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Items: 7

1.

Sugar and alcohol stabilization of yeast in sweet wine.

Kunkee RE, Amerine MA.

Appl Microbiol. 1968 Jul;16(7):1067-75.

2.

Micobiology of winemaking.

Amerine MA, Kunker RE.

Annu Rev Microbiol. 1968;22:323-58. Review. No abstract available.

PMID:
4879519
3.

The search for good wine.

Amerine MA.

Science. 1966 Dec 30;154(3757):1621-8. Review. No abstract available.

PMID:
5332386
4.

Acetaldehyde formation in submerged cultures of Saccharomyces beticus.

AMERINE MA.

Appl Microbiol. 1958 May;6(3):160-8. No abstract available.

5.

Composition of wines. I. Organic constituents.

AMERINE MA.

Adv Food Res. 1954;5:353-510. No abstract available.

PMID:
14349772
6.

A study of certain factors influencing the composition of California-type sherry during baking.

HEITZ JE, ROESSLER EB, AMERINE MA, BAKER GA.

Food Res. 1951 May-Jun;16(3):192-200. No abstract available.

PMID:
14840510
7.

Hydroxymethylfurfural in California wines.

AMERINE MA.

Food Res. 1948 May-Jun;13(3):264-9. No abstract available.

PMID:
18870652

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