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PRINT THIS PAGEAmerican Journal of Enology and Viticulture
Volume 56 number 2 (2005)
Abstracts for papers published in this journal.
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CONTENTS
Markus Keller, Lynn J. Mills, Robert L. Wample, and Sara E. Spayd Markus Keller, Lynn J. Mills, Robert L. Wample, and Sara E. Spayd Cluster Thinning Effects on Three Deficit-Irrigated Vitis vinifera Cultivars Am. J. Enol. Vitic. 2005 56: 91-103.
Key words: crop load, yield components, grape berry, fruit composition, color
Karina Medina, Eduardo Boido, Eduardo Dellacassa, and Francisco Carrau Yeast Interactions with Anthocyanins during Red Wine Fermentation Am. J. Enol. Vitic. 2005 56: 104-109.
Key words: yeast, anthocyanin, red grape must medium, anthocyanin-derived pigments
Andrew G. Reynolds, Wesley D. Lowrey, and Christiane De Savigny Influence of Irrigation and Fertigation on Fruit Composition, Vine Performance, and Water Relations of Concord and Niagara Grapevines Am. J. Enol. Vitic. 2005 56: 110-128.
Key words: methyl anthranilate, transpiration, Vitis labruscana, volatile esters
Pilar Baeza, Constantino Ruiz, Encarna Cuevas, Vicente Sotés, and José-Ramón Lissarrague Ecophysiological and Agronomic Response of Tempranillo Grapevines to Four Training Systems Am. J. Enol. Vitic. 2005 56: 129-138.
Key words: Tempranillo, training system, net photosynthesis, water use efficiency
María Monagas, Rafael Suárez, Carmen Gómez-Cordovés, and Begoña Bartolomé Simultaneous Determination of Nonanthocyanin Phenolic Compounds in Red Wines by HPLC-DAD/ESI-MS Am. J. Enol. Vitic. 2005 56: 139-147.
Key words: HPLC–DAD/ESI–MS, nonanthocyanin phenolic compounds, red wine
Uri Shani and Alon Ben-Gal Long-term Response of Grapevines to Salinity: Osmotic Effects and Ion Toxicity Am. J. Enol. Vitic. 2005 56: 148-154.
Key words: salinity, growth, transpiration, mortality, toxicity, grapevine
Angelita Gambuti, Daniela Strollo, Alessandro Genovese, Maurizio Ugliano, Alberto Ritieni, and Luigi Moio Influence of Enological Practices on Ochratoxin A Concentration in Wine Am. J. Enol. Vitic. 2005 56: 155-162.
Key words: wine, ochratoxin A, fining agents, carbon
James A. Wolpert, David R. Smart, and Michael Anderson Lower Petiole Potassium Concentration at Bloom in Rootstocks with Vitis berlandieri Genetic Backgrounds Am. J. Enol. Vitic. 2005 56: 163-169.
Key words: grapevine, rootstocks, potassium, petiole, Vitis
W. Mark Kliewer and Nick K. Dokoozlian Leaf Area/Crop Weight Ratios of Grapevines: Influence on Fruit Composition and Wine Quality Am. J. Enol. Vitic. 2005 56: 170-181.
Key words: canopy management, trellising, fruiting capacity, yield
Technical Briefs:
Simone Vincenzi, Silvia Mosconi, Gianni Zoccatelli, Chiara Dalla Pellegrina, Gianluca Veneri, Roberto Chignola, Angelo Peruffo, Andrea Curioni, and Corrado Rizzi Development of a New Procedure for Protein Recovery and Quantification in Wine Am. J. Enol. Vitic. 2005 56: 182-187.
Key words: wine proteins, protein recovery, protein quantification, electrophoresis
Research Note:
Salvador Genovés, José V. Gil, Salvador Vallés, José A. Casas, and Paloma Manzanares Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases Am. J. Enol. Vitic. 2005 56: 188-191.
Key words: aroma, Palomino fino, wine, glycosidases
Luigi Bavaresco, Pasquale Presutto, and Silvia Civardi VR O43-43: A Lime-Susceptible Rootstock Am. J. Enol. Vitic. 2005 56: 192-195.
Key words: rootstock, lime, chlorosis, grape yield, grape quality