American Journal of Enology and Viticulture

• 

  Año 2000, Vol. 51, Número 2

  • Formation of hydrogen sulfide and glutathione during fermentation of white grape musts

    Ann C. Noble, Roger B. Boulton, Seung K. Park

    págs. 91-97

    

  • Behavior of a hyperoxidized must during biological aging of fino sherry wine

    Carmelo García Barroso, R. Castro Mejías

    págs. 98-102

    

  • Manganese determination in grapes and wines from different regions of France

    Pierre-Louis Teissedre, Carmen Cabrera Vique, Jean-Claude Cabanis, Marie-Thérèse Cabanis

    págs. 103-107

    

  • Classification of Montepulciano d' Abruzzo wines by linear discriminant analysis and artificial neural networks

    Maria Stella Simonetti, Pietro Damiani, Fernando Damiani, Angelo Cichelli, Maurizio Odoardi, Federica Murmura

    págs. 108-114

    

  • Soluble polysaccharide content at initial time of experimental must preparation

    Michel Moutounet, Patrice Pellerin, Thierry Doco, Stéphane Vidal

    págs. 115-121

    

  • Morpho-anatomical and physiological characteristics of primary and lateral shoot leaves of Cabernet Franc and Trebbiano Toscano grapevines under two irradiance regimes

    A. Cartechini, Alberto Palliotti, F. Ferranti

    págs. 122-130

    

  • Metals determination in wines by sequential injection analysis with flame atomic absorption spectrometry

    Alberto N. Araújo, Rui Cerdeira C. Costa, María Isabel Cardoso

    págs. 131-136

    

  • The influence of Vitis riparia Rootstock on water relations and gas exchange of Vitis vinifera cv. Carignane scion under non-irrigated conditions

    Larry E. Williams, M. Padgett-Johnson, M. Andrew Walker

    págs. 137-143

    

  • Changes in phenolic contents during sparkling apple winemaking

    Luis García, Anna Picinelli Lobo, Juan José Mangas Alonso, Belén Suárez

    págs. 144-149

    

  • Ochratoxin a in some portuguese wines: method validation and screening in Port wine and vinho verde

    P. Barros, Manuel Cabral, I. Festas, Paulo Herbert, A. Alves, L. Santos

    págs. 150-154

    

  • Proteolytic activity of yeast strains during grape juice fermentation

    Linda F. Bisson, Marta Dizy Soto

    págs. 155-167

    

  • Diagnosis and rectification of stuck and sluggish fermentations

    Christian E. Butzke, Linda F. Bisson

    págs. 168-177

    

  • Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties

    Catherine Peyrot des Gachons, Raymonde Baltenweck-Guyot, Denis Dubordieu, Takatoshi Tominaga

    págs. 178-181

    

  • A chamber-free method of heating and cooling grape Clusters in the vineyard

    J. M. Tarara, S. E. Spayd, J. C. Ferguson

    págs. 182-188

    

  • A comprehensive survey of the total sulfur dioxide concentrations of American wines

    Arnel Agapito, Norma Hill, George F. Peterson, Mari Kirrane

    págs. 189-191