1110 
HOME MANUFACTURE AND USE OF 
UNFERMENTED GRAPE JUICE 
Unfermented grape juice has no doubt 
been used ever since wine has been made 
trom the grape. The following practical 
suggestions will enable housewives to put 
up unfermented juice at the time of the 
fruit harvest, and thus to utilize much 
fruit that is now annually lost through 
inability to preserve it in the fresh 
state. In this form it is a pleasant, 
wholesome drink and food well adapted 
to home use. On some farms enough 
such preventable waste occurs almost 
every year to largely reduce the possible 
profits, or even to cause failure to meet 
the running expenses of the farm. By 
preventing this waste an unprofitable 
farm may often be made profitable. 
Historical Notes 
Galenius, the Greek physician and writ- 
er, says (A. D. 131): “A good many 
Asiatic wines were stored in bottles which 
were hung in the corner of fireplaces, 
where, by evaporation, they became dry.” 
This process was called ‘fumarium.” 
The Greeks had two kinds of wine, 
“protoplon,” or first juice of the grape 
before pressing, and “denterion,” or 
pressed juice. The Romans called them 
“oinum primarium”’ and “vinum second- 
arium.” Some of them drank the juice 
before fermentation had started, and 
called it “mustum.” After the must or 
juice had been through a heating pro- 
cess (called “reduction” nowadays), they 
called it “frutwm,” and when, after long 
heating, it had been reduced to one-half 
or one-third its original volume, they 
called it “sapa.’ This was used by the 
Romans on their bread and was equiv- 
alent to what we now call grape syrup. 
In Europe physicians often send their 
patients to the wine-growing districts 
during vintage time to take daily rations 
of the fresh juice as it comes from the 
crusher. This, however, restricts its use 
to a brief season of the year and to the 
immediate vicinity of the vineyards, or 
to individuals who are yet strong enough 
>to undertake the journey. Of late years 
repeated efforts have been made to pre- 
vent the juice from fermenting and to 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
preserve it in vessels of such size and 
shape as can be easily transported, thus 
rendering its use possible at all times 
of the year. Until recently its use has 
been almost exclusively restricted to 
juice for medicinal or sacramental pur- 
poses. Unrestricted and general use has 
been retarded through lack of knowledge 
of the principles underlying the process 
of manufacture. This lack of knowl- 
edge and of the necessary skill in apply- 
ing it has resulted in many failures, thus 
rendering the production of a good ar- 
ticle uncertain and expensive. 
Composition of the Grape 
The grape contains 12 to 28 per cent 
of sugar, about 2 to 3 per cent of nitro- 
genous substances, and some tartaric and 
malic acids. The skins contain tannin, 
eream of tartar, and coloring matter. The 
seeds contain tannin, starchy matters 
and fat. The stems contain tannin, di- 
verse acids and mucilaginous matter. 
The value of the juice made from any 
grape is determined by the relative pro- 
portion and composition of these vari- 
ous parts, 
Causes of Fermentation 
It is well known that grapes and other 
fruits when ripe have the invisible spores 
of various fungi, yeasts (ferments), and 
bacteria adhering to their skins and 
stems. When dry these spores are inert, 
but after the grapes are crushed and the 
spores are immersed in the juice they 
become active and begin to multiply. If 
the juice is warm, the changes take place 
rapidly: if, on the other hand, it is 
cool, the change is slower. But in either 
case, if left alone, the organisms in- 
erease until the juice ferments. The 
most favorable temperature for fermen- 
tation is between 65 degrees Fahrenheit 
and 88 degrees Fahrenheit. Cold checks, 
but does not kill, the ferment. This 
fermentation, now commonly called the 
elliptic yeast, changes the sugar in the 
grape to alcohol and carbonic-acid gas, 
and is the leading factor in converting 
must into wine. Hence it will be readi- 
ly seen that to keep grape juice sweet 
fermentation must be prevented, and to 
