Fruit and berry winemaking

The book proposed to the reader, written by the Russian technologist K.K. Vesber (1855-1911), is devoted to the study of the technical and economic side of fruit and berry winemaking. The features of berries and fruits as raw material for winemaking are considered. Details the extraction and procurement of wort for fruit and berry wines, as well as fermentation of the wort and caring for it, highlights such subtleties of the technological process as giving the guilt of the bouquet, improving its color. The economic significance of fruit and berry winemaking is considered, its special importance for small farms is emphasized.
A book written more than a century ago (the first edition was published in 1888) will be useful first of all to historians of technology and food industry technology, and technologies and engineers working in the modern winery industry will also find a lot of interesting things in it