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- Quantitative Differences in Products of Fermentation by Different Strains of Wine Yeasts
- Further Studies with Controlled Fermentations
- Sulfur Dioxide Content of Wine I. Iodometric Titration
- Sulfur Dioxide Content of Wine. Ii. Acid-Bleached Fuchsin-Formaldehyde Colormetric Method
- Analysis of Free Hydrogen Sulfide in Wines Using Gas Detection Tubes