—Long storage period
—High temperature during fermentation, processing and storage
For Further Reading:
Making Pickles and Relishes at Home, H&G Leaflet #92, on sale by Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. 45¢.
Wine Making (with a note on vinegar)
by Philip Wagner and J. R. McGrew[15]
Grapes are the world’s leading fruit crop and the eighth most important food crop in the world, exceeded only by the principal cereals and starchy tubers. Though substantial quantities are used for fresh fruit, raisins, juice and preserves, most of the world’s annual production of about 60 million metric tons is used for dry (non-sweet) wine.
Wine is of great antiquity, as every Bible reader knows, and a traditional and important element in the daily fare of millions. Used in moderation, it is wholesome and nourishing, and gives zest to the simplest diet. It is a source of a broad range of essential minerals, some vitamins, and easily assimilated calories provided by its moderate alcoholic content.
In its beginnings, winemaking was as much a domestic art as breadmaking and cheesemaking. It still is, wherever grapes are grown in substantial quantity. Though much wine is now produced industrially, many of the world’s most famous wines are still made on what amounts to a family scale, the grapegrower being the winemaker as well.
Production of good dry table wine for family use is not difficult, provided certain essential rules are observed.