The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1903-05-29
The Manufacture and Preservation OF
Unfermented Grape Must

The following interesting information
is prepared by Geo. G. Husman OF the
United States department Of agriculture,
and will prove especially profitable Just
at the present time, when our people are
taking so great an interest in the grape
Juice industry:
INTRODUCTION.
The use of unfermented grape Juice is
of very ancient origin, being undoubted-
~ as old as the art of wine making. The
industry of manufacturing unfermented
grape must on an extensive scale for
general market is, however, as yet in its
infancy, as is exemplifled by the diver
sity of the apparatus used in the various
factories. Each manufactures seems to
have had different conception and to
have constructed his machinery accord
ing to his own ideas.
1t is the purpose of this publication to
describe the most economical and success
full methods of manufacturing must and
to discuss it's uses and effects on the sys-
tenn, together with the outlook for the
commercial success of the industry.
HISTORICAL NOTES.
Galienus, the Greek physician ana
writer, says "a. ID. 1871:
A good many Aslatic wines were stored
in bottles, which were hung in the
corner of the fireplaces, where, by evapo-
ration, they become old and dry. This
process was called fumarium.
The Greeks had two kinds of wine
the protoplon, or first Juice of the grape
before pressing, and the denterion, or
pressed Juice. The Romans called them
vinum prmarium and vinum secondar-
ium. Some of them drank the Juice be-
fore fermentation had started, and called
it mustum; after the must had been
through heating process called reduc-
ton nowadays, they called it frutum;
and when after long heating it had been
reduced to one-h half or one-third It's
original volume, they called it sapa. This
was used by the Romans on their bread
and was the equivalent of what we now
call syrup.
In Europe physicians often send their
patients to the wine-growing districts
during vintage time to take daily ratlons
of unfermented must as it comes from
the crusher. This, however, restricts Its
use to only one season of the year and to
the immediate vicinity of wine districts
or to individuals strong enough to under
take journey.
MANUFACTURE AND PRESERVATION OF
GRAPE MUST.
OF late years extended efforts have
been made to keep the must unferment
ed and put it up in such shape that il
can be used anywhere and at all times o
the year.
Until recently the use of must was al
most exclusively restricted to medlclna
purposes. Unrestricted use has been de
layed on account of lack of specia
knowledge underlying the principles o
the process of manufacture and of skill
u their application, resulting IN man.
failures, thus making the production o
a good article uncertain and very expen
sive, and inducing some inscription
persons to use injurious personalities t
cheaper the cost of manufacture. 1t l
we'll known that pure must is healthfu
and nutritious but with the addition o
chemical preservatives 1t becomes lnJur
ious in proportion to the amount an
kind of preservative used.
COMPOSITION OF THE GRAPE.
The grape contains 10 to 30 per cen
of sugar (Ballings scale), about 2 to
per cent. of heterogeneous substances, an
some tartaric and malic acids. This ski
contains tannin, cream of tartar, an
coloring matter. The seeds contai
tannin, amylaceous matters and ia
The stems contain tannin, divers acids
and mucilaginous matter. The compar'