Strawberries

Strawberries
Different variety of strawberries are grown in many areas of the United States, harvested in the winter and spring in southern states and in late spring and summer in northern states. Strawberries require fertile soil; hence soil treatment with fertilizer is usually required. Strawberries are planted as 1 year old plants that produce the next year. The strawberries planted is a perennial that, if properly cared for, will produce for several years.

For handling in the fresh state, they are usually picked with the calyx or cap intact, since this enhances the keeping quality of the fruit. For processing, the berries are picked without the cap. The berries are placed in baskets of 1 Ib (454 g) capacity, and the baskets are placed in crates for transportation to the processing plant. At the processing plant the berries are washed, inspected on belts to remove green and rotten specimens, and then repacked in baskets and crates for shipment as fresh products. They are then cooled to 31 to 32 degree F and should be held at this temperature until sold to the consumer. In this condition, they have a storage life of about 10 days. In some cases, strawberries for the fresh trade are precooled in refrigerated water.
Strawberries

Wine and Wine Vinegar from Grapes

Wine and Wine Vinegar from Grapes
Considerable quantities of wines are manufactured in the United States. The European varieties of wines are mainly used for making wines. The various procedures are used in the production of wines. The pressed juice method usually used after treatment with sulfur dioxide or compounds that liberate by natural yeasts surviving the sulfur dioxide treatment. During fermentation, sugars are converted to ethyl alcohol until a level of 12-14% alcohol, and these may be used as such for fortifying wines to obtain higher alcohol content.

In manufacture of wine vinegar, fermented grape juice (containing alcohol) is allowed to drip over wood shavings in an enclosed cylindrical container. The shaving previously soaked in a high quality vinegar. Air may be introduced into the generator under pressure, bacteria of Acetobacter group present (from the vinegar) on the shavings convert the ethyl alcohol in the wine to acetic acid.

The effluent from the vinegar generator may be collected and recycled to obtain a complete conversion of the ethyl alcohol. The finished vinegar may be stored for several months at 40 – 50 degree F, then filtered, bottled and pasteurized.
Wine and Wine Vinegar from Grapes