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American Journal of Enology and

Frivik, S. K., Ebeler, S. E. (2003) Influence of sulfur dioxide on the formation of aldehydes in white wine. American Journal of Enology and Viticulture, 54, 31-38. [Pg.379]

Giudici, R, Zambonelli, C., Rassarelh, R, Castellaii, L. (1995) Improvement of wine composition with cryotolerant Saccharomyces strains. American Journal of Enology and Viticulture, 46, 143-147. [Pg.380]

Herraiz, X, Reglero, G., Herraiz, M., Martinalvarez, P. J., Cabezudo, M. D. (1990) The influence of the yeast and type of culture on the volatile composition of wines fermented without sulfur-dioxide. American Journal of Enology and Viticulture, 41, 313-318. [Pg.381]

Jiranek, V, Langridge, R, Henschke, P. A. (1995b) Validation of bismuth-containing indicator media for predicting H2S producing potential of Saccharomyces cerevisiae wine yeasts under enological conditions. American Journal of Enology and Viticulture, 46, 269-273. [Pg.382]

Radler, F., Schiitz, H. (1982) Glycerol production of various strains of Saccharomyces. American Journal of Enology and Viticulture, 33, 36 0. [Pg.386]

Timberlake, C. R, Bridle, P. (1976) Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. American Journal of Enology and Viticulture, 27, 97-105. [Pg.390]

M. Hale, K. McCafferty, E. Larmie, J. Newton, J. Swan. (1999). The Influence of Oak Seasoning and Toasting Parameters on the Composition and Quality of Wine. American Journal of Enology and Viticulture, Vol 50 No 4, pp 495-502. [Pg.186]

Figure 3.15 LC-UV anthocyanin profile recorded at wavelength 520 nm of a hybrid grape crude extract (Clinton, Vitis labrusca x Vitis riparia). Analytical conditions column C18 (250 x 4.6mm, 5pm), binary solvent composed of A) H20/formic acid (90 10 v/v) and B methanol/H20/formic acid (50 40 10 v/v/v) gradient program from 15% to 45% of B in 15min, 45-70% B in 30min, 70-90% B in lOmin, 90-99% B in 5min, 99-15% B in 5min (flow rate 1 mL/min). (Reprinted from American Journal of Enology and Viticulture 51, Favretto and Flamini, Copyright 2000)... Figure 3.15 LC-UV anthocyanin profile recorded at wavelength 520 nm of a hybrid grape crude extract (Clinton, Vitis labrusca x Vitis riparia). Analytical conditions column C18 (250 x 4.6mm, 5pm), binary solvent composed of A) H20/formic acid (90 10 v/v) and B methanol/H20/formic acid (50 40 10 v/v/v) gradient program from 15% to 45% of B in 15min, 45-70% B in 30min, 70-90% B in lOmin, 90-99% B in 5min, 99-15% B in 5min (flow rate 1 mL/min). (Reprinted from American Journal of Enology and Viticulture 51, Favretto and Flamini, Copyright 2000)...
Table 3.10 Fragmentation of M+ ions of anthocyanins present in the Clinton extract (chromatogram Figure 3.15) by direct infusion ESI multiple step mass spectrometry (MSn). (Reprinted from American Journal of Enology and Viticulture 51, Favretto and Flamini, Copyright 2000). Table 3.10 Fragmentation of M+ ions of anthocyanins present in the Clinton extract (chromatogram Figure 3.15) by direct infusion ESI multiple step mass spectrometry (MSn). (Reprinted from American Journal of Enology and Viticulture 51, Favretto and Flamini, Copyright 2000).
FIG. 3 Growth of P. parvulus WS-09, WS-11, WS-29A, and C5 inoculated into Cabernet Sauvignon MLF-negative wines (o) and MLF-positive wines ( ). (Adapted from Edwards et al, 1994 and with permission of the American Journal of Enology and Viticulture.)... [Pg.157]

FIG. 6 Growth of Oenococcus oeni in Chardonnay wines prepared using yeast strains UCLM S325 ( , 50 mg/L total S02), Zymafluor VL1 ( , 33 mg/L total S02), CKS 102 (A, 18 mg/L total S02), EC1118 (X[CN4], 18 mg/L total S02), BKS 104 ( , 15 mg/L total S02), or Saint Georges SI01 (o, 0 mg/L total S02). Concentrations of total S02 in these wines was determined just before bacterial inoculation. (Adapted from Larsen et al., 2003 and with permission from the American Journal of Enology and Viticulture.)... [Pg.163]

Saucier, C. Little, D. Glories, Y. First evidence of acetaldehyde-flavanol condensation products in red wine. American Journal of Enology and Viticulture 1997, 48, 370-373. [Pg.86]

Cliff, M, Yuksel, D., Girard, B., King, M (2002). Characterization of Canadian Ice wines by sensory and compositional analyses. American Journal of Enology and Viticulture, Vol. 53, No. 1, pp. (46-53), ISNN 0002-9254. [Pg.105]

Bell, A. A. Ough, C.S. Kliewer, W.M. (1979). Effects on must and wine composition, rates of fermentation, and wine quality of nitrogen fertilization of Vitis vinifera var. Thompson Seedless grapevines. American Journal of Enology and Viticulture 30 (2),... [Pg.136]

Nurgel, C. Erten, H. Canbas, A. Cabaroglu, T. Selli, S. (2003). Fermentative aroma in wines from Vitis vinifera cv. Kalecik karasi in relation with inoculation with selected dry yeasts. Journal International des Sciences de la Vigne et du Vin 37,155-161 Nykanen, L. (1986). Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. American Journal of Enology and Viticulture 37 (1), 84-96 Oliveira, J.M. Araujo, I.M. Pereira, O.M. Maia, J.S. Amaral, A.J. Maia, M.O. (2004). [Pg.141]

Sefton, M.A Francis, LL. Williams, P.J. (1993). The volatile composition of Chardonnay juices A study by flavor precursor analysis. American Journal of Enology and Viticulture 44 (4), 359-369... [Pg.144]

The influence of climate, soil and cultivar on terroir. American Journal of Enology and Viticulture 55, 207-217... [Pg.145]

Cano-Lopez, M., Pardo-Minguez, F., Lopez-Roca, J. M., Gomez-Plaza, E. (2006). Effect of microoxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines. American Journal of Enology and Viticulture, 57(3), 325-... [Pg.192]

Conterno, L., Joseph, C. L., Arvik, T. J., Henick-Kling, T., Bisson, L. R (2006). Genetic and physiological characterization of Brettanomyces bruxellensis strains isolated from wines. American Journal of Enology and Viticulture, 57(2), 139-147. [Pg.10]

Singleton, VL., Salgues, M., Zaya, J. Trousdale, E. (1985). Caftaric acid disappearance and conversion to products of enzymic oxidation in grape must and wine. American Journal of Enology and Viticulture, 36, 50-56. [Pg.80]

Wildenradt, H.L. Singleton, VL. (1974). Production of aldehydes as a result of oxidation of poly-phenolic compoimds and its relation to wine aging. American Journal of Enology and Viticulture, 25, 119-126. [Pg.80]

Puech, J.-L., Feuillat, F. Mosedale, J.R. (1999a). The tannins of oak heartwood structure, properties and their influence on wine flavor. American Journal of Enology and Viticulture, 50, 469 78. [Pg.134]

Singleton, V.L. (1987). Oxygen with phenols and related reactions in musts, wines, and model systems observations and practical implications. American Journal of Enology and Viticulture, 38, 69-77. [Pg.135]

Mateus, N., Marques, S., Gon9alves, A.C., Machado, J.M., and de Freitas, V.A.P. 2001. Proanthocyanidin composition of red Vitis vinifera varieties from the Douro valley during ripening Influence of cultivation altitude. American Journal of Enology and Viticulture, 52 115-124. [Pg.519]

See other pages where American Journal of Enology and is mentioned: [Pg.393]    [Pg.88]    [Pg.231]    [Pg.192]    [Pg.171]   


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