Empirical Study of Carbon Dioxide Released to the Atmosphere during Commercial Red Grape Fermentation, Steven D. Colome, David M. Goldfarb, Marci Norkin, Geraldine S. P. Ritchie
Food Science and Nutrition

Effect of Bentonite Additions Prior to Fermentation on Protein Stability in Edna Valley Sauvignon blanc, Tymari LoRe, Matthew Brain, Geraldine S. P. Ritchie
Food Science and Nutrition

Quantifying Dissolved Carbon Dioxide Concentrations in Fermenting Red Musts, David M. Goldfarb, Steven D. Colome, Marci Norkin, Geraldine S. P. Ritchie
Food Science and Nutrition

How can I estimate when to fortify a fermenting juice to achieve desired sugar and alcohol concentrations?, Geraldine S. P. Ritchie
Food Science and Nutrition

What is saignée and how will it affect my red wine?, Geraldine S. P. Ritchie
Food Science and Nutrition

What is lysozyme and why is it used in Winemaking?, Geraldine S. P. Ritchie
Food Science and Nutrition

How should I calculate and make additions of grape concentrate to juice, musts and wines?, Geraldine S. P. Ritchie
Food Science and Nutrition

How can I protect my grapes and juice from spoilage during transport to the winery?, Geraldine S. P. Ritchie
Food Science and Nutrition

How should I calculate and make water additions to facilitate the fermentation of red musts?, Geraldine S. P. Ritchie
Food Science and Nutrition

The Determination of Trace Levels of Aluminum by Differential Pulse Polarography, Geraldine S. P. Ritchie, Alan M. Posner, Ian M. Ritchie
Food Science and Nutrition