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Sensitivity of Wine Yeasts to Fluoride
V. L. Wahlstrom, M. M. Osborn, K. C. Fugelsang, T. M. Toland, C. J. Muller

American Journal of Enology and Viticulture Jan 1996, 47 (2) 225-226; DOI: 10.5344/ajev.1996.47.2.225
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Methods for Estimating Protein Instability in White Wines: A Comparison
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American Journal of Enology and Viticulture Jan 1996, 47 (1) 111-112; DOI: 10.5344/ajev.1996.47.1.111
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Higher Alcohol Production by Cryotolerant Saccharomyces Strains
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American Journal of Enology and Viticulture Jan 1996, 47 (3) 343-345; DOI: 10.5344/ajev.1996.47.3.343
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Improvement of Wine Composition with Cryotolerant Saccharomyces Strains
P. Giudici, C. Zambonelli, P. Passarelli, L. Castellari

American Journal of Enology and Viticulture Jan 1995, 46 (1) 143-147; DOI: 10.5344/ajev.1995.46.1.143
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Early Bunchstem Necrosis -A Matter of Nomenclature
D. I. Jackson, B. G. Coombe

American Journal of Enology and Viticulture Jan 1995, 46 (4) 579-580; DOI: 10.5344/ajev.1995.46.4.579
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Acetic Acid as a Causative Agent in Producing Stuck Fermentations
James E. Rasmussen, Edward Schultz, Robert E. Snyder, Richard S. Jones, Clark R. Smith

American Journal of Enology and Viticulture Jan 1995, 46 (2) 278-280; DOI: 10.5344/ajev.1995.46.2.278
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Considerations for the Use of Yeast and Bacterial Starter Cultures: SO₂ and Timing of Inoculation
Thomas Henick-Kling, Yun Hee Park

American Journal of Enology and Viticulture Jan 1994, 45 (4) 464-469; DOI: 10.5344/ajev.1994.45.4.464
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Lead in Wines — A Review of Recent Reports
C. S. Ough

American Journal of Enology and Viticulture Jan 1993, 44 (4) 464-467; DOI: 10.5344/ajev.1993.44.4.464
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Lead in Wine
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American Journal of Enology and Viticulture Jan 1993, 44 (4) 459-463; DOI: 10.5344/ajev.1993.44.4.459
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Sustainable Agriculture and Grape Production
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American Journal of Enology and Viticulture Jan 1992, 43 (3) 296-298; DOI: 10.5344/ajev.1992.43.3.296

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