Department Committee, table wine improvement-San Joaquin Valley

Handout material 1970

University of California Extension, Davis 1966-1970

Material for food tech., odor and tasting class-F.T.124

Class Study F.T. 124 1960

Vintage

Israel: Notes on F.A.O. tour of duty 1964

Wine and Grape Advisory Committee 1959-1963

Institute of Olfaction and Gustation

Tank coating

Rootstock

Pimaricin 1962-1972

Pimaricin (American Cyanamid Company)

Cost of winery (U.C.) operations-Labor and materials

Vintage experiments 1963

Seminar 1963

New wine press

Allowable herbs etc. 1960

Sensory evaluation of color

Ancient history of wine

Selection and training of judges

Advice in evaluating-Sonoma (Variety, maturity, rootstock, fermentation) 1968

Lectures

Refractive index recorders-also recording pamphlets

Mechanical harvesting data and talk material

Glycerin and enology ratios

Glycerin and enology ratios-Citations with negatives 1934-1948

Grapes

Acids-Other than H3Ci, H2Ma, H2Ta

Histamine

Cellulase XT-541 Takamine Laboratory

Corks and screw caps

N-Cyclohexylsulfamic Acid (Hexamic Acid)-Abbot

Light and color of wine experiments

Haluk Lighting Manufacturing Company 1960

Champagne experiment-Differences in bottle fermented wine of the same lot

Experiments with controlled fermentations IV (ASE)-Ough and Amerine

Experiments with controlled fermentations IV (ASE)-Fresno-Ough and Amerine 1959

Manuscript: "Small Panel Sensory Evaluations of Wines by Scoring" 1958-1961

Studies with controlled fermentation VII-Effects of prefermentation blending on the color, tannin, and quality of Cabernet Sauvignon

Color of wines under daylight, florescent light, and incandescent

Food science curricula

Food Technology 107 1965

Food science-Graduate division

Color experiments-F.T. 107 1968

Fermented beverage-Short course

American Society of Enologists (ASE) Meeting 1965

Conversion tables for hydrometer scales

Food Tech 124-Odor hood work-Students

Food Tech 107-Odor lab-Lab 4 1968

New Elsberg

Enology 124-Class tastings

Enology 124 class

Enology 124

General H8 Sistome-Employment and separation forms

Grape Days (Davis, Oakville)

Fermented beverage-Short course 1966

Short course

Staff meetings 1961 March

Staff meetings

Fundamentals of table wine processing/UC extension 1972-1973

"Vineyard Prunings" 1965-1966

Picnic Day

Flor Sherry process 1938-1959

Wine clippings/Publicity 1950-1952

Antiseptics

Antiseptics

Charcoal

Analysis methods I

Paper "Food Research"-Oxygen electrode-O2 measurements (Hydrosulfite method)

Odor profiles of wines

Odor paper

Odor profiles as a tool for quality control (wines and vines?)

Oxygen absorption of controlled fermentation stirrers-Data

Odor experiment-Stone, Ough, Panborn 1960-1961

Manuscript

Odor apparatus-Food research

Polyvinylpyrrolidone (PVP)

Reprints= flor sherry production

G.A. Baker 1962

G.A. Baker 1961-1962

Scoring systems

Studies on various light sources concerning the evaluation and differentiation of red wine color

Sugar-test

Survey of tasting procedures and conditions in California and other wineries Rough

Questionnaire survey-USA ((California) and Canada-ASE

A survey of commercial practices in the sensory examination of wines

Effects of sulfur dioxide-Ough, Amerine, and Roessler

Effect of sulfur dioxide, temperature, time and closures on the quality of dry white table wine

Design-Randomized complete-With four replicas-Baker, Ough, and Amerine

Experiment paper

Questionnaire survey-California-ASE

Use of sorbic acid in sweet table wines

Sorbic acid and sodium sorbate

Sorbic acid tasting

Clear glass champagne bottles

Controlled fermentation equipment-Small size (Five gallon bound size) 1955

Melting equipment

Dates-Sugar alcohol-Date Administration Committee

Lastiglas epoxy coating (Test)

Mango tasting (Tropical fruit wine)

Incline oxygen electrode

Cultivation practices 1950

Export-Air to Europe

Industry Advisory Committee Reports-Department of Viticulture and Enology 1965

Grape Set Aside Program, Concentrate-Work 1962

Napa Vitners Tasting, March 19 1959

USDA-Proposed Research In Wine 1963-1964

State Fair-Judges' Qualifying Tasting 1963

Special Tastings, Grape Day, Winery People At Enology, etc. 1957-1966

Tastings-State Fair-Screening Type 1958-1959

State Fair Judging 1962-1965

Randomizing Tasters

Reviews 1961-1963

Yeast Inhibitors

Mondavi Experiments 1971-1972

Varietal Studies-Crop Weights-Vineyard-Davis-Oakville 1961-1966

Vintage 1965

Lodi and Manderville (other) 1960-1972

Short Course A and D 1965

Projects-General and New Department 1963-1968

Sugar Substitute Taste Analysis for Pennick and Ford 1968

Di Sodium Isosinate Tasting (Ough)-Score April 20, 1962

Rapid Heating For Color Experiment, Harper-Berry-Ough-Coffeld 1959

Hilgardia Manuscript: "Small Panel Sensory Evaluations of Wines by Scoring," 1960

General Mills-Proteins for Fining Agents 1960

Glucose Oxidase-Mitteilungen 1959-1960

Glucose Oxidase 1958-1960

Methylene Disalicylic Acid-Fining Agent 1965-1966

Veltol (Maltol) 1962

Natural Sweet Wines Made with High Quality Grape Concentrate-C.S. Ough and M.A. Amerine-ASE Meeting Talk 1962-1963

Organic Acids, etc. 1924-1974

Various Analytical Methods 1935-1964

Various Analytical Methods 1933-1974

Fining Methods 1942-1974

Correction Curves, Refractometers, Hydrometers, Copper (Cu) 1900-1958

Esters 1933-1963

Esters 1949-1980

Color 1954-1980

Determination of Causes of Clouding and/or Deposits in Wine 1948-1971

Champagne 1942-1969

Champagne 1934-1970

Carbon Dioxide (CO²) 1966-1979

Carbon Dioxide (CO²) 1962-1977

Grants (University Funded) 1977

Teaching Excellence 1976-1977

Glycerol 1969-1978

Glucose Oxidase Paper 1973-1974

Glucose Oxidase 1968-1975

Glucose Oxidase-Catalase 1964-1969

Glucose Oxidase-Catalase (Fermco) 1971-1973

Fermco (Grant Possibility) 1970-1974

Glucose Oxidase 1960-1974

Glycerol Collaborative Study 1974-1975

Histamine In Wine 1969-1971

Histamine In Wine 1969-1971

Histamine-Ethanol Experiments (Chromatograms) 1969-1970

Lab Notebook/Histamine Analyses 1968-1975

Histamine Study Using Electrophoresis 1969-1973

Wine Institute-Biogenic Amines 1981

Budapest, Hungary-Possible Travel 1970-1979

Wine Experiments 1973-1983

Kern County-Proposal On Mechanical Harvesting 1974-1975

Thompson Seedless-Kearney 1966-1969

Malo-Lactic Acid, Ough-Rek Experiments 1972-1973

Monolaurin 1975-1979

Notebook 1980

Nitrate and Nitrite 1974-1980

Nitrogen 1978-1979

Pectic Enzyme Experiments 1977

Pectic Enzyme 1976-1977

Irgaenzyme 100-Pectic Enzyme Experiments (CIBA-GEIGY) 1964-1975

Write Up Material: Proline 1972

Commercial Wine Analysis, Proline-Histamine-Total Nitrogen

Data From Pectin Experiments (Miles Lab) 1975-1979

NOVO Enzyme Work 1979-1980

Research Committee Department 1975-1978

Juice Experiment 1968-1970

Residue Work-Lilly, Monsanto 1976-1978

Residue Studies 1975

SO²-Limiting Use 1975-1986

SO²-Test For Sensitive Asthmatics 1980-1986

SO² Kinetics 1975-1986

Sonoma County Fair-Tasting 1977

Santa Maria Variety 1971-1976

Santa Barbara and San Luis Obispo Counties 1971-1978

Lagier-Thesis Work 1983-1984

"Cellukorks," 1977-1984

Wine Institute-Summer Interviews, Field % Ethanol/°Brix 1981

Cork and Plastic Closures 1973-1983

Wine Institute Reports 1978-1982

Regional Project W-158 Technical Committee Meeting 1977-1984 June

Philippines-Tondeña Consult 1978-1981

Analysis Survey 1972-1981

Analysis Survey

Commercial Wine Analysis 1980-1981

American Society of Enologists (ASE) 1973-1977

Lab Study of Citric Acid-Returns 1972-1974

Citric Acid 1972-1974

Alcofine 1983-1984

Alcofine/Hydroxyproline

Technical Committee/Subcommittee-Composition of Nutrients 1975-1978

Amino Nitrogen In Juice and Wine 1982

NH³ (Ammonia): MacWilliam and Ough Experiments 1969-1973

Miscellaneous Cabernet Sauvignon Experiments/Taste Tests (slides included) 1974-1977

For Slides-American Society of Enologists 1976-1978

Research On 4-Hydroxybenzoic Acid

NOVO-Pectin/Cellulase 1975-1979

Tepusquet Vineyard: Bell Pepper Aroma-Cabernet 1962-1972

Brandy: Nitrogen Volatiles Research-Ough and Almy 1963-1985

Lodi Zinfandel 1975-1977

Citric Acid Collaborative Study 1974

Calcium 1964-1978

Diethylene glycol-Aura Ltd. 1976-1986

Diethyl Pyrocarbonate (DEPC) 1959-1962

Du Pont Work 1972-1975

Diethylester of Pyrocarbonic Acid 1961

Flor Sherry-Submerged Culture Seminar and Lecture 1958-1970

Fermco Biochemics Inc.-Pectin 1976

Fining Experiments-Dan Watts, Duane Brown, C.S. Ough 1973-1981

Rubigan (Fungicide) Results 1981-1982

Rhone Chemical Co. 1982-1983

DOW Chemical Co. 1982-1983

Penwalt Chemical Co. 1982-1983

FMC Corporation 1982-1983

Australia 1992

National Science Foundation (NSF) Proposal 1978-1980

Regional Project W-158/pH In Grapes 1979-1981

Regional Project W-158/pH In Grapes 1979-1984

Data Sheets for Western Regional Project 158 1979

Interest 1980-1981

NOVO Laboratories: ß-Glucanase 1984-1985

Ethanol (ETOH)/ºBrix Study 1981-1982

Material for Promotion: Professor VI 1985-1986

U.S.-UC Mexus 1984-1985

Finland Symposium 1984

Purac-Lactic Acid 1984-1986

Purac-Lactic Acid 1985-1986

Sabbatical Leave Report 1982

West Closures 1982-1984

The West Company-Plastic Closures 1981-1983

Red Wine Allergy File 1966-1982

Red Wine Allergy File 1969-1982

Interview-Louis Martini, Harold Berg, C.S. Ough 1981

Paper: Owens-Illinois Inc. 1983-1986

Owens-Illinois Inc. 1980-1984

Owens-Illinois Inc. 1976-1984

Thesis: The "Red Wine Reaction" Syndrome 1980-1982

Gershwin-Ough Experiment 1983-1984

Presto Bar Top 1981-1985

Data/Experimental Research

Data/Experimental Research 1986

Data/Experimental Research 1986

Data/Experimental Research 1984-1986

Mold Inspection/Rot and Mold 1977-1979

Mold and Rot Project 1977-1978

Mold and Rot 1976-1980

Mold and Rot

Mold and Rot 1960-1980

California Agrarian Project v. Regents 1973-1987

Vineyards/Wine Miscellaneous 1975-1992

A Translation of Variety Recommendations 1972

Mechanical Harvest 1967-1971

Polyvinylchloride (PVC) File 1966-1968

Polyvinylchloride (PVC) File 1966-1970

Natural Sweet Wine Experiments 1964-1967

Progress Reports Turned In 1963-1968

Data For Progress Reports 1963-1965

Progress Reports 1959-1962

Progress Reports 1961-1962

Proline-By Acidic Ninhydrin 1966-1968

Proline 1966-1973

Rootstock/Fermentation/Wine Quality/Variety/Taste/Raw Data 1966-1967

Rootstock/Fermentation Effect On Wine Quality 1948-1966

Paper: Rootstock Effects On Wine Quality. Ough, Lider, Cook 1965-1968

The American Hoechst Corporation-Sorbic Acid Studies 1965

Experiments: Whites on the Skins 1967-1969

Vinegar Analysis 1965

Variety Studies 1964-1968

4pm Staff Meetings/Vineyards 1965-1970

Experiment: Viticulture 3 Class/Color Preference 1968-1969

Experiment: Viticulture 3 Class/Color Preference 1967-1969

Oxygen Uptake By Musts-B.B. White & C.S. Ough 1972

Experiments: Wines of Variable Solutions 1944-1974

Experiments: Wines of Variable Solutions 1972-1976

n-heptyl p-hydroxybenzoate 1967

Triplett Wines-New Variations 1972-1975

Ammonia Content of California Grapes 1962-1969

Ammonia In Musts & Wines 1963

Acids: Musts & Wines 1950-1958

Amino Acid Methods 1958-1969

Studies On Controlled Fermentation: Effect of fermentation temperature on some non-volatile compounds in wine 1965-1969

Material for Paper: Acids 1970-1971

Georgia Koalin Bentonite 1967

Mario Maselli/Refractive Index/Abbey/Photoelectric/Hydrometer 1957-1965

American Society of Enologists (ASE) Papers: Amerine & Ough 1967-1969

"Fermentation of Grapes Held Under Anaerobic Conditions II. White Grapes; with Some Further Tests on Red Grapes"-Amerine & Ough 1969

"Pre-Fermentation Acidification of Grapes from Region IV"-Amerine & Ough 1969

Champagne Closures/Tolerances 1960-1967

Champagne Experiment 1966

Champagne Experiment: Data & References 1962-1965

Champagne Experiment with Amino Acids/Tasting Procedure & Results 1964-1965

Future Food Science Paper on Hue/Color 1960-1961

Data on Fermentation Experiment 1963

Resistivity and Conductivity Measurements in Juice 1955-1968

Red Wine-Pressure Fermentation 1968-1969

Continental Can Company, Inc.-Closures 1968-1972

Flor Sherry Experiment 1967

Original Data for 1958 Flor Sherry Paper 1957-1958

Flor Sherry Work: Acetal, Acetaldehyde, Diacetyl/Aldehyde Accumulation in Wines 1959-1967

Future Flor Sherry Work 1962-1967

Flor Sherry Production By Submerged Culture/Some Aspects of Production and Aging 1959-1960

Flor Sherry Experiment 1960

Flor Sherry Tasting/Aging Experiment 1959

Rate of Fermentation 1962-1963

Rate of Fermentation/Nitrogen 1966

Fermentation Rate of Grape Juice/Biotin 1966

Rate of Fermentation: Summer Experiment with King 1965

Publishing of Flor Sherry Paper 1966-1972

Oakville: Rootstock-Maturity 1964-1969

Osmophilic Yeasts/Glycerol

Continuous Wine Fermentation 1962-1963

Glucose Oxidase-Catalase System in Wine 1962-1970

Experiments: Ranking Washed Grapes 1968

Grape Maturity vs. Wine Quality/Possible Talk for Cucamonga Group 1963

Various Studies of Varieties, Rootstock and Must/Raw Data 1962-1966

Raw Data/Various Studies of Varieties, Rootstock and Must 1963-1964

Raw Data/Fermentation with Temperature 1963-1966

Fermentation 1964-1965

Filters 1965-1968

Rate of Fermentation Results 1957-1964

Fermentation-Time of Start of Fermentation (1/T=kTemp.) 1963-1964

Rate of Fermentation Experiment 1965

Fermentation Rate of Grape Juice/Effect of Variety, Maturity, Years and Regional Location/Prediction Equations 1963-1966

Rate of Fermentation: Graphs for Papers II and III 1965

Grape Day-Oakville 1969-1970

Lodi Grape Recommendations 1972-1973

Lab Equipment and Supplies

Mixed Yeast Experiment 1945-1967

Maturity of Fruit as It Effects Wine Quality 1963-1967

Mercaptans in Wine 1961-1966

Muscat Intensity 1967

Mechanical Harvest 1969-1970

Data for Paper on Mechanical Harvesting 1971

Project Proposals 1968-1971

Equipment/Information: Threshold Concentration Measurements of Volatile Compounds 1956-1967

Ion Exchange 1958-1966

Clippings (Journal, Magazine, Paper) 1959-1970

Purchase Orders and Letters 1964-1965

Orders 1960-1968

Requisitions 1960-1965

Equipment 1973

Wine Institute/Committee Papers 1948-1949

Enzymes: Pektolase/Pectinol 1957-1959

Wine Clippings/Vineyards 1937-1966

Professor Harold Berg 1961-1963

Shell Chemical Company 1958-1962

Journal Articles 1959-1973

Articles on Alcohol 1959-1974

O² Permeable Membrane/ Filters and Equipment 1962-1977

Equipment (Filters, etc.) 1948-1961

Equipment (Filters, etc.) 1951-1966

F.W. Dwyer Manufacturing Co. 1953-1961

F.W. Dwyer Manufacturing Co. 1954-1962

Research/Development, Dwyer, IMCO 1956-1962

Instruments/Equipment 1958-1967

Air Flow/Air Purification/Equipment 1956-1963

Form 257/U.S. Treasury Department-Internal Revenue Service 1955-1962

Trends in the Wines and Spirits Trade (Newsletters) 1950-1953

The EDTA Titration 1957

Vitamins 1936-1965

Vitamins 1958-1970

Various Vitamins/Method and Determination 1937-1967

Various Vitamins/ Method and Determination 1943-1958

Various Vitamins/Method and Determination (Negatives) 1947

Various Vitamins/Method and Determination 1950-1963

Volatile Acid 1923-1954

Volatile Acid 1935-1973

Volatile Acid (Negatives) 1940

Aldehydes and Their Role 1938-1969

Aldehydes and Their Role 1941-1969

Aldehydes and Their Role 1941-1973

Vintage, CF Experiments, and Other Ideas 1959-1961

Short Course and Regular Class 1953-1962

Short Course and Regular Class 1953-1968

Abram Hadas/Itinerary 1967

Advisors in Enology-Meeting in San Jose 1960-1967

Odor Hood 1941-1965

Miscellaneous Reports/Articles 1955-1970

Wine Color Studies 1957-1958

CF Summary (Plant Work and Analysis) 1956-1958

Paper by Ough and Amerine: "Studies with Controlled Fermentations…" 1961

Malo-Lactic Experiment 1964

Malo-Lactic Experiment 1963-1964

Natural Sweet Wines 1957-1960

Dr. Amerine (Mr. Rankine left these) 1969-1971

Complemix 100 and 50/Dioctyl Sodium Sulfosuccinate (DSS)/American Cyanamid Company 1965-1966

Enology Notebook (Amerine) 1950

Miscellaneous Wine (Articles/Order Form) 1965-1971

Odor Profiles as a Tool for Quality Control 1955-1960

New Odor Apparatus Experiments/Acetic Acid 1958-1960

Sweetness in Rose Wine (a staff assessment)-Amerine and Ough 1962-1966

Tasting Design/Scores-Amerine, Baker and Ough 1961-1962

Sorbic Acid (Tasting, Different Grades) 1959-1960

Sorbic Acid References 1954-1960

American Society of Enologists 1972

Carbon Dioxide T.A. Determination by the Enzymatic Method 1962

University Extension (Meeting/Technical Projects Committee) 1961-1965

American Society of Enologists 1969-1971

Screening Test of Disodium Isosinate 1962

Hilgardia Manuscript: "Small Panel Sensory Evaluations of Wines…," 1958-1960

Taste Test: Wines, Insecticides, etc. 1956-1958

Pimaricin-Biological Preservative

University Bulletin 1962-1968

Carbon Dioxide 1955-1961

Carbon Dioxide 1938-1973

Caramel 1942-1973

Paper: "Further Investigations With Glucose Oxidase Catalase…" by Ough 1973

Plant Phenolics-Notes (Vit. & Enol. 219) 1971

Sequestrene 1962-1963

Dimension 1965

Canner/Packer 1960

Israel Wine Institute: Lecture by Professor H.W. Berg 1967

Outstanding Contributions 1959-1960

Agricultural History 1969

Bulletins from the Agricultural Experiment Station 1912-1940

"Effects of Temperature On Wine Making" by Ough and Amerine 1966

Vineyard Prunings 1959-1961

Hilgardia 1953-1959

University Bulletin 1966

Circulars from the California Agricultural Experiment Station 1957-1959

Roll of film