GRAPE PRODUCTS 259 



" If a white or light colored juice is desired, the crushed grapes 

 are first pressed, the juice which comes from the press being 

 heated to about 165 F., skimmed, run through a pasteurizer at 

 a temperature of between 175 and 200 F. into well-sterilized 

 containers, and then placed in storage. 



"If a colored juice is desired, the crushed grapes are heated 

 immediately, usually in aluminum kettles having double 

 bottoms, which prevent the steam from coming in contact with 

 the contents. These kettles usually contain revolving cylinders, 

 the arms of which keep the crushed grapes thoroughly stirred 

 while they are being heated to about 140 F. The simultaneous 

 heating and stirring help to extract the coloring matter from 

 the skins, tear the cells of the berries, increase the quantity of 

 juice obtained per ton of fruit, and give to the must many 

 ingredients of red wine, with the substitution of grape sugar for 

 alcohol of the wine. 



"The aluminum kettles- are filled and emptied in rotation, 

 thereby making continuous manipulation possible. The presses 

 should be situated below the kettles, so that the hot juice can 

 be drained directly into them. The expressed juice is then 

 reheated to about 165 F., skimmed, and run through the 

 pasteurizer in the same manner in which the white juice is 

 handled. The juice passes from the pasteurizer while still hot 

 (about 160 F.) into the container, which should be sealed 

 immediately. The lower the temperature (above the freezing 

 point) at which these containers are then stored, the less is the 

 danger of fermentation and the more rapidly the juice will clear 

 and deposit its sediment. 



"Tne ordinary receptacles in which the juice is stored are 

 5-gallon demijohns, 20-gallon carboys, or clean, new barrels or 

 puncheons, well washed and drained. All containers should be 

 thoroughly sterilized before they are filled, and the covers, corks, 

 bungs, cloths, etc., used in sealing them should be scrupulously 

 clean and carefully sterilized. If barrels or puncheons are used 



