Effect of variety, year, and grape maturity on the kinetics of alcoholic fermentation
págs. 363-368
Antioxidant activity of wine pomace
págs. 369-372
Differences in host utilization by California strains of grape phylloxera
págs. 373-379
Influence of shoot number and crop load on potted Chambourcin grapevines. I. Morphology and dry matter partitioning
págs. 380-388
Free amino acid composition of grape juice from 12 Vitis vinifera cultivars in Washington
págs. 389-402
The influence of phosphorous availability and rootstock on root system characteristics, phosphorous uptake, phosphorous partitioning, and growth efficiency
págs. 403-409
Verifying wine origin: A neural network approach
págs. 410-414
Resveratrol glucosides are important components of commercial wines
págs. 415-420
Use of potassium silicate for the control of powdery mildew [Uncinula necator (Schwein) Burill] in Vitis vinifera L. cultivar Bacchus
págs. 421-428
Kinetics of grape juice fermentation under aerobic and anaerobic conditions
págs. 429-434
Direct enumeration and isolation of wine yeasts from grape surfaces
págs. 435-440
Influence of wood heat treatment, temperature, and maceration time on vanillin, syringaldehyde, and gallic acid contents in oak wood and wine spirit mixtures
págs. 441-446
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