American Journal of Enology and Viticulture

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  Año 2015, Vol. 66, Número 3

  • Research articles

    • A Headspace Gas Detection Tube Method to Measure SO2 in Wine without Disrupting SO2 Equilibria

      Jussara M. Coelho, Patricia A. Howe, Gavin L. Sacks

      • Resumen

      págs. 257-265

      

    • Anthocyanin Composition of Merlot is Ameliorated by Light Microclimate and Irrigation in Central California

      Michael G. Cook, Yi Zhang, Clinton J. Nelson., Gregory Gambetta, James A. Kennedy, S. Kaan Kurtural

      • Resumen

      págs. 266-278

      

    • Sensory Analysis of Riesling Wines from Different Sub-Appellations in the Niagara Peninsula in Ontario

      James J. Willwerth, Andrew G. Reynolds, Isabelle Lesschaeve

      • Resumen

      págs. 279-293

      

    • Metabolomic Measurements at Three Time Points of a Chardonnay Wine Fermentation with Saccharomyces cerevisiae

      Chandra L. Richter, Adam D. Kennedy, Lining Guo, Nick K. Dokoozlian

      • Resumen

      págs. 294-301

      

    • Characterization of Winery Wastewater for Reuse in California

      Maya C. Buelow, Kerri Steenwerth, Lucas C.R. Silva, Sanjai J. Parikh

      • Resumen

      págs. 302-310

      

    • Soil Nutrient Availability under Cover Crops: Effects on Vines, Must, and Wine in a Tempranillo Vineyard

      Eva Pilar Pérez Alvarez, Enrique García-Escudero Domínguez, Fernando Peregrina Alonso

      • Resumen

      págs. 311-320

      

    • Review of Thirteen Years of CTS Winery Laboratory Collaborative Data

      Patricia A. Howe, Susan E. Ebeler, Gavin L. Sacks

      • Resumen

      págs. 321-339

      

    • Grapevine Anatomy as a Possible Determinant of Isohydric or Anisohydric Behavior

      Einat Gerzon, Iris Biton, Yossi Yaniv, Hanita Zemach, Yishai Netzer, Aaron Fait, Amnon Schwartz, Giora Ben Ari

      • Resumen

      págs. 340-347

      

    • Foliar Reflective Film and Water Deficit Increase Anthocyanin to Soluble Solids Ratio during Berry Ripening in Merlot

      Krista C. Shellie

      • Resumen

      págs. 348-356

      

    • Impact of Oenococcus oeni on Wine Hydroxycinnamic Acids and Volatile Phenol Production by Brettanomyces bruxellensis

      Stuart Chescheir, David Philbin, James P. Osborne

      • Resumen

      págs. 357-362

      

    • Influence of Soil on Root Distribution: Implications for Quality of Tocai Friulano Berries and Wine

      Diego Tomasi, Fabrizio Battista, Federica Gaiotti, Davide Mosetti, G. Bragato

      • Resumen

      págs. 363-372

      

    • Elemental Profiling of Malbec Wines under Controlled Conditions Using Microwave Plasma-Atomic Emission Spectroscopy

      Jenny Nelson, Helene Hopfer, Greg Gilleland, Daniel Cuthbertson, Roger B. Boulton, Susan E. Ebeler

      • Resumen

      págs. 373-378

      

    • Brettanomyces bruxellensis Aroma-Active Compounds Determined by SPME GC-MS Olfactory Analysis

      C.M. Lucy Joseph, Elizabeth A. Albino, Susan E. Ebeler, Linda F. Bisson

      • Resumen

      págs. 379-387

      

    • Effect of Various Treatments and Filtration Methods on Eliminating Residues of Casein-based Fining Agents from Wine

      Manuella Webber Witt, Mariana Deckwart, Carsten Carstens, Lisa Eichhorn, Knut Brockow, Volker Schäfer, Angelika Paschke Kratzin, Monika Christmann

      • Resumen

      págs. 388-392

      

  • Research notes

    • Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines

      Mariona Gil, Manuel Quirós Asensio, Francesca Fort Marsal, Pilar Morales Calvo, Ramón González García, Joan-Miquel Canals Bosch, Fernando Zamora Marín

      • Resumen

      págs. 393-397

      

    • Analysis of Rotundone in Japanese Syrah Grapes and Wines using Stir Bar Sorptive Extraction (SBSE) with Heart-Cutting Two-Dimensional GC-MS

      Hideki Takase, Kanako Sasaki, Hideyuki Shinmori, Akira Shinohara, Chihiro Mochizuki, Hironori Kobayashi, Hiroshi Saito, Hironori Matsuo, Shunji Suzuki, Ryoji Takata

      • Resumen

      págs. 398-402