Articles:

James F. Guymon and E. A. Crowell

Gas Chromatographic Determination of Ethyl Esters of Fatty Acids in Brandy or Wine Distillates
Am. J. Enol. Vitic. 1969 20: 76-85. [Abstract] [PDF]  

Thomas E. Kramling and V. L. Singleton

An Estimate of the Nonflavonoid Phenols in Wines
Am. J. Enol. Vitic. 1969 20: 86-92. [Abstract] [PDF]  

C. S. Ough

Substances Extracted during Skin Contact with White Musts. I. General Wine Composition and Quality Changes with Contact Time
Am. J. Enol. Vitic. 1969 20: 93-100. [Abstract] [PDF]  

C. S. Ough, H. W. Berg, and M. A. Amerine

Substances Extracted during Skin Contact with White Musts. II. Effect of Bentonite Additions during and after Fermentation on Wine Composition and Sensory Quality
Am. J. Enol. Vitic. 1969 20: 101-107. [Abstract] [PDF]  

Brother Justin Meyer

Effect of Fruit Cane Severance of Grapevines on Must and Wine Yield and Composition
Am. J. Enol. Vitic. 1969 20: 108-117. [Abstract] [PDF]  

Abstracts and Reviews
Am. J. Enol. Vitic. 1969 20: 120-126. [PDF]  

Research Notes:

C. S. Ough and H. W. Berg

Pressure Fermentations of Red Wines
Am. J. Enol. Vitic. 1969 20: 118-119. [PDF]  

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