Maynard A. Amerine
Contributor
Professor of Enology, University of California, Davis, and Enologist at the Agricultural Experiment Station, 1952β74. Coauthor of The Technology of Wine Making and others.
Primary Contributions (1)
Wine, the fermented juice of the grape. Of the grape genus Vitis, one species, V. vinifera (often erroneously called the European grape), is used almost exclusively. Beverages produced from V. labrusca, the native American grape, and from other grape species are also considered wines. When otherβ¦
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