1258 



THE FRUIT INDUSTRY ix XEW YORK STATE 



(lathering the G 'rapes 



The time to gather the grapes for wine is when they have 

 reached that stage of maturity known as " wine-making ripe- 

 ness." This stage of ripeness is determined by means of a must- 

 scale or saccharometer. As a rule, the careful wine maker takes 

 a number of bunches of grapes and expresses the juice into a 

 receptacle. He drops the must-scale into the juice and the 

 sugar content will be indicated on the scale. 



FIG. 413. SECTION OF PRESS ROOM, SHOWING HYDRAULIC PRESSES 



The grape crop is gathered in trays or boxes that hold from 

 thirty to forty pounds. When filled they are carried to the end 

 of the rows, where there is a driveway. Here the boxes are col- 

 lected in wagons and drawn to the wine cellar or to the railroad 

 station, where they are loaded on the cars. 



Crushing and Stemming 



When the grapes arrive at the winery they are first weighed ; 

 they are then carried by hand or by a conveyor and dumped into 

 the hopper of the crusher. The crusher consists of two grooved 



