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  1. The chemical composition of apples and cider. I. The composition of apples in relation to cider and vinegar production. II. The composition of cider as determined by dominant fermentation with pure yeasts. By Wm. B. Alwood ... R. J. Davidson ... W. A. P. Moncure ...
    By: Alwood, William Bradford, - Davidson, Robert James. - Moncure, W. A. P.
    Publication info: Washington,Govt. print. off.,1904.
    Contributed by: University of California Libraries (archive.org)
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  2. Enological studies. I. Experiments in cider making applicable to farm conditions. II. Notes on the use of pure yeasts in white wine making. By William B. Alwood.
    By: Alwood, William Bradford,
    Publication info: Washington,Govt. Print. Off.,1909.
    Contributed by: University of California Libraries (archive.org)
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  3. Enological studies. The chemical composition of American grapes grown in Ohio, New York, and Virginia.
    By: Alwood, William Bradford,
    Publication info: Washington,Govt. print. off.,1911.
    Contributed by: University of California Libraries (archive.org)
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  4. Enological studies. The occurrence of sucrose in grapes. The sugar and acid content of different varieties of grapes, sampled at frequent intervals during ripening and at full maturity. By William B. Alwood ...
    By: Alwood, William Bradford,
    Publication info: Washington,Govt. Print. Off.,1911.
    Contributed by: University of California Libraries (archive.org)
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  5. The fermenting power of pure yeasts and some associated fungi ...
    By: Alwood, William Bradford,
    Publication info: Washington,Govt. print. off.,1908.
    Contributed by: University of California Libraries (archive.org)
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  6. A study of cider making in France, Germany, and England with comments and comparisons on American work. By William B. Alwood.
    By: Alwood, William Bradford,
    Publication info: Washington, D.C.,U.S. Govt. Print. Off.,1903.
    Contributed by: University of California Libraries (archive.org)
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