Articles:

James F. Guymon

The Composition of Plate Samples from Distilling Columns with Particular Reference to the Distribution of Higher Alcohols
Am. J. Enol. Vitic. 1960 11: 105-112. [Abstract] [PDF]  

Leonard R. Mattick and Willard B. Robinson

Changes in the Volatile Acids During the Baking of Sherry Wine by the Tressler Baking Process
Am. J. Enol. Vitic. 1960 11: 113-116. [Abstract] [PDF]  

C. S. Ough and J. L. Ingraham

Use of Sorbic Acid and Sulfur Dioxide in Sweet Table Wines
Am. J. Enol. Vitic. 1960 11: 117-122. [Abstract] [PDF]  

H. W. Berg

Stabilization Studies on Spanish Sherry and on Factors Influencing KHT Precipitation
Am. J. Enol. Vitic. 1960 11: 123-128. [Abstract] [PDF]  

V. L. Singleton

Liquid-Liquid Partition Chromatography
Am. J. Enol. Vitic. 1960 11: 129-136. [PDF]  

M. A. Amerine and G. A. Root

Carbohydrate Content of Various Parts of the Grape Cluster. II
Am. J. Enol. Vitic. 1960 11: 137-139. [PDF]  

Ernest M. Gifford, Jr. and Robert J. Weaver

Effects of 4-Chlorophenoxyacetic Acid and Girdling on the Anatomy of Black Corinth Grapes
Am. J. Enol. Vitic. 1960 11: 140-144. [Abstract] [PDF]  

C. J. Alley

Factors Affecting the Rooting of Grape Cuttings
Am. J. Enol. Vitic. 1960 11: 145-148. [Abstract] [PDF]  

Abstracts and Reviews
Am. J. Enol. Vitic. 1960 11: 149-154. [PDF]  

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