. Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada. Agriculture -- Canada; Agriculture -- United States; Farm produce -- Canada; Farm produce -- United States. 180 GRAPE AND OTHER FRFIT JUICES using a better trrade of apples, and following by an immediate sterilization and bottling of the prod- uct. The sterilization prevents fermentation and the product is a pure apple juice. Orange juice is put up in the same way. The manufacture of grape juice begins with the picking of fully ripe grapes, of good quality. In vineyards that are free
. Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada. Agriculture -- Canada; Agriculture -- United States; Farm produce -- Canada; Farm produce -- United States. 180 GRAPE AND OTHER FRFIT JUICES using a better trrade of apples, and following by an immediate sterilization and bottling of the prod- uct. The sterilization prevents fermentation and the product is a pure apple juice. Orange juice is put up in the same way. The manufacture of grape juice begins with the picking of fully ripe grapes, of good quality. In vineyards that are free from rot, "run of vine- yard" grapes are used, but they are allowed to remain on the vines and mature some weeks after picking for commercial purposes has begun in other vineyards. The grapes are taken to the fac-. Fig. 266. Storage of grape juice in five-gaUon carboys. tories in picking crates, holding forty to sixty pounds each, and taken by an elevator to an upper story and passed through a stemmer. The stems contain a large proportion of tannin, and if kept with the grapes will affect the flavor of the juice. After being stemmed, the grapes are placed in aluminum steam-heated kettles (Fig. 26-3), large enough to hold fifteen hundred to two thousand pounds each, and gently heated, not boiled. Care is taken at this point, as in every application of heat to the grape and its products, not to allow too high temperature. If the temperature at any time reaches the boiling point, a " burned taste" is caused. The color comes from the pigment cells of the skin, and can be varied by the amount of heat and pressure At the first heating, not more than 100° Fahr. is used. The seeds do not lose their vitality in this heating process. The minimum heat used in most factories in this stage is 80° Fahr., although what is known as the "light juice " is made in some factories by pressing before any heat is applied, thus leaving the pigment cells in the s
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