258 MANUAL OF AMERICAN GRAPE-GROWING 



ling grape-juice is now on the market and its reception seems 

 to promise a great increase in the production of an article 

 that closely simulates champagne in color and sparkling vivacity, 

 but not, of course, in taste, since it contains no alcohol. The 

 grape-juice industry has been started and is in a flourishing 

 condition in several other grape regions than the Chautauqua 

 belt which is now its center. There are factories at Sandusky, 

 Ohio, using grapes grown in the Kelly Island district ; in south- 

 western Michigan there are several factories ; and the industry 

 still survives at Vineland, New Jersey, which probably should 

 be called the original home of the manufacture of grape-juice. 

 In the South, some grape-juice is made from Muscadine grapes, 

 but this product seems not as yet to have been well received in 

 the markets. 



Commercial methods of making grape- juice. 



There is at present a great diversity of methods and of 

 apparatus employed in the grape-juice manufacturing plants 

 throughout the country. Since the industry is in its infancy, 

 and the attempt has been made to hold some of the methods as 

 trade secrets, the diversity of methods and appliances is not 

 to be wondered at. No doubt there will be greater uniformity 

 of method and machinery and, therefore, greater efficiency, as 

 the industry develops. 



Husmann 1 gives the following account of the manufacture of 

 grape-juice in the eastern states and in California : 



"Sound, ripe, but not overripe, grapes are used. These are 

 first crushed or, in case the stems are to be removed, are run 

 through a combined stemmer and crusher. If the machinery is 

 stationed high enough, the crushed fruit can be run through 

 chutes directly into the presses or kettles ; otherwise, it must be 

 pumped into them by means of a pomace or must pump or 

 carried in pomace carts or tubs. 



1 Husmann, George C. U. S. Dept. Agr. Farmers' Bui. No. 644. 



