wine
- You have accessRestricted accessHistamine-Producing Lactic Acid Bacteria in Wines: Early Detection, Frequency, and DistributionE. Coton, G. Rollan, A. Bertrand, A. Lonvaud-FunelAm J Enol Vitic. 1998 49: 199-204 ; DOI: 10.5344/ajev.1998.49.2.199E. CotonFaculté d'Oenologie, Unité Associée INRA/Université de Bordeaux II, Talence, FranceG. RollanA. Bertrand
- You have accessRestricted accessDetermination of Nickel in French Wines and GrapesP. L. Teissedre, C. Cabrera Vique, M. T. Cabanis, J. C. CabanisAm J Enol Vitic. 1998 49: 205-210 ; DOI: 10.5344/ajev.1998.49.2.205P. L. TeissedreUniversité Montpellier I, Faculté de Pharmacie, Centre de Formation et de Recherche en Oenologie, Av. Charles Flahault, 34060 Montpellier Cedex 2, France.C. Cabrera ViqueUniversité Montpellier I, Faculté de Pharmacie, Centre de Formation et de Recherche en Oenologie, Av. Charles Flahault, 34060 Montpellier Cedex 2, France.M. T. CabanisUniversité Montpellier I, Faculté de Pharmacie, Centre de Formation et de Recherche en Oenologie, Av. Charles Flahault, 34060 Montpellier Cedex 2, France.J. C. CabanisUniversité Montpellier I, Faculté de Pharmacie, Centre de Formation et de Recherche en Oenologie, Av. Charles Flahault, 34060 Montpellier Cedex 2, France.
- You have accessRestricted accessSurvey of Yeast Assimilable Nitrogen Status in Musts from California, Oregon, and WashingtonChristian E. ButzkeAm J Enol Vitic. 1998 49: 220-224 ; DOI: 10.5344/ajev.1998.49.2.220Christian E. ButzkeDepartment of Viticulture & Enology, University of California, One Shields Avenue, Davis, CA 95616-8749, U.S.A.
- You have accessRestricted accessEvaluation of a Digital Blood Glucose Monitor for Measuring Residual Glucose in WinesRobert M. Cook, Bruce R. Devlin, Susan E. Ebeler, Christian E. ButzkeAm J Enol Vitic. 1998 49: 225-228 ; DOI: 10.5344/ajev.1998.49.2.225Robert M. CookDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.Bruce R. DevlinDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.Susan E. EbelerDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.Christian E. ButzkeDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749.
- You have accessRestricted accessCatechin and Epicatechin Concentrations of Red Wines: Regional and Cultivar-Related DifferencesDavid M. Goldberg, Alex Karumanchiri, Elisa Tsang, George J. SoleasAm J Enol Vitic. 1998 49: 23-34 ; DOI: 10.5344/ajev.1998.49.1.23David M. GoldbergDepartment of Clinical Biochemistry, University of Toronto, Banting Institute, 100 College Street, Toronto, Ontario MSG 1L5, CanadaAlex KarumanchiriElisa Tsang
- You have accessRestricted accessCorrelation Between the Content of Biogenic Amines and Other Wine CompoundsE. Soufleros, Marie-Lyse Barrios, A. BertrandAm J Enol Vitic. 1998 49: 266-278 ; DOI: 10.5344/ajev.1998.49.3.266E. SouflerosFaculty of Agronomy, Dept. of Food Science and Technology, Univ. P.O. Box 235, Aristotle University of Theealonikiki, GR-54006, Thessaloniki, GreeceMarie-Lyse Barrios
- You have accessRestricted accessEffects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine YeastsCharoen Charoenchai, Graham H. Fleet, Paul A. HenschkeAm J Enol Vitic. 1998 49: 283-288 ; DOI: 10.5344/ajev.1998.49.3.283Charoen CharoenchaiDepartment of Food Science and Technology, The University of New South Wales, Sydney, New South Wales, 2052, AustraliaGraham H. Fleet
- You have accessRestricted accessThe Effect of Ethanol Concentration on the Temporal Perception of Viscosity and Density in White WineG. J. Pickering, D. A. Heatherbell, L. P. Vanhanen, M. F. BarnesAm J Enol Vitic. 1998 49: 306-318 ; DOI: 10.5344/ajev.1998.49.3.306G. J. PickeringNational Wine and Grape Industry Centre, Charles Sturt University, P.O. Box 588, Wagga Wagga, NSW 2678, AustraliaD. A. HeatherbellL. P. Vanhanen
- You have accessRestricted accessProtein Fraction Analysis of White Wine by FPLCJ. M. Canals, L. Arola, F. ZamoraAm J Enol Vitic. 1998 49: 383-388 ; DOI: 10.5344/ajev.1998.49.4.383J. M. CanalsUnitat d'Enologia. Centre de Refer[unknown]ncia en Tecnologia d'Aliments (CERTA) de la Generalitat de Catalunya, Departament de Bioqu'mica i Biotecnologia, Escola d'Enologia de Tarragona, Universitat Rovira i Virgili. C/Ramón y Cajal, 70, 43005-Tarragona, Spain.L. ArolaUnitat d'Enologia. Centre de Refer[unknown]ncia en Tecnologia d'Aliments (CERTA) de la Generalitat de Catalunya, Departament de Bioqu'mica i Biotecnologia, Escola d'Enologia de Tarragona, Universitat Rovira i Virgili. C/Ramón y Cajal, 70, 43005-Tarragona, Spain.F. ZamoraUnitat d'Enologia. Centre de Refer[unknown]ncia en Tecnologia d'Aliments (CERTA) de la Generalitat de Catalunya, Departament de Bioqu'mica i Biotecnologia, Escola d'Enologia de Tarragona, Universitat Rovira i Virgili. C/Ramón y Cajal, 70, 43005-Tarragona, Spain.
- You have accessRestricted accessEffect of Different Clarification Treatments on the Amino Acid Content of Chardonnay Musts and WinesAna Guitart, Puri Hernández Orte, Juan CachoAm J Enol Vitic. 1998 49: 389-396 ; DOI: 10.5344/ajev.1998.49.4.389Ana GuitartDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain.Puri Hernández OrteDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain.Juan CachoDepartment of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain.