reater necessity.

Under these conditions, grape-growers must seek in every way to
enlarge the sale of the crop to manufacturers with the hope that thus,
together with more perfect distribution of his commodities, the
inroads made by prohibition on the industry may be offset and the
over-production of table-grapes be better prevented. With this brief
emphasis on the importance of manufactured products of the grape, we
approach the discussion of the several possible outlets to
over-production in this fruit.

WINE

The manufacture and use of wine in America, as has been intimated, is
likely to cease through prohibition. Therefore, whatever may be said
of this product of the grape is of less and less interest to
grape-growers. However, a few years of grace probably remain for the
making of wines in America, and since wine-making yet offers the
greatest outlet for the grape crop, next to table-grapes, wine must be
considered as a factor in the grape industry.

Since the demand and price for grapes depend very largely on the kind
of wine to be made, it is necessary to characterize the wines made in
America. Wine, it should be said, is the product of alcoholic
fermentation of the grape. Alcoholic fermentations made from other
fruits are not, strictly speaking, wines. Natural wines are divided
into three broad groups; dry, sweet and sparkling wines. Dry wines are
those in which sugar has been eliminated by fermentation; sweet wines
those in which sufficient sugar remains to give a sweet taste; and
sparkling wines are those which contain sufficient carbonic acid gas
to give a pressure of several atmospheres in the bottle. The carbonic
acid gas is produced in sparkling wines by fermentation in the bottle
of a dry wine.

The color in these three classes of wine may be red or white,
depending on whether or not the color is extracted from the skins in
the process of fermentation. To make red wine, of course, the grapes
to be fermented must have red coloring matter in skin or juice or
both. Each of these groups of wine includes a very large number of
kinds distinguished by the name of the region, the locality or the
name of the vineyard in which a wine is made. Wines are still further
distinguished according to the year of the vintage.

_Wine-making._

There are four distinct stages in the making of wine after the grapes
are grown. The first is the harvesting of the grapes when they have
reached the proper stage of matur