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PRINT THIS PAGEAmerican Journal of Enology and Viticulture
Volume 55 number 2 (2004)
Abstracts for papers published in this journal.
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CONTENTS
L. Blanchard, P. Darriet, and D. Dubourdieu (2004) Reactivity of 3-Mercaptohexanol in Red Wine: Impact of Oxygen, Phenolic Fractions, and Sulfur Dioxide Am. J. Enol. Vitc. 55(3):115 - 120
Key words: oxidation, 3-mercaptohexanol, phenolic compounds, sulfur dioxide
S.Y. Rogiers, J.M. Hatfield, V.G. Jaudzems, R.G. White, and M. Keller (2004) Grape Berry cv. Shiraz Epicuticular Wax and Transpiration during Ripening and Preharvest Weight Loss Am. J. Enol. Vitc. 55(3):121 - 127
Key words: Vitis vinifera, berry, shrivel, transpiration
O. Failla, L. Mariani, L. Brancadoro, R. Minelli, A. Scienza, G. Murada, and S. Mancini (2004) Spatial Distribution of Solar Radiation and Its Effects on Vine Phenology and Grape Ripening in an Alpine Environment Am. J. Enol. Vitc. 55(3):128 - 138
Key words: grape maturity, phenology, photosynthetically active radiation, zoning
A. Zimman and A.L. Waterhouse (2004) Incorporation of Malvidin-3-Glucoside into High Molecular Weight Polyphenols during Fermentation and Wine Aging Am. J. Enol. Vitc. 55(3):139 - 146
Key words: polymeric pigment, anthocyanin, tannin, fermentation
G.L. Main and J.R. Morris (2004) Leaf-Removal Effects on Cynthiana Yield, Juice Composition, and Wine Composition Am. J. Enol. Vitc. 55(3):147 - 152
Key words: Cynthiana, Norton, Vitis aestivalis, leaf removal, color, malic acid
G. Pickering, J. Lin, R. Riesen, A. Reynolds, I. Brindle, and G. Soleas (2004) Influence of Harmonia axyridis on the Sensory Properties of White and Red Wine Am. J. Enol. Vitc. 55(3): 153 - 159
Key words: wine quality, sensory evaluation, taint, Harmonia axyridis, lady beetle, ladybug, methoxypyrazine
A. Cavazza, E. Poznanski, and G. Trioli (2004) Restart of Fermentation of Simulated Stuck Wines by Direct Inoculation of Active Dry Yeasts Am. J. Enol. Vitc. 55(3):160 - 167
Key words: stuck fermentation, fermentation kinetics, active dry yeast
K.L. Wilker, M.R. Dharmadhikari, and J.C. Goin (2004) Effect of Sweetening Treatments on White Wine Aroma and Composition Am. J. Enol. Vitc. 55(3):168 - 173
Key words: sugar, juice, aroma, stopped fermentation, muté, sweet, white wine, sensory
E. Maletić, I. Pejić, J.K. Kontić, J. Piljac, G.S. Dangl, A. Vokurka, T. Lacombe, N. Mirošević, and C.P. Meredith (2004) Zinfandel, Dobričić, and Plavac mali: The Genetic Relationship among Three Cultivars of the Dalmatian Coast of Croatia Am. J. Enol. Vitc. 55(3):174 - 180
Key words: grape, Vitis vinifera, microsatellite, parentage, ampelography
Technical Brief
A.B. Reed, C.J. O’Connor, L.D. Melton, and B.G. Smith (204) Determination of Sugar Composition in Grapevine Rootstock Cuttings Used for Propagation Am. J. Enol. Vitc. 55(3):181 -186
Key words: Vitis riparia x Vitis rupestris, sugar content, grapevine rootstock, precision graphs
Research Notes
A.E. Patrick, R. Smith, K. Keck, and A.M. Berry (2004) Grapevine Uptake of 15N-Labeled Nitrogen Derived from a Winter-Annual Leguminous Cover-Crop Mix Am. J. Enol. Vitc. 55(3):187 - 190
Key words: Chardonnay, budbreak, veraison, fruit set, decomposition
M. Duxbury, G. Hotter, T. Reglinski, and N. Sharpe (2004) Effect of Chitosan and 5-Chlorosalicylic Acid on Total Phenolic Content of Grapes and Wine Am. J. Enol. Vitc. 55(3):191 - 194
Key words: phenolics, chitosan, 5-chlorosalicylic acid, elicitor
V. Pashova, C. Güell, E. Pueyo, M. López-Barajas, M.C. Polo, and F. López (2004) White Wine Protein Stabilization by a Continuous Process Using a Packed Column Am. J. Enol. Vitc. 55(3):195 - 198
Key words: stabilization, haze, proteins, polysaccharides
J.I. Andraous, M.J. Claus, D.J. Lindemann, and K.A. Berglund (2004) Effect of Liquefaction Enzymes on Methanol Concentration of Distilled Fruit Spirits Am. J. Enol. Vitc. 55(3):199 - 201
Key words: pectin, pectinesterase, ethanol, fruit brandy, distilled spirits, eau-de-vie
X. Guo and J. Lu Am. (2004) Use of a Pressure Chamber to Isolate and Detect Xylella fastidiosa in Xylem Exudates of Grapevines J. Enol. Vitc. 55(3):202 - 205
Key words: grape, PCR, pressure chamber, Xylella fastidiosa, xylem exudates
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NZSVO acknowledges the assistance provided by Allied Domecq New Zealand in providing the details of the papers listed. |