QUALITY IN DRY WINES THROUGH ADEQUATE FERMENTATION: By Means of Defecation, Aeration, Pure Yeast, Cooling and Heating. A Manual for Progressive Winemakers in California. Rudolf Jordan, Jr.

QUALITY IN DRY WINES THROUGH ADEQUATE FERMENTATION: By Means of Defecation, Aeration, Pure Yeast, Cooling and Heating. A Manual for Progressive Winemakers in California

San Francisco: (Pernau Publishing Co.), 1911. First edition. Hardcover. Original green cloth, octavo, 146 pp. 2 photogravure plates. A couple faint smudges to covers, bit of rubbing to edges, else very good. Very good. Item #21462

The author is the son of a German-born forty-niner who quit the mines in 1850 and eventually settled in the Napa Valley about 1863. Jordan senior developed a vineyard and olive orchard on the site of what is now the Hess Collection Vineyard and Winery. Rudolf Jordan, Jr. brought a scientific approach to the making of wine, based on the research carried out at the University of California by Prof. Frederick T. Bioletti and others, as well as his own work at Ernest Streich's Castle Rock Vineyard. Jordan promoted a new (in California) method of controlled fermentation through close temperature regulation and use of pure yeast strains to produce a lighter, dryer, fruitier wine. Frontispiece photogravure of Thomas Shields Clarke's sculpture "The Vintage"; the other gravure plate shows 2 views of Castle Rock Vineyards in the Napa Valley. Scarce in commerce. OCLC locates 14 copies. Crahan sale 616 (sale price was $550 in 1984); Gabler G25670.

Price: $450.00

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