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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
UNFERMENTED WINE
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. IV
is grape juice which has not yet been fermented. The term is more loosely applied to all fruit juices or cereal decoctions intended for fermentation.
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Compiled for Food Resource
http://food.oregonstate.edu
