American Journal of Enology and Viticulture

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  Año 1999, Vol. 50, Número 4

  • The effects of prefermentation maceration temperature and percent alcohol (v/v) at press on the concentration of cabernet sauvignon grape glycosides and glycoside fractions

    H. M. McMahon, Bruce W. Zoecklein, Y. W. Jasinski

    págs. 385-390

    

  • Composition of tartrate precipitates deposited on stainless steel tanks during the cold stabilization of wines: part I. White wines

    Aude Vernhet, K. Dupre, L. Boulange-Petermann, Véronique Cheynier, Patrice Pellerin, Michel Moutounet

    págs. 391-397

    

  • Composition of tartrate precipitates deposited on stainless steel tanks during the cold stabilization of wines: part II. Red Wines

    Aude Vernhet, K. Dupre, L. Boulange-Petermann, Véronique Cheynier, Patrice Pellerin, Michel Moutounet

    págs. 398-403

    

  • Aroma of sparkling wines by headspace/solid phase microextraction and gas chromatography/mass spectrometry

    Sonia Francioli, M. Guerra, Elvira López Tamames, Josep M. Guadayol, Josep Caixach Gamisans

    págs. 404-408

    

  • Characterization of the geographic origin of bordeaux wines by a combined use of isotopic and trace element measurements

    G. J. Martin, M. Mazure, C. Jouitteau, Y.-L. Martin, L. Aguile, P. Allain

    págs. 409-417

    

  • Effect of irrigation on changes in berry composition of tempranillo during maturation: sugars, organic acids, and mineral elements

    María A. Esteban, María José Villanueva Suárez, José Ramón Lisarrague

    págs. 418-434

    

  • Multiresidue analysis of pesticides in wines using C-18 solid-phase extraction and gas chromatography-mass spectrometry

    J. W. Wong, C. A. Halverson

    págs. 435-442

    

  • Characterization of wild vines in La Rioja

    Fernando Martínez de Toda Fernández, Juan Carlos Sancha González

    págs. 443-446

    

  • The influence of oak wood ("Quercus robur" L., Q. "petraea" Liebl.) on the flavor of Burgundy Pinot noir: an examination of variation among individual trees

    F. Sauvageot, F. Feuillat

    págs. 447-455

    

  • Influence of "botrytis cinerea" on the polysaccharide composition of xarel.lo musts and cava base wines

    Sonia Francioli, Susana Buxaderas Sánchez, Patrice Pellerin

    págs. 456-460

    

  • Survey of analytical methods and winery laboratory proficiency

    Christian E. Butzke, Susan E. Ebeler

    págs. 461-465

    

  • Oak in winemarking: international symposium 28 & 29 June 1999 Reno, Nevada

    • The tannins of oak heartwood: structure, properties, and their influence on wine flavor

      Jean-Louis Puech, F. Feuillat, J. R. Mosedale

      págs. 469-478

      

    • Discrimination and control of toasting intensity and quality of oak wood barrels

      Pascal Chatonnet

      págs. 479-494

      

    • The influence of oak seasoning and toasting parameters on the composition and quality of wine

      Michael D. Hale, Katherine McCafferty, Ed Larmie, Jennifer Newton, James S. Swan

      págs. 495-502

      

    • The influence on wine flavor of the oak species and natural variation of heartwood components

      J. R. Mosedale, Jean-Louis Puech, F. Feuillat

      págs. 503-512

      

    • Characterization of french oak cooperage ("Quercus robur" L., "Quercus petraea" Liebl.): research of the study group on barrel-aging burgundy wines

      F. Feuillat, René Keller, F. Sauvageot, Jean-Louis Puech

      págs. 513-518

      

    • Influence of toasting technique on color and ellagitannins of oak wood in barrel making

      L. Matricardi, Andrew L. Waterhouse

      págs. 519-526

      

    • CERA barrel committee tasting protocol: tecnical brief

      Barbara Lindblom

      págs. 527-533

      

    • The evaluation of alternative oak enhancements to extend barrel life: tecnical brief

      Evelyn Heraty, Amanda McCord, Lise Skaanild, Margaret Davenport

      págs. 534-536

      

    • Cooper VS. forest: which is more important?. Technical brief

      Nick Goldschmidt

      págs. 537-538

      

    • A version of the invention of barrels and barrel alternatives

      Cal Dennison

      págs. 539-540

      

    • Barrel renewal systems - a user's perspective: historical note

      Tom Stutz, Sean Lin, Ian Herdman

      págs. 541-543