wine
- You have accessRestricted accessCharacterization of the Geographic Origin of Bordeaux Wines by a Combined Use of Isotopic and Trace Element MeasurementsG. J. Martin, M. Mazure, C. Jouitteau, Y.-L. Martin, L. Aguile, P. AllainAm J Enol Vitic. 1999 50: 409-417 ; DOI: 10.5344/ajev.1999.50.4.409G. J. MartinCEAIS, Site de la Géraudiére, Rue P.A. Bobierre, BP 72304, 44323 Nantes cedex 3, FranceM. MazureC. JouitteauY.-L. MartinL. Aguile
- You have accessRestricted accessThe Influence of Oak Wood (Quercus robur L., Q. petraea Liebl.) on the Flavor of Burgundy Pinot noir. An Examination of Variation Among Individual TreesF. Sauvageot, F. FeuillatAm J Enol Vitic. 1999 50: 447-455 ; DOI: 10.5344/ajev.1999.50.4.447F. SauvageotEquipe de Biochimie Ingéniérie Moléculaire et Sensorielles de l'Aliments, Groupe Propriétés Sensorielles, ENSBANA, 1 esplanade Erasme, Campus Universitaire, 21000 Dijon, France
- You have accessRestricted accessAcidification of Grape Musts by Saccharomyces cerevisiae Wine Yeast Strains Genetically Engineered to Produce Lactic AcidS. Dequin, E. Baptista, P. BarreAm J Enol Vitic. 1999 50: 45-50 ; DOI: 10.5344/ajev.1999.50.1.45S. DequinLaboratoire de Microbiologie et Technologie des Fermentations, INRA-IPV, 2 Place Viala, F-34060 Montpellier cedex 2, France.E. BaptistaLaboratoire de Microbiologie et Technologie des Fermentations, INRA-IPV, 2 Place Viala, F-34060 Montpellier cedex 2, France.P. BarreLaboratoire de Microbiologie et Technologie des Fermentations, INRA-IPV, 2 Place Viala, F-34060 Montpellier cedex 2, France.
- You have accessRestricted accessThe Tannins of Oak Heartwood: Structure, Properties, and Their Influence on Wine FlavorJ.-L. Puech, F. Feuillat, J. R. MosedaleAm J Enol Vitic. 1999 50: 469-478 ; DOI: 10.5344/ajev.1999.50.4.469J.-L. PuechInstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Unité de Recherches Biopolymères et Arômes, 2 place Viala, 34060 Montpellier Cedex 1, FranceF. Feuillat
- You have accessRestricted accessThe Influence on Wine Flavor of the Oak Species and Natural Variation of Heartwood ComponentsJ. R. Mosedale, J.-L. Puech, F. FeuillatAm J Enol Vitic. 1999 50: 503-512 ; DOI: 10.5344/ajev.1999.50.4.503J. R. MosedaleINRA-IPV Unité de Recherches Biopolymères et Arômes, 2 place Viala 34060 Montpellier cedex, FranceJ.-L. Puech
- You have accessRestricted accessRelative Impact of Major Wine Polysaccharides on the Performances of an Organic Microfiltration MembraneA. Vernhet, P. Pellerin, M.-P. Belleville, J. Planque, M. MoutounetAm J Enol Vitic. 1999 50: 51-56 ; DOI: 10.5344/ajev.1999.50.1.51A. VernhetInstitut Supérieur de la Vigne et du Vin, UFR d'Œnologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 1, FranceP. PellerinM.-P. BellevilleJ. Planque
- You have accessRestricted accessInfluence of Toasting Technique on Color and Ellagitannins of Oak Wood in Barrel MakingLucio Matricardi, Andrew L. WaterhouseAm J Enol Vitic. 1999 50: 519-526 ; DOI: 10.5344/ajev.1999.50.4.519Lucio MatricardiDepartment of Viticulture and Enology, University of California, One Shields Ave., Davis, CA 95616-8749.Andrew L. WaterhouseDepartment of Viticulture and Enology, University of California, One Shields Ave., Davis, CA 95616-8749.
- You have accessRestricted accessEffect of Variety, Ultraviolet Light Exposure, and Enological Methods on the trans-Resveratrol Level of WineR. T. Threlfall, J. R. Morris, A. MauromoustakosAm J Enol Vitic. 1999 50: 57-64 ; DOI: 10.5344/ajev.1999.50.1.57R. T. ThrelfallDepartment of Food Science, University of Arkansas, 272 Young Ave. Fayetteville, AR 72704J. R. Morris
- You have accessRestricted accessAngiotensin I Converting Enzyme-Inhibitory Peptides from WineTsutomu Takayanagi, Koki YokotsukaAm J Enol Vitic. 1999 50: 65-68 ; DOI: 10.5344/ajev.1999.50.1.65Tsutomu TakayanagiThe Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400-0005, Japan.Koki YokotsukaThe Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400-0005, Japan.
- You have accessRestricted accessRapid Determination of Primary Amino Acids in Grape Juice Using an o-Phthaldialdehyde/N-Acetyl-L-Cysteine Spectrophotometric AssayBruce C. Dukes, Christian E. ButzkeAm J Enol Vitic. 1998 49: 125-134 ; DOI: 10.5344/ajev.1998.49.2.125Bruce C. DukesNiebaum-Coppola Estate Winery, 1991 St. Helena Hwy, Rutherford, CA 94573