American Journal of Enology and Viticulture

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  Año 2003, Vol. 54, Número 3

  • Mycorrhizal Colonization of Grapevine Rootstocks under Field Conditions

    R. P. Schreiner

    págs. 143-149

    

  • Structural Modification of Wine Arabinogalactans during Aging on Lees

    M. Moutounet, Véronique Cheynier, Thierry Doco, Patrick Vuchot

    págs. 150-157

    

  • Volatile Compounds by SPME-GC as Age Markers of Sparkling Wines

    S. Francioli

    págs. 158-162

    

  • Anthocyanin-derived Pigments in Graciano, Tempranillo, and Cabernet Sauvignon Wines Produced in Spain

    María Monagas

    págs. 163-169

    

  • Ochratoxin A in Wine: Survey by Antibody- and Polymeric-based SPE Columns Using HPLC/Fluorescence Detection

    D. P. Siantar, C. A. Halverson

    págs. 170-177

    

  • Content and Origin of Protein in White and Red Wines: Changes during Fermentation and Maturation

    K. Yokotsuka, M. Fukui

    págs. 178-188

    

  • Airborne Pollen Samples for Early-Season Estimates of Wine Production in a Mediterranean Climate Area of Northern Portugal

    M. Cunha, R. de Castro, P. Pinto, I. Abreu

    págs. 189-194

    

  • Color, Polyphenol, and Aroma Compounds in Rose Wines after Prefermentative Maceration and Enzymatic Treatments

    María Rosario Salinas Fernández

    págs. 195-202

    

  • Comparison of Seven Chardonnay Clonal Selections in the Salinas Valley

    L. J. Bettiga

    págs. 203-206

    

  • Comparison of Four Merlot Clonal Selections in the Salinas Valley

    L. J. Bettiga

    págs. 207-210

    

  • Yeast Macromolecules: Origin, Composition, and Enological Interest

    M. Feuillat

    págs. 211-213