Ough, C. S.

Must Acetic Acid and Ethyl Acetate as Mold and Rot Indicators in Grapes

Corison, C. A., Ough, C. S., Berg, H. W., & Nelson, K. E. (1979) · American Journal of Enology and Viticulture

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 48

Glycerol in Wine: Determination and Some Factors Affecting

Ough, C. S., Fong, D., & Amerine, M. A. (1972) · American Journal of Enology and Viticulture

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 47

Action of Dimethyldicarbonate on Various Yeasts

Daudt, C. E., & Ough, C. S. (1980) · American Journal of Enology and Viticulture

Microbial Inactivation MethodsFermentation and Sensory Analysis

Cited by 28

Grand rounds: Adverse reactions to wine

Gershwin, M. E., Ough, C., Bock, A., Fletcher, M. P., Nagy, S. M., & Tuft, D. S. (1985) · Journal of Allergy and Clinical Immunology

Food Allergy and Anaphylaxis ResearchAlcohol Consumption and Health Effects

Cited by 27

Influence of pH and ethanol on the effectiveness of dimethyl dicarbonate in controlling yeast growth in model wine systems

Ough, C. S., Langbehn, L. L., & Stafford, P. A. (1978) · American Journal of Enology and Viticulture

Fermentation and Sensory AnalysisMicrobial Inactivation Methods

Cited by 9