ASEV_vol_54(2)

American Journal of Enology and Viticulture

Volume 54 number 2 (2003)

Abstracts for papers in this issue.

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J.C. Danilewicz (2003) Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine: Central role of iron and copper Am. J. Enol. Vitc. 55(2): 73-85

Key words: Phenols, oxygen, oxygen radicals, hydrogen peroxide, oxidation, reduction potential, iron, copper, sulfur dioxide.

R. Bauer, H.A. Nel and L.M.T Dicks (2003) Pediocin PD-1 as a method to control growth of Oenococcus oeni in wine Am. J. Enol. Vitc. 55(2): 86-91

Key words: Pediocin PD-1, control of wine spoilage.

N. Eggers, S. Kenefick, S. Richardson, T. Wigglesworth, and B. Girard (2003) Evaluation of closed-loop stripping for the isolation of wine aroma compounds from aqueous solution Am. J. Enol. Vitc. 55(2): 92-98

Key words: CLSA, wine, grape juice, aroma, volatiles, recovery, gas chromatography

A.K. Mansfield and B.W. Zoecklein (2003) Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates Am. J. Enol. Vitc. 55(2): 99-104

Key words: Glycoside, thermal vinification, Cabernet Sauvignon, polymeric pigments, GG, glycosyl-glucose

C. Maury, P.Sarni-Manchado, S. Lefebvre, V. Cheynier, and M. Moutounet (2003) Influence of fining with plant proteins on proanthocyanidin composition of red wines Am. J. Enol. Vitc. 55(2): 105-111

Key words: Wine, fining, plant proteins, condensed tannins, proanthocyanidins, astringency

K. Yokotsuka, T. Takayanagi, T. Okuda, and M. Yajima (2003) Production of sweet table wine by termination of alcohol fermentation using an antimicrobial substance from Paprika seed Am. J. Enol. Vitc. 55(2): 112-118

Key words: Sweet wine, antimicrobial, paprika, terminated fermentation

C. Dallas, P. Hipolito-Reis, J.M. Ricardo-da-Silva, and O. Laureano (2003) Influence of acetaldehyde, pH, and temperature on transformation of procyanadins in model wine solutions Am. J. Enol. Vitc. 55(2):119-124

Key words: Vitis vinifera, procyanidins, acetaldehyde, degradation kinetics, temperature, pH

L. Cocolin and D.A. Mills (2003) Wine yeast inhibition by Sulfur Dioxide: A comparision of culture-dependent and independent methods Am. J. Enol. Vitc. 55(2): 125-130

Key words: PCR, denaturing gradient gel electrophoresis, viable but
nonculturable, non-Saccharomyces yeast

TECHNICAL BRIEF

S.A.Kupina and A.J. Shrikhande (2003) Evaluation of a fourier transform infrared instrument for rapid quality-control wine analyses Am. J. Enol. Vitc. 55(2): 131-134 -

Key words: FTIR, ethanol, titratable acidity, pH, volatile acidity, reducing sugars

RESEARCH NOTE
M.L. Murat, T. Tominaga, C. Saucier, Y. Glories, and D. Dubourdieu (2003) Effect of anthocyanins on stability of a key odorous compound, 3-Mercaptohexan-1-ol, in Bordeaux Rose Wines Am. J. Enol. Vitc. 55(2): 135-138

Key words: Anthocyanins, antioxidant, 3-mercaptohexan-1-ol, monoglucosides, rose wine

ABSTRACTS

ASEV Eastern section 27th Annual Meeting 10-12 July 2002, Baltimore
Maryland Am. J. Enol. Vitc. 55(2): 139A-142A

The American Journal of Viticulture and Enology is published quaterly by the American Society of Viticulture and Enology.

Abstracts for papers in this issue.

NZSVO acknowledges the assistance provided by Allied Domecq New Zealand in providing the details of the papers listed.