American Journal of Enology and Viticulture

• 

  Año 2009, Vol. 60, Número 4

  • Articles

    • The flowering process of "Vitis vinifera": a review

      M. Carmo Vasconcelos, Marc Greven, Chris S. Winefield, Michael C. T. Trought, Victoria Raw

      págs. 411-434

      

    • Characterization of the aroma of red Frontenac table wines by descriptive analysis

      Anna Katharine Mansfield, Zata M Vickers

      págs. 435-441

      

    • Influence of tannin concentration, storage temperature, and time on chemical and sensory properties of Cabernet Sauvignon and Merlot wines

      Remedios R. Villamor, James F. Harbertson, Carolyn F. Ross

      págs. 442-449

      

    • Chemical and sensory effects of Saignée, water addition, and extended maceration on high brix must

      James F. Harbertson, Maria S. Mireles, Eric D. Harwood, Karen Weller, Carolyn F. Ross

      págs. 450-460

      

    • Cumulative responses of Semillon grapevines to late season perturbation of carbohydrate reserve status

      Jason P. Smith, Bruno Holzapfel

      págs. 461-470

      

    • Key factors affecting radical formation in wine studied by spin trapping and EPR spectroscopy

      Ryan J. Elias, Mogens L. Andersen, Leif Skibsted, Andrew L. Waterhouse

      págs. 471-476

      

    • Effect of a pectinase-surfactin preparation on extraction of pigments and total polyphenol from Malbec grape skins

      María S. Cabeza, María G. Merín, María C. Martín, Daniel C. Sabaté, Marcela C. Audisio

      págs. 477-483

      

    • Differential growth of mycorrhizal field-inoculated grapevine rootstocks in two replant soils

      Amaia Nogales, Jordi Luque Font, V. Estaún, Amelia Camprubí Nieto, Francesc García Figueres

      págs. 484-489

      

    • Genetic among Koshu (Vitis vinifera L.) accessions generated by retrotansposon insertion into genome

      Keiko Fujita, Mamiko Shimazadi, Terumi Furiya, Tsutomu Takayanagi, Shunji Suzuki

      págs. 490-496

      

    • Identification, incidence, and pathogenicity of fungal species associated with grapevine dieback in Texas

      José Ramón Úrbez Torres, Penny Adams, Jim Kamas, W. Douglas Gubler

      págs. 497-507

      

    • Role of y-Aminobutyric acid as a source of nitrogen and succinate in wine

      Benoît Bach, François-Xavier Sauvage, Siylvie Dequin, Carole Camarasa

      págs. 508-516

      

    • Characterization of a Brazilian grape germplasm collection using microsatellite markers

      Patricia C. S. Leao, Summaira Riaz, Rachel Graziani, Gerald S. Dangl, Sergio Y. Motoike

      págs. 517-524

      

    • Pedigrees of fifty table-grape cultivars

      Alba M. Vargas Osorio, María Teresa de Andrés Domínguez, J. Borrego, Javier Ibáñez Marcos

      • Resumen

      págs. 525-532

      

  • Research notes

    • Yield components and fruit composition of five Barbera grapevine selections in the San Joaquin Valley, California

      Matthew W. Fidelibus, L. Peter Christensen, Deborah A. Golino, Nancy L. Sweet, Kimberley A. Cathline

      págs. 533-536

      

    • Functional expression of the DUR3 Gene in a wine yeast strain to minimize ethyl carbamate in Chardonnay wine

      Matthew S. Dahabieh, J. Husnik, H. J. J. van Vuuren

      págs. 537-541

      

  • Technical brief

    • An expanded clay pebble, continuous recirculating drip system for viable long-term hydroponic grapevine culture

      Matthew D. Wheatley, Elizabeth A. R. Tattersall, Richard L. Tillett, Grant R. Cramer

      págs. 542-549