This volume contains a collection of vintage articles on the scientific aspects of wine making in California, complete with useful tables, detailed graphs, and invaluable information for winemakers. Written by the founding fathers of food science in America, these articles were published during the rebirth of the Californian wine industry after prohibition, and are highly recommended for those with an interest in the history of American winemaking. Contents include: "Classification and Standards for Dry Wines", "Chemical Composition of Good California Wines of 1900", "Suggestions Concerning Winery Design and Construction", "Equipment", "Brief Outline of Principles of Wine Making", "Alcoholic Fermentation", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality edition complete with a specially commissioned new introduction on cocktail and beverage making.