This book contains a vintage treatise on the subject of grape vinegar by F. T. Bioletti, with chapters on how it is made, different varieties, uses, and much more. Vinegar is a by-product of alcoholic fermentation, with grape vinegar being made as a result of the further fermentation of grape wine. Contents include: "Definitions and Standards", "Classes of Vinegar and Raw Material", "Wine Vinegar", "Alcoholic Fermentation", "Acetic Fermentation", "Yield of Vinegar", "Processes of Manufacture", "After-treatment", "Diseases", 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. Bioletti was the first chair of the Department of Viticulture and Enology and founded the grape breeding program at the University of California Agricultural Experiment Station. 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.