Show Juicy Grape Solves I California rn Ia Question fi 1 U to I i I The massIveness eness of the Californi 1 a grape Industry Is b exampled In Inthe Inthe Inthe the great presses that have to lo be moved mond on railroad tracks tucks and In the vine inc shown below belos' Inset Is photo of Prof W. W V. V Cruess who 1 ho has his put the winey flavors into in to grape Tape Juice By Dy Service BERKELEY Calif Nov No 26 26 Science is stepping In to rob pro pro- prohibition prohibition of Its regrets for the former lover of fine wines according to W. W V. V Cruess professor of fruit products and chemist in hi the expert expert- experiment ment station of the Use State College of Agriculture here Former connoisseurs of rare yin vin vintages Cruess says saS may now be sup sup- supplied supplied plied with a beverage containing the same delicacy of flavor and tonic aroma heretofore found only onlIn in fine wines and still keep within the law As a 0 result the time old vintner who could name the year and the vineyard being pro pro- produced produced produced a given wine Is being re replaced re- re replaced replaced placed by the expert in blended grape Juices UTILIZE VAST ST ACREAGE J Under Cruess' Cruess direction scientists in California's department of viticulture viti iti- iti culture have been busy experiment experiment- experimenting ing log on on ways waS and means of replacing that states state's old wine Industry with witha a beverage which while keeping within the law would utilize the juice from some acres of wine grapes grape The result is the pro pro- production production production of certain blended Juices which while d are arc held to lo produce e an invigorating and satisfying Ing winey drink TART ANT AND A lIED mn High acidity that is a a. tart fla lIa- flavor fla- fla flavor vor is necessary in irs a successful product Cruess says In discussing his new blended beverage A red Juice Is commonly preferred and the more Intense the color the bet bet- ter None of the commonly grown California varieties possess all the desired qualities The Muscat has hasa a strong flavor but Is white In color and not very ery high In acid When blended with the better varieties of red wine grapes such as lIS St. St Macaire Barbera and Crabbes Crabbe's Black Dlack Burgundy however howe a product excellent In lri color acid and flavor navor may be obtained A test tOt of the acidity of the grapes is ts Important Cruess Crue points out and the experiments have shown that the finished Juice should contain from Irons tenths nine-tenths of one per cent to toone toone toone one and tenth one-tenth per cent acid as expressed in tartaric acid The tar- tar content on which the refresh refresh- refreshing refreshIng ing character of the beverage chief chief- chiefly chiefly ly depends Is most mo t important KNOWS HIS BLENDS LINnS Separation of surplus cream of tartar may be hastened by storage at low temperatures This cream cream of tartar purified and crystallized is the acid Ingredient in the better brands of baking powder For the production of Juices of delicate flavor or which will appeal to connoisseurs of fine tine wines Cruess says sas varieties such s ch as lIS Franken Reisling Rel or should be blended with such acid varieties as Burger or orVesta West's Vesta White Pro Pro- Prolific hf Ic There should be a demand for foran foran foran an appreciable quantity Q of such Juices at high prices among the former users of fine wines |