Articles:

V. L. Singleton

An Extraction Technique for Recovery of Flavors, Pigments, and other Constituents from Wines and other Aqueous Solutions
Am. J. Enol. Vitic. 1961 12: 1-8. [Abstract] [PDF]  

C. S. Ough and M. A. Amerine

Studies on Controlled Fermentation. V. effects on color, Composition, and Quality of Red Wines
Am. J. Enol. Vitic. 1961 12: 9-19. [Abstract] [PDF]  

J. H. Fessler

Erythorbic Acid and Ascorbic Acid as Antioxidants in Bottled wines
Am. J. Enol. Vitic. 1961 12: 20-24. [Abstract] [PDF]  

J. P. De Villiers

The Control of Browning of White Table Wines
Am. J. Enol. Vitic. 1961 12: 25-30. [Abstract] [PDF]  

Almond D. Davison

Review of Wine Industries' Sanitation Program
Am. J. Enol. Vitic. 1961 12: 31-36. [Abstract] [PDF]  

O. A. Leonard and L. A. Lider

Toxicity and Translocation of Herbicides Supplied to Grape Rootings Through Solution Culture
Am. J. Enol. Vitic. 1961 12: 37-46. [Abstract] [PDF]  

Abstracts and Reviews
Am. J. Enol. Vitic. 1961 12: 47-50. [PDF]  

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