American Journal of Enology and Viticulture

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  Año 1997, Vol. 48, Número 4

  • Effect of fermentation, storage "sur lie" or post-fermentation thermal processing on White Riesling ("Vitis vinifera" L.) glycoconjugates

    Bruce W. Zoecklein, J. A. Marcy, Y. Yasinski

    págs. 397-402

    

  • Relationship between sucrose accumulation and sucrose-metabolizing enzymes in developing grapes

    Tsutomu Takayanagi, Koki Yokotsuka

    págs. 403-407

    

  • Simultaneous separation of organic and inorganic acids by capillary zone electrophorsis. Application to wines and fruit juices

    M. Arellano, F. Couderc, Ph. Puig

    págs. 408-412

    

  • A calorimetric method applied to the study of yeast growth inhibition by alcohols and organic acids

    Arina Antoce Oana, V. Antoce, Katsutada Takahashi, N. Pomohaci, Ioan Namolosanu

    págs. 413-422

    

  • Quantitative measurement of heat formation during malolactic fermentation

    Antje Gent, G. Wegener, F. Radler

    págs. 423-427

    

  • A new approach to dialysis in sequential injection systems: Spectrophotometric determination of L(+)-lactate in wines

    Alberto N. Araújo, José L. F. C. Lima, M. Lúcia Saraiva

    págs. 428-432

    

  • Study of anthocyanin adsorption by heast lees. Effect of some physiochemical parameters

    Yann Vasserot, S. Caillet, Alain Maujean

    págs. 433-437

    

  • The effect of grapevine leafroll and rugose wood sanitation on agronomic performance and berry and leal phenolic content of a Nebbiolo clone ("Vitis vinifera" L.)

    Silvia Guidoni, Franco Mannini, Alessandra Ferrandino, N. Argamante, Rocco Di Stefano

    págs. 438-442

    

  • Influence of polyphenolic components of red wines on the microbial synthesis of volatile phenols

    Pascal Chatonnet, C. Viala, Denis Dubordieu

    págs. 443-448

    

  • Yield and berry composition of five "Vitis" cultivars as affected by "Rupestris" stem pitting virus

    Andrew G. Reynolds, W. S. Lanterman, Douglas A. Wardle

    págs. 449-458

    

  • Heat shock protein expression in leaves of Cabernet Sauvignon

    A. M. Morrell, Robert L. Wample

    págs. 459-464

    

  • Expression of heat shock proteins in dormant buds of grape (Vitis vinifera L.)

    Anne M. Morrell, Robert L. Wample, Gaylord I. Mink, Maurice S. B. Ku

    págs. 465-470

    

  • Producton of botle-fermented sparkling wine using yeast immobilised in double-layer gel beads or strands

    Koki Yokotsuka, M. Yajima, Toshihide Matsudo

    págs. 471-481

    

  • Influence of canopy configuration on vegetative development, hield, and fruit composition of Seyval blanc grapevines

    Russell P. Smithyman, G. Stanley Howell, D. P. Miller

    págs. 482-491

    

  • Development of stable RAPD markers for the identification of grapevine rootstocks and the analysis of genetic relationships

    Patrice This, C. Cuisset, Jean Michel Boursiquot

    págs. 492-501

    

  • Variability of oak wood ("Quercus robur" L., "Quercus petraea" Liebl.) anatomy relating to cask properties

    F. Feuillat, René Keller

    págs. 502-508

    

  • Variation in the concentration of ellagitannins and cis- and trans-B-methyl-y-octalactone extracted from under model wine cask conditions

    F. Feuillat, Luigi Moio, Elisabeth Guichard, M. Marinov, N. Fournier

    págs. 509-515

    

  • Treatment of barrel wood infectd with acetic acid bacteria

    Karl L. Wiler, Murli R. Dharmadhikari

    págs. 516-520

    

  • An improved purification procedure for grapevine leafroll associated viruses

    Jerry K. Uyemoto, C. Randall Krag, Adib Rowhani

    págs. 521-524

    

  • Evidence for sulfur volatile products adsorption by yeast lees

    S. Palacios, Yann Vasserot, Alain Maujean

    págs. 525-526