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Selection, Arrangement, and Use of Filtration Equipment
Pete Peters

American Journal of Enology and Viticulture Jan 1953, 4 (1) 139-141; DOI: 10.5344/ajev.1953.4.1.139
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The Role of Refrigeration in the Stabilizing and Clarification of Wines
Elie Skofis

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
Myron C. Nightingale

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
J. L. Riddell

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
Lawrence Quaccia

American Journal of Enology and Viticulture Jan 1953, 4 (1) 187-191; DOI: 10.5344/ajev.1953.4.1.187
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Problems of the Grape and Wine Industry in Argentina
A. J. Winkler

American Journal of Enology and Viticulture Jan 1952, 3 (1) 3-6; DOI: 10.5344/ajev.1952.3.1.3
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The Influence of Yeast on the Flavour and Stability of Wine
S. M. Tritton

American Journal of Enology and Viticulture Jan 1952, 3 (1) 159-1-166; DOI: 10.5344/ajev.1952.3.1.159-1
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Color Determination and its Interpretations
G. L. Marsh

American Journal of Enology and Viticulture Jan 1952, 3 (1) 69-76; DOI: 10.5344/ajev.1952.3.1.69
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Modern Grape Protection and Chemical Hazards
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American Journal of Enology and Viticulture Jan 1952, 3 (1) 51-1-58; DOI: 10.5344/ajev.1952.3.1.51-1

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