Table of Contents
1960; volume 11 issue 3
Articles
- You have accessRestricted accessThe Composition of Plate Samples from Distilling Columns with Particular Reference to the Distribution of Higher AlcoholsJames F. GuymonAm J Enol Vitic. 1960 11: 105-112 ; DOI: 10.5344/ajev.1960.11.3.105James F. GuymonDepartment of Viticulture and Enology University of California, Davis
- You have accessRestricted accessChanges in the Volatile Acids During the Baking of Sherry Wine by the Tressler Baking ProcessLeonard R. Mattick, Willard B. RobinsonAm J Enol Vitic. 1960 11: 113-116 ; DOI: 10.5344/ajev.1960.11.3.113Leonard R. MattickNew York State Agricultural Experiment Station Cornell University, Geneva, New YorkWillard B. RobinsonNew York State Agricultural Experiment Station Cornell University, Geneva, New York
- You have accessRestricted accessUse of Sorbic Acid and Sulfur Dioxide in Sweet Table WinesC. S. Ough, J. L. IngrahamAm J Enol Vitic. 1960 11: 117-122 ; DOI: 10.5344/ajev.1960.11.3.117C. S. OughDepartment of Viticulture and Enology University of California, DavisJ. L. IngrahamDepartment of Viticulture and Enology University of California, Davis
- You have accessRestricted accessStabilization Studies on Spanish Sherry and on Factors Influencing KHT PrecipitationH. W. BergAm J Enol Vitic. 1960 11: 123-128 ; DOI: 10.5344/ajev.1960.11.3.123H. W. BergDepartment of Viticulture and Enology University of California, Davis
- You have accessRestricted accessLiquid-Liquid Partition ChromatographyV. L. SingletonAm J Enol Vitic. 1960 11: 129-136 ; DOI: 10.5344/ajev.1960.11.3.129V. L. SingletonDepartment of Viticulture and Enology University of California, Davis
- You have accessRestricted accessCarbohydrate Content of Various Parts of the Grape Cluster. IIM. A. Amerine, G. A. RootAm J Enol Vitic. 1960 11: 137-139 ; DOI: 10.5344/ajev.1960.11.3.137M. A. AmerineDepartment of Viticulture and Enology University of California, DavisG. A. RootDepartment of Viticulture and Enology University of California, Davis
- You have accessRestricted accessEffects of 4-Chlorophenoxyacetic Acid and Girdling on the Anatomy of Black Corinth GrapesErnest M. Gifford, Robert J. WeaverAm J Enol Vitic. 1960 11: 140-144 ; DOI: 10.5344/ajev.1960.11.3.140Ernest M. Gifford Jr.University of California, DavisRobert J. WeaverUniversity of California, Davis
- You have accessRestricted accessFactors Affecting the Rooting of Grape CuttingsC. J. AlleyAm J Enol Vitic. 1960 11: 145-148 ; DOI: 10.5344/ajev.1960.11.3.145C. J. AlleyDepartment of Viticulture and Enology University of California, Davis
- You have accessRestricted accessAbstracts and ReviewsAm J Enol Vitic. 1960 11: 149-154 ; DOI: 10.5344/ajev.1960.11.3.149