14 MANUFACTURE AND PRESERVATION OF GRAPE MUST. 



the quality of the grapes used, unci a pleasing effect may be hud by the 

 blending or mixing- of the must of two or more varieties of grapes. 

 The color of the must will always be white or yellowish, with the 

 exception of that from such varieties as the Bouschets, which have a 

 red juice. Red must can be obtained by a modification of the process 

 described. If the must is allowed to pass through the continuous 

 pasteurizer and flow out hot into a vat containing the skins of red 

 grapes, almost any desired depth of color may be obtained, depend- 

 ing on the variety of grapes used and the time during which the hot 

 must is left on the skins. Must thus prepared differs in other respects 

 than color from the white must, various substances, especially tannin, 



Fig. 3.— Cork clamp and pasteurizer for must in bottles: DB, Double bottom. ST, Steam pipe. TJ' 

 Water bath. T, Thermometer. (Bottle shows method of adjusting a cork holder of sheet metal.) 



being extracted from the skins, making the composition more like that 

 of red wine, but containing sugar instead of alcohol. In some instances 

 such an article will be preferred for medicinal use. 



METHODS USED IN THE EASTERN STATES. 



The methods used in the larger plants of the Eastern States, prin- 

 cipally in the Chautauqua district on Lake Erie, are as follows: 



The grapes are run through a combined crusher and stemmer in the 

 upper story of the building, passing through wooden chutes to three 

 aluminum kettles directly underneath. (See Frontispiece.) These ket- 

 tles have double bottoms, so that steam can be used for heating without 

 coming in contact with the contents. They also have in them revolving 

 cylinders which keep the crushed grapes thoroughly stirred while they 

 are being heated to 140 : F. This heating and stirring aids in getting 

 more color out of the skins, the relative amount of juice obtained per 

 ton of grapes is larger, and the must has more of the ingredients and 

 taste of red wine, without containing any alcohol. These kettles are 

 tilled in rotation, namely: As soon as No. 1 is full, steam is turned on 

 to heat it while No. 2 is being filled. By the time No. 2 is full No. 1 

 is hot. Steam is then turned on No. 2 while No. 3 is being tilled, and 

 No. 1 is emptied and ready to be filled again. 



