s of grapes in this
region, such as Cabernet, Sauvignon, Petite Sirah and Riesling, bring
from $22 to $24. The eastern wine-makers, however, have the advantage
of being close to the largest and best markets in the country. Wines
made in the East are very different from those made in California and
supply a different market.

A few years ago most of the Muscadine grapes grown in the South were
used for wine-making. From these grapes wine has been made since
colonial times, and for a century there have been some large vineyards
of Muscadine grapes in the South from which wine was made in a
commercial way. Since Muscadine grapes do not sell well in the markets
in competition with the grapes of the North or the Pacific slope, the
Muscadine grape industry has been dependent on the wine industry of
the section in which the fruit is produced. The growth of prohibition
in the South, however, has driven the wine industry to the North and
West and there is now little wine manufactured from Muscadine grapes
in the South, although some grapes are shipped North for wine-making.
The wine made from these grapes is very distinct in flavor and on that
account a special trade has been developed for it. It is possible that
this special trade will keep up the demand for Muscadine wine so that
some part of the crop may be shipped to wine-making states to supply
this demand.

GRAPE-JUICE

When properly made, grape-juice is the undiluted, unsweetened,
unfermented juice of the grape and contains no preservatives,
fermentation being prevented by sterilization with heat. The product
is as ancient as wine, and, therefore, as the cultivation of the vine,
for all wine-making peoples have used new wine or grape-juice as a
beverage. For centuries physicians in wine-making countries have
prescribed grape-juice as it comes from the wine-press for certain
maladies, the treatment constituting an essential part of the
grape-cures of European countries. The process of making an
unfermented grape-juice that will keep from season to season as an
article of commerce is, however, a modern invention, and is the
outcome of the discoveries of the last half century regarding the
control of the agents of fermentation.

The manufacture of commercial grape-juice in America, to which country
the industry is confined, began as a home practice following the
fundamental processes of canning fruit. Toward the close of the last
century, several inventive minds disc