Articles:

K. E. Nelson, T. Kosuge, and Alice Nightingale

Large-Scale Production of Spores to Botrytise Grapes for Commercial Natural Sweet Wine Production
Am. J. Enol. Vitic. 1963 14: 118-128. [Abstract] [PDF]  

V. L. Singleton and J. F. Guymon

A Test of Fractional Addition of Wine Spirits to Red and White Port Wines
Am. J. Enol. Vitic. 1963 14: 129-136. [Abstract] [PDF]  

W. V. Cruess

A Study of Several Problems of Clarification of Wine with Casein
Am. J. Enol. Vitic. 1963 14: 137-138. [Abstract] [PDF]  

J. Ribéreau-Gayon

Phenomena of Oxidation and Reduction in Wines and Applications
Am. J. Enol. Vitic. 1963 14: 139-143. [PDF]  

E. B. Roessler and M. A. Amerine

Further Studies on Field Sampling of Wine Grapes
Am. J. Enol. Vitic. 1963 14: 144-147. [Abstract] [PDF]  

George Thoukis, Gerald Reed, and R. J. Bouthilet

Production and Use of Compressed Yeast for Winery Fermentation
Am. J. Enol. Vitic. 1963 14: 148-154. [Abstract] [PDF]  

Max Goldman

Rate of Carbon Dioxide Formation at Low Temperatures in Bottle-Fermented Champagne
Am. J. Enol. Vitic. 1963 14: 155-160. [Abstract] [PDF]  

Josef Blaha

Influence of Gibberellic Acid on the Grapevine and its Fruit in Czechoslovakia
Am. J. Enol. Vitic. 1963 14: 161-163. [Abstract] [PDF]  

C. J. Alley, A. C. Goheen, H. P. Olmo, and A. T. Koyama

The Effect of Virus Infections on Vines, Fruit and Wines of Ruby Cabernet
Am. J. Enol. Vitic. 1963 14: 164-170. [Abstract] [PDF]  

Abstracts and Reviews
Am. J. Enol. Vitic. 1963 14: 171-177. [PDF]  

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