Laboratory data were obtained on the contraction that occurs when alcohol at various proof
ranges is mixed with water and with dextrose solutions. These were compared with data …

Technical Notes are presented under the auspices of the American Society of Enologists
Technical Projects Committee. The articles are not necessarily original research work, but …

Technical notes are presented under the auspices of the American Society of Enologists
Technical Projects Committee. The articles are not necessarily original research work, but …

Technical Notes are presented under the auspices of the American Society of Enologists
Technical Projects Committee. The articles are not necessarily original research work, but …

Amassing of data over a period of years allows the determination of the pH range at the
optimum maturity for any variety of grape in a given area. By harvesting grapes in this pH …

To ACHIEVE STABILITY IN A WINE IT IS NECESSARY TO ATTAIN BOTH A PHYSICAL AND
CHEMICAL BALANCE OF THE SEVERAL WINE CONSTITUENTS WHICH CAN DISTURB …

In 1830, ME Tabarie introduced a new hydrometer and a method for the indirect
measurement of alcohol. The Tabarie equation, SGAv= SGV–SGEv+ 1, and his patented …

Retail pop wines in Ontario can be made by diluting ameliorated wine by 40% with water,
thereby reducing the alcoholic content to 7% by volume. Titratable acidity in most high acid …

Outlier Treatment: Within-laboratory: Check the 5 replicate values by the Grubbs test at the
95% confidence level (CL); if the critical value is exceeded, make 3 additional …

It is recommended that the viscosities of worts and beers be measured with the apparatus
and technique described in British Standard 188: 1957. Sufficient accuracy for brewing …