GC-MS
- Open AccessFreeze-Killed Leaf Material Causes Atypical Aromas and Astringency in Cabernet SauvignonView ORCID ProfileScott C. Frost, Danielle J. Fox, View ORCID ProfileMarkus Keller, Thomas S. Collins, View ORCID ProfileJames F. HarbertsonAm J Enol Vitic. 2023 74: 0740005 ; DOI: 10.5344/ajev.2022.22012Scott C. Frost2Viticulture and Enology Program, Washington State University, Richland WA, 99354;1Department of Biology, Tufts University, Medford MA, 02155;Danielle J. Fox2Viticulture and Enology Program, Washington State University, Richland WA, 99354;Markus Keller3Viticulture and Enology Program, Washington State University, Prosser WA, 99350.Thomas S. Collins2Viticulture and Enology Program, Washington State University, Richland WA, 99354;James F. Harbertson2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
- You have accessRestricted accessExtended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot WineScott C. Frost, John W. Blackman, Anna K. Hjelmeland, Susan E. Ebeler, Hildegarde HeymannAm J Enol Vitic. 2018 69: 360-370 ; DOI: 10.5344/ajev.2018.17062Scott C. Frost1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616John W. Blackman2National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga 2678, AustraliaAnna K. Hjelmeland3Agilent Research Laboratories, 5301 Stevens Creek Blvd., Santa Clara, CA 95051Susan E. Ebeler1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616Hildegarde Heymann1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
- You have accessRestricted accessBioactive Gibberellins Show Differential Abundance at Key Phenological Stages for Berry Growth in Table GrapesGonzalo Ravest, Maribel Mamani, Lisa Giacomelli, Claudio Moser, Claudio Pastenes, Patricio HinrichsenAm J Enol Vitic. 2017 68: 478-484 ; DOI: 10.5344/ajev.2017.16036Gonzalo Ravest1Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago 8831314, Chile2Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago 8820808, ChileMaribel Mamani1Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago 8831314, Chile2Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago 8820808, ChileLisa Giacomelli3Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 S. Michele all ‘Adige, (Trento - Italy)Claudio Moser3Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 S. Michele all ‘Adige, (Trento - Italy)Claudio Pastenes2Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago 8820808, ChilePatricio Hinrichsen1Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago 8831314, Chile
- You have accessRestricted accessUnripe Berries and Petioles in Vitis vinifera cv. Cabernet Sauvignon Fermentations Affect Sensory and Chemical ProfilesSophie C. Ward, Paul R. Petrie, Trent E. Johnson, Paul K. Boss, Susan E.P. BastianAm J Enol Vitic. 2015 66: 435-443 ; DOI: 10.5344/ajev.2015.15016Sophie C. Ward1MSc Candidate, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, 5064, AustraliaPaul R. Petrie2Viticulture Scientist (Research and Extension), Australian Wine Research Institute and South Australian Research & Development, Adelaide, Australia, PO Box 197, Glen Osmond, SA 5064, AustraliaTrent E. Johnson3Postdoctoral Fellow, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, 5064, AustraliaPaul K. Boss4Research Scientist, CSIRO Agriculture Flagship, Wine Innovation West Building, Waite Campus, Urrbrae, SA 5064, AustraliaSusan E.P. Bastian5Associate Professor, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, 5064, Australia
- You have accessRestricted accessAutomatic Sensor System for the Continuous Analysis of the Evolution of WineJesús Lozano, José Pedro Santos, José Ignacio Suárez, Mariano Cabellos, Teresa Arroyo, Carmen HorrilloAm J Enol Vitic. 2015 66: 148-155 ; DOI: 10.5344/ajev.2014.14103Jesús Lozano1Dept. Ingeniería Eléctrica, Electrónica y Automática, Universidad de Ex-tremadura, Av. Elvas s/n, 06006 Badajoz, Spain2Grupo de I+D en Sensores de Gases, Gridsen, Consejo Superior de Investigaciones Científicas, ITEFI, (CSIC), C/Serrano, 144, 28006 Madrid, SpainJosé Pedro Santos2Grupo de I+D en Sensores de Gases, Gridsen, Consejo Superior de Investigaciones Científicas, ITEFI, (CSIC), C/Serrano, 144, 28006 Madrid, SpainJosé Ignacio Suárez1Dept. Ingeniería Eléctrica, Electrónica y Automática, Universidad de Ex-tremadura, Av. Elvas s/n, 06006 Badajoz, SpainMariano Cabellos3Dept. Agroalimentación, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Km 38.2 N-II, 28800 Alcalá de Henares, SpainTeresa Arroyo3Dept. Agroalimentación, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Km 38.2 N-II, 28800 Alcalá de Henares, SpainCarmen Horrillo2Grupo de I+D en Sensores de Gases, Gridsen, Consejo Superior de Investigaciones Científicas, ITEFI, (CSIC), C/Serrano, 144, 28006 Madrid, Spain
- You have accessRestricted accessEffect of Simulated Shipping Conditions on Sensory Attributes and Volatile Composition of Commercial White and Red WinesAnthony L. Robinson, Martha Mueller, Hildegarde Heymann, Susan E. Ebeler, Paul K. Boss, Peter S. Solomon, Robert D. TrengoveAm J Enol Vitic. 2010 61: 337-347 ; DOI: 10.5344/ajev.2010.61.3.337Anthony L. Robinson1Separation Science Laboratory, Murdoch University, Murdoch, WA 6150, Australia; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; 3CSIRO Plant Industry & Food Futures Flagship, PO Box 350, Glen Osmond, SA 5064, Australia; and 4Plant Cell Biology, Research School of Biology, The Australian National University, Canberra, ACT 0200, Australia.Martha Mueller1Separation Science Laboratory, Murdoch University, Murdoch, WA 6150, Australia; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; 3CSIRO Plant Industry & Food Futures Flagship, PO Box 350, Glen Osmond, SA 5064, Australia; and 4Plant Cell Biology, Research School of Biology, The Australian National University, Canberra, ACT 0200, Australia.Hildegarde Heymann1Separation Science Laboratory, Murdoch University, Murdoch, WA 6150, Australia; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; 3CSIRO Plant Industry & Food Futures Flagship, PO Box 350, Glen Osmond, SA 5064, Australia; and 4Plant Cell Biology, Research School of Biology, The Australian National University, Canberra, ACT 0200, Australia.Susan E. Ebeler1Separation Science Laboratory, Murdoch University, Murdoch, WA 6150, Australia; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; 3CSIRO Plant Industry & Food Futures Flagship, PO Box 350, Glen Osmond, SA 5064, Australia; and 4Plant Cell Biology, Research School of Biology, The Australian National University, Canberra, ACT 0200, Australia.Paul K. Boss1Separation Science Laboratory, Murdoch University, Murdoch, WA 6150, Australia; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; 3CSIRO Plant Industry & Food Futures Flagship, PO Box 350, Glen Osmond, SA 5064, Australia; and 4Plant Cell Biology, Research School of Biology, The Australian National University, Canberra, ACT 0200, Australia.Peter S. Solomon1Separation Science Laboratory, Murdoch University, Murdoch, WA 6150, Australia; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; 3CSIRO Plant Industry & Food Futures Flagship, PO Box 350, Glen Osmond, SA 5064, Australia; and 4Plant Cell Biology, Research School of Biology, The Australian National University, Canberra, ACT 0200, Australia.Robert D. Trengove1Separation Science Laboratory, Murdoch University, Murdoch, WA 6150, Australia; 2Department of Viticulture and Enology, University of California, Davis, CA 95616; 3CSIRO Plant Industry & Food Futures Flagship, PO Box 350, Glen Osmond, SA 5064, Australia; and 4Plant Cell Biology, Research School of Biology, The Australian National University, Canberra, ACT 0200, Australia.
- You have accessRestricted accessAnalysis of Oak Volatiles by Gas Chromatography-Mass Spectrometry after Ozone SanitizationSteven D. Marko, Erin S. Dormedy, Kenneth C. Fugelsang, Derek F. Dormedy, Barry Gump, Robert L. WampleAm J Enol Vitic. 2005 56: 46-51 ; DOI: 10.5344/ajev.2005.56.1.46Steven D. Marko1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.Erin S. Dormedy1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.Kenneth C. Fugelsang1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.Derek F. Dormedy1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.Barry Gump1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.Robert L. Wample1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.
- You have accessRestricted accessCharacterization of Heartwood Lignin Fractions from Quercus robur L. and Quercus petraea (Matt) Liebl., the Main Oak Species Used for Barrel MakingNicolas Vivas, Isabelle Pianet, Guy Bourgeois, Christiane Vitry, Christian Servens, Yves GloriesAm J Enol Vitic. 1998 49: 49-55 ; DOI: 10.5344/ajev.1998.49.1.49Nicolas VivasDEMPTOS Cooperage, posted to Faculté d'Oenologie, Université de Bordeaux II, 351 Cours de la Libération, 33405 Talence, (France)Isabelle PianetGuy BourgeoisChristiane VitryChristian Servens
- You have accessRestricted accessIdentification of Additional Odor-Active Compounds in Pinot noir WinesR. Miranda-López, L. M. Libbey, B. T. Watson, M. R. McdanielAm J Enol Vitic. 1992 43: 90-92 ; DOI: 10.5344/ajev.1992.43.1.90R. Miranda-LópezDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.L. M. LibbeyDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.B. T. WatsonDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.M. R. McdanielDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.