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Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates
(American Society for Enology and Viticulture, 2003)
In Cabernet Sauvignon must, total and phenol-free glycosides (expressed as glycosyl-glucose) rose during fermentation while skin concentrations dropped. Wines were heated postfermentation, prior to dejuicing (rising 2 to ...
Evaluation of the phenol-free glycosyl-glucose determination
(American Society for Enology and Viticulture, 2000)
Grape glycosides are, in part, an important source of varietal wine aroma and flavor. Aglycones may be aliphatic residues, monoterpenes, sesquiterpenes, norisoprenoids, or phenolic compounds. Studies were undertaken to ...
Evaluation of glycosyl-glucose analytical methods for various glycosides
(American Society for Enology and Viticulture, 2002)
The accuracy of two methods for determination of glycosyl-glucose (GG) in grapes and wine has been tested using several glycoside standards containing alkyl, benzenoid, and phenolic aglycones. The total GG method using ...
Effect of vertical shoot-positioned, smart-dyson, and Geneva double-curtain training systems on Viognier grape and wine composition
(American Society for Enology and Viticulture, 2008-03)
Viognier grapes grown in northern Virginia and resultant wines were evaluated as a function of training system. Treatments included vertical shoot-positioned (VSP), Smart-Dyson (SD), and Geneva double curtain (GDC), with ...
Effects of prohexadione-calcium on grape yield components and fruit and wine composition
(American Society for Enology and Viticulture, 2004)
Prohexadione-calcium (prohexadione-Ca) was applied to field-grown Cabernet franc, Cabernet Sauvignon, Chardonnay, and Seyval to evaluate rates and timing effects on fruit yield components and on fruit and wine composition. ...