Table of Contents
1966; volume 17 issue 2
Articles
- You have accessRestricted accessFermentation Rates of Grape Juice. III. Effects of Initial Ethyl Alcohol, pH, and Fermentation TemperatureC. S. OughAm J Enol Vitic. 1966 17: 74-81 ; DOI: 10.5344/ajev.1966.17.2.74C. S. OughDepartment of Viticulture and Enology, University of California, Davis.
- You have accessRestricted accessPichia Membranaefaciens, A Yeast Causing Film Formation and Off-Flavor in Table WineB. C. RankineAm J Enol Vitic. 1966 17: 82-86 ; DOI: 10.5344/ajev.1966.17.2.82B. C. RankineAustralian Wine Research Institute, Adelaide, S. Australia.
- You have accessRestricted accessThe Mold Complex of Napa Valley GrapesLouis P. MartiniAm J Enol Vitic. 1966 17: 87-94 ; DOI: 10.5344/ajev.1966.17.2.87Louis P. MartiniSt. Helena, California
- You have accessRestricted accessDensity Separations of Wine Grape Berries and Ripeness DistributionV. L. Singleton, C. S. Ough, K. E. NelsonAm J Enol Vitic. 1966 17: 95-105 ; DOI: 10.5344/ajev.1966.17.2.95V. L. SingletonDepartment of Viticulture and Enology, University of California, Davis.C. S. OughDepartment of Viticulture and Enology, University of California, Davis.K. E. NelsonDepartment of Viticulture and Enology, University of California, Davis.
- You have accessRestricted accessGas-Liquid Chromatographic Analysis of Blackberry Wine Extracts Fermented by Different Yeast StrainsRobert E. Orser, H. Y. YangAm J Enol Vitic. 1966 17: 106-111 ; DOI: 10.5344/ajev.1966.17.2.106Robert E. OrserDepartment of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331.H. Y. YangDepartment of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331.
- You have accessRestricted accessA General Survey of the Free Amino Acids in the Genus VitisW. Mark Kliewer, A. R. Nassar, H. P. OlmoAm J Enol Vitic. 1966 17: 112-117 ; DOI: 10.5344/ajev.1966.17.2.112W. Mark KliewerDepartment of Viticulutre and Enology, University of California, Davis.A. R. NassarDepartment of Viticulutre and Enology, University of California, Davis.H. P. OlmoDepartment of Viticulutre and Enology, University of California, Davis.
- You have accessRestricted accessObjective Measurement and Specification of Color in Red WinesWillard B. Robinson, J. J. Bertino, Joanne E. WhitcombeAm J Enol Vitic. 1966 17: 118-125 ; DOI: 10.5344/ajev.1966.17.2.118Willard B. RobinsonDepartment of Food Science and Technology.J. J. BertinoDepartment of Food Science and Technology.Joanne E. WhitcombeDepartment of Food Science and Technology.
- You have accessRestricted accessThe Total Phenolic Content of Grape Berries during the Maturation of Several VarietiesV. L. SingletonAm J Enol Vitic. 1966 17: 126-134 ; DOI: 10.5344/ajev.1966.17.2.126V. L. SingletonDepartment of Viticulture and Enology, University of California, Davis.
- You have accessRestricted accessSome Factors Affecting Release Rate of Dibromotetrachloroethane as a Fungistat for Stored Table GrapesK. E. Nelson, K. G. Hadley, J. P. GentryAm J Enol Vitic. 1966 17: 135-147 ; DOI: 10.5344/ajev.1966.17.2.135K. E. NelsonUniversity of California, DavisK. G. Hadley
- You have accessRestricted accessDecay Control and Chemical Injury of Table Grapes Packed in Export ChestsK. E. Nelson, J. P. GentryAm J Enol Vitic. 1966 17: 148-160 ; DOI: 10.5344/ajev.1966.17.2.148K. E. NelsonDepartment of Viticulture and Enology, University of California, Davis.
- You have accessRestricted accessAbstracts and ReviewsAm J Enol Vitic. 1966 17: 161-162 ; DOI: 10.5344/ajev.1966.17.2.161