Abstract
The fruit juice processing industry of the United States is said to have been started by Dr Thomas B. Welch and his son Charles in Vineland, New Jersey in 1868. By applying the theory of Louis Pasteur to the processing of Concord grapes, they were able to produce an ‘unfermented sacramental wine’ for use in their church. By 1870 this grape product was being produced on a small scale for local church use.
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McLellan, M.R., Race, E.J. (1999). Grape juice processing. In: Ashurst, P.R. (eds) Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6296-9_3
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DOI: https://doi.org/10.1007/978-1-4757-6296-9_3
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