American Journal of Enology and Viticulture

• 

  Año 2004, Vol. 55, Número 2

  • Reactivity of 3-Mercaptohexanol in Red Wine: Impact of Oxygen, Phenolic Fractions, and Sulfur Dioxide

    L. Blanchard

    págs. 115-120

    

  • Grape Berry cv. Shiraz Epicuticular Wax and Transpiration during Ripening and Preharvest Weight Loss

    J. M. Hatfield, V. G. Jaudzems, S. Y. Rogiers

    págs. 121-127

    

  • Spatial Distribution of Solar Radiation and Its Effects on Vine Phenology and Grape Ripening in an Alpine Environment

    Osvaldo Failla, L. Mariani, Lucio Brancadoro

    págs. 128-138

    

  • Incorporation of Malvidin-3-Glucoside into High Molecular Weight Polyphenols during Fermentation and Wine Aging

    A. L. Waterhouse, A. Zimman

    págs. 139-146

    

  • Leaf-Removal Effects on Cynthiana Yield, Juice Composition, and Wine Composition

    G. L. Main, J. R. Morris

    págs. 147-152

    

  • Influence of Harmonia axyridis on the Sensory Properties of White and Red Wine

    Gary J. Pickering

    págs. 153-159

    

  • Restart of Fermentation of Simulated Stuck Wines by Direct Inoculation of Active Dry Yeasts

    A. Cavazza, E. Poznanski

    págs. 160-167

    

  • Effect of Sweetening Treatments on White Wine Aroma and Composition

    M. R. Dharmadhikari, K. L. Wilker

    págs. 168-173

    

  • Zinfandel, Dobricic, and Plavac mali: The Genetic Relationship among Three Cultivars of the Dalmatian Coast of Croatia

    Edi Maletić

    págs. 174-180

    

  • Determination of Sugar Composition in Grapevine Rootstock Cuttings Used for Propagation

    C. J. O Connor, A. B. Reed

    págs. 181-186

    

  • Grapevine Uptake of ^1^5N-Labeled Nitrogen Derived from a Winter-Annual Leguminous Cover-Crop Mix

    A. E. Patrick

    págs. 187-190

    

  • Effect of Chitosan and 5-Chlorosalicylic Acid on Total Phenolic Content of Grapes and Wine

    M. Duxbury, G. Hotter, T. Reglinski

    págs. 191-194

    

  • White Wine Protein Stabilization by a Continuous Process Using a Packed Column

    V. Pashova

    págs. 195-198

    

  • Effect of Liquefaction Enzymes on Methanol Concentration of Distilled Fruit Spirits

    J. I. Andraous

    págs. 199-201

    

  • Use of a Pressure Chamber to Isolate and Detect Xylella fastidiosa in Xylem Exudates of Grapevines

    X. Guo, J. Lu

    págs. 202-205