Table Wines: The Technology of Their Production in California

acetaldehyde acetic acid aeration alcohol content alcoholic fermentation Alicante Bouschet Amerine amounts average bacteria Balling bottle calcium California grapes California wines carbon dioxide cent alcohol cent per cent Chem clean color containers cooling copper cork Cruess crusher crushing dextrose distilling enzymes esters extract filter filtration flask flavor gallons glycerin grams per 100 grape juice heat hydrometer increase Jour levulose liquid metal microorganisms nitrogen oxidation pasteurized Peynaud phosphate pomace Postwar potassium present Prewar produced pump racking raisin ratio red table wines red wines Ribéreau-Gayon Riesling samples sauterne skins solution sparkling wines spoilage sterilizing storage succinic acid sugar content sulfate sulfur dioxide sulfurous acid sweet table wines table wines tank tannin tartaric acid tartrate temperature tion titratable total acidity type of wine undesirable usually varieties vins volatile acidity white table wines white wines wine yeasts winery yeast yield Zinfandel