wine
- You have accessRestricted accessPhenolic Reactions during Winemaking and AgingHélène Fulcrand, Montserrat Dueñas, Erika Salas, Véronique CheynierAm J Enol Vitic. 2006 57: 289-297 ; DOI: 10.5344/ajev.2006.57.3.289Hélène Fulcrand1INRA, UMR Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier, France; 2Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, 31170, Mexico.Montserrat Dueñas1INRA, UMR Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier, France; 2Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, 31170, Mexico.Erika Salas1INRA, UMR Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier, France; 2Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, 31170, Mexico.Véronique Cheynier1INRA, UMR Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier, France; 2Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, 31170, Mexico.
- You have accessRestricted accessOxidation of Wine Phenolics: A Critical Evaluation and HypothesesAndrew L. Waterhouse, V. Felipe LaurieAm J Enol Vitic. 2006 57: 306-313 ; DOI: 10.5344/ajev.2006.57.3.306Andrew L. Waterhouse1Department of Viticulture and Enology, University of California, Davis, CA 95616; 2Centro Tecnológico de la Vid y el Vino, Facultad de Recursos Naturales, Universidad de Talca, Chile.V. Felipe Laurie1Department of Viticulture and Enology, University of California, Davis, CA 95616; 2Centro Tecnológico de la Vid y el Vino, Facultad de Recursos Naturales, Universidad de Talca, Chile.
- You have accessRestricted accessEffect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red WinesMarta Cano-López, Francisco Pardo-Minguez, Jose María López-Roca, Encarna Gómez-PlazaAm J Enol Vitic. 2006 57: 325-331 ; DOI: 10.5344/ajev.2006.57.3.325Marta Cano-López1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Bodegas San Isidro, Ctra. Murcia, Jumilla, Spain.Francisco Pardo-Minguez1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Bodegas San Isidro, Ctra. Murcia, Jumilla, Spain.Jose María López-Roca1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Bodegas San Isidro, Ctra. Murcia, Jumilla, Spain.Encarna Gómez-Plaza1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Bodegas San Isidro, Ctra. Murcia, Jumilla, Spain.
- You have accessRestricted accessDetermination of Vitispirane in Wines by Stable Isotope Dilution AssayNigel J. Eggers, Karen Bohna, Brynn DooleyAm J Enol Vitic. 2006 57: 226-232 ; DOI: 10.5344/ajev.2006.57.2.226Nigel J. Eggers1Associate professor and 2Research assistant, Chemistry Department, University of British Columbia Okanagan, 3333 University Way, Kelowna, BC, V1V 1V7 Canada; 3Graduate student, Chemistry Department, University of Victoria, Victoria, BC, V8P 5C2 Canada.Karen Bohna1Associate professor and 2Research assistant, Chemistry Department, University of British Columbia Okanagan, 3333 University Way, Kelowna, BC, V1V 1V7 Canada; 3Graduate student, Chemistry Department, University of Victoria, Victoria, BC, V8P 5C2 Canada.Brynn Dooley1Associate professor and 2Research assistant, Chemistry Department, University of British Columbia Okanagan, 3333 University Way, Kelowna, BC, V1V 1V7 Canada; 3Graduate student, Chemistry Department, University of Victoria, Victoria, BC, V8P 5C2 Canada.
- You have accessRestricted accessMetabolic Engineering of Saccharomyces cerevisiae to Minimize the Production of Ethyl Carbamate in WineJoana Coulon, John I. Husnik, Debra L. Inglis, George K. van der Merwe, Aline Lonvaud, Daniel J. Erasmus, Hennie J.J. van VuurenAm J Enol Vitic. 2006 57: 113-124 ; DOI: 10.5344/ajev.2006.57.2.113Joana Coulon1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.John I. Husnik1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.Debra L. Inglis1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.George K. van der Merwe1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.Aline Lonvaud1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.Daniel J. Erasmus1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.Hennie J.J. van Vuuren1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
- You have accessRestricted accessSensory Effects of Consuming Cheese Prior to Evaluating Red Wine FlavorBerenice Madrigal-Galan, Hildegarde HeymannAm J Enol Vitic. 2006 57: 12-22 ; DOI: 10.5344/ajev.2006.57.1.12Berenice Madrigal-Galan1Graduate student, 2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.Hildegarde Heymann1Graduate student, 2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
- You have accessRestricted accessDietary Fiber in WineM. Elena Díaz-Rubio, Fulgencio Saura-CalixtoAm J Enol Vitic. 2006 57: 69-72 ; DOI: 10.5344/ajev.2006.57.1.69M. Elena Díaz-Rubio1Department of Metabolism and Nutrition, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), C/ José Antonio Novais, 10 Ciudad Universitaria, 28040 Madrid, Spain.Fulgencio Saura-Calixto1Department of Metabolism and Nutrition, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), C/ José Antonio Novais, 10 Ciudad Universitaria, 28040 Madrid, Spain.
- You have accessRestricted access3-Mercaptohexanol: An Aroma Impact Compound of Petite Arvine WineClaudia Barbara Fretz, Jean-Luc Luisier, Takatoshi Tominaga, Renato AmadòAm J Enol Vitic. 2005 56: 407-410 ; DOI: 10.5344/ajev.2005.56.4.407Claudia Barbara Fretz1University of Applied Science Valais, Route de Rawyl 64, CH-1950 Sion, Switzerland; 2Swiss Federal Institute for Technology, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland; 3Current address: BÜCHI Labortechnik AG, Meier-seggstrasse 40, Postfach, CH-9230 Flawil 1, Switzerland; and 4Faculté d’Oenologie de Bordeaux, Université Victor Segalen, Bordeaux 2, 33405 Talence Cedex, France.Jean-Luc Luisier1University of Applied Science Valais, Route de Rawyl 64, CH-1950 Sion, Switzerland; 2Swiss Federal Institute for Technology, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland; 3Current address: BÜCHI Labortechnik AG, Meier-seggstrasse 40, Postfach, CH-9230 Flawil 1, Switzerland; and 4Faculté d’Oenologie de Bordeaux, Université Victor Segalen, Bordeaux 2, 33405 Talence Cedex, France.Takatoshi Tominaga1University of Applied Science Valais, Route de Rawyl 64, CH-1950 Sion, Switzerland; 2Swiss Federal Institute for Technology, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland; 3Current address: BÜCHI Labortechnik AG, Meier-seggstrasse 40, Postfach, CH-9230 Flawil 1, Switzerland; and 4Faculté d’Oenologie de Bordeaux, Université Victor Segalen, Bordeaux 2, 33405 Talence Cedex, France.Renato Amadò1University of Applied Science Valais, Route de Rawyl 64, CH-1950 Sion, Switzerland; 2Swiss Federal Institute for Technology, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland; 3Current address: BÜCHI Labortechnik AG, Meier-seggstrasse 40, Postfach, CH-9230 Flawil 1, Switzerland; and 4Faculté d’Oenologie de Bordeaux, Université Victor Segalen, Bordeaux 2, 33405 Talence Cedex, France.
- You have accessRestricted accessModeling Alcoholic Fermentation in Enological Conditions: Feasibility and InterestSophie Colombié, Sophie Malherbe, Jean-Marie SablayrollesAm J Enol Vitic. 2005 56: 238-245 ; DOI: 10.5344/ajev.2005.56.3.238Sophie ColombiéInstitut National de la Recherche pour l’Œnologie, Unité Mixte de Recherche Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier cedex 1, France.Sophie MalherbeInstitut National de la Recherche pour l’Œnologie, Unité Mixte de Recherche Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier cedex 1, France.Jean-Marie SablayrollesInstitut National de la Recherche pour l’Œnologie, Unité Mixte de Recherche Sciences pour l’Œnologie, 2 Place Viala, 34060 Montpellier cedex 1, France.
- You have accessRestricted accessNew Method for the Estimation of the Potassium Hydrogen Tartrate Saturation Temperature of Port WinesDiogo Narciso, Cristina Fernandes, Paulo Cameira dos Santos, Maria Norberta de PinhoAm J Enol Vitic. 2005 56: 255-266 ; DOI: 10.5344/ajev.2005.56.3.255Diogo Narciso1Chemical Engineering Department, Instituto Superior Técnico, Av. Rovisco Pais, 1049-001 Lisboa, Portugal; 2INIAP, Estação Agronómica Nacional, DTPA, Quinta do Marquês, 2784-505 Oeiras, Portugal.Cristina Fernandes1Chemical Engineering Department, Instituto Superior Técnico, Av. Rovisco Pais, 1049-001 Lisboa, Portugal; 2INIAP, Estação Agronómica Nacional, DTPA, Quinta do Marquês, 2784-505 Oeiras, Portugal.Paulo Cameira dos Santos1Chemical Engineering Department, Instituto Superior Técnico, Av. Rovisco Pais, 1049-001 Lisboa, Portugal; 2INIAP, Estação Agronómica Nacional, DTPA, Quinta do Marquês, 2784-505 Oeiras, Portugal.Maria Norberta de Pinho1Chemical Engineering Department, Instituto Superior Técnico, Av. Rovisco Pais, 1049-001 Lisboa, Portugal; 2INIAP, Estação Agronómica Nacional, DTPA, Quinta do Marquês, 2784-505 Oeiras, Portugal.