Table of Contents
1963; volume 14 issue 3
Articles
- You have accessRestricted accessLarge-Scale Production of Spores to Botrytise Grapes for Commercial Natural Sweet Wine ProductionK. E. Nelson, T. Kosuge, Alice NightingaleAm J Enol Vitic. 1963 14: 118-128 ; DOI: 10.5344/ajev.1963.14.3.118K. E. NelsonDepartment of Plant Pathology, University of California, Davis; Technician, Cresta Blanca Winery, Livermore, California.T. KosugeDepartment of Plant Pathology, University of California, Davis; Technician, Cresta Blanca Winery, Livermore, California.Alice NightingaleDepartment of Plant Pathology, University of California, Davis; Technician, Cresta Blanca Winery, Livermore, California.
- You have accessRestricted accessA Test of Fractional Addition of Wine Spirits to Red and White Port WinesV. L. Singleton, J. F. GuymonAm J Enol Vitic. 1963 14: 129-136 ; DOI: 10.5344/ajev.1963.14.3.129V. L. SingletonDepartment of Viticulture and Enology, University of California, Davis.J. F. GuymonDepartment of Viticulture and Enology, University of California, Davis.
- You have accessRestricted accessA Study of Several Problems of Clarification of Wine with CaseinW. V. CruessAm J Enol Vitic. 1963 14: 137-138 ; DOI: 10.5344/ajev.1963.14.3.137W. V. CruessDepartment of Food Science and Technology, University of California, Berkeley.
- You have accessRestricted accessPhenomena of Oxidation and Reduction in Wines and ApplicationsJ. Ribéreau-GayonAm J Enol Vitic. 1963 14: 139-143 ; DOI: 10.5344/ajev.1963.14.3.139J. Ribéreau-GayonProfesseur à la Faculté des Sciences Université de Bordeaux, Directeur de la Station Agronomique et Oenologique.
- You have accessRestricted accessFurther Studies on Field Sampling of Wine GrapesE. B. Roessler, M. A. AmerineAm J Enol Vitic. 1963 14: 144-147 ; DOI: 10.5344/ajev.1963.14.3.144E. B. RoesslerDepartments of Mathematics and Viticulture and Enology, University of California, Davis.M. A. AmerineDepartments of Mathematics and Viticulture and Enology, University of California, Davis.
- You have accessRestricted accessProduction and Use of Compressed Yeast for Winery FermentationGeorge Thoukis, Gerald Reed, R. J. BouthiletAm J Enol Vitic. 1963 14: 148-154 ; DOI: 10.5344/ajev.1963.14.3.148George ThoukisE. & J. Gallo Winery, Modesto, CaliforniaGerald Reed
- You have accessRestricted accessRate of Carbon Dioxide Formation at Low Temperatures in Bottle-Fermented ChampagneMax GoldmanAm J Enol Vitic. 1963 14: 155-160 ; DOI: 10.5344/ajev.1963.14.3.155Max GoldmanPleasant Valley Wine Co., Hammondsport, New York.
- You have accessRestricted accessInfluence of Gibberellic Acid on the Grapevine and its Fruit in CzechoslovakiaJosef BlahaAm J Enol Vitic. 1963 14: 161-163 ; DOI: 10.5344/ajev.1963.14.3.161Josef BlahaVini-viticultural Research Center, Mutěnice, Czechoslovakia.
- You have accessRestricted accessThe Effect of Virus Infections on Vines, Fruit and Wines of Ruby CabernetC. J. Alley, A. C. Goheen, H. P. Olmo, A. T. KoyamaAm J Enol Vitic. 1963 14: 164-170 ; DOI: 10.5344/ajev.1963.14.3.164C. J. AlleyDepartment of Viticulture and Enology University of California, Davis.A. C. GoheenH. P. Olmo
- You have accessRestricted accessAbstracts and ReviewsAm J Enol Vitic. 1963 14: 171-177 ; DOI: 10.5344/ajev.1963.14.3.171
