Fruit and berry winemaking. Weber K.K.

the book proposed by the reader, written by the Russian engineer-technologist K.K. Vesber (1855–1911), is devoted to the study of the technical and economic side of the 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; The subtleties of the technological process as giving the guilt of the bouquet, improving its coloring are highlighted. The economic significance of fruit and berry winemaking is considered, its special importance for small farms is emphasized.

the book, written more than a century ago (the first edition was published in 1888), will be useful primarily to the historians and technology of food industries; Many interesting in it will also find for themselves technologists and engineers working in the modern winery industry.