American Journal of Enology and Viticulture

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Structure and Properties of Wine Pigments and Tannins
American Journal of Enology and Viticulture - Tập 57 Số 3 - Trang 298-305 - 2006
Véronique Cheynier, Montserrat Dueñas-Paton, Erika Salas, Chantal Maury, Jean-Marc Souquet, Pascale Sarni-Manchado, Hélène Fulcrand
Grape phenolics are structurally diverse, from simple molecules to oligomers and polymers that are usually designated “tannins,” referring to their ability to interact with proteins. Anthocyanin pigments and tannins are particularly important for red wine quality. Their extraction depends on their location in the berry and their solubility. All phenolic compounds are unstable and undergo numerous ...... hiện toàn bộ
Pigment Quantity and Quality Characteristics of Some NativeVitis rotundifoliaMichx
American Journal of Enology and Viticulture - Tập 40 Số 4 - Trang 253-258 - 1989
R. G. Goldy, E. P. Maness, Herbert D. Stiles, James R. Clark, Mickey Wilson
Use of Sap-Flow Sensors to Schedule Vineyard Irrigation. I. Effects of Post-Veraison Water Deficits on Water Relations, Vine Growth, and Yield of Shiraz Grapevines
American Journal of Enology and Viticulture - Tập 49 Số 4 - Trang 413-420 - 1998
C. Ginestar, J. Eastham, Sharon B. Gray, Patrick G. Iland
Fruit Ripening inVitis viniferaL.: Responses to Seasonal Water Deficits
American Journal of Enology and Viticulture - Tập 39 Số 4 - Trang 313-320 - 1988
Mark A. Matthews, Michael M. Anderson
Use of Sap-Flow Sensors to Schedule Vineyard Irrigation. II. Effects of Post-Veraison Water Deficits on Composition of Shiraz Grapes
American Journal of Enology and Viticulture - Tập 49 Số 4 - Trang 421-428 - 1998
C. Ginestar, J. Eastham, Sharon B. Gray, Patrick G. Iland
Evaluation of Hyperspectral Reflectance Indexes to Detect Grapevine Water Status in Vineyards
American Journal of Enology and Viticulture - Tập 58 Số 3 - Trang 302-317 - 2007
José Ramón Rodríguez Pérez, David Riaño, Eli Carlisle, Susan L. Ustin, David R. Smart
Ethyl Carbamate Formation: Reaction of Urea and Citrulline with Ethanol in Wine Under Low to Normal Temperature Conditions
American Journal of Enology and Viticulture - Tập 44 Số 3 - Trang 309-312 - 1993
D. Stevens, C. S. Ough
Correlation Between the Content of Biogenic Amines and Other Wine Compounds
American Journal of Enology and Viticulture - Tập 49 Số 3 - Trang 266-278 - 1998
Evangelos H. Soufleros, Marie-Lyse Barrios, Amélie Bertrand
Carbamyl Compound Reactions with Ethanol
American Journal of Enology and Viticulture - Tập 39 Số 3 - Trang 239-242 - 1988
C. S. Ough, E. A. Crowell, B. R. Gutlove
Citrulline Production and Ethyl Carbamate (Urethane) Precursor Formation From Arginine Degradation by Wine Lactic Acid BacteriaLeuconostoc oenosandLactobacillus buchneri
American Journal of Enology and Viticulture - Tập 45 Số 2 - Trang 235-242 - 1994
S.-Q. Liu, Graham G. Pritchard, Michael J. Hardman, Gordon J. Pilone
Tổng số: 46   
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