Appendix. 229 



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THE MANUFACTURE AND PRESERVATION 

 OF UNFERMENTED GRAPE MUST. 



By Prof. George C. HusMA^'^^ 



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 manufac- 

 turing 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 manufacturer seems to 

 have had a different conception and to have constructed his machinery 

 according to his own ideas. 



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

 successful methods of manufacturing must and to discuss its uses and ef- 

 fects on the system, together with the outlook for the commercial success 

 of the industry. 



HISTORICAL NOTES. 



Galienus, the Greek physician and writer, says (A. D. 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 Greek 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 now- 

 adayst, they called it frutum; and when after long heating it had been 

 reduced to one-half or one-third its original volume, they called it sapa. 

 This was used by the Romans on their bread, and was the equivalent of 

 what we now call syrup. 



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. 



Of late years extended efforts have been made to keep the must unfer- 

 mented and put it up in such shape that it can be used anywhere and at 

 all times of the year. 



Until recently the use of must was almost exclusively restricted to 

 medicinal purposes. Unrestricted use has been delayed on account of a 

 lack of special knowledge underlying the principles of the process of 

 manufacture and of skill in their application, resulting in many failures, 

 thus making the production of a good article uncertain and very expensive. 



