Proceedings of the ASEV 50th Anniversary Annual Meeting, Seattle, Washington, June 19-23, 2000
Información General
- Editores: American Society for Enology and Viticulture, ASEV
- Año de publicación: 2001
- País: Estados Unidos
- Idioma: inglés
- ISBN: 0-9630711-4-9
- Recoge los contenidos presentados a: American Society for Enology and Viticulture. Annual Meeting (50. 2000. Seattle).
- Texto completo no disponible (Saber más ...)
Otros catálogos
- Citas a capítulos: 1 Citas
Listado de artículos
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Sensory evaluation in the wine industry: an under-utilized resource
págs. 1-2
Practical applications of sensory research: effect of glass shape, yeast strain, and terroir on wine flavor
págs. 3-8
págs. 9-11
págs. 12-14
págs. 15-18
págs. 19-21
Experimental design: a necessary tool for sensory research on alcoholic beverages
págs. 22-24
Relating consumer perception and sensory science to sell more wine: a case study in the use of preference mapping
págs. 25-27
págs. 28-31
págs. 32-34
Grapevine cold hardiness: mechanisms of cold acclimation, mid-winter hardiness maintenance, and spring deacclimation
págs. 35-48
págs. 49-59
págs. 60-72
págs. 73-76
págs. 77-80
págs. 81-93
págs. 94-100
págs. 101-110
Vine disorders indirectly caused by low temperature injury: crown gall disease
págs. 111-114
A half-century of research at the world's largest winery: a personal retrospective
págs. 115-121
págs. 122-127
The biological resilience of saccharomyces: strategies for adaptation to the natual fermentative environment
págs. 128-136
págs. 137-141
Coupled instrumental techniques in wine flavor analysis: from gas chromatography-mass spectrometry to high resolution gas chromatography-isotope ratio mass spectrometry
págs. 142-148
The "haze proteins" of wine: a summary of properties, factors affecting their accumulation in grapes, and the amount of bentonite required for their removal from wine
Yoji Hayasaka, Robyn van Heeswijck, K. F. Pocock, D. B. Tattersall, Peter B. Hoj, K. Adams, Elizabeth J. Waters
págs. 149-154
págs. 155-164
págs. 165-169
págs. 170-184
Adaptation and utilization of minimal pruning systems flor quality production in cool climates
Hans R. Schultz, Ursel Werwitzke, Joaquim Schmid, S. Kraml, T. Zimmer
págs. 185-190
Wine flavor research: experiences from the past offer a guide to the future
págs. 191-195
The role of yeasts in grape flavor development during fermentation: the example of Sauvignon blanc
Isabelle Masneuf, Catherine Peyrot des Gachons, Marie-Laure Murat, Denis Dubordieu, Takatoshi Tominaga
págs. 196-203
pág. 204
Past and the future: bucket flavor chemistry to senso-chemistry
págs. 205-208
págs. 209-215
Trade in grapevine plant materials: local, national, and worldwide perspectives
págs. 216-221
págs. 222-230
Major graft-transmissible diseases of grapevines: nature, diagnosis, and sanitation
págs. 231-236
Genetically engineered plants: what are they?, what are their risks and benefits?, can the technology be usefully applied to grapevines?
págs. 237-239
págs. 240-257
Winemaking microbiology: advances in research and their impact on winemaking practices
Jürg Gafner, Petra Hoffmann-Boller, Naomi Porret, Daniel Pulver
págs. 258-260
Tailoring wine yeast for the third millennium: novel approaches to the ancient art of winemaking
págs. 261-270
Yeast autolysis and yeast macromolecules?: their contribution to wine flavor and stability
págs. 271-277
Understanding wine lactic acid bacteria: Progress and prospects in controlling wine quality
págs. 278-284
Leaf area/crop weight ratios of grapevines: influence on fruit composition and wine quality
págs. 285-295
Planting density and physiological balance: comparing approaches to European viticulture in the 21st century
págs. 296-308
págs. 309-317
págs. 318-322
págs. 323-336
págs. 337-344
Recent advances in white wine aging: the key role of the lees
Valérie Lavigne-Cruège, Denis Dubordieu, Louis Blanchard, Virginie Moine-Ledoux, Takatoshi Tominaga
págs. 345-352
Tannin evolution from grape to wine: effects on wine taste
págs. 353-355
págs. 356-359
Managing grapevine diseases: have we improved over the past 50 years?
págs. 360-363
Developing an integrating pest management program in California vineyards: hitting a moving target
págs. 364-369
