The Grape is probably the oldest of domesticated fruits. It is probable that wine was made from it before the species was brought into cultivation. It seems to have been cultivated at the dawn of history. Its product was certainly no rarity in Noah’s time. The Grape of history is the Old World Vitis vinifera, the “wine-bearing Vitis,” probably native to Asia. The paramount use of the Grape always has been the production of wine. A subsidiary value is the production of raisins; and another is the production of fruit for the dessert and for culinary uses.
Two general methods are employed in preparing pasteurized grape juice; these are known as the hot-press method, which is the older, and the cold-press method, which is simpler and more generally applicable. The essential difference between the two methods is indicated by the terms employed to designate them. In the hot-press method the crushed fruit is heated and the juice removed by pressing the fruit while hot; in the cold-press method no heat is employed when extracting the juice. By the cold-press method clear, brilliant juices are obtained, while the use of the hot-press method secures a somewhat larger yield of dark, more or less viscid juice.