Whole red and white grapes were held under carbon dioxide for 1 to 10 days. With white
grapes, quality decreased upon holding for more than 48 hours, and added tartaric acid did not …

The continuous wine fermentation process, which employs a newly designed tapered
column type bioreactor and immobilized yeast cells (Montrachet 522), was studied and its …

At a π+ beam momentum of 4.1 GeV/c, in reactions of the type a+ b→ c+ X, limiting fragmentation
of the beam and target particles is observed where ab c is exotic, and is not observed …

The cross sections for the two antiproton-proton annihilation-in-flight modes, ˉp + p → π +
+ π - ˉp + p → k + + k - were measured for fifteen laboratory antiproton beam momenta …

While Intel's Copy Exactly! strategy has largely been described in the context of how
technology is transferred, little is written to describe how the process is maintained. This thesis …

Methods This study was conducted in the operating rooms of two medical centres and two
ambulatory surgical centres affiliated with the Kaiser Foundation Health Plan in the uSa. it …

Grapes grown in regin IV are generally lower in acid than is considered ideal for the flavor
of table wines. In previous studies (1, 2, 3) the effect of adding acids to region IV musts and …

Experimental Study of Antiproton-Proton Annihilation Into a Pair of Charged Pions or Kaons for
Incident Antiproton Momenta in the Range from 0.72 Gev/c to 2.62 Gev/c. - NASA/ADS Now on …

… Matthews, Associate Professor of Viticulture, University of California, Davis, for his
contribution of pages 121-40, and to Douglas Fong for his valued assistance with illustrations. …

Chardonnay wines were prepared from vines located in different soil types within three vineyard
locations. The major difference in soil types within a location was the percentage of clay. …