ASEV_vol_52(3)

American Journal of Enology and Viticulture

Volume 52 number 3 (2001)

Abstracts for papers in this issue.

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Contents

Diego Torrea Goñi and Carmen Ancín Azpilicueta (2001) Influence of Yeast Strain on Biogenic Amines Content in Wines: Relationship with the Utilization of Amino Acids during Fermentation. Am. J. Enol. Vitic. 52(3):185-190
Key words: Biogenic amines, amino acids, Saccharomyces cerevisiae strains, rosé wines

Adolfo Alarcon-Mendez and Roger Boulton (2001) Automated Measurement and Interpretation of Wine Filterability. Am. J. Enol. Vitic. 52(3):191-197
Key words: Wine filtration, membrane filtration, microfiltration, colloid content, fouling indices, measurement system

Christina L. Pallmann,1 James A. Brown, Tammi L. Olineka, Luca Cocolin, David A. Mills, and Linda F. Bisson (2001) Use of WL Medium to Profile Native Flora Fermentations. Am. J. Enol. Vitic. 52(3):198-203
Key words: WL media, Saccharomyces, Kloeckera, Metschnikowia, native fermentation

Tyrone W. Hall and Walter F. Mahaffee (2001) Impact of Vine Shelter Use on Development of Grape Powdery Mildew. Am. J. Enol. Vitic. 52(3):204-209
Key words:Uncinula necator, powdery mildew, Vitis vinifera, grapes, vine shelter, temperature

Mizuo Yajima1 and Koki Yokotsuka (2001) Volatile Compound Formation in White Wines Fermented Using Immobilized and Free Yeast. Am. J. Enol. Vitic. 52(3):210-218
Key words:Immobilized yeast, fermentation, biocatalysts, volatile compounds, gel beads, off odors, white wine

William T. Jewell and Susan E. Ebeler (2001) Tyrosinase Biosensor for the Measurement of Wine Polyphenolics. Am. J. Enol. Vitic. 52(3):219-222
Key words: Polyphenols, biosensor, analysis, wine, tyrosinase, op-amp circuitry, Folin-Ciocalteu

Maria Teresa Vidal, Montserrat Poblet, Magda Constantí, and Albert Bordons (2001) Inhibitory Effect of Copper and Dichlofluanid on Oenococcus oeni and Malolactic Fermentation. Am. J. Enol. Vitic. 52(3):223-229
Key words: Oenococcus oeni, malolactic fermentation, pesticides, copper, dichlofluanid

António M. Jordão, Jorge M. Ricardo-da-Silva, and Olga Laureano (2001) Evolution of Catechins and Oligomeric Procyanidins during Grape Maturation of Castelão Francês and Touriga Francesa. Am. J. Enol. Vitic. 52(3):230-234
Key words: Grapes, procyanidins, catechins, HPLC, maturation, seeds, stems, skins

Andrew Reynolds, Margaret Cliff, Benoit Girard, and Thomas G. Kopp (2001) Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines. Am. J. Enol. Vitic. 52(3):235-240
Key words: Aroma compounds, fermentation temperature, red wine, white wine, sensory evaluation

Christoph M. Egli and Thomas Henick-Kling (2001) Identification of Brettanomyces/Dekkera Species Based on Polymorphism in the rRNA Internal Transcribed Spacer Region. Am. J. Enol. Vitic. 52(3):241-247
Key words: Brettanomyces/Dekkera spp., yeast, ribosomal RNA, internal transcribed spacer, enology

Shiping Wang, Goro Okamoto, Ken Hirano, Jiang Lu, and Caixi Zhang (2001) Effects of Restricted Rooting Volume on Vine Growth and Berry Development of Kyoho Grapevines. Am. J. Enol. Vitic. 52(3):248-253
Key words: Grapevine, rooting-zone restriction, excess vigor, poor berry set, berry development, photosynthetic rate

Laszlo G. Kovacs, Hideaki Hanami, Mark Fortenberry, and Martin L. Kaps (2001) Latent Infection by Leafroll Agent GLRaV-3 Is Linked to Lower Fruit Quality in French-American Hybrid Grapevines Vidal blanc and St. Vincent. Am. J. Enol. Vitic. 52(3):254-259
Key words: GLRaV-3, GFkV, latency, tolerance, hybrid grapevine, disease incidence

Technical briefs

J.M. Tarara and J.C. Ferguson (2001) Device for Simulating High Rates of Sap Flow in Grapevines. Am. J. Enol. Vitic. 52(3):260-265
Key words: Vitis, heat-balance method, sap gauge, water use, transpiration, measurement, stem flow, woody species, methodology

E. Gómez-Plaza, R. Gil-Muñoz, J.M. López-Roca, A. Martínez-Cutillas, and J.I. Fernández-Fernández (2001) Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time. Am. J. Enol. Vitic. 52(3):266-270
Key words:Wine, color, aging, maceration, polyphenols

L. Moio, A. Gambuti, L. Di Marzio, and P. Piombino (2001) Differential pHmeter Determination of Residual Sugars in Wine. Am. J. Enol. Vitic. 52(3):271-274
Key words: Reducing sugars, glucose, fructose, differential pH, wine

Kathryn C. Weiss, Laura W. Lange, and Linda F. Bisson (2001) Small-Scale Fining Trials: Effect of Method of Addition on Efficiency of Bentonite Fining. Am. J. Enol. Vitic. 52(3):275-279
Key words: Bentonite, fining, stability

Y. Vasserot, C. Pitois, and P. Jeandet (2001) Protective Effect of a Composite Cork Stopper on Champagne Wine Pollution with 2,4,6-Trichloroanisole. Am. J. Enol. Vitic. 52(3):280-281
Key words:Trichloroanisole, cork, Champagne wine

Abstracts

Abstracts of Papers Presented at the ASEV Japan Annual Meeting, Chiba, Japan, 17 November 2000. Am. J. Enol. Vitic. 52(3):282-285