Index by author
1969; volume 20 issue 2
Amerine, M. A.
- You have accessRestricted accessSubstances Extracted during Skin Contact with White Musts. II. Effect of Bentonite Additions during and after Fermentation on Wine Composition and Sensory QualityC. S. Ough, H. W. Berg, M. A. AmerineAm J Enol Vitic. 1969 20: 101-107 ; DOI: 10.5344/ajev.1969.20.2.101C. S. OughDepartment of Viticulture and Enology, University of California, Davis.H. W. BergDepartment of Viticulture and Enology, University of California, Davis.M. A. AmerineDepartment of Viticulture and Enology, University of California, Davis.
Berg, H. W.
- You have accessRestricted accessSubstances Extracted during Skin Contact with White Musts. II. Effect of Bentonite Additions during and after Fermentation on Wine Composition and Sensory QualityC. S. Ough, H. W. Berg, M. A. AmerineAm J Enol Vitic. 1969 20: 101-107 ; DOI: 10.5344/ajev.1969.20.2.101C. S. OughDepartment of Viticulture and Enology, University of California, Davis.H. W. BergDepartment of Viticulture and Enology, University of California, Davis.M. A. AmerineDepartment of Viticulture and Enology, University of California, Davis.
- You have accessRestricted accessPressure Fermentations of Red WinesC. S. Ough, H. W. BergAm J Enol Vitic. 1969 20: 118-119 ; DOI: 10.5344/ajev.1969.20.2.118C. S. OughDepartment of Viticulture and Enology, University of California, Davis 95616.H. W. BergDepartment of Viticulture and Enology, University of California, Davis 95616.
Crowell, E. A.
- You have accessRestricted accessGas Chromatographic Determination of Ethyl Esters of Fatty Acids in Brandy or Wine DistillatesJames F. Guymon, E. A. CrowellAm J Enol Vitic. 1969 20: 76-85 ; DOI: 10.5344/ajev.1969.20.2.76James F. GuymonDepartment of Viticulture and Enology, University of California, Davis, California 95616.E. A. CrowellDepartment of Viticulture and Enology, University of California, Davis, California 95616.
Guymon, James F.
- You have accessRestricted accessGas Chromatographic Determination of Ethyl Esters of Fatty Acids in Brandy or Wine DistillatesJames F. Guymon, E. A. CrowellAm J Enol Vitic. 1969 20: 76-85 ; DOI: 10.5344/ajev.1969.20.2.76James F. GuymonDepartment of Viticulture and Enology, University of California, Davis, California 95616.E. A. CrowellDepartment of Viticulture and Enology, University of California, Davis, California 95616.
Kramling, Thomas E.
- You have accessRestricted accessAn Estimate of the Nonflavonoid Phenols in WinesThomas E. Kramling, V. L. SingletonAm J Enol Vitic. 1969 20: 86-92 ; DOI: 10.5344/ajev.1969.20.2.86Thomas E. KramlingDepartment of Viticulture and Enology, University of California, Davis 95616.V. L. SingletonDepartment of Viticulture and Enology, University of California, Davis 95616.
Meyer, Brother Justin
- You have accessRestricted accessEffect of Fruit Cane Severance of Grapevines on Must and Wine Yield and CompositionBrother Justin MeyerAm J Enol Vitic. 1969 20: 108-117 ; DOI: 10.5344/ajev.1969.20.2.108Brother Justin MeyerP. O. Box 420, Napa, California 94558
Ough, C. S.
- You have accessRestricted accessSubstances Extracted during Skin Contact with White Musts. II. Effect of Bentonite Additions during and after Fermentation on Wine Composition and Sensory QualityC. S. Ough, H. W. Berg, M. A. AmerineAm J Enol Vitic. 1969 20: 101-107 ; DOI: 10.5344/ajev.1969.20.2.101C. S. OughDepartment of Viticulture and Enology, University of California, Davis.H. W. BergDepartment of Viticulture and Enology, University of California, Davis.M. A. AmerineDepartment of Viticulture and Enology, University of California, Davis.
- You have accessRestricted accessSubstances Extracted during Skin Contact with White Musts. I. General Wine Composition and Quality Changes with Contact TimeC. S. OughAm J Enol Vitic. 1969 20: 93-100 ; DOI: 10.5344/ajev.1969.20.2.93C. S. OughDepartment of Viticulture and Enology, University of California, Davis.
- You have accessRestricted accessPressure Fermentations of Red WinesC. S. Ough, H. W. BergAm J Enol Vitic. 1969 20: 118-119 ; DOI: 10.5344/ajev.1969.20.2.118C. S. OughDepartment of Viticulture and Enology, University of California, Davis 95616.H. W. BergDepartment of Viticulture and Enology, University of California, Davis 95616.
Singleton, V. L.
- You have accessRestricted accessAn Estimate of the Nonflavonoid Phenols in WinesThomas E. Kramling, V. L. SingletonAm J Enol Vitic. 1969 20: 86-92 ; DOI: 10.5344/ajev.1969.20.2.86Thomas E. KramlingDepartment of Viticulture and Enology, University of California, Davis 95616.V. L. SingletonDepartment of Viticulture and Enology, University of California, Davis 95616.
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