wine

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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
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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
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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
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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
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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
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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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Filter Media Comparison for the Removal of Brettanomyces bruxellensis from Wine
Filomena L. Duarte, Luis Coimbra, Margarida Baleiras-Couto

Am J Enol Vitic. October 2017 68: 504-508; published ahead of print June 22, 2017 ; DOI: 10.5344/ajev.2017.17003

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