Best Paper Awards


Best Paper Awards from the American Journal of Enology and Viticulture

Each year, the ASEV Best Paper Awards Committee completes an evaluation of all research papers published in the American Journal of Enology and Viticulture for the prior year. The committee selects one paper in the field of enology and one in the field of viticulture that is deemed outstanding in its content and a substantial contribution to the field.

Paper L. Kocsis, J. Granett, M.A. Walker, H. Lin and A.D. OmerAJEV 50:101-106 (1999)

2000 Best Viticulture Paper
Grape Phylloxera Populations Adapted to Vitis berlandieri x V. riparia Rootstocks

Paper A. Vernhet, P. Pellerin, M.P. Belleville, J. Planque, and M. MoutounetAJEV 50:51-56 (1999)

2000 Best Enology Paper
Relative Impact of Major Wine Polysaccharides on the Performance of an Organic Microfiltration Membrane

Paper M. Kudo, P. Vagnoli, and L.F. BissonAJEV 49:295-301 (1998)

1999 Best Enology Paper
Imbalance of pH and Potassium Concentration as a Cause of Stuck Fermentations

Paper H. Volschenk, M. Viljoen, J. Grobler, F. Bauer, A. Lonvaud-Funel, M. Denayrolles, R.E. Subden, and H.J.J. van VuurenAJEV 48:193-197 (1997)

1998 Best Enology Paper
Malolactic Fermentation in Grape Musts by a Genetically Engineered Strain of Saccharomyces cerevisiae

Paper A. Martini, M. Ciani, and G. ScorzettiAJEV 47:435-440 (1996)

1997 Best Enology Paper
Direct Enumeration and Isolation of Wine Yeasts from Grape Surfaces

Paper S. Lubbers, C. Charpentier, M. Feuillat, and A. VoilleyAJEV 45:29-33 (1994)

1995 Best Enology Paper
Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine

Paper M.A. Sefton, I.L. Francis, and P.J. WilliamsAJEV 44:359-370 (1993)

1994 Best Enology Paper
The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis

Paper C.G. Edwards, R.B. Beelman, C.E. Bartley, and A.L. McConnellAJEV 41:48-56 (1990)

1991 Best Enology Paper
Production of Decanoic Acid and Other Volatile Compounds and the Growth of Yeast and Malolactic Bacteria during Vinification