First published in 1918, this volume looks at the benefits and drawbacks
of "topping" and "pinching" grape vines for wine production. It includes
descriptions and explanations of the processes, describing when these
potentiality yield-improving techniques are useful, as well as the
circumstances in which they can be damaging and unhelpful. Contents
include: "Methods and Results of Experiments", "Arrangement of the
Experiments", "Number of Tips of Shoots Removed", "Material Removed by
Topping", "Cost of Pinching and Topping", "Effect on Weight of Crop",
"Effect on Second Crop", "Gains and Losses from Pinching and Topping",
etc. Frederic Theodore Bioletti (1865 - 1939) was an English-born
American vintner. He studied at the University of California, Berkeley
from 1889 to 1900, where he worked with prominent soil scientist
Professor E.W. Hilgard. His work with Hilgard on the fermentation of
wines under different conditions were significant in helping California
vintners to refine their wine production practices and improving the
resulting wines. Many vintage books such as this are becoming
increasingly scarce and expensive. We are republishing this volume now
in an affordable, modern, high-quality edition complete with a
specially-commissioned new biography of the author and introduction on
winemaking.
