American Journal of Enology and Viticulture

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  Año 1999, Vol. 50, Número 3

  • Isolation and properties of B-glucosidase produced by "Debaryomyces hansenii" and its application in winemaking

    Takaaki Yanai, Michikatsu Sato

    págs. 231-235

    

  • The identity and parentage of the variety known in California as Petite Sirah

    Carole P. Meredith, J. E. Bowers, Summaira Riaz, Vanessa Handley, Elizabeth B. Bandman, Gerald S. Dangl

    págs. 236-242

    

  • Development and characterization of additional microsatellite DNA markers for grape

    J. E. Bowers, Gerald S. Dangl, Carole P. Meredith

    págs. 243-246

    

  • Use of alkaline phosphatase for the analysis of tannins in grapes and red wines

    Douglas O. Adams, James F. Harbertson

    págs. 247-252

    

  • Some observations about the correlation between the amino acid content of musts and wines of the chardonnay variety and their fermentation aromas

    A. Guitart, Purificación Hernández Orte, Vicente Ferreira González, Cristina Peña, Juan Cacho Palomar

    págs. 253-258

    

  • Determination of ethanol in wines by flow injection spectrophotometry using gas-diffusion and an immobilized enzyme reactor

    António O. S. S. Rangel, Ildikó V. Toth

    págs. 259-263

    

  • Levels of glutathione and activities of related enzymes during ripening of Koshu and Cabernet Sauvignon grapes and during winemaking

    Tohru Okuda, Koki Yokotsuka

    págs. 264-270

    

  • Effect of enzymes during vinification on color and sensory properties of port wines

    J. Bakker, S. J. Bellworthy, H. P. Reader, S. J. Watkins

    págs. 271-276

    

  • Flavonoid compositional differences of grapes among site test plantings of Cabernet granc

    F. Brossaud, Véronique Cheynier, Christian Asselin, Michel Moutounet

    págs. 277-284

    

  • Low molecular weight phenols in cork stoppers

    A. I. Peña-Neira, María Teresa Hernández García, C. García Vallejo, Estrella Cadahía, María Brigida Fernández de Simón Bermejo, J. A. Suarez

    págs. 285-290

    

  • The production of reduced-alcohol wine using glucose oxidase treated juice: part I. Composition

    Gary J. Pickering, D. A. Heatherbell, M. F. Barnes

    págs. 291-298

    

  • The production of reduced-alcohol wine using glucose oxidase-treated juice: part II. Satability and SO2-binding

    Gary J. Pickering, D. A. Heatherbell, M. F. Barnes

    págs. 299-306

    

  • The production of reduced-alcohol wine using glucose oxidase-treated juice: part III. Sensory

    Gary J. Pickering, D. A. Heatherbell, M. F. Barnes

    págs. 307-316

    

  • Study of effervescence in a glass of Champagne: frequencies of bubble formation, growth rates, and velocities of rising bubbles

    Gérard Liger-Belair, Richard Marchal, Bertrand Robillard, Michèle Vignes-Adler, Alain Maujean, Philippe Jeandet

    págs. 317-323

    

  • Gas chromatographic analysis of aldehydes in alcoholic beverages using a cysteamine derivarization procedure

    Matia N. Lau, John D. Ebeler, Susan E. Ebeler

    págs. 324-333

    

  • The effect of various vinification parameters on the development of several volatile sulfur compounds in Greek white wines of the cultivars Batiki and Muscat of Hamburg

    S. Karagiannis, P. Lanaridis

    págs. 334-342

    

  • Evaluation of the electrical properties of some products used in the tartaric stabilization of wines

    Emilio Celotti, Luca Bornia, Enrico Zoccolan

    págs. 343-350

    

  • Effect of nitrogen fertilization on growth, canopy density, and yield of "Vitis vinifera" L. cv. Cabernet Sauvignon

    Sally-Jean Bell, Alan Robson

    págs. 351-358

    

  • A new simplified method for measuring the color of wines. III. All wines and brandies: research note

    Ángel I. Negueruela Suberbiola, Fernando Ayala Zurbano, José Federico Echávarri Granado

    págs. 359-363