAm J Enol Vitic. 2012 63: 574-578 ; DOI: 10.5344/ajev.2012.12016Ricardo Chagas1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, PortugalSara Monteiro1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.Ricardo Boavida Ferreira1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal2Disease & Stress Biology Laboratory, Instituto de Tecnologia Química e Biológica, New University of Lisbon, 2781-901 Oeiras, Portugal3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.
- You have accessRestricted accessDetermining the Impact of Consumer Characteristics to Project Sensory Preferences in Commercial White WinesIsabelle Lesschaeve, Amy Bowen, Johan BruwerAm J Enol Vitic. 2012 63: 487-493 ; DOI: 10.5344/ajev.2012.11085Isabelle Lesschaeve1Research Director, Consumer Insights and Product Innovation, Vineland Research Innovation Centre, 4890 Victoria North, P.O. Box 4000, Vineland Station, Ontario, Canada L0R2E0Amy Bowen2Research Associate, Consumer Insights and Product Innovation, Vineland Research Innovation Centre, 4890 Victoria North, P.O. Box 4000, Vineland Station, Ontario, Canada L0R2E0Johan Bruwer3Associate Professor, School of Agriculture, Food and Wine, Wine Science and Business Group, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia.
- You have accessRestricted accessComparison of Methods for Estimating Protein Stability in White WinesMireia Esteruelas, Philippe Poinsaut, Nathalie Sieczkowski, Sebastian Manteau, Maria Francesca Fort, Joan Miquel Canals, Fernando ZamoraAm J Enol Vitic. 2009 60: 302-311 ; DOI: 10.5344/ajev.2009.60.3.302Mireia Esteruelas1Departament de Bioquímica i Biotecnologia, Grup de Recerca en Tecnologia Enològica (Tecnenol), Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007, Tarragona, Spain, and 2Station Oenotechnique de Champagne-Martin Vialatte Oenologie, 79 avenue Thévenet BP 1031 Magenta, 51319 Epernay cedex, France.Philippe Poinsaut1Departament de Bioquímica i Biotecnologia, Grup de Recerca en Tecnologia Enològica (Tecnenol), Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007, Tarragona, Spain, and 2Station Oenotechnique de Champagne-Martin Vialatte Oenologie, 79 avenue Thévenet BP 1031 Magenta, 51319 Epernay cedex, France.Nathalie Sieczkowski1Departament de Bioquímica i Biotecnologia, Grup de Recerca en Tecnologia Enològica (Tecnenol), Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007, Tarragona, Spain, and 2Station Oenotechnique de Champagne-Martin Vialatte Oenologie, 79 avenue Thévenet BP 1031 Magenta, 51319 Epernay cedex, France.Sebastian Manteau1Departament de Bioquímica i Biotecnologia, Grup de Recerca en Tecnologia Enològica (Tecnenol), Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007, Tarragona, Spain, and 2Station Oenotechnique de Champagne-Martin Vialatte Oenologie, 79 avenue Thévenet BP 1031 Magenta, 51319 Epernay cedex, France.Maria Francesca Fort1Departament de Bioquímica i Biotecnologia, Grup de Recerca en Tecnologia Enològica (Tecnenol), Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007, Tarragona, Spain, and 2Station Oenotechnique de Champagne-Martin Vialatte Oenologie, 79 avenue Thévenet BP 1031 Magenta, 51319 Epernay cedex, France.Joan Miquel Canals1Departament de Bioquímica i Biotecnologia, Grup de Recerca en Tecnologia Enològica (Tecnenol), Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007, Tarragona, Spain, and 2Station Oenotechnique de Champagne-Martin Vialatte Oenologie, 79 avenue Thévenet BP 1031 Magenta, 51319 Epernay cedex, France.Fernando Zamora1Departament de Bioquímica i Biotecnologia, Grup de Recerca en Tecnologia Enològica (Tecnenol), Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007, Tarragona, Spain, and 2Station Oenotechnique de Champagne-Martin Vialatte Oenologie, 79 avenue Thévenet BP 1031 Magenta, 51319 Epernay cedex, France.
- You have accessRestricted accessEffect of Sweetening Treatments on White Wine Aroma and CompositionKarl L. Wilker, Murli R. Dharmadhikari, Jessica C. GoinAm J Enol Vitic. 2004 55: 168-173 ; DOI: 10.5344/ajev.2004.55.2.168Karl L. WilkerDepartment of Fruit Science, Southwest Missouri State University, Research Campus, Mountain Grove, MO 65711.Murli R. DharmadhikariDepartment of Fruit Science, Southwest Missouri State University, Research Campus, Mountain Grove, MO 65711.Jessica C. GoinDepartment of Fruit Science, Southwest Missouri State University, Research Campus, Mountain Grove, MO 65711.
- You have accessRestricted accessInfluence of Sulfur Dioxide on the Formation of Aldehydes in White WineSiss K. Frivik, Susan E. EbelerAm J Enol Vitic. 2003 54: 31-38 ; DOI: 10.5344/ajev.2003.54.1.31Siss K. FrivikDepartment of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Susan E. EbelerDepartment of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.
- You have accessRestricted accessVolatile Compound Formation in White Wines Fermented Using Immobilized and Free YeastMizuo Yajima, Koki YokotsukaAm J Enol Vitic. 2001 52: 210-218 ; DOI: 10.5344/ajev.2001.52.3.210Mizuo YajimaAsama Chemical Co., Ltd., Kodenma-cho, Chuo-ku, Tokyo 103-0001, Japan