American Journal of Enology and Viticulture
       論文要旨 和訳


 
Volume 62, No.4 (2011)
Z. W. Dai, N. Ollat, E. Gomès, S. Decroocq, J. Tandonnet, L. Bordenave, P. Pieri, G. Hilbert, C. Kappel, C. Leeuwen, P. Vivin, and S. Delrot
Ecophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A Review
pp. 413-425 [
英文要旨原文]
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日本語訳

D. B. Terry and S. K. Kurtural
Achieving Vine Balance of Syrah with Mechanical Canopy Management and Regulated Deficit Irrigation
pp. 426-437 [
英文要旨原文]
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日本語訳

J. E. Oliver and M. Fuchs
Tolerance and Resistance to Viruses and Their Vectors in Vitis sp.: A Virologist’s Perspective of the Literature
pp. 438-451 [
英文要旨原文]
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日本語訳

B. Basile, J. Marsal, M. Mata, X. Vallverdú, J. Bellvert, and J. Girona
Phenological Sensitivity of Cabernet Sauvignon to Water Stress: Vine Physiology and Berry Composition
pp. 452-461 [
英文要旨原文]
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K. C. Shellie
Interactive Effects of Deficit Irrigation and Berry Exposure Aspect on Merlot and Cabernet Sauvignon in an Arid Climate
pp. 462-470 [
英文要旨原文]
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J. M. Guilford and J. M. Pezzuto
Wine and Health: A Review
pp. 471-486 [
英文要旨原文]
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日本語訳

S. Mangani, G. Buscioni, L. Collina, E. Bocci, and M. Vincenzini
Effects of Microbial Populations on Anthocyanin Profile of Sangiovese Wines Produced in Tuscany, Italy
pp. 487-494 [
英文要旨原文]
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日本語訳

M. Herbst-Johnstone, L. Nicolau, and P. A. Kilmartin
Stability of Varietal Thiols in Commercial Sauvignon blanc Wines
pp. 495-502 [
英文要旨原文]
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日本語訳

A. Bosso, L. Panero, M. Petrozziello, R. Follis, S. Motta, and M. Guaita
Influence of Submerged-Cap Vinification on Polyphenolic Composition and Volatile Compounds of Barbera Wines
pp. 503-511 [
英文要旨原文]
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日本語訳

J. Y. Li, G. Du, X. Yang, and W. D. Huang
Effect of Proanthocyanidins on Yeast Metabolism, H+-ATPase Activity, and Wine Fermentation
pp. 512-518 [
英文要旨原文]
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F. Schmid, P. Grbin, A. Yap, and V. Jiranek
Relative Efficacy of High-Pressure Hot Water and High-Power Ultrasonics for Wine Oak Barrel Sanitization
pp. 519-526 [
英文要旨原文]
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T. B. Lagunero, T. Arroyo, J. M. Cabellos, and M. Aznar
Sensory and Olfactometric Profiles of Red Wines after Natural and Forced Oxidation Processes
pp. 527-535 [
英文要旨原文]
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D. G. Takush and J. P. Osborne
Investigating High Hydrostatic Pressure Processing as a Tool for Studying Yeast during Red Winemaking
pp. 536-541 [
英文要旨原文]
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日本語訳

G. A. Díaz, L. Yañez, and B. A. Latorre
Low Occurrence of Patulin-Producing Strains of Penicillium in Grapes and Patulin Degradation during Winemaking in Chile
pp. 542-546 [
英文要旨原文]
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日本語訳

L. Pereira, H. G. Pinto, and P. M. Lopes
An Enhanced Method for Vitis vinifera L. DNA Extraction from Wines
pp. 547-552 [
英文要旨原文]
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日本語訳



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