Maynard Amerine

Q: What Schools Are Affiliated With Maynard Amerine

Maynard Amerine is affiliated with the following schools: University of California, Berkeley, University of California, Davis

Maynard Amerine's AcademicInfluence.com Rankings

Maynard Amerine

Sociology

#1363

World Rank

#1552

Historical Rank

#524

USA Rank

sociology Degrees

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Sociology

Maynard Amerine's Degrees

PhD Enology University of California, Berkeley

Why Is Maynard Amerine Influential?

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According to Wikipedia, Maynard Andrew Amerine was a pioneering researcher in the cultivation, fermentation, and sensory evaluation of wine. His academic work at the University of California at Davis is recognized internationally. His 16 books and some 400 articles contributed significantly to the development of the modern wine industry in California; to the improvement of wine cultures in Europe, South America, and Australia; and to the professional standards for judging and tasting wine.

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Maynard Amerine's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Principles of Sensory Evaluation of Food (1965) (1877)
Methods for analysis of musts and wines (1980) (836)
Composition and Quality of Musts and Wines of California Grapes (1944) (355)
The technology of wine making (1960) (290)
Wines - Their Sensory Evaluation (1976) (206)
Table Wines: The Technology of Their Production (1970) (66)
The Technology of wine making. 4th ed. (1980) (63)
Acids and the Acid Taste. I. The Effect of pH and Titratable Acidity (1965) (59)
ONE-TAILED AND TWO-TAILED TESTS IN ORGANOLEPTIC COMPARISONS (1956) (58)
Composition of wines. I. Organic constituents. (1954) (52)
Glycerol in Wine: Determination and Some Factors Affecting (1972) (49)
Modern sensory methods of evaluating wine (1959) (40)
Studies on Controlled Fermentation. V. effects on color, Composition, and Quality of Red Wines (1961) (25)
The B vitamin content of grapes, musts and wines. (1956) (24)
Chemical and sensory variability in table grapes (1963) (23)
Induction of Malo-Lactic Fermentation by Inoculation of Must and Wine with Bacteria (1964) (21)
Wine: An introduction (1976) (21)
The Composition of Wines (1953) (20)
Studies with Controlled Fermentation X. Effect of Fermentation Temperature on Some Volatile Compounds in Wine (1967) (20)
Studies with Controlled Fermentation. vIII. Factors Affecting Aldehyde Accumulation (1964) (19)
ERRORS OF THE SECOND KIND IN ORGANOLEPTIC DIFFERENCE TESTING (1954) (19)
Wine, an introduction for Americans (1965) (18)
Studies with Controlled Fermentation. VI. Effects of Temperature and Handling on Rates, Composition, and Quality of Wines (1961) (18)
Effect of Level of Crop on Vine Behavior and Wine Composition in Carignane and Grenache grapes (1961) (16)
Further Studies on Field Sampling of Wine Grapes (1963) (15)
Sugar and alcohol stabilization of yeast in sweet wine. (1968) (15)
Studies on Aldehyde Production Under Pressure, Oxygen, and Agitation (1958) (14)
Field testing of grape maturity (1958) (14)
ORGANOLEPTIC RATINGS OF WINES ESTIMATED FROM ANALYTICAL DATA (1953) (13)
CHAPTER 1 – Sensory Evaluation Problems of the Food Industry (1965) (13)
The Fate of some Organic Acids Added to Grape Juice Prior to Fermentation (1971) (12)
Preliminary Report on Effect of Level of Crop on Development of Color in Certain Red Wine Grapes (1957) (12)
COLOR IN CALIFORNIA WINES I. METHODS FOR MEASUREMENT OF COLOR (1938) (12)
Potassium and Sodium Content of California Wines (1979) (11)
Studies with Controlled Fermentations. XI. Fermentation Temperature Effects on Acidity and pH (1969) (11)
Studies on Grape Sampling (1958) (10)
ERRORS OF THE SECOND KIND IN AN ACID THRESHOLD TEST (1958) (10)
Carbohydrate Content of Various Parts of the Grape Cluster (1959) (10)
A Comparison of Normal and Stressed‐Time Conditions on Scoring of Quality and Quantity Attributes (1964) (10)
Fermentation Rates of Grape Juice. IV. Compositional Changes Affecting Prediction Equations (1966) (10)
COLOR IN CALIFORNIA WINES (1941) (10)
Odor Thresholds and Interactions of Ethyl Acetate and Diacetyl in an Artificial Wine Medium (1978) (9)
Use of Botrytis Cinerea for the Production of Sweet Table Wines (1956) (9)
THE NONSPECIFICITY OF DIFFERENCES IN TASTE TESTING FOR PREFERENCE (1960) (8)
CHAPTER 6 – Laboratory Studies: Types and Principles (1965) (8)
Foaming Properties of Wine (1942) (8)
CHAPTER 10 – Statistical Procedures (1965) (8)
Methods of Determining Field Maturity of Grapes (1958) (8)
Theory and application of fractional-blending systems (1952) (8)
Further Studies with Controlled Fermentations (1955) (8)
Chemical and Sensory Effects of Heating Wines under different Gases (1964) (8)
The use of Botrytis cinerea Pers. in the production of sweet table wines (1957) (8)
Further Studies with Submerged Flor Sherry (1972) (8)
Regional, varietal, and type influences on the degree Brix and alcohol relationship of grape musts and wines (1963) (8)
Residual Sugars in Wine (1964) (7)
Rosé Wine Color Preference and Preference Stability by an Experienced and an Inexperienced Panel (1967) (7)
Lead Content of Wines Determined by Atomic Absorption Spectrophotometry Using Flameless Atomization (1977) (7)
Effect of Subjects' Sex, Experience, and Training on Their Red Wine Color-Preference Patterns (1970) (7)
Substances Extracted during Skin Contact with White Musts. II. Effect of Bentonite Additions during and after Fermentation on Wine Composition and Sensory Quality (1969) (7)
Acids, Grapes, Wines and People (1964) (7)
Acetaldehyde formation in submerged cultures of Saccharomyces beticus. (1958) (7)
THE WORDS USED TO DESCRIBE ABNORMAL APPEARANCE, ODOR, TASTE, AND TACTILE SENSATIONS OF WINES (1980) (7)
Factor Analysis Applied to Paired Preferences Among Four Grape Juices (1961) (6)
Hydroxymethylfurfural in California wines. (1948) (6)
Experiments with Controlled Fermentations. IV (1960) (6)
Sweetness Preference in Rosé wines (1967) (6)
Fermentation of Grapes Held Under Anaerobic Conditions. I. Red Grapes (1968) (6)
Further Studies on the Production of Natural, Sweet Table Wines from Botrytised Grapes (1957) (6)
CHAPTER 2 – The Sense of Taste (1965) (6)
CHAPTER 8 – Laboratory Studies: Quantity-Quality Evaluation (1965) (5)
Studies on Controlled Fermentations III (1957) (5)
CHAPTER 7 – Laboratory Studies: Difference and Directional Difference Tests (1965) (5)
Wine production technology in the United States : a symposium sponsored by the Division of Industrial and Engineering Chemistry at the Second Chemical Congress of the North American Continent, 180th ACS National Meeting, Las Vegas, Nevada, August 26, 1980 (1981) (5)
Glycerol in Wines (1943) (5)
Dependency of Almond Preference on Consumer Category and Type of Experimenta (1961) (4)
Studies with Controlled Fermentations. VII. effect of Ante-Fermentation Blending of Red must and White Juice on Color, Tannins, and Quality of Cabernet Sauvignon Wine (1962) (4)
CHAPTER 4 – Visual, Auditory, Tactile, and Other Senses (1965) (4)
Wine Production Technology in the United States (1981) (4)
Fermentation of Grapes Under Anaerobic Conditions. II. White Grapes: with Some Further Tests on Red Grapes (1969) (4)
The Present Status of Methods for Wine Analysis and Possible Future Trends (1974) (4)
Confusion in Sensory Scoring Induced by Experimental Design (1962) (4)
Fermentation of Grapes under Anaerobic Conditions. III. Holding Grapes under Carbon Dioxide before Crushing (1974) (4)
Factors Influencing Sensory Measurements (1965) (4)
The Fate of Copper and Iron During Fermentation of Grape Musts (1956) (4)
COLOR IN CALIFORNIA WINES.: II. PRELIMINARY COMPARISONS OF CERTAIN FACTORS INFLUENCING COLOR (1938) (4)
The search for good wine. (1966) (4)
Quantitative Estimation of Residual Sugars in Wine (1966) (3)
Use of the Flame Photometer for Determining the Sodium,Potassium and Calcium Content of Wine (1952) (3)
COLOR IN CALIFORNIA WINES.: III. METHODS OF REMOVING COLOR FROM THE SKINS (1940) (3)
STUDIES WITH BRANDY. I. pH1 (1943) (3)
Recent advances in enology (1972) (3)
Use of Grape Concentrate to Produce Sweet Table Wines (1963) (3)
DETERMINATION OF ESTERS IN WINES– LIQUID-LIQUID EXTRACTION (1944) (3)
CORRECTED NORMAL AND CHI‐SQUARE APPROXIMATIONS TO THE BINOMIAL DISTRIBUTION IN ORGANOLEPTIC TESTS (1953) (3)
Further Data on the Sodium Content of Wines (1953) (3)
The Educated Enologist (1951) (3)
QUALITY CONTROL IN THE CALIFORNIA WINE INDUSTRY1 (1972) (2)
A Bibliography on Grapes, Wines, Other Alcoholic Beverages, and Temperance (1996) (2)
STUDIES WITH BRANDY. II. TANNIN (1943) (2)
Effect of Pre- and Post-Fermentation Addition of Acids on the Composition and Quality of the Wines Produced (1970) (2)
Techniques and Problems in the Organoleptic Examination of Wines (1952) (2)
Acidification of Grapes from Region IV (1969) (2)
Synthetic Ion-Exchange Resins in Wine Research (1966) (2)
A study of certain factors influencing the composition of California-type sherry during baking. (1951) (2)
Odor Profiles of Wines (1959) (2)
CHAPTER 11 – Physical and Chemical Tests Related to Sensory Properties of Foods (1965) (2)
Studies with Controlled Fermentations IX. Bentonite Treatment of Grape Juice Prior to Wine Fermentation (1965) (2)
Charcoal Treatment of Brandy (1943) (2)
Legal and Practical Aspects of the Sensory Examination of Wines (1961) (2)
Chemists and the California Wine Industry (1959) (2)
Pleasantness and Unpleasantness of Odors Added to White Wine (1971) (2)
Chapter 5 – Wine (1979) (1)
Table Wines - Oduction In California (1951) (1)
Wines: Their Sensory Evaluation@@@Book of California Wine (1985) (1)
Micobiology of winemaking. (1968) (1)
Guide to the Bibliography (1996) (1)
CHAPTER 3 – Olfaction (1965) (1)
Sensory Tests on Two Wine Types (1956) (1)
The "Age" of Madeiras (1973) (1)
A list of bibliographies and a selected list of publications that contain bibliographies on grapes, wines, and related subjects. (1971) (1)
Characteristics of Sequential Measurements on Grape Juice and Must (1965) (1)
Wines: Their Sensory Evaluation@@@Book of California Wine (1985) (1)
Citric Acid in Some California Wines (1974) (0)
CHAPTER FOUR. WINERY DESIGN, CONSTRUCTION, AND EQUIPMENT (1970) (0)
DISSOLVED OXYGEN DETERMINATION IN WINE (1959) (0)
Scoring vs. Comparative Rating of Sensory Quality of Wines (1965) (0)
Sugar andAlcohol Stabilization ofYeastin SweetWine (1968) (0)
Chapter 6 – Human Nutrition and Food Science and Technology (1982) (0)
Acetaldehyde Formation in Submerged Cultures of Saccharomyces beticus (1958) (0)
8 – THE BIOCHEMICAL PROCESSES INVOLVED IN WINE FERMENTATION AND AGING (1979) (0)
Study of wines by controlled fermentations in specially designed equipment (1960) (0)
Hilgard and California viticulture (1962) (0)
A check list of books and pamphlets on grapes and wine and related subjects, 1938-1948 (1951) (0)
New process produces flor-type sherry in less than six weeks (1960) (0)
CHAPTER ONE. WINE TYPES OF THE WORLD (1970) (0)
Report on the Determination of pH of Wines (1959) (0)
CHAPTER THREE. STATISTICAL TRENDS IN THE WINE INDUSTRY: INTERNATIONAL ACREAGE and production continues to increase. (1970) (0)
Development of the American Wine Industry to 1960 (1981) (0)
American wines 1995 (1998) (0)
Influence of Variety, Maturity and Processing on the Clarity and Stability of Wines (1953) (0)
The Fresno area and the California wine industry (1969) (0)
Analyses of Some Typical Madeira Wines (1959) (0)
Further Studies on Making Wine of Varieties Grown in Region IV (1974) (0)
CHAPTER 9 – Consumer Studies (1965) (0)
Sensory Scores and Analytical data for Dry White and dry Red Wines as Bases for Predictions and Groupings (1966) (0)

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Other Resources About Maynard Amerine

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What Schools Are Affiliated With Maynard Amerine?

Maynard Amerine is affiliated with the following schools:

Maynard Amerine's Academic­Influence.com Rankings