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The Role of Refrigeration in the Stabilizing and Clarification of Wines
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American Journal of Enology and Viticulture Jan 1953, 4 (1) 69-76; DOI: 10.5344/ajev.1953.4.1.69
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Brandy Tasting for American Society of Enologists August 13, 1953
J. F. Guymon

American Journal of Enology and Viticulture Jan 1953, 4 (1) 121-122; DOI: 10.5344/ajev.1953.4.1.121
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Clouding of Wines Due to Micro-Organisms
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American Journal of Enology and Viticulture Jan 1953, 4 (1) 85-89; DOI: 10.5344/ajev.1953.4.1.85
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A Research Program to Further the Study of Wine Stabilization Problems
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American Journal of Enology and Viticulture Jan 1953, 4 (1) 199-201; DOI: 10.5344/ajev.1953.4.1.199
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Production Factors Affecting Shelf-Life of Bottled Wines
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American Journal of Enology and Viticulture Jan 1953, 4 (1) 187-191; DOI: 10.5344/ajev.1953.4.1.187
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Stability of Colloidal Sols
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American Journal of Enology and Viticulture Jan 1953, 4 (1) 29-38; DOI: 10.5344/ajev.1953.4.1.29
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American Journal of Enology and Viticulture Jan 1953, 4 (1) 91-111; DOI: 10.5344/ajev.1953.4.1.91
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American Journal of Enology and Viticulture Jan 1953, 4 (1) 117-119; DOI: 10.5344/ajev.1953.4.1.117
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The Role of Pasteurization in the Stabilization and Clarification of Wines
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American Journal of Enology and Viticulture Jan 1953, 4 (1) 77-83; DOI: 10.5344/ajev.1953.4.1.77
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