Articles:

B. C. Rankine

Quantitative Differences in Products of Fermentation by Different Strains of Wine Yeasts
Am. J. Enol. Vitic. 1955 6: 1-9. [Abstract] [PDF]  

Philip M. Wagner

The French Hybrids
Am. J. Enol. Vitic. 1955 6: 10-17. [PDF]  

Tommasso Castelli

Yeasts of Wine Fermentations from Various Regions of Italy
Am. J. Enol. Vitic. 1955 6: 18-19. [Abstract] [PDF]  

H. P. Olmo

Methods Used in Grape Variety Development and Improvement
Am. J. Enol. Vitic. 1955 6: 20-22. [PDF]  

C. J. Alley

The Certification of Grapevines for Adherence to Variety and for Freedom from Disease
Am. J. Enol. Vitic. 1955 6: 23-26. [PDF]  

Paul Osteraas

Increased Efficiency in the Growing of Grapes by the Latest Methods and Equipment
Am. J. Enol. Vitic. 1955 6: 27-31. [Abstract] [PDF]  

Joseph S. Stillman

Fruit and Berry Wine Production in California
Am. J. Enol. Vitic. 1955 6: 32-34. [PDF]  

James V. Lider

Observations on Problems in North Coast Vineyards
Am. J. Enol. Vitic. 1955 6: 35-36. [PDF]  

Roy Mineau

Non-Viticultural Materials Used in Champagne Production
Am. J. Enol. Vitic. 1955 6: 37-39. [PDF]  

Ivan Schoch

Varietal Vineyard Management
Am. J. Enol. Vitic. 1955 6: 40-43. [PDF]  

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