Table of Contents
1970; volume 21 issue 4
Articles
- You have accessRestricted accessReproductive Response of Japanese Quail to Varietal Grape DietsG. S. Stoewsand, W. B. RobinsonAm J Enol Vitic. 1970 21: 174-178 ; DOI: 10.5344/ajev.1970.21.4.174G. S. StoewsandDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Ithaca, New York 14456.W. B. RobinsonDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Ithaca, New York 14456.
- You have accessRestricted accessDetermination of the Fixed Acids in Musts and Wines by Gas ChromatographyLeonard R. Mattick, Andrew C. Rice, James C. MoyerAm J Enol Vitic. 1970 21: 179-183 ; DOI: 10.5344/ajev.1970.21.4.179Leonard R. MattickDepartment of Food Science and Technology, Cornell University, Geneva, N. Y. 14456.Andrew C. Rice
- You have accessRestricted accessSeed Tannin Extraction in Cabernet SauvignonBrother Justin Meyer, Ruben HernandezAm J Enol Vitic. 1970 21: 184-188 ; DOI: 10.5344/ajev.1970.21.4.184Brother Justin MeyerMont La Salle Vineyards, P.O. Box 420, Napa, California 94558.Ruben HernandezMont La Salle Vineyards, P.O. Box 420, Napa, California 94558.
- You have accessRestricted accessThe Effect of Fumaric Acid on Malo-Lactic FermentationD. R. Cofran, Brother Justin MeyerAm J Enol Vitic. 1970 21: 189-192 ; DOI: 10.5344/ajev.1970.21.4.189D. R. CofranMont LaSalle Vineyards, P. O. Box 420, Nape, California 94558.Brother Justin MeyerMont LaSalle Vineyards, P. O. Box 420, Nape, California 94558.
- You have accessRestricted accessThe Effect of Grape Skin Treatments on Induced Malo-Lactic Fermentation in Ohio WinesRobert B. Beelman, James F. GallanderAm J Enol Vitic. 1970 21: 193-200 ; DOI: 10.5344/ajev.1970.21.4.193Robert B. BeelmanDepartment of Horticulture, The Ohio State University, Columbus, Ohio, 43210
- You have accessRestricted accessStudies on the Stability of the Anthocyanidin-3,5-DigucosidesG. Hrazdina, A. J. Borzell, W. B. RobinsonAm J Enol Vitic. 1970 21: 201-204 ; DOI: 10.5344/ajev.1970.21.4.201G. HrazdinaDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, New York 14456.A. J. BorzellDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, New York 14456.W. B. RobinsonDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, New York 14456.
- You have accessRestricted accessQuantitative Determination of Lactic Acid and Glycerol in Wines by Gas ChromatographyLeonard R. Mattick, Andrew C. RiceAm J Enol Vitic. 1970 21: 205-212 ; DOI: 10.5344/ajev.1970.21.4.205Leonard R. MattickDepartment of Food Science, New York State Agricultural Experiment Station, Cornell University, Geneva, New York 14456
- You have accessRestricted accessAbstracts and ReviewsAm J Enol Vitic. 1970 21: 216-221 ; DOI: 10.5344/ajev.1970.21.4.216
Research Notes
- You have accessRestricted accessSurvey of the Glycerol Content of New York State WinesLeonard R. Mattick, Andrew C. RiceAm J Enol Vitic. 1970 21: 213-215 ; DOI: 10.5344/ajev.1970.21.4.213Leonard R. MattickDepartment of Food Science, N.Y.S. Agricultural Experiment Station, Cornell University, Geneva, N. Y. 14456
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