Articles:

Claudio Peri

Acid Degradation of Leucoanthocyanidins
Am. J. Enol. Vitic. 1967 18: 168-174. [Abstract] [PDF]  

R. E. Purser

Fractional-Blending System: Age and Blend of Wine Produced
Am. J. Enol. Vitic. 1967 18: 175-181. [Abstract] [PDF]  

C. S. Ough, H. W. Berg, and C. Loinger

Acid Treatment of Red Table Wine Musts for Color Retention
Am. J. Enol. Vitic. 1967 18: 182-189. [Abstract] [PDF]  

A. Dinsmoor Webb, Richard E. Kepner, and Linda Maggiora

Sherry Aroma. VI. Some Volatile Components of Flor Sherry of Spanish Origin. Neutral Substances
Am. J. Enol. Vitic. 1967 18: 190-199. [Abstract] [PDF]  

James F. Guymon and E. A. Crowell

Direct Gas Chromatographic Determination of Levo- and Meso-2,3-Butanediols in Wines and Factors Affecting their Formation
Am. J. Enol. Vitic. 1967 18: 200-209. [Abstract] [PDF]  

Paul Esau

Pentoses in Wine. I. Survey of Possible Sources
Am. J. Enol. Vitic. 1967 18: 210-216. [Abstract] [PDF]  

Peter Christensen and A. N. Kasimatis

Correction of Vineyard Zinc Deficiency by Soil Injection of Zinc Sulfate Solutions
Am. J. Enol. Vitic. 1967 18: 217-224. [Abstract] [PDF]  

J. Van Overbeek, R. W. Baldwin, M. Iona R. Mason, and M. Turner

A New Safe Herbicide for Grapes
Am. J. Enol. Vitic. 1967 18: 225-228. [Abstract] [PDF]  

Abstracts and Reviews
Am. J. Enol. Vitic. 1967 18: 229-233. [PDF]  

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