American Journal of Enology and Viticulture

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  Año 2001, Vol. 52, Número 2

  • The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review

    R. Boulton

    págs. 67-87

    

  • The Secrets of Fizz in Champagne Wines: A Phenomenological Study

    H. Lemaresquier, G. Liger-Belair

    págs. 88-92

    

  • Effects of Seed Tannins on Enzymatic Decolorization of Wine Pigments in the Presence of Oxidizable Phenols

    K. Yokotsuka, V. L. Singleton

    págs. 93-100

    

  • Genetic Comparison of Greek Cultivars of Vitis vinifera L. by Nuclear Microsatellite Profiling

    F. Lefort, K. K. A. Roubelakis-Angelakis

    págs. 101-108

    

  • Changes in Ellagic Acid and Other Phenols in Muscadine Grape (Vitis rotundifolia) Juices and Wines during Storage

    M. N. Musingo

    págs. 109-114

    

  • Proanthocyanidin Composition of Red Vitis vinifera Varieties from the Douro Valley during Ripening: Influence of Cultivation Altitude

    A. C. Goncalves, S. Marques, N. Mateus

    págs. 115-121

    

  • Protein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol Concentration

    I. Achaerandio

    págs. 122-126

    

  • Morphological and Molecular Characterization of Grapevine Accessions Known as Albillo

    M. T. Cervera, J. A. Cabezas, I. Rodriguez

    págs. 127-135

    

  • Effect of Saccharomyces cerevisiae Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine

    M. Murat, I. Masneuf, Denis Dubordieu, T. Tominaga, Valérie Lavigne-Cruège, P. Darriet

    págs. 136-139

    

  • Influence of Fining with Different Molecular Weight Gelatins on Proanthocyanidin Composition and Perception of Wines

    P. Sarni-Manchado, C. Maury

    págs. 140-145

    

  • Influence of Wine Polysaccharides of Different Molecular Mass on Wine Foaming

    M. Lopez-Barajas, E. Lopez-Tamames

    págs. 146-150

    

  • Factors Influencing the Oxidation Phenomena of Sherry Wine

    V. M. P. Macias

    págs. 151-155

    

  • Treatments for Pinking Alteration in White Wines

    Rosa María Lamuela Raventós

    págs. 156-158

    

  • Differences in Phenolic Profile between Oak Wood and Stainless Steel Fermentation in White Wines

    M. Ibern-Gomez, Rosa María Lamuela Raventós, C. Andres-Lacueva

    págs. 159-164