A New Method of Making Dry Red Wine

Frederic Theodore Bioletti wrote this practical manual in 1906 to explain the technical process of creating dry red wine. As the first chair of Viticulture and Enology at the University of California Agricultural Experiment Station, he draws on his studies under Professor E. W. Hilgard to offer a scientific perspective on winemaking. The text covers specific stages such as crushing grapes, preparing vats, and straining the must. It also details the use of equipment like the heater and Salleron's Vino-Colorimeter to manage extraction and capacity. The book addresses fermentation techniques, including the application of pure yeast and methods for using it effectively. Bioletti discusses the period after fermentation as well, providing a complete view of the production cycle. The volume includes numerous illustrations to support these technical explanations. This work appeals to collectors interested in vintage winemaking literature and those studying the history of agricultural science in California. Readers seeking modern recipes or contemporary tasting notes will find this text unsuitable. It remains a historical document focused on early twentieth-century methods. The republished edition includes a new biography of Bioletti and an introduction to winemaking, making the original content more accessible to current readers without altering the historical record.