INDEX FOR VOLUME 21 AUTHOR INDEX A E Agamalian, H., see A. Lange. 21:85-93. Einsef, J., see J. P. Van Buren. 2 I:117-130. Ahmedullah, M., see K. E. Ne'lson. 21:70-77. 21:101-108. F Alley, C. J. and L. P. Chrisfensen. Roofing of 'Thompson Seedless' Cuttings. 21: Fischer, B., see A. Lange. 21:85-93. 94-100. , see C. S. Ough. 21:78-84-. G Amerine, M. A. and C. S. Ough. Effect of Gallander, J. F., see R. B. Beelman. 21:193- Pre- and Post-Fermentation Addition 200. of Acids on the Composition and Guymon, J. F. Composition of California Qualify of the Wines Produced. 21: Commercial Brandy Distil/ales 21:61- 131-135. 69. Anfcliff, A. J. see W. M. Kliewer. 21:26- 36. Aulik, D. J., see W. C. Winder. 21:1-I I. H Hernandez, R., see J. Meyer. 21:184-188. B Hill, G., and A. Capufi, Jr. Co/orimefric Determination of Tartaric Acid in Baranek, P., M. W. Miller, A. No Kasimafis Wine. 21:153-161. and C. D. Lynn. Influence of Soluble Hrazdina, G., A. J. Borzell and W. B. Rob- Solids in 'Thompson Seedless' Grapes inson. Studies on /he Stability of the on Airsfream Grading for Raisin Anfhocyanidin-3,5-Diglucosides. 21: Qualify. 21:19-25. 201-204. Beelman, R. B. and J. F. Gallander. The Ef- fect of Grape Skin Treatments on In- duced Malo-lacfic Fermentation in K Ohio Grapes. 21:193-200. Berfino, J. J., see J. P. Van Buren. 21:117- Kasimafis, A. N., see P. Baranek. 21:19-25. 130. Kliewer, W. M. Effect of Time and Severi- Borzell, Ao J., see G. Hrazd!ina. 21:201-204-. ty of Defoliation on Growth and Com- Brown, T., see/k. Capufi, Jr. 21:14-0-144. position of Sultana Grapes. 21:37-4-7. Brummer, S., see P. Eonkainen. 21:136-139. and A. J. Anfcliff. Influence of Defoliation, Leaf Darkening, and Clus- ter Shading on the Growth and Com- C position of Sultana Grapes. 21:26-36. Kunkee, R. E., see G.J. Pilone. 21:12-18. Caputl, A. Jr., M. Ueda, P. Wal{er and T. Brown. Tifrimefric Determination of Carbon Dioxide in Wine. 21:14-0-144. , see G. Hill. 21:153-161. Chrisfensen, L. P., see C. J. Alley. 21:94- Lange, A., L. Lider, B. Fischer and H. Aga- 100. malian. Herbicide-Variety Studies of Cofran, D. R. and J. Meyer. The Effect of Young Grapevines. 21:85-93. Fumaric Acid on /v/alo-lacfic Fermen- Lider, L., see A. Lange. 21:85-93. tation. 21:189-192. Lynn, C. D., see P. Baranek. 21:19-2S. 222 INDEX FOR VOLUME 21--223 M P Maffick, L. R., A. C. Rice and J. C. Moyer. Pilone, G. J. and R. E. Kunkee. Colorimet- Determination of the Fixed Acids in tic Determination of Total Lactic Acid Musts and Wines by Gas Chromatog- in Wine. 21:12-18. raphy. 21:179-183. , and A. C. Rice. Quantitative R Determination of Lactic Acid and Remaily, G. W., see J. P. Van Buren. 21: Glycerol in Wines by Gas Chroma- 117-130. tography. 21:205-212. Rice, A. C. and L. R. Maffick. Natural , and A. C. Rice. Survey of the Malo-lacfic Fermentation in New York Glycerol Content of New York State State Wines. 21:14S-IS2. Wines. 21:213-215. , see L. R. Maffick. 21:179-183. , see A. C. Rice. 21:14-5-152. 21:205-212. 21:213-2 IS. McLeod, R., and C. S. Ough. Some Studies , see W. C. Winder. 21:1-11. with Glucose Oxidase in Wine. 21: Robinson, W. B., see G. HrazGna. 21:201- 54-60. 204-. Menneff, R. H. and T. O. M. Nakayama. , see G. S. Sfoewsand. 21:174- Temperature Dependence of Tannin 178. Adsorption by Po/y-N-Viny/ Pyrro/i- , sea J. P. Van Beaten. 21:117- done. 21:162-167. 130. Meyer, J. and R. Hernandez. Seed Tannin Ronkainen, P., S. Brummer and H. Souma- Extraction in Cabernet Sauvignon. 21: lainen. Alpha Hydroxy Ketones, Ace- 184-188. loin and Hydroxy Penfanone in Wines. , see D. R. Cofran. 21:189-192. 21:136-139. Miller, M. W., see P. Baranek. 21:19-25. Mitchell, F. G., see K. E. Nelson. 21:101- 108. S Moyer, J. C., see L. R. Maffick. 21:179- Soumalainen, H., see P. Ronkainen. 21: 183. 136-139. Sfoewsand, G. S. and W. B. Robinson. Re- productive Response of Japanese N Quail to Varietal Grape Diets. 21: 174-178. Nakayama, T. O. M., see R. H. Menneff. 21:162-167. U Nelson, K. E. and M. Ahmedullah. Effect on 'Cardinal' Grapes of Position of Ueda, M., see A. Capufi, Jr. 21:140-144. Sulfur Dioxide Generators and Reten- tion of Gas and Water Vapor in Un- V rented Containers. 21:70-77. Van Buren, J. P., J. J. Be:rfino, J. Einset, --, M. Ahmedullah and F. G. Mitchell. G. W. Remaily and W. B. Robinson. Effect of Containers and Packing A Comparative Study of the Anfho- Methods on Iniury and Transpiration cyanin Pigment Composition in Wines of Table Grapes. 21:101-108. Derived from Hybrid Grapes. 21:117- 130. O W Oucjh, C. S. and C. J. Alley. Effect of Walter, P., see A. Capufi, Jr. 21:140-144. 'Thompson Seedless' Grape Maturity Winder, W., D. J. Aulik and A. C. Rice. on Wine Composition and Quality. An Ultrasonic Method for Direct and 21:78-84. Simultaneous Determination of Alco- , see M.A. Amerine. 21:131-135. hol and Extract Content of Wines. , see R. McLeod, 21:54-60. 21:1-11. 224--INDEX FOR VOLUME 21 SUBJECT INDEX A Anfhocyanin pigments, composition in hy- brid grape wines. 21:117-130. Acetaldehyde, determination . colorimefric in 'Trousseau grapes, abstract. 21:48. method. 21:16. An i°hocyaninidin-3,5-diglucosides, stability Acefoin. in wine. 21:136-138. of. 21:201-204. Acid. addition of and wine composition and qualify. 21:131-134. amino, free. behavior of in white wine. abstract. 21:113. carbonic, in lactic acid bacfer;a. Brandy. aging, comparisons, rev;ew. :21: abstract. 21:169. 221. fixed, determination of in wine and composition of distillates. California musts. 21:179-183. commercial. 21:61-69. free fatty, brandy distillates. 21:67. flavor components in cognac. fumaric, effect in malo-lacfic fermen- absfracf. 21:171. tation. :21:189-192. in Russia. grape varieties and harvest lactic and glycerol, determination of time. abstract. 21:48. in wine. 21:205-212. Brix °. as determined by ultrasonic method. total, colorimefric determination 21:1-1 I. of :21:12-17. wine qualify studies. 'Thompson Seed- malo-lacfic, natural, in New York less' and maturity. 21:78-84. wines. 21:145-151. N-dimefhylaminosuccinamic and 'Con- cord' grapes, abstract. 21:219. C tannic, absorption by poly-N-vinyl pyrrolidone. 21:162-167. Carbon dioxide, determination of by fifri- tartaric, in malo-',lacfic fermentation. metric method, in wine. 21:140- 21:145-151. 144. co[orimefric determination of in fixation, effect of virus infect on. wine 21:153-161. abstract. 21:116. total, in leaf altered 'Sultana' fruit. Chromatography. column, tartaric acid de- 21:3 7-46. termination. 21:153-161. wine qualify studies. 'Thompson Seed- diketons in wine. 21:136-138. less' and maturity. 21:78-84. gas. fixed acid determination. 21" 79- Acoustic alcohol-solid determination, see 183. Ulfrasonic. lactic and glycerol determination. Airsfream grading, raisin qualify and sol- 21:205-212. uble solids. 21:19-25. gas-liq~uid, brandy distillates composi- Alcohol. carbon 14 in. of wine. absfracf. tion. 21:64-65. 21:217. use in aroma analysis, rev;ew. 21: consumption ancJ alcoholic disorders. 218. absfraci. 21:221. paper, anthocyanin pigment composi- cleterminai-ion of in wine u:}frasonic tion studies. 21:117-130. method. 21:I-I I. {umaric acid and malo-lacfic fer- ethanol determination in. abstract. :21: mentation. 21:189-192. 116. malo-lactic fermentation in New higher, in brandy distillates. 21:61-69. York wines. 21:145-151. in lactic acid, glycerol determination. Cognac. see Brandy. :21:205-212. Colorimefric determination, of acetalde- Aldehyde. brandy distillates. :21:61-64. hyde. 21:16. INDEX FOR VOLUME 21--225 hydroxylamine-ferr'ic chloride, brandy growth reg~Jlators, effect on size and disfil'lafe analysis. 21:61-69. yield, abstract. 21:219. of tartaric acid. 21"153-161. hea~lfh value of. review. 21:113. total lactic acid ;in wine. 2 I" 12-17. hybrid, as Japanese quail diet. repro- Curranfs, Zanfe. pruning effect, abstract. ducfive response. 21:174-178. 21:220. wine anthocyanin pigment com- position. 21:117-129. D juice, cryoscopic examination of. abstract. 21:172. Defoliation. see Leaf. mechanically harvested, temperature Diacefyl.in Australia. dry red wine. abstract. effect on. abstract. 21:168. 21:48. in Nova Scotia. abstract. 21:220. Ohio. in induced malo-lactic fermen- tation. 21:193-200. E ovule development in. abstract. 21: 219. Esfers. brandy distillates composition. 21" pigment and fla'vor extraction process 61-64. in. abstract. 21:11B. Ethanol. see Alcohol. seedless and growth regulators. abstract. 21:219. skin treatment and induced ma'lo-lacfic fermentation. 21:193-200. Fermentation. fumaric acid effect. 21:189- 'Sultana'. growth, composition as ef- 192. fected by leaf elimination and malo-lacfic, induced, skin treatment shading. 21:26-36. effect. 21:193-200. time/severity defoliation e[fecF natural, in New York wines. 21: 21:37-46. 145-152. fable. F. A. O. outlook, review. 21: time of acid addition and wine qualify 172. and composition. 21:131-134.