Skip to main content
Advertisement

Main menu

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
    • Print on Demand
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
    • Print on Demand
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN

wine color

  • You have accessRestricted access
    Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation
    Karina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
    Am J Enol Vitic.  2018  69: 148-156  ; DOI: 10.5344/ajev.2017.17055
    Karina Medina
    1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Eduardo Boido
    1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Eduardo Dellacassa
    2Universidad de la República, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Química, 11800 Montevideo, Uruguay
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Francisco Carrau
    1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    • For correspondence: fcarrau@fq.edu.uy
  • You have accessRestricted access
    Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents
    Wenyu Kang, Jun Niimi, Susan Elaine Putnam Bastian
    Am J Enol Vitic.  2018  69: 22-31  ; DOI: 10.5344/ajev.2017.17054
    Wenyu Kang
    1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Jun Niimi
    1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Susan Elaine Putnam Bastian
    1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    • For correspondence: sue.bastian@adelaide.edu.au
  • You have accessRestricted access
    Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking
    L. Federico Casassa, Richard C. Larsen, James F. Harbertson
    Am J Enol Vitic.  2016  67: 257-268  ; DOI: 10.5344/ajev.2016.15105
    L. Federico Casassa
    1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Richard C. Larsen
    2Viticulture and Enology Program, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    James F. Harbertson
    2Viticulture and Enology Program, Washington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    • For correspondence: jfharbertson@wsu.edu
  • You have accessRestricted access
    Sensory and Chemical Effects of Cross-Flow Filtration on White and Red Wines
    Peter Buffon, Hildegarde Heymann, David E. Block
    Am J Enol Vitic.  2014  65: 305-314  ; DOI: 10.5344/ajev.2014.13090
    Peter Buffon
    1Graduate Student, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Hildegarde Heymann
    2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    David E. Block
    2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
    3Professor, Department of Chemical Engineering and Materials Science, University of California, Davis, One Shields Avenue, Davis, CA 95616
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    • For correspondence: deblock@ucdavis.edu
  • You have accessRestricted access
    Differences in Anthocyanin Extractability from Grapes to Wines According to Variety
    Inmaculada Romero-Cascales, Ana Ortega-Regules, Jose Maria López-Roca, Jose Ignacio Fernández-Fernández, Encarna Gómez-Plaza
    Am J Enol Vitic.  2005  56: 212-219  ; DOI: 10.5344/ajev.2005.56.3.212
    Inmaculada Romero-Cascales
    1Departamento 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.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Ana Ortega-Regules
    1Departamento 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.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Jose Maria López-Roca
    1Departamento 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.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Jose Ignacio Fernández-Fernández
    1Departamento 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.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Encarna Gómez-Plaza
    1Departamento 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.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    • For correspondence: encarnag@um.es
  • You have accessRestricted access
    Proposal for a New Standard OIV Method for Determination of Chromatic Characteristics of Wine
    Valentín Pérez-Caballero, Fernando Ayala, J. Federico Echávarri, Angel I. Negueruela
    Am J Enol Vitic.  2003  54: 59-62  ; DOI: 10.5344/ajev.2003.54.1.59
    Valentín Pérez-Caballero
    Laboratorio de Color de La Rioja, Universidad de La Rioja, Madre de Dios 51, 26006 Logroño, Spain
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Fernando Ayala
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    J. Federico Echávarri
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Angel I. Negueruela
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
  • You have accessRestricted access
    A New Simplified Method for Measuring the Color of Wines. III. All Wines and Brandies
    F. Ayala, J. F. Echávarri, A. I. Negueruela
    Am J Enol Vitic.  1999  50: 359-363  ; DOI: 10.5344/ajev.1999.50.3.359
    F. Ayala
    Laboratorio de Color de La Rioja, Universidad de La Rioja, Luis de Ulloa 20, 26004 Logroño
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    J. F. Echávarri
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    A. I. Negueruela
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
  • You have accessRestricted access
    A New Simplified Method for Measuring the Color of Wines. I. Red and Rosé Wines
    F. Ayala, J. F. Echávarri, A. I. Negueruela
    Am J Enol Vitic.  1997  48: 357-363  ; DOI: 10.5344/ajev.1997.48.3.357
    F. Ayala
    Laboratorio de Color de La Rioja, Universidad de La Rioja, Luis de Ulloa 20, 26004 Logroño, Spain
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    J. F. Echávarri
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    A. I. Negueruela
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
  • You have accessRestricted access
    A New Simplified Method for Measuring the Color of Wines. II. White Wines and Brandies
    F. Ayala, J. F. Echávarri, A. I. Negueruela
    Am J Enol Vitic.  1997  48: 364-369  ; DOI: 10.5344/ajev.1997.48.3.364
    F. Ayala
    Laboratorio de Color de La Rioja., Universidad de La Rioja., Luis de Ulloa 20., 26004 Logroño, Spain
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    J. F. Echávarri
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    A. I. Negueruela
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
  • You have accessRestricted access
    Discoloring Process in Sherry Wines Studied by Means of Chromatic Parameters
    D. Escolar, Ma. R. Haro, A. Saucedo, J. Ayuso, A. Jimiénez, J. A. Alvarez
    Am J Enol Vitic.  1995  46: 138-142  ; DOI: 10.5344/ajev.1995.46.1.138
    D. Escolar
    Dept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    Ma. R. Haro
    Dept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    A. Saucedo
    Dept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    J. Ayuso
    Dept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    A. Jimiénez
    Dept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site
    J. A. Alvarez
    Dept. Química Física, Univ. Cádiz, Apdo. 40, E-11510 Puerto Real, (Cádiz), Spain.
    • Find this author on Google Scholar
    • Find this author on PubMed
    • Search for this author on this site

Pages

  • Next
  • 1
  • 2

AJEV Content

  • Current Volume
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue
  • Print on Demand
  • Print on Demand

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Alerts
  • Catalyst
  • ASEV
asev.org

© 2023 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire