California Wine Association

However, the economics of the wine industry were so precarious that in 1894 (partially because of the national economic depression), seven of the leading wine firms organized the California Wine Association to stabilize wine prices. As Peninou and Greenleaf (3) state, From that time on until the coming of Prohibition, the history of winemaking in California is largely the history of the California Wine Association. ... 

The California Wine Association stabilized prices, instituted evaluation of wines as part of wine purchases, established brands by a well-conceived blending program, and instituted chemical control of all of their wines. There were still several important independent wine producers and merchants but the technological and financial skills of the California Wine Association prevailed. One of their most important contributions was the Winehaven Winery in Richmond. This 12-million-gallon winery provided cool storage... 

The late Edmund Henri Twight, who worked for the California Wine Association in the late 1890s, told the writer (about 1936) thathe recalled huge amounts of sweet-sour wine in California at that time—perhaps 20 percent, he estimated. There is considerable other evidence that incomplete (stuck) fermentations and unsound faulty wines were common in the early 1900s. This... 

Bulk produced California sparkling wines are made for mass market customers. They are not connoisseurs and do not require the aromas and tastes associated with sparkling wines aged on the yeast. For this reason, bulk processors in California are not at present interested in aging on yeast in tanks for a period of months as do the Germans, or in the yeast-cell-and-wine contact method used in the Soviet Union (6) in their continuous system. 

The authors most gratefully acknowledge Dr. Mark Sefton, Australian Wine Research Institute, Adelaide, for supplying us with deuterated TCA as internal standard. We would also like to thank ETS Laboratories, St. Helena, California, and Varian Associates, Walnut Creek, California, for their support. 

Gini, B. and Vaughn, R.H. 1962. Characteristics of some bacteria associated with the spoilage of California dessert wines. Am. J. Enol. Vitic. 13, 20-31. 

Geographical dependences of wines in samples from Italy, France, Australia, California, and Korea have been reported, and the application of NMR-based multivariate statistical analysis has successfully allowed the association of wine metabolites with wine quality not only on the basis of geography, but also depending on climate, soU, sun exposition, or rainfalls ( terroir effect) [13,43 6]. 

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