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wine

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    Enrichment of Brettanomyces and Other Non-Saccharomyces Fermentative Yeasts from Vineyard Samples in Oregon
    Kevin Pigao, Ryan O’Donnell, James Osborne, Chris Curtin
    Am J Enol Vitic.  March 2021  ajev.2021.20071;  published ahead of print March 01, 2021 ; DOI: 10.5344/ajev.2021.20071
  • You have accessRestricted access
    The Route of Mycotoxins in the Grape Food Chain
    Ana Gonçalves, Roberta Palumbo, Ana Guimarães, Athanasios Gkrillas, Chiara Dall’Asta, Jean-Lou Dorne, Paola Battilani, Armando Venâncio
    Am J Enol Vitic.  April 2020  71: 89-104;  published ahead of print December 16, 2019 ; DOI: 10.5344/ajev.2019.19039
  • You have accessRestricted access
    Novel and Rapid Methods for Histamine Quantification in Wine and Culture Medium
    Silvana Cecilia Ledesma, María Cristina Rubio, Pedro Aredes-Fernández
    Am J Enol Vitic.  October 2019  70: 435-439;  published ahead of print July 16, 2019 ; DOI: 10.5344/ajev.2019.19027
  • You have accessRestricted access
    Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines
    Valentina Canuti, Sara Cappelli, Monica Picchi, Bruno Zanoni, Paola Domizio
    Am J Enol Vitic.  July 2019  70: 332-337;  published ahead of print March 19, 2019 ; DOI: 10.5344/ajev.2019.18077
  • You have accessRestricted access
    Selection of Indigenous Saccharomyces cerevisiae Strains for Winemaking in Northwest China
    Li Feng, He Jia, Jiaming Wang, Yi Qin, Yanlin Liu, Yuyang Song
    Am J Enol Vitic.  April 2019  70: 115-126;  published ahead of print December 21, 2018 ; DOI: 10.5344/ajev.2018.18035
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    The Pecuniary and Nonpecuniary Costs of Powdery Mildew and the Potential Value of Resistant Grape Varieties in California
    Olena Sambucci, Julian M. Alston, Kate B. Fuller, Jayson Lusk
    Am J Enol Vitic.  April 2019  70: 177-187;  published ahead of print January 15, 2019 ; DOI: 10.5344/ajev.2018.18032
  • You have accessRestricted access
    Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production
    Paola Domizio, Livio Lencioni, Luca Calamai, Lorenzo Portaro, Linda F. Bisson
    Am J Enol Vitic.  July 2018  69: 266-277;  published ahead of print April 23, 2018 ; DOI: 10.5344/ajev.2018.18004
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    Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines
    Matthias Bougreau, Jean Guzzo, Patrice Arbault, Guy Loneragan
    Am J Enol Vitic.  April 2018  69: 133-140;  published ahead of print December 15, 2017 ; DOI: 10.5344/ajev.2017.17039
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    Release of Biologically Active Peptides from Grape Juice by Oenococcus oeni Isolated from Argentine Wine
    María Gilda Stivala, Gisselle Raquel Apud, Pedro Aredes-Fernández
    Am J Enol Vitic.  January 2018  69: 89-93;  published ahead of print September 07, 2017 ; DOI: 10.5344/ajev.2017.16119
  • You have accessRestricted access
    Physicochemical Characterization of the Foam of White and Rosé Base Wines for Sparkling Wine Production (AOC Cava)
    Laura Medina-Trujillo, Pau Matias-Guiu, Francisco López-Bonillo, Joan Miquel Canals, Fernando Zamora
    Am J Enol Vitic.  October 2017  68: 485-495;  published ahead of print August 24, 2017 ; DOI: 10.5344/ajev.2017.17008

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