260 MANUAL OF AMERICAN GRAPE-GROWING 



as containers, they are placed on skids and firmly wedged to pre- 

 vent movement. As the juice cools, air laden with fermentation 

 germs is apt to be drawn into the barrels by the decrease in the 

 volume of the liquid. In order to prevent this, tight air-filtering 

 plugs of sterilized cotton arfe sometimes used instead of the 

 ordinary bungs of solid wood. 



" The type of pasteurizer differs in almost every establishment. 

 As the industry is of comparatively recent development com- 

 mercially, there are few models on the market and each manu- 

 facturer has constructed the model best suited to his particular 

 ideas or requirements. There are two general types, however, 

 (1) open, double-bottomed kettles in which the juice is heated 

 to the required temperature and then drawn oflF, and (2) con- 

 tinuous pasteurizers in which the juice is heated to the required 

 temperature as it passes through the water bath. 



"The presses also show great variation in different establish- 

 ments, either hydraulic, screw or lever power being used, and 

 there is a marked difference between the types of pomace 

 containers. Sometimes the crushed grapes are heaped on 

 burlap cloths the sides of wliich are folded in, and these burlaps 

 are placed one on top of the other in the press ; sometimes press 

 Ipaskets take the place of these burlaps. 



y The manufacturers in California and those in the grape-grow- 

 ing regions of the Rocky iNIountains seem to have adopted 

 entirely different methods of handling the juice after it is first 

 pasteurized and stored. INIost of the eastern juices are red 

 and are obtained from the Labrusca varieties, generally the Con- 

 cord. When the juice comes from the presses, some manu- 

 facturers strain it to remo\e the coarse particles and then pour 

 it directly into well-sterilized bottles ; others siphon it off the 

 sediment in the containers in which it is stored after the first 

 pasteurization and pour it into pasteurized bottles. In either 

 case, the bottles are securely corked and then repasteurized. 

 The California juices, however, both red and white, are made 



