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THE MANUFACTURE AND PRESERVATION OF (JNFER- 



MENTED GRAPE MIST. 



INTRODUCTION. 



The use of unfermented grape juice is of very ancient origin, being 

 undoubtedly as old as the art of wine making. The industry of man- 

 ufacturing unfermented grape must on an extensive scale for a general 

 market is, however, as yet in its infancy, as is exemplified by the 

 diversity of the apparatus used in the various factories. Each manu- 

 facturer seems to have had a different conception and to have con- 

 structed his machinery according- to his own idea-. 



It is the purpose of this publication to describe the most economical 

 and successful methods of manufacturing must and to discuss its uses 

 and effects <>n the system, together with the outlook for the commercial 

 success of the industry. 



HISTORICAL, NOTES. 



(ralienus. the Greek physician and writer, says (A. I). 131): 



A good many Asiatic wines were stored in bottles, which were hung in the corner 

 of the fireplaces, where, by evaporation, they became old and dry. This process 

 was called fumarium. 



The Greeks had two kinds of wine — the protoplon, or first juice of 

 the grape before pressing, and the denterion, or pressed juice. The 

 Romans called them vinum primarium and vinum secondarium. Some 

 of them drank the juice before fermentation had started, and called it 

 mustum; after the must had been through a heating process (called 

 reduction nowadays), they called it frutum; and when after long 

 heating it had been reduced to one-half or one-third its original vol- 

 ume, they called it sapa. This was used by the Romans on their bread, 

 and was the equivalent of what we now call sirup. 



In Europe physicians often send their patients to the wine-growing 

 districts during vintage time to take daily rations of unfermented 

 must as it comes from the crusher. This, however, restricts its use 

 to only one season of the year and to the immediate vicinity of wine 

 districts or to individuals strong enough to undertake a journey. 



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