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Grape Juice: Influences of Preharvest, Harvest, and Postharvest Practices on Quality

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Evaluation of Quality of Fruits and Vegetables

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Abstract

The first grape juice known to be processed in the United States was used for the sacrament on the Communion table of the Vineland, New Jersey Methodist Church in 1869. This juice was processed by Dr. Thomas B. Welch, a dentist, with the help of his wife and their 17-year-old son, Charles. From 18.1 kg (40 lb) of ‘Concord’ grapes (Vitis la-brusca L.), the Welches processed, filtered, and bottled the juice and pasteurized it in hot water to kill the yeasts. Orders for juice, mainly for Communion, increased after this initial effort until most of Welch’s time was devoted to preparing grape juice (Chazanof 1977). From the principles of pasteurization developed by Louis Pasteur, Dr. Welch had established a new industry.

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  1. Justin R. Morris
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Editors and Affiliations

  1. U.S. Department of Agriculture, Agricultural Research Service, Departments of Botany and Food Science, North Carolina State University, 27695-7625, Raleigh, North Carolina, USA

    Harold E. Pattee

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Morris, J.R. (1985). Grape Juice: Influences of Preharvest, Harvest, and Postharvest Practices on Quality. In: Pattee, H.E. (eds) Evaluation of Quality of Fruits and Vegetables. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4217-2_5

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  • DOI: https://doi.org/10.1007/978-94-009-4217-2_5

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