Articles:

Dale R. Mills

Welcoming Remarks
Am. J. Enol. Vitic. 1952 3: 1-2. [PDF]  

A. J. Winkler

Problems of the Grape and Wine Industry in Argentina
Am. J. Enol. Vitic. 1952 3: 3-6. [PDF]  

Alexander Brailow

Conditions of the Champagne Production in the Finger Lakes Region of New York State
Am. J. Enol. Vitic. 1952 3: 7-16. [PDF]  

Henry O. Sonneman

Ohio State Wines: Their History and Production
Am. J. Enol. Vitic. 1952 3: 17-22. [PDF]  

A. De Chaunac

Canada, A Winemaking Country
Am. J. Enol. Vitic. 1952 3: 23-26. [PDF]  

Henryk Schoenfeld

Dessert Wine of Canada
Am. J. Enol. Vitic. 1952 3: 27-32. [PDF]  

John C. M. Fornachon

The Development of Oenological Research in Australia
Am. J. Enol. Vitic. 1952 3: 33-38. [PDF]  

Charles Ash

Reminiscences of Pre-Prohibition Days
Am. J. Enol. Vitic. 1952 3: 39-44. [PDF]  

H. P. Olmo

Wine Grape Varieties of the Future
Am. J. Enol. Vitic. 1952 3: 45-51. [PDF]  

M. A. Joslyn

Chemistry of Sulfite Addition Products
Am. J. Enol. Vitic. 1952 3: 59-68. [PDF]  

G. L. Marsh

Color Determination and its Interpretations
Am. J. Enol. Vitic. 1952 3: 69-76. [PDF]  

M. A. Amerine and T. T. Kishaba

Use of the Flame Photometer for Determining the Sodium,Potassium and Calcium Content of Wine
Am. J. Enol. Vitic. 1952 3: 77-86. [Abstract] [PDF]  

Carl B. Schreffler and William Witzke

A Rapid Method for the Determination of Calcium in Wine
Am. J. Enol. Vitic. 1952 3: 87-95. [PDF]  

James M. Berry and Reese H. Vaughn

Decomposition of Tartrates by Lactobacilli: (An abstract)
Am. J. Enol. Vitic. 1952 3: 135-138. [Abstract] [PDF]  

Yohn G. B. Castor

Yeast Spoilage of Wines: A Review of the Problem
Am. J. Enol. Vitic. 1952 3: 139-159. [PDF]  

Max Goldman

Relationship of Fusel Oil, Aldehydes, and Esters in Distilling Material, Hi-Proof Brandy and Dessert Wines
Am. J. Enol. Vitic. 1952 3: 167-171. [PDF]  

R. A. Sebane

General Principles of Convective Heat Transfer to Fluids in Pipes
Am. J. Enol. Vitic. 1952 3: 201-205-4. [PDF]  

G. F. McLeod

Modern Grape Protection and Chemical Hazards
Am. J. Enol. Vitic. 1952 3: 51-1-58. [PDF]  

M A. Amerine and E. B. Roassler

Techniques and Problems in the Organoleptic Examination of Wines
Am. J. Enol. Vitic. 1952 3: 95-1-115. [Abstract] [PDF]  

J. F. Guymon and J. Nakagiri

Methods for the Determination of Fusel Oil
Am. J. Enol. Vitic. 1952 3: 115-1-134. [Abstract] [PDF]  

S. M. Tritton

The Influence of Yeast on the Flavour and Stability of Wine
Am. J. Enol. Vitic. 1952 3: 159-1-166. [Abstract] [PDF]  

Leo A. Berti and Guy Baldwin

Use of Carbon As a De-Tartrating Agent in Wine
Am. J. Enol. Vitic. 1952 3: 171-1-183. [PDF]  

E. N. Costa

Importance of pH in Chillproofing
Am. J. Enol. Vitic. 1952 3: 183-1-188-3. [PDF]  

Karl Weidenhofer

The Estimation of Relative Yield Values of Grape Varieties and the Measurement of Sugar Intake and Outgo
Am. J. Enol. Vitic. 1952 3: 188-4-200. [Abstract] [PDF]  

Carl Schreffler

Heat Transfer in Winery Refrigeration
Am. J. Enol. Vitic. 1952 3: 205-5-216-1. [PDF]  

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