GRAPE PRODUCTS 269 



GRAPE-VINEGAR 



A very good vinegar can be made from grapes, although 

 as yet this outlet for over-production is not largely utilized 

 in America. Grapes which are unsuitable for raisins, dessert, 

 wine-making or grape-juice can be used for vinegar-making. 

 Under the most favorable conditions, grape-vinegar cannot 

 compete in cheapness with vinegar made from numerous other 

 products and must, therefore, always sell at a high price. 

 Indeed, it is doubtful whether a high-grade grape-vinegar 

 can be manufactured at a less price than good wine. The 

 production of grape-vinegar requires as much care, but possibly 

 not as much expert knowledge, as the making of wine. Unlike 

 the latter, however, the vinegar can be produced on a small 

 scale for domestic purposes by any one possessing a knowledge 

 of wine-making or vinegar-making. 



Grape-vinegar may be manufactured from either white or 

 red grapes, although that from white grapes is generally pre- 

 ferred. It may be made either directly from grapes or from 

 wine, the acetifying process being the same for both. There 

 are, therefore, two distinct stages in the manufacture of this 

 product. First, there must be alcoholic fermentation by which 

 the sugar in the grape is changed into alcohol with the escape 

 of carbonic acid gas. Second, acetic fermentation must follow 

 the alcoholic fermentation by which the alcohol is changed into 

 acetic acid. 



BY-PRODUCTS OF GRAPE INDUSTRIES 



There are several valuable by-products in the wine-making 

 and grape-juice industries, and even faisin-making yields a 

 by-product in the seeds taken from the raisins. The utilization 

 of these wastes has been rendered profitable in Europe, and 

 there is no reason why by-products should not yield consider- 

 able profit in America, as a few already do. Good authorities 



