wine
- You have accessRestricted accessPreliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red WinesMichael Bom Frøst, Ann C. NobleAm J Enol Vitic. 2002 53: 275-284 ; DOI: 10.5344/ajev.2002.53.4.275Michael Bom FrøstDepartment of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, 5, DK-1958 Frederiksberg, Denmark
- You have accessRestricted accessCorrelation of Wine Phenolic Composition versus Cyclic Voltammetry ResponsePaul A. Kilmartin, Honglei Zou, Andrew L. WaterhouseAm J Enol Vitic. 2002 53: 294-302 ; DOI: 10.5344/ajev.2002.53.4.294Paul A. KilmartinDepartment of Chemistry, The University of Auckland, Private Bag 92019, Auckland, New ZealandHonglei Zou
- You have accessRestricted accessUse of Wheat Gluten as Clarifying Agent of Musts and White WinesRichard Marchal, Laurence Marchal-Delahaut, Franck Michels, Maryline Parmentier, Armelle Lallement, Philippe JeandetAm J Enol Vitic. 2002 53: 308-314 ; DOI: 10.5344/ajev.2002.53.4.308Richard MarchalLaboratoire d’œnologie, URVVC-UPRES EA 2069, Faculté des Sciences, Université de Reims, BP 1039, 51687 Reims 2, FranceLaurence Marchal-DelahautFranck MichelsMaryline ParmentierArmelle Lallement
- You have accessRestricted accessProtein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol ConcentrationIsabel Achaerandio, Vesselina Pachova, Carme Güell, Francisco LópezAm J Enol Vitic. 2001 52: 122-126 ; DOI: 10.5344/ajev.2001.52.2.122Isabel AchaerandioDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Vesselina PachovaDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Carme GüellDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Francisco LópezDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.
- You have accessRestricted accessInfluence of Wine Polysaccharides of Different Molecular Mass on Wine FoamingM. López-Barajas, E. López-Tamames, S. Buxaderas, G. Suberbiola, M. C. De la Torre-BoronatAm J Enol Vitic. 2001 52: 146-150 ; DOI: 10.5344/ajev.2001.52.2.146M. López-BarajasNutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avda. Joan XXIII, s/n, 08028, Barcelona, Spain.E. López-TamamesS. BuxaderasG. SuberbiolaM. C. De la Torre-Boronat
- You have accessRestricted accessTreatments for Pinking Alteration in White WinesRosa M. Lamuela-Raventó, Mireia Huix-Blanquera, Andrew L. WaterhouseAm J Enol Vitic. 2001 52: 156-158 ; DOI: 10.5344/ajev.2001.52.2.156Rosa M. Lamuela-RaventóNutrició i Bromatologia. Facultat de Farmàcia, CeRTA. Universitat de Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain.Mireia Huix-Blanquera
- You have accessRestricted accessTyrosinase Biosensor for the Measurement of Wine PolyphenolicsWilliam T. Jewell, Susan E. EbelerAm J Enol Vitic. 2001 52: 219-222 ; DOI: 10.5344/ajev.2001.52.3.219William T. JewellDepartment of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.Susan E. EbelerDepartment of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
- You have accessRestricted accessPhenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration TimeE. Gómez-Plaza, R. Gil-Muñoz, J.M. López-Roca, A. Martínez-Cutillas, J.I. Fernández-FernándezAm J Enol Vitic. 2001 52: 266-270 ; DOI: 10.5344/ajev.2001.52.3.266E. Gómez-PlazaUnidad de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, SpainR. Gil-MuñozJ.M. López-RocaA. Martínez-CutillasJ.I. Fernández-Fernández
- You have accessRestricted accessDifferential pHmeter Determination of Residual Sugars in WineL. Moio, A. Gambuti, L. Di Marzio, P. PiombinoAm J Enol Vitic. 2001 52: 271-274 ; DOI: 10.5344/ajev.2001.52.3.271L. MoioDipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università di Napoli Federico II, I-80055 Portici, Italy.A. GambutiDipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università di Napoli Federico II, I-80055 Portici, Italy.L. Di MarzioDipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università di Napoli Federico II, I-80055 Portici, Italy.P. PiombinoDipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università di Napoli Federico II, I-80055 Portici, Italy.
- You have accessRestricted accessIsolation, Identification, and Organoleptic Characterization of Low-Molecular-Weight Peptides from White WineC. Desportes, M. Charpentier, B. Duteurtre, A. Maujean, F. DuchironAm J Enol Vitic. 2001 52: 376-380 ; DOI: 10.5344/ajev.2001.52.4.376C. DesportesLaboratoire de Microbiologie Industrielle, Université de Reims Champagne Ardennes, BP 1039, Moulin de la Housse, F 51 687 Reims Cédex 2M. CharpentierB. DuteurtreA. Maujean