Table of Contents
1971; volume 22 issue 3
Articles
- You have accessRestricted accessThe Origin of n-Pentanol, n-Hexanol, and n-Heptanol in the Fusel Oil of Sulfite Waste-LiquorAm J Enol Vitic. 1971 22: 118-120 ; DOI: 10.5344/ajev.1971.22.3.118
- You have accessRestricted accessEffect of pH on Malo-Lactic Fermentation in WineGeorge E. Bousbouras, Ralph E. KunkeeAm J Enol Vitic. 1971 22: 121-126 ; DOI: 10.5344/ajev.1971.22.3.121George E. BousbourasDepartment of Viticulture and Enology, University of California, Davis, California 95616.Ralph E. KunkeeDepartment of Viticulture and Enology, University of California, Davis, California 95616.
- You have accessRestricted accessThe Utility of Potassium Bitartrate Concentration-Product Values in Wine ProcessingH. W. Berg, M. AkiyoshiAm J Enol Vitic. 1971 22: 127-134 ; DOI: 10.5344/ajev.1971.22.3.127H. W. BergDepartment of Viticulture and Enology, University of California, Davis 95616.M. AkiyoshiDepartment of Viticulture and Enology, University of California, Davis 95616.
- You have accessRestricted accessNonvolatile Acids in `Concord' Grape WineP. Markakis, G. KallifidasAm J Enol Vitic. 1971 22: 135-137 ; DOI: 10.5344/ajev.1971.22.3.135P. MarkakisDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48823.G. KallifidasDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48823.
- You have accessRestricted accessThe Color of White Wine. I. A Review and Critical Analysis of the Lovibond Unit SpecificationAngela C. LittleAm J Enol Vitic. 1971 22: 138-143 ; DOI: 10.5344/ajev.1971.22.3.138Angela C. LittleDepartment of Nutritional Sciences, University of California, Berkeley, California 94720.
- You have accessRestricted accessThe Color of White Wine. II. Evaluation by Trans-ReflectometryAngela C. LittleAm J Enol Vitic. 1971 22: 144-149 ; DOI: 10.5344/ajev.1971.22.3.144Angela C. LittleDepartment of Nutritional Sciences, University of California, Berkeley 94720.
- You have accessRestricted accessAcetic-Acid-Acylated Anthocyanin Pigments in the Grape Skins of a Number of Varieties of Vitis ViniferaRonald A. Fong, Richard E. Kepner, A. Dinsmoor WebbAm J Enol Vitic. 1971 22: 150-155 ; DOI: 10.5344/ajev.1971.22.3.150Ronald A. FongDepartments of Chemistry and of Viticulture and Enology, University of California, Davis, California 95616.Richard E. KepnerDepartments of Chemistry and of Viticulture and Enology, University of California, Davis, California 95616.A. Dinsmoor WebbDepartments of Chemistry and of Viticulture and Enology, University of California, Davis, California 95616.
- You have accessRestricted accessIdentification of 3-(Methylthio)-Propanol as an Aroma Constituent in `Cabernet Sauvignon' and `Ruby Cabernet' WinesCarlos J. Muller, Richard E. Kepner, A. Dinsmoor WebbAm J Enol Vitic. 1971 22: 156-160 ; DOI: 10.5344/ajev.1971.22.3.156Carlos J. MullerDepartments of Viticulture and Enology and of Chemistry, University of California, Davis, California 95616.Richard E. KepnerDepartments of Viticulture and Enology and of Chemistry, University of California, Davis, California 95616.A. Dinsmoor WebbDepartments of Viticulture and Enology and of Chemistry, University of California, Davis, California 95616.
- You have accessRestricted accessAn Analysis of Wine to Indicate Aging in Wood or Treatment with Wood Chips or Tannic AcidV. L. Singleton, Anthoula Randopoulo Sullivan, Cynthia KramerAm J Enol Vitic. 1971 22: 161-166 ; DOI: 10.5344/ajev.1971.22.3.161V. L. SingletonDepartment of Viticulture and Enology, University of California, Davis 95616.Anthoula Randopoulo SullivanDepartment of Viticulture and Enology, University of California, Davis 95616.Cynthia KramerDepartment of Viticulture and Enology, University of California, Davis 95616.
- You have accessRestricted accessThe Fate of some Organic Acids Added to Grape Juice Prior to FermentationW. W. D. Wagener, C. S. Ough, M. A. AmerineAm J Enol Vitic. 1971 22: 167-171 ; DOI: 10.5344/ajev.1971.22.3.167W. W. D. WagenerDrakenstein Winery, P.O. Box 19, Simondium, South AfricaC. S. Ough
- You have accessRestricted accessEffect of Crop Level and Leaf Area on Growth, Composition, and Coloration of `Tokay' GrapesW. M. Kliewer, R. J. WeaverAm J Enol Vitic. 1971 22: 172-177 ; DOI: 10.5344/ajev.1971.22.3.172W. M. KliewerDepartment of Viticulture and Enology, University of California, Davis, California 95616.R. J. WeaverDepartment of Viticulture and Enology, University of California, Davis, California 95616.
- You have accessRestricted accessAbstracts and ReviewsAm J Enol Vitic. 1971 22: 184-188 ; DOI: 10.5344/ajev.1971.22.3.184
Research Notes
- You have accessRestricted accessVarietal Table Wine Processing Practices in California. II. Clarification, Stabilization, Bottling, and AgingG. M. Cooke, H. W. BergAm J Enol Vitic. 1971 22: 178-183 ; DOI: 10.5344/ajev.1971.22.3.178G. M. CookeDepartment of Viticulture and Enology, University of California, Davis 95616.H. W. BergDepartment of Viticulture and Enology, University of California, Davis 95616.