wine color
- You have accessRestricted accessEffects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during FermentationKarina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco CarrauAm J Enol Vitic. 2018 69: 148-156 ; DOI: 10.5344/ajev.2017.17055Karina Medina1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, UruguayEduardo Boido1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, UruguayEduardo Dellacassa2Universidad de la República, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Química, 11800 Montevideo, UruguayFrancisco Carrau1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
- You have accessRestricted accessReduction of Red Wine Astringency Perception Using Vegetable Protein Fining AgentsWenyu Kang, Jun Niimi, Susan Elaine Putnam BastianAm J Enol Vitic. 2018 69: 22-31 ; DOI: 10.5344/ajev.2017.17054Wenyu Kang1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064Jun Niimi1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064Susan Elaine Putnam Bastian1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
- 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 accessSensory and Chemical Effects of Cross-Flow Filtration on White and Red WinesPeter Buffon, Hildegarde Heymann, David E. BlockAm J Enol Vitic. 2014 65: 305-314 ; DOI: 10.5344/ajev.2014.13090Peter Buffon1Graduate Student, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616Hildegarde Heymann2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616David E. Block2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 956163Professor, Department of Chemical Engineering and Materials Science, University of California, Davis, One Shields Avenue, Davis, CA 95616
- You have accessRestricted accessDifferences in Anthocyanin Extractability from Grapes to Wines According to VarietyInmaculada Romero-Cascales, Ana Ortega-Regules, Jose Maria López-Roca, Jose Ignacio Fernández-Fernández, Encarna Gómez-PlazaAm J Enol Vitic. 2005 56: 212-219 ; DOI: 10.5344/ajev.2005.56.3.212Inmaculada Romero-Cascales1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Instituto Murciano de Investigación y Desarrollo Agro-alimentario (I.M.I.D.A.), Ctra. La Alberca s/n, 30150 Murcia, Spain.Ana Ortega-Regules1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Instituto Murciano de Investigación y Desarrollo Agro-alimentario (I.M.I.D.A.), Ctra. La Alberca s/n, 30150 Murcia, Spain.Jose Maria López-Roca1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Instituto Murciano de Investigación y Desarrollo Agro-alimentario (I.M.I.D.A.), Ctra. La Alberca s/n, 30150 Murcia, Spain.Jose Ignacio Fernández-Fernández1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Instituto Murciano de Investigación y Desarrollo Agro-alimentario (I.M.I.D.A.), Ctra. La Alberca s/n, 30150 Murcia, Spain.Encarna Gómez-Plaza1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Instituto Murciano de Investigación y Desarrollo Agro-alimentario (I.M.I.D.A.), Ctra. La Alberca s/n, 30150 Murcia, Spain.
- You have accessRestricted accessProposal for a New Standard OIV Method for Determination of Chromatic Characteristics of WineValentín Pérez-Caballero, Fernando Ayala, J. Federico Echávarri, Angel I. NegueruelaAm J Enol Vitic. 2003 54: 59-62 ; DOI: 10.5344/ajev.2003.54.1.59Valentín Pérez-CaballeroLaboratorio de Color de La Rioja, Universidad de La Rioja, Madre de Dios 51, 26006 Logroño, SpainFernando AyalaJ. Federico Echávarri
- You have accessRestricted accessA New Simplified Method for Measuring the Color of Wines. III. All Wines and BrandiesF. Ayala, J. F. Echávarri, A. I. NegueruelaAm J Enol Vitic. 1999 50: 359-363 ; DOI: 10.5344/ajev.1999.50.3.359F. AyalaLaboratorio de Color de La Rioja, Universidad de La Rioja, Luis de Ulloa 20, 26004 LogroñoJ. F. Echávarri
- You have accessRestricted accessA New Simplified Method for Measuring the Color of Wines. I. Red and Rosé WinesF. Ayala, J. F. Echávarri, A. I. NegueruelaAm J Enol Vitic. 1997 48: 357-363 ; DOI: 10.5344/ajev.1997.48.3.357F. AyalaLaboratorio de Color de La Rioja, Universidad de La Rioja, Luis de Ulloa 20, 26004 Logroño, SpainJ. F. Echávarri
- You have accessRestricted accessA New Simplified Method for Measuring the Color of Wines. II. White Wines and BrandiesF. Ayala, J. F. Echávarri, A. I. NegueruelaAm J Enol Vitic. 1997 48: 364-369 ; DOI: 10.5344/ajev.1997.48.3.364F. AyalaLaboratorio de Color de La Rioja., Universidad de La Rioja., Luis de Ulloa 20., 26004 Logroño, SpainJ. F. Echávarri
- You have accessRestricted accessDiscoloring Process in Sherry Wines Studied by Means of Chromatic ParametersD. Escolar, Ma. R. Haro, A. Saucedo, J. Ayuso, A. Jimiénez, J. A. AlvarezAm J Enol Vitic. 1995 46: 138-142 ; DOI: 10.5344/ajev.1995.46.1.138D. EscolarDept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.Ma. R. HaroDept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.A. SaucedoDept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.J. AyusoDept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.A. JimiénezDept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.J. A. AlvarezDept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.