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PRINT THIS PAGEAmerican Journal of Enology and Viticulture
Volume 57 number 1 (2006)
Abstracts for papers published in this journal.
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CONTENTS
Eleanor T. Thorne, Joshua F. Stevenson, Thomas L. Rost, John M. Labavitch, and Mark A. Matthews (2006) Pierce’s Disease Symptoms: Comparison with Symptoms of Water Deficit and the Impact of Water Deficits Am. J. Enol. Vitic. 57: 1-11.
Key words: plant-pathogen interactions, leaf scorch, leaf abscission, xylem
Berenice Madrigal-Galan and Hildegarde Heymann (2006) Sensory Effects of Consuming Cheese Prior to Evaluating Red Wine Flavor Am. J. Enol. Vitic. 57: 12-22.
Key words: wine, cheese, sensory evaluation, masking effect, descriptive analysis
Wolfgang Glänzel and Reinhilde Veugelers (2006) Science for Wine: A Bibliometric Assessment of Wine and Grape Research for Wine-Producing and Consuming Countries Am. J. Enol. Vitic. 57: 23-32.
Key words: bibliometric analysis, wine and grape research
Hong Lin, M. Andrew Walker, Rong Hu, and Jeffrey Granett (206) New Simple Sequence Repeat Loci for the Study of Grape Phylloxera (Daktulosphaira vitifoliae) Genetics and Host Adaptation Am. J. Enol. Vitic. 57: 33-40.
Key words: phylloxera, microsatellite, parthenogenesis, genetic diversity
Andrew G. Reynolds, Jason N. Roller, Andrea Forgione, and Christiane De Savigny (2006) Gibberellic Acid and Basal Leaf Removal: Implications for Fruit Maturity, Vestigial Seed Development, and Sensory Attributes of Sovereign Coronation Table Grapes Am. J. Enol. Vitic. 57: 41-53.
Key words: canopy management, fruit composition, seedlessness, table grapes
Takayoshi Yamane, Seok Tae Jeong, Nami Goto-Yamamoto, Yoshiko Koshita, and Shozo Kobayashi (2006) Effects of Temperature on Anthocyanin Biosynthesis in Grape Berry Skins Am. J. Enol. Vitic. 57: 54-59.
Key words: grape, temperature, anthocyanin biosynthesis, ABA
David Tate and Andrew G. Reynolds (2006) Validation of a Rapid Method for Measuring ß-Glucosidase Activity in Fermenting Muscat Grape Musts Am. J. Enol. Vitic. 57: 60-68.
Key words: enzymes, ß-glucosidase, muscat, sensory evaluation
M. Elena Díaz-Rubio and Fulgencio Saura-Calixto (2006) Dietary Fiber in Wine
Am. J. Enol. Vitic. 57: 69-72.
Key words: wine, dietary fiber, polysaccharides
Suzy Y. Rogiers, Dennis H. Greer, Jo M. Hatfield, Beverley A. Orchard, and Markus Keller (2006) Solute Transport into Shiraz Berries during Development and Late-Ripening Shrinkage Am. J. Enol. Vitic. 57: 73-80.
Key words: ripening, grape berry, fruit shrinkage, vascular flow, water potential
Denis Dubourdieu, Takatoshi Tominaga, Isabelle Masneuf, Catherine Peyrot des Gachons, and Marie Laure Murat (2006) The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc Am. J. Enol. Vitic. 57: 81-88.
Key words: yeast, flavor development
David R. Smart, Erin Schwass, Alan Lakso, and Lisa Morano (2006) Grapevine Rooting Patterns: A Comprehensive Analysis and a Review Am. J. Enol. Vitic. 57: 89-104.
Key words: grapevine rootstocks, root distribution, rooting depth, vineyard soil
Research Note:
Nami Goto-Yamamoto, Hiroshi Mouri, Masatoshi Azumi, and Keith J. Edwards (2006) Development of Grape Microsatellite Markers and Microsatellite Analysis Including Oriental Cultivars Am. J. Enol. Vitic. 57: 105-108.
Key words: microsatellite DNA, SSR, grape, Oriental cultivar
José Luis Couselo, Pablo Varela, and Manuel Rey (2006) Effect of Benzyladenine Concentration and Double-Phase Culture System on In Vitro Multiplication of
Adult Albariño Plants Am. J. Enol. Vitic. 57: 109-112.
Key words: Vitis vinifera, micropropagation, tissue culture, grapevine, cytokinin, double-phase culture, Albariño