American Journal of Enology and Viticulture

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  Año 1998, Vol. 49, Número 2

  • Determination of selenium in wines using electrothermal atomic absorption spectrometry with Zeeman background correction

    James Jaganathan, Sumer Dugar

    págs. 115-118

    

  • Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of "Saccharomyces cerevisiae" during alcoholic fermentation

    Eva María Valero Blanco, María C. Millán, Juan Carlos García Mauricio, J.M. Ortega

    págs. 119-124

    

  • Rapid determination of primary amino acids in grape juice using an o-phthaldialdehyde/N-acetyl-Lcysteine spectrophotometric assay

    Bruce Dukes, Christian E. Butzke

    págs. 125-134

    

  • Characterization of dietary fiber and the "in vitro" digestible fraction of grape pomace

    L. Bravo, Fulgencio D. Saura Calixto

    págs. 135-141

    

  • Quercetin and p-coumaric acid concentrations in commercial wines

    David M. Goldberg, Elisa Tsang, Alex Karumanchiri, George J. Soleas

    págs. 142-151

    

  • Effects of pre-veraison irrigation cutoff and skin contact time on the composition, color, and phenolic content of young Cabernet Sauvignon wines in Spain

    Michael Sipiora, María-Jesús Gutiérrez Granda

    págs. 152-162

    

  • The use of competition for carbohydrates among vegetative and reproductive sinks to reduce fruit set and Botrytis bunch rot in Seyval blanc grapevines

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

    págs. 163-170

    

  • A preliminary evaluation of the suitability of sap flow sensors for use in scheduling vineyard irrigation

    Judy Eastham, S. Gray

    págs. 171-176

    

  • Tartaric stabilization of red, rosé, and white wines with L(+)-calcium tartrate crystal seeding

    Santiago Mínguez, P. Hernández

    págs. 177-182

    

  • Influence of vine capacity and crop load on canopy, development, morphology, and dry matter partitioning in Concord grapevines

    D. P. Miller, G. Stanley Howell

    págs. 183-190

    

  • Fate of 15N fertilizer applied to trickle-irrigated grapevines

    S. Hajrasuliha, D. E. Rolston, D. T. Louie

    págs. 191-198

    

  • Histamine-producing lactic acid bacteria in wines: early detection, frequency, and distribution

    E. Coton, G. Rollan, Alain Bertrand, Aline Lonvaud-Funel

    págs. 199-204

    

  • Determination of nickel in french wines and grapes

    Pierre-Louis Teissedre, Carmen Cabrera Vique, Marie-Thérèse Cabanis, Jean-Claude Cabanis

    págs. 205-210

    

  • Influence of clarification, yeast type, and fermantation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines

    P. Aragón, J. Atienza, María Dolores Climent Morató

    págs. 211-219

    

  • Survey of yeast assimilable nitrogen status in must from California, Oregon, and Washington: research note

    Christian E. Butzke

    págs. 220-224

    

  • Evaluation of a digital blood glucose monitor for measuring residual glucose in wines: research note

    Robert M. Cook, Bruce R. Devlin, Susan E. Ebeler, Christian E. Butzke

    págs. 225-228

    

  • Biogenic amines in Rioja wines: technical brief

    M. B. Vázquez-Lasa, Montserrat Íñiguez Crespo, Miguel González-Larraina, A. González-Larraina

    pág. 229