502 BOTANY OF CROP PLANTS 



from a small, seedless grape. "English, "Corinth" or 

 "Zanta currants" are small dried grapes, grown chiefly in 

 the south of Greece, Table raisins are made from the most 

 select grapes, and usually dried in the sun, without pre- 

 liminary dipping. The lower grades of grapes that are made 

 into raisins for cooking purposes are nearly always dipped in 

 weak lye before thy are dried. California produces almost 

 all the raisins of the United States. According to the census 

 of 1910 the production of raisins and dried grapes in the 

 United States amounted to 169,245,100 pounds, of which 

 California furnished 169,210,675 pounds. 



Wines. — There are two well-known sorts of wines: (i) 

 dry wines, and (2) sweet wines. Dry wines are those in 

 which the grape sugar has been converted into alcohol 

 through fermentation. Sweet wines are those in which the 

 grape sugar has not been converted into alcohol, but the 

 process of fermentation has been prevented by adding 

 alcohol. There are two groups of dry wines: (i) red wines 

 (clarets, Burgundies, etc.); and (2) white wines (Hocks, 

 Rieslings, etc.). Red wines are made from colored grapes, 

 the skins usually furnishing the coloring matter for the fer- 

 menting Juice. In the making of red wines, the skins and 

 pulp are crushed and placed in fermenting vats. The un- 

 fermented grape juice is termed "must." Fermentation is 

 brought about by the activity of yeast plants, and in this 

 process, the conversion of sugar to alcohol takes place. 

 After the completion of fermentation, the wine is drained 

 from the pomace (skins and other solid material of the grape) 

 and stored in various sorts of receptacles. A slow fermenta- 

 tion goes on in storage, and during this period, settlings 

 accumulate, which are finally removed, leaving the clear 

 wine product. 



White wines are made from white grapes, or from those 



