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Lexicon

The largest wine encyclopedia in the world with 26,384 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Cruess William Vere

The American biochemist, university lecturer and author William Vere Cruess (1886-1968) was professor of food technology at the University of California at Berkeley. Even before prohibition (1920-1933) he was intensively involved in viticulture and researched fermentation. During the prohibition, his work focused on grape syrup and other non-alcoholic grape products. After the end of prohibition, he was the first to deal with viticulture and cellar technology again and published the highly acclaimed work "Principles and Practices of Wine Making" with instructions for commercial viticulture. He was a teacher and role model for many of the young scientists working at the university at the time and played a decisive role in the reconstruction of American viticulture.
This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,384 Keywords · 46,992 Synonyms · 5,323 Translations · 31,718 Pronunciations · 202,925 Cross-references
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