ASEV_vol_52(2)

American Journal of Enology and Viticulture

Volume 52 number 2 (2001)

Abstracts for papers in this issue.

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Contents

Roger Boulton (2001) The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. Am. J. Enol. Vitic. 52(2):67-87
Key words: Copigmentation, anthocyanins, red wine color, pigment complexes, cofactors

Gérard Liger-Belair, Hervé Lemaresquier, Bertrand Robillard, Bruno Duteurtre, and Philippe Jeandet (2001) The Secrets of Fizz in Champagne Wines: A Phenomenological Study. Am. J. Enol. Vitic. 52(2):88-92
Key words: Sparkling wines, champagne, bubble, bubble collapse, droplets, wine tasting, flavor release

Koki Yokotsuka and Vernon L. Singleton (2001) Effects of Seed Tannins on Enzymatic Decolorization of Wine Pigments in the Presence of Oxidizable Phenols. Am. J. Enol. Vitic. 52(2):93-100
Key words: Seed tannins, wine pigments, grape pigments, enzymatic decolorization, polyphenoloxidase

François Lefort and Kalliopi K.A. Roubelakis-Angelakis (2001) Genetic Comparison of Greek Cultivars of Vitis vinifera L. by Nuclear Microsatellite Profiling. Am. J. Enol. Vitic. 52(2):101-108
Key words: Grapevine, Greece, nuclear microsatellites, SSR, Vitis Vinifera

M.N. Musingo, C.A. Sims, R.P. Bates, S.F. O’Keefe, and O. Lamikanra (2001) Changes in Ellagic Acid and Other Phenols in Muscadine Grape (Vitis rotundifolia) Juices and Wines during Storage. Am. J. Enol. Vitic. 52(2):109-114
Key words: Ellagic acid, phenols, Vitis rotundifolia, heating, storage, juice hydrolysis

Nuno Mateus, Sara Marques, Ana C. Gonçalves, José M. Machado, and Víctor De Freitas (2001) Proanthocyanidin Composition of Red Vitis vinifera Varieties from the Douro Valley during Ripening: Influence of Cultivation Altitude. Am. J. Enol. Vitic. 52(2):115-121
Key words: Catechins, proanthocyanidins, tannin, Vitis vinifera, grape seeds

Isabel Achaerandio, Vesselina Pachova, Carme Güell, and Francisco López (2001) Protein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol Concentration. Am. J. Enol. Vitic. 52(2):122-126
Key words: Protein, wine, adsorption, bentonite

M.T. Cervera, I. Rodriguez, J.A. Cabezas, J. Chavez, J.M. Martínez-Zapater, and F. Cabello (2001) Morphological and Molecular Characterization of Grapevine Accessions Known as Albillo. Am. J. Enol. Vitic. 52(2):127-135
Key words: Ampelography, isozymes, AFLP, variety characterization

Marie-Laure Murat, Isabelle Masneuf, Philippe Darriet, Vallerie Lavigne, Takatoshi Tominaga, and Denis Dubourdieu (2001) Effect of Saccharomyces cerevisiae Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine. Am. J. Enol. Vitic. 52(2):136-139
Key words:Saccharomyces cerevisiae, strain, volatile thiols, cysteinylated precursors, Sauvignon blanc

Chantal Maury, Pascale Sarni-Manchado, Sandrine Lefebvre, Veronique Cheynier, and Michel Moutounet (2001) Influence of Fining with Different Molecular Weight Gelatins on Proanthocyanidin Composition and Perception of Wines. Am. J. Enol. Vitic. 52(2):140-145
Key words: Fining treatment, proteins, gelatin, condensed tannins, polyphenols, sensory evaluation, astringency, precipitation

M. López-Barajas,1 E. López-Tamames,1 S. Buxaderas,1* G. Suberbiola,2 and M.C. de la Torre-Boronat1 (2001) Influence of Wine Polysaccharides of Different Molecular Mass on Wine Foaming. Am. J. Enol. Vitic. 52(2):146-150
Key words: Foamability, foam stability, polysaccharides, molecular mass, grape juice, wine

V.M. Palacios Macías, I. Caro Pina, and L. Pérez Rodríguez (2001) Factors Influencing the Oxidation Phenomena of Sherry Wine. Am. J. Enol. Vitic. 52(2):151-155
Key words: Oxidation phenomena, redox stability, sherry wine

Research Note

Rosa M. Lamuela-Raventós, Mireia Huix-Blanquera, and Andrew L. Waterhouse (2001) Treatments for Pinking Alteration in White Wines. Am. J. Enol. Vitic. 52(2):156-158
Key words: Pinking, wine, fining, PVPP, polyvinylpolypyrrolidone

M. Ibern-Gómez, C. Andrés-Lacueva, R.M. Lamuela-Raventós, C. Lao-Luque, S. Buxaderas, and M. C. de la Torre-Boronat (2001) Differences in Phenolic Profile between Oak Wood and Stainless Steel Fermentation in White Wines. Am. J. Enol. Vitic. 52(2):159-164
Key words:Oak, white wines, fermentation, phenols, oaklactone, aldehyde