Wine Expertise Predicts Taste Phenotype.Amino Acid Composition of Grape (Vitis vinifera L.) Juice in Response to Applications of Urea to the Soil or FoliageLate-Season Foliar Urea Applications Can Increase Berry Yeast-Assimilable Nitrogen in Winegrapes (Vitis vinifera L.)Under-Trellis Cover Crop and Rootstock Affect Growth, Yield Components, and Fruit Composition of Cabernet SauvignonCover Crop and Root Pruning Impacts on Vegetative Growth, Crop Yield Components, and Grape Composition of Cabernet SauvignonModeling Phenology, Water Status, and Yield Components of Three Portuguese Grapevines Using the STICS Crop Model2-Phenylethyl Acetate Formation by Immobilized Cells of Hanseniaspora vineae in Sequential Mixed FermentationsAssessment of Potential Effects of Common Fining Agents Used for White Wine Protein StabilizationA Multivariate Clustering Approach for Characterization of the Montepulciano d'Abruzzo Colline Teramane AreaSelection of a Mechanical Property for Flesh Firmness of Table Grapes in Accordance with an OIV Ampelographic DescriptorAssessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by FlotationChanges in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during RipeningInstrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A ReviewDynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without SkinsBrown Marmorated Stink Bug Taint in Pinot noir: Detection and Consumer Rejection Thresholds of trans -2-DecenalElemental Profiling of Malbec Wines under Controlled Conditions Using Microwave Plasma-Atomic Emission SpectroscopyInfluence of Fruit Maturity, Maceration Length, and Ethanol Amount on Chemical and Sensory Properties of Merlot WinesHow Blending Affects the Sensory and Chemical Properties of Red WineGenetic Identification and Origin of Grapevine Cultivars (Vitis vinifera L.) in TunisiaGenetic Origin of the Grapevine Cultivar TempranilloIdentification by SNP Analysis of a Major Role for Cayetana Blanca in the Genetic Network of Iberian Peninsula Grapevine VarietiesDetermining the Impact of Consumer Characteristics to Project Sensory Preferences in Commercial White WinesPermeation of d5-2,4,6-Trichloroanisole via Vapor Phase through Different Closures into Wine BottlesTolerance and Resistance to Viruses and Their Vectors in Vitis sp.: A Virologist’s Perspective of the LiteratureAn Enhanced Method for Vitis vinifera L. DNA Extraction from WinesEffect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin EvolutionPhysical and Physiological Heterogeneity within the Grape Bunch: Impact on Mechanical Properties during MaturationAn Upgraded Core Set of 11 SSR Markers for Grapevine Cultivar Identification: The Case of Berry-Color MutantsGrapevine Cultivar Mantonico bianco is the Second Parent of the Sicilian CatarrattoSparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and AgingRegulation of Anthocyanin Biosynthesis in Tissues of a Teinturier Grape Cultivar under Sunlight ExclusionEcophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A ReviewGrape Berry Vacuole: A Complex and Heterogeneous Membrane System Specialized in the Accumulation of SolutesEffect of Postharvest Defoliation on Carbon and Nitrogen Resources of High-Yielding Sauvignon blanc GrapevinesAdvantages of the KDS/BCA Assay over the Bradford Assay for Protein Quantification in White Wine and Grape JuiceViticulture for Sparkling Wine Production: A ReviewEffect of Foliar Applications of Proline, Phenylalanine, Urea, and Commercial Nitrogen Fertilizers on Stilbene Concentrations in Tempranillo Musts and WinesInfluence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential ProfilesInfluence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged WineYeast Strain-Derived Sensory Differences Retained in Sauvignon blanc Wines after Extended Bottle Storage
P1433
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P1433
description
journal
@en
revista científica
@es
rivista scientifica
@it
vědecký časopis
@cs
wetenschappelijk tijdschrift van American Society for Enology and Viticulture
@nl
wissenschaftliche Fachzeitschrift
@de
مجلة
@ar
वैज्ञानिक पत्रिका
@hi
name
American Journal of Enology and Viticulture
@ast
American Journal of Enology and Viticulture
@da
American Journal of Enology and Viticulture
@en
American Journal of Enology and Viticulture
@es
American Journal of Enology and Viticulture
@fi
American Journal of Enology and Viticulture
@fr
American Journal of Enology and Viticulture
@it
American Journal of Enology and Viticulture
@nb
American Journal of Enology and Viticulture
@nl
American Journal of Enology and Viticulture
@nn
type
label
American Journal of Enology and Viticulture
@ast
American Journal of Enology and Viticulture
@da
American Journal of Enology and Viticulture
@en
American Journal of Enology and Viticulture
@es
American Journal of Enology and Viticulture
@fi
American Journal of Enology and Viticulture
@fr
American Journal of Enology and Viticulture
@it
American Journal of Enology and Viticulture
@nb
American Journal of Enology and Viticulture
@nl
American Journal of Enology and Viticulture
@nn
prefLabel
American Journal of Enology and Viticulture
@ast
American Journal of Enology and Viticulture
@da
American Journal of Enology and Viticulture
@en
American Journal of Enology and Viticulture
@es
American Journal of Enology and Viticulture
@fi
American Journal of Enology and Viticulture
@fr
American Journal of Enology and Viticulture
@it
American Journal of Enology and Viticulture
@nb
American Journal of Enology and Viticulture
@nl
American Journal of Enology and Viticulture
@nn
P3181
P4616
P1055
P1156
P1159
P1160
Am. J. Enol. Vitic.
P1250
P1277
P1476
American Journal of Enology and Viticulture
@en
P236
P3181
P407
P571
1950-01-01T00:00:00Z