This vintage book contains the results of an investigation into the use of grapes in syrups. Complete with tables of results and a wealth of useful, practical information, this volume will appeal to those with an interest in the various uses of grapes, and would make for a fantastic addition to collections of oenological literature. Contents include: "Introduction", "Various Kinds of Sugar", "Sugar Syrups", "Nature of the Investigations", "Amount of Sugar in the Grapes", "Separating the Juice", "Extracting the Pomace", "Preservation of the Juice", "Amount of Sulfurous acid Needed", "Storage Treated Juice", "Transplanting the Juice", et cetera. William Vere Cruess (1886 -1968) was a famous American food scientist and pioneer of fruit-based beverages whose research had a significant impact on the revival of the Californian wine industry post-Prohibition. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on winemaking.
