1![FA M I LY VINE Y ARD
her alcohols are resulting from more sugars being left in solids when al SG’s measured. Sugar is hidden - just like acids. It is best to ure SG’s with pulp solids mixed up. More sugar will show FA M I LY VINE Y ARD
her alcohols are resulting from more sugars being left in solids when al SG’s measured. Sugar is hidden - just like acids. It is best to ure SG’s with pulp solids mixed up. More sugar will show](https://www.pdfsearch.io/img/d05fe51583b54f759a32fc1e892a2dc4.jpg) | Add to Reading ListSource URL: storage.googleapis.comLanguage: English - Date: 2017-06-28 18:34:30
|
---|
2![Sugar yields from dilute oxalic acid pretreatment of maple wood compared to those with other dilute acids and hot water Sugar yields from dilute oxalic acid pretreatment of maple wood compared to those with other dilute acids and hot water](https://www.pdfsearch.io/img/7d1271174c8e89db74a217a4ef096a4a.jpg) | Add to Reading ListSource URL: www.cert.ucr.edu- Date: 2013-01-07 15:30:20
|
---|
3![EPA-HQ-OPP].pdf EPA-HQ-OPP].pdf](https://www.pdfsearch.io/img/5051bb943818109c146770d67222253f.jpg) | Add to Reading ListSource URL: pesticidetruths.comLanguage: English - Date: 2011-11-23 02:20:03
|
---|
4![Heron Hill WineryS E M I - D RY R I E S L I N G Acidity: 6.1 g/L Alcohol: 12% Sugar: 2.3 % pH: 3.25 Heron Hill WineryS E M I - D RY R I E S L I N G Acidity: 6.1 g/L Alcohol: 12% Sugar: 2.3 % pH: 3.25](https://www.pdfsearch.io/img/fc017ca762588e16de078096fdbb05ee.jpg) | Add to Reading ListSource URL: www.heronhill.comLanguage: English - Date: 2015-06-03 10:23:54
|
---|
5![Heron Hill WineryP I N O T N O I R Acidity: 7.0 g/l Alcohol: 12.5% Sugar: .4% pH: 3.6 Heron Hill WineryP I N O T N O I R Acidity: 7.0 g/l Alcohol: 12.5% Sugar: .4% pH: 3.6](https://www.pdfsearch.io/img/717735c97dc6b71dfe61cc80c16bfdaa.jpg) | Add to Reading ListSource URL: www.heronhill.comLanguage: English - Date: 2014-05-27 12:15:02
|
---|
6![Syrah% Syrah 4% Viognier Alcohol Level: 13.0% Levels: pH 3.79 TA 6.3g/l Sugar: 2.6 g/l Harvest date: Oct 16 - Oct 21, 2010 Syrah% Syrah 4% Viognier Alcohol Level: 13.0% Levels: pH 3.79 TA 6.3g/l Sugar: 2.6 g/l Harvest date: Oct 16 - Oct 21, 2010](https://www.pdfsearch.io/img/87ba3e674a969b7270874945aff82209.jpg) | Add to Reading ListSource URL: www.poplargrove.caLanguage: English - Date: 2015-04-30 15:16:25
|
---|
7![Heron Hill WineryP I N O T B L A N C R E S E RV E Acidity: 6.1 g/L Alcohol: 12.5% Sugar: 1.48% pH: 3.26 Heron Hill WineryP I N O T B L A N C R E S E RV E Acidity: 6.1 g/L Alcohol: 12.5% Sugar: 1.48% pH: 3.26](https://www.pdfsearch.io/img/ee11b5679555fc927e0a48e81717a4ef.jpg) | Add to Reading ListSource URL: www.heronhill.comLanguage: English - Date: 2013-11-11 17:03:55
|
---|
8![Heron Hill WineryD RY R I E S L I N G Acidity: 6.1 g/L Alcohol: 12% Sugar: .23% Heron Hill WineryD RY R I E S L I N G Acidity: 6.1 g/L Alcohol: 12% Sugar: .23%](https://www.pdfsearch.io/img/66698293a754ef2c2cfb95a4fbe5fe38.jpg) | Add to Reading ListSource URL: www.heronhill.comLanguage: English - Date: 2014-09-09 14:24:53
|
---|
9![Blanc de Noirs% Malbec, 24% Merlot, 19% Syrah, 16% Viognier Alcohol Level: 12.5% Levels: pH 3.37 TA 7.7 g/l Sugar: 6.29 g/l Harvest date: October 2nd - October 28th, 2014 Blanc de Noirs% Malbec, 24% Merlot, 19% Syrah, 16% Viognier Alcohol Level: 12.5% Levels: pH 3.37 TA 7.7 g/l Sugar: 6.29 g/l Harvest date: October 2nd - October 28th, 2014](https://www.pdfsearch.io/img/47654dc720ff10a52917798322b6fd7f.jpg) | Add to Reading ListSource URL: www.poplargrove.caLanguage: English - Date: 2015-04-30 15:15:49
|
---|
10![Merlot% Merlot 5% Malbec Alcohol Level: 14.2% Levels: pH 3.76 TA 6.30 g/l Sugar: 0 g/l Harvest date: Oct 8 - Oct Merlot% Merlot 5% Malbec Alcohol Level: 14.2% Levels: pH 3.76 TA 6.30 g/l Sugar: 0 g/l Harvest date: Oct 8 - Oct](https://www.pdfsearch.io/img/7d46d56960602ad222fb6e8926aa8511.jpg) | Add to Reading ListSource URL: www.poplargrove.caLanguage: English - Date: 2009-07-11 01:37:45
|
---|