Table of Contents

Articles

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  Further Studies with Controlled Fermentations

  Maynard A. Amerine

  Am J Enol Vitic.  January 1955  6: 1-16;  published ahead of print January 01, 1955
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  Recent Investigations of Pectic Enzymes and Their Application in Wine Making

  Gerald Reed

  Am J Enol Vitic.  January 1955  6: 17-24;  published ahead of print January 01, 1955
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  Abstracts of Papers for Presentation at the 6th Annual Meeting American Society of Enologists 1955 July 13-14-15, 1955 Campus University of California Davis California

  Am J Enol Vitic.  January 1955  6: 25-28;  published ahead of print January 01, 1955
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  Additional Observations on the Nematodes Attacking Grapevines and Their Control

  D. J. Raski

  Am J Enol Vitic.  January 1955  6: 29-31;  published ahead of print January 01, 1955
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  Selection of Fruits and Berries in Wine Production

  H. Y. Yang

  Am J Enol Vitic.  January 1955  6: 32-35;  published ahead of print January 01, 1955
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  Effect of Brandy upon the Quality and Changes in Composition of California-Type Sherry during Baking

  James F. Guymon

  Am J Enol Vitic.  January 1955  6: 36-41;  published ahead of print January 01, 1955
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  Maturity of Grapes as Related to pH at Harvest

  William V. La Rosa

  Am J Enol Vitic.  January 1955  6: 42-46;  published ahead of print January 01, 1955
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  Combined Method for the Heat and Cold Stabilization of Wine

  Charles Holden

  Am J Enol Vitic.  January 1955  6: 47-49;  published ahead of print January 01, 1955
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  Viticulture Abstracts

  Am J Enol Vitic.  January 1955  6: 50-51;  published ahead of print January 01, 1955
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  Enology Abstracts

  Am J Enol Vitic.  January 1955  6: 51-52;  published ahead of print January 01, 1955