Quality in dry wines through adequate fermentations by means of defecation, aeration, pure yeast, cooling and heating ; amanual for progressive wine makers in California
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Description
This manual was privately published in San Francisco for "progressive wine makers in California." Jordan's father had been a pioneer Napa winegrower whose vineyard became the site of the Christian Brother's Novitiate of Mont La Salle. Jordan's book is thoroughly Californian. Its inspiration was the scientific studies on wine making by Professor Frederic T. Bioletti and others at the University of California, to which the author added the results of his own work conducted at Castle Rock Vineyard in Napa. Jordan advocated a "new style" of California wine, one which was light, dry and fruity, produced by controlled, low-temperature fermentation and by use of carefully selected pure yeast strains. This style anticipates the trend in white wine currently being produced in California. Cf. Gabler, p. 151.
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