Index by author
1951; volume 2 issue 1
A
Amerine, Maynard A.
- You have accessRestricted accessThe Educated EnologistMaynard A. AmerineAm J Enol Vitic. 1951 2: 1-30 ; DOI: 10.5344/ajev.1951.2.1.1Maynard A. AmerineUniversity of California
B
Baldwin, Guy N.
- You have accessRestricted accessBasic Effects of Sulfur Dioxide on Yeast GrowthGuy N. BaldwinAm J Enol Vitic. 1951 2: 43-53 ; DOI: 10.5344/ajev.1951.2.1.43Guy N. Baldwin Jr.California Wine Association
Berg, Harold W.
- You have accessRestricted accessCo-Operative Research on Wine Production Potentials of Grape VarietiesHarold W. BergAm J Enol Vitic. 1951 2: 191 ; DOI: 10.5344/ajev.1951.2.1.191Harold W. BergUniversity of California
- You have accessRestricted accessStabilization Practices in California WineriesHarold W. BergAm J Enol Vitic. 1951 2: 90-147 ; DOI: 10.5344/ajev.1951.2.1.90Harold W. BergUniversity of California
Berti, L. A.
- You have accessRestricted accessProduction FactorsL. A. BertiAm J Enol Vitic. 1951 2: 186-190 ; DOI: 10.5344/ajev.1951.2.1.186L. A. BertiCalifornia Wine Association
C
Castor, John G. B.
- You have accessRestricted accessSources of Spoilage Yeast in Bottled WinesJohn G. B. CastorAm J Enol Vitic. 1951 2: 31-42 ; DOI: 10.5344/ajev.1951.2.1.31John G. B. CastorUniversity of California
Chong, George
- You have accessRestricted accessThe Effect of Pectic Enzymes in Wine MakingW. V. Cruess, R. O'Neal, George Chong, Dan UchimotoAm J Enol Vitic. 1951 2: 59-75 ; DOI: 10.5344/ajev.1951.2.1.59W. V. CruessUniversity of CaliforniaR. O'NealUniversity of CaliforniaGeorge ChongUniversity of CaliforniaDan UchimotoUniversity of California
Crawford, Charles
- You have accessRestricted accessCalcium in Dessert WineCharles CrawfordAm J Enol Vitic. 1951 2: 76-79 ; DOI: 10.5344/ajev.1951.2.1.76Charles CrawfordE. & J. Gallo Winery
Cruess, W. V.
- You have accessRestricted accessThe Effect of Pectic Enzymes in Wine MakingW. V. Cruess, R. O'Neal, George Chong, Dan UchimotoAm J Enol Vitic. 1951 2: 59-75 ; DOI: 10.5344/ajev.1951.2.1.59W. V. CruessUniversity of CaliforniaR. O'NealUniversity of CaliforniaGeorge ChongUniversity of CaliforniaDan UchimotoUniversity of California
D
DeSoto, Raul
- You have accessRestricted accessSurvey of the Methods for Calcium DeterminationRaul DeSotoAm J Enol Vitic. 1951 2: 80-89 ; DOI: 10.5344/ajev.1951.2.1.80Raul DeSotoRoma Wine Company
E
Ehlers, Herman
- You have accessRestricted accessWood vs. Concrete in Sherry BakingHerman EhlersAm J Enol Vitic. 1951 2: 207-212 ; DOI: 10.5344/ajev.1951.2.1.207Herman EhlersEast-Side Winery
F
Fessler, J. H.
- You have accessRestricted accessThe Clarification of Wines with the Centrifuge Part IJ. H. FesslerAm J Enol Vitic. 1951 2: 201-204 ; DOI: 10.5344/ajev.1951.2.1.201J. H. FesslerBerkeley Yeast Laboratory
Filipello, F.
- You have accessRestricted accessCorrelation of Fortifying Brandy with Wine QualityF. FilipelloAm J Enol Vitic. 1951 2: 154-156 ; DOI: 10.5344/ajev.1951.2.1.154F. FilipelloWine Growers Guild
Foskett, D. B.
- You have accessRestricted accessEvaporators and Vacuum Pans in the Sugar IndustryD. B. FoskettAm J Enol Vitic. 1951 2: 171-176 ; DOI: 10.5344/ajev.1951.2.1.171D. B. FoskettSpreckels Sugar Company
G
Guymon, J. F.
- You have accessRestricted accessSome Factors of Design Affecting Operation of Distilling ColumnsJ. F. GuymonAm J Enol Vitic. 1951 2: 160-170 ; DOI: 10.5344/ajev.1951.2.1.160J. F. GuymonUniversity of California
K
Kean, Chester
- You have accessRestricted accessApplications of Chromatographic Methods to Organic Acids in WineGeorge Marsh, Chester KeanAm J Enol Vitic. 1951 2: 157-159 ; DOI: 10.5344/ajev.1951.2.1.157George MarshUniversity of CaliforniaChester KeanUniversity of California
M
Marsh, George
- You have accessRestricted accessApplications of Chromatographic Methods to Organic Acids in WineGeorge Marsh, Chester KeanAm J Enol Vitic. 1951 2: 157-159 ; DOI: 10.5344/ajev.1951.2.1.157George MarshUniversity of CaliforniaChester KeanUniversity of California
N
Nasledov, Sergei N.
- You have accessRestricted accessThe Clarification of Wines with the Centrifuge Part IISergei N. NasledovAm J Enol Vitic. 1951 2: 205-206 ; DOI: 10.5344/ajev.1951.2.1.205Sergei N. NasledovBerkeley Yeast Laboratory
O
O'Neal, R.
- You have accessRestricted accessThe Effect of Pectic Enzymes in Wine MakingW. V. Cruess, R. O'Neal, George Chong, Dan UchimotoAm J Enol Vitic. 1951 2: 59-75 ; DOI: 10.5344/ajev.1951.2.1.59W. V. CruessUniversity of CaliforniaR. O'NealUniversity of CaliforniaGeorge ChongUniversity of CaliforniaDan UchimotoUniversity of California
R
Reed, Gerald
- You have accessRestricted accessA Review of the Action of Pectic Enzymes and a Discussion of their Commercial ProductionGerald ReedAm J Enol Vitic. 1951 2: 54-58 ; DOI: 10.5344/ajev.1951.2.1.54Gerald ReedRohm and Haas Company
Riddell, J. L.
- You have accessRestricted accessVacuum Pan Operation in Production of Concentrated Grape JuiceJ. L. RiddellAm J Enol Vitic. 1951 2: 177-185 ; DOI: 10.5344/ajev.1951.2.1.177J. L. RiddellVie-Del Grape Products
Rossi, E. A.
- You have accessRestricted accessReport on Chrome PlatingE. A. RossiAm J Enol Vitic. 1951 2: 192-200 ; DOI: 10.5344/ajev.1951.2.1.192E. A. Rossi Jr.Italian Swiss Colony
U
Uchimoto, Dan
- You have accessRestricted accessThe Effect of Pectic Enzymes in Wine MakingW. V. Cruess, R. O'Neal, George Chong, Dan UchimotoAm J Enol Vitic. 1951 2: 59-75 ; DOI: 10.5344/ajev.1951.2.1.59W. V. CruessUniversity of CaliforniaR. O'NealUniversity of CaliforniaGeorge ChongUniversity of CaliforniaDan UchimotoUniversity of California
W
Webb, A. Dinsmoor
- You have accessRestricted accessFlavor Factors in Fortifying BrandyA. Dinsmoor WebbAm J Enol Vitic. 1951 2: 148-153 ; DOI: 10.5344/ajev.1951.2.1.148A. Dinsmoor WebbUniversity of California