… In conjunction with the Laboratory Manual of Fruit and Vegetable Products by Cruess and
Christie, the present book may be used as a text for University and College courses in the …

Special investigations in viticulture and enology have been pursued. by the Viticultural
Division of the College of Agriculture in fulfillment of the requirements of an act passed by the …

The bitter glucoside of olives, olive'leaves and olive bark was studied by Bourquelot and Vin-tilesco1
2345in 1908. They described it as a non-crystalline, intensely bitter substance, …

DISCUSSION The effect of pH value on theinhibiting action of sodium benzoate on the
multiplication of S. ellipsoideus was very pro-nounced. In figure 1 curves labeled A represent …

In a previous paper (1929) it was shown that much more sodium benzoate was required to
prevent growth of yeasts, molds and bacteria at pH values near neutrality (pH 5 to 8) than in …

This book comprises a detailed investigation of the'Flor Sherry Process', with information on
acidity, oxidation, fining and stabilizing, effect of temperature, and much more besides. …

… From the account of the visit, it is evident that Professor Cruess enjoyed the society he met,
the country he passed through and the wine and food he consumed. The present reviewer is …

IN ALL wine-making regions of the world wine often becomes hazy or cloudy owing to the
formation of a finely divided, colloidal precipitate caused by the presence in the wine of an …

Rapid deterioration in flavor often shortens the shelf life of walnuts in shelled form. A study of
factors affecting such deterioration and the value of antioxidants in retarding it showed that …

Investigations and discussion ENZYME PREPARATION.-In order to obtain a reasonably pure
and clear enzyme solution freed of solid fruit tissue suspended colloids and pigments we …