. Cyclopedia of farm crops. Farm produce; Agriculture. 180 GRAPE AND OTHER FRUIT JUICES using a better grade 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
. Cyclopedia of farm crops. Farm produce; Agriculture. 180 GRAPE AND OTHER FRUIT JUICES using a better grade 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- pulp, seeds and skins is then placed in power presses, usually hydraulic, where it is subjected to great pressure. (Figs. 263, 264.) The juice again goes to the heating kettles, where it is heated to at least 180° Fahr., this being the lowest point of sterilization. Heating above this point spoils flavor, and it is the aim of the manufacturer to maintain a steady temperature at this point until the stor- age in the five-gallon carboys is completed and the juice sealed in these receptacles. (Figs. 265, 266.) Here it stands three months before being put into the smaller bottles for the wholesale and retail trade. It is generally figured that ele- ven to thirteen pounds of grapes are used in mak-. Fig. 266. Storage of grape juice in five-gaUon carboys. tories in picking crates, holding forty to 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 fiavor of the juice. After being stemmed, the grapes are jilaced in aluminum steam-heated kettles (Fig. 263), 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 temperatur
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