Levels of glutathione and activities of related enzymes during ripening of Koshy and Cabernet Sauvignon grapes and during winemaking

Levels of glutathione and activities of related enzymes during ripening of Koshy and Cabernet Sauvignon grapes and during winemaking

Guardado en:

Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Okuda, Tohru
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 50, no. 3 (1999), p. 264-270
Materias:	Viticultura Vid Variedades Maduramiento Péptidos Enzimas Vinificación Oxidación Potencial redox Cabernet Sauvignon Glutatión Koshu
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

Ejemplares similares

Changes in acoustic and mechanical properties of Cabernet Sauvignon seeds during ripening

Glutathione increases in grape berries at the onset of ripening
por: ADAMS, Douglas O.

Glutathione preservation during winemaking with vitis vinifera white varieties example of Sauvignon blanc grapes

Berry phenolics in Cabernet Sauvignon (Vitis vinifera L.) during late-stage ripening

Aroma impact of ascorbic acid and glutathione additions to Sauvignon blanc at harvest to supplement sulfur dioxide

Changes in grape seed, skin and pulp condensed tannins during berry ripening effect of fruit pruning

Modification of an enzymatic glutathione assay for determination of total glutathione in grapevine tissues
por: ADAMS, Douglas O.

Glutathione peroxidase activity during storage of fish muscle
por: WATANABE, F.

Cabernet Sauvignon evaluación de los clones y portainjertos en Mendoza
por: Rodríguez, José Guillermo

Calidad de los vinos de Cabernet Sauvignon
por: HABA, M.

Fenoli e aromi nel Cabernet Sauvignon
por: Colugnati, Giovanni

Evitando caracteres "verdes" en Cabernet Sauvignon
por: Winter, Erika

Some effects of processing enzymes on anthocyanins and phenolics in pinot noir and cabernet sauvignon wines
por: WIGHTMAN, J.

Plasticidad fenotípica del cabernet sauvignon
por: Alonso, Rodrigo Emanuel, et al.
Publicado: (2019)

Relación entre rendimiento y calidad en vinos "Cabernet Sauvignon"
por: Llanos, Manuel

Le Cabernet-Sauvignon est un cépage difficile a cultiver
por: Boubals, D.

Canopy management and enzyme impacts on Merlot, Cabernet franc, and Cabernet Sauvignon. I. Yield and berry composition
por: Di Profio, Frederick

Comportamiento de la variedad Cabernet Sauvignon sobre cinco portainjertos diferentes
por: Andreoni, Mario

Flavonoid and non-flavonoid compounds during fermentation and post-fermentation standing of musts from Cabernet sauvignon and Tempranillo grapes
por: Mayén, Manuel

Responses of transgenic poplar (Populus tremula x P. alba) overexpressing glutathione synthetase or glutathione reductase to acute ozone stress visible injury and leaf gas exchange
por: Strohm, Michael

Mendoza, un oasis para el Cabernet Sauvignon

Dynamic changes in volatile compounds during fermentation of Cabernet Sauvignon grapes with and without skins

Changes in elemental sulfur residues on Pinot noir and Cabernet Sauvignon grape berries during the growing season
por: THOMAS, Carla S.

Free anthocyanins and polymeric pigments during the fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes
por: Mayen, Manuel

Pulsed electric field-assisted cold maceration of Cabernet franc and Cabernet sauvignon grapes

Cabernet Sauvignon el paradigma del tinto de guarda
por: Sivera, Marcelo

Canopy management and enzyme impacts on Merlot, Cabernet franc, and Cabernet Sauvignon. II. Wine composition and quality
por: Di Profio, Frederick

Analysis of S-3 (Hexan-1-ol)-Glutathione and S-3-(Hexan-1-ol)-L-Cysteine in Vitis vinifera L. cv. Koshu for aromatic wines

Efecto del estrés hídrico y ABA sobre la composición polifenólica de vitis vinifera CV. Cabernet-Sauvignon /
por: Deis, Leonor.
Publicado: (2004.)

The glutathione content of grape berries in reduced by fumigation with methyl bromide or methyl iodide
por: LIYANAGE, Chandrika

Electronic nose analysis of Cabernet Sauvignon (Vitis vinifera L.) grape and wine volatile differences during cold soak and postfermentation
por: Gardner, Denise M.

The effect of rootstock on the partitioning of dry weight, nitrogen and potassium, and root distribution of Cabernet Sauvignon grapevines
por: WILLIAMS, L.E.

Como evitar caracteres herbáceos en la viticultura y enología de Cabernet Sauvignon
por: Mendoza, Angel A.

Growth, photosynthesis and cropping of potted grapevines (Vitis vinifera L. cv. Cabernet Sauvignon) in relation to shoot trimming
por: Poni, Stefano

Aphid infestation affects subcellular glutathione and cysteine contents in Beta Vulgaris

Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates
por: Mansfield, Anna K.

Fatty acids from lipid fractions of leaves and different tissues of Cabernet Sauvignon grapes
por: MIELE, Alberto

Evolución estacional en la nutrición mineral de la variedad Cabernet Sauvignon
por: PAREJO PIÑON, J.

Quatre nouvelle fiches de cépages cabernet franc, Cabernet sauvignon, Rèze, Syrah
por: MAIGRE, D.

Effects of copper fungicide spraying on volatile thiols of the varietal aroma of Sauvignon blanc, Cabernet Sauvignon and Merlot wines
por: Darriet, P.