A New Method of Making Dry Red Wine
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This 1906 work by F. T. Bioletti contains a detailed explanation of and guide to making dry red wine. Profusely illustrated throughout, it will be of utility to those with an interest in the history of wine production and is not to be missed by collectors of vintage winemaking literature. Contents include: "Crushing", "Preparing the Vats", "Straining", "The Heater", "Capacity of Heater", "Extraction", "Salleron's Vino-Colorimeter", "Pure Yeast", "Method of Using the Pure Yeast", "Fermentation", "After Fermentation", etc. Frederic Theodore Bioletti (1865 - 1939) was an English-born American vin...
This 1906 work by F. T. Bioletti contains a detailed explanation of and guide to making dry red wine. Profusely illustrated throughout, it will be of utility to those with an interest in the history of wine production and is not to be missed by collectors of vintage winemaking literature. Contents include: "Crushing", "Preparing the Vats", "Straining", "The Heater", "Capacity of Heater", "Extraction", "Salleron's Vino-Colorimeter", "Pure Yeast", "Method of Using the Pure Yeast", "Fermentation", "After Fermentation", etc. Frederic Theodore Bioletti (1865 - 1939) was an English-born American vintner. He studied at the University of California, Berkeley from 1889 to 1900, where he worked with prominent soil scientist Professor E.W. Hilgard. His work with Hilgard on the fermentation of wines under different conditions were significant in helping California vintners to refine their wine production practices and improving the resulting wines. Bioletti was the first chair of the Department of Viticulture and Enology and founded the grape breeding program at the University of California Agricultural Experiment Station. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new biography of the author and introduction on winemaking.
