Publisher's Synopsis
Excerpt from A New Method of Making Dry Red Wine
In Bulletin No. 167 of this Station discussing various means of improving the quality of dry wines made in hot countries, the conclu sion was reached that the method which offered the best hope of attain ing the end in view was that by which the requisite tannin and color were extracted by heat before fermentation. The method, as outlined there, is as follows.
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