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A Rapid Method for the Determination of Calcium in Wine
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American Journal of Enology and Viticulture Jan 1952, 3 (1) 87-95; DOI: 10.5344/ajev.1952.3.1.87
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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
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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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Use of Carbon As a De-Tartrating Agent in Wine
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American Journal of Enology and Viticulture Jan 1952, 3 (1) 171-1-183; DOI: 10.5344/ajev.1952.3.1.171-1
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Decomposition of Tartrates by Lactobacilli
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American Journal of Enology and Viticulture Jan 1952, 3 (1) 135-138; DOI: 10.5344/ajev.1952.3.1.135
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Ohio State Wines
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American Journal of Enology and Viticulture Jan 1952, 3 (1) 17-22; DOI: 10.5344/ajev.1952.3.1.17
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Canada, A Winemaking Country
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American Journal of Enology and Viticulture Jan 1952, 3 (1) 23-26; DOI: 10.5344/ajev.1952.3.1.23
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Yeast Spoilage of Wines
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American Journal of Enology and Viticulture Jan 1952, 3 (1) 139-159; DOI: 10.5344/ajev.1952.3.1.139

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