Full resolution (JPEG) - On this page / på denna sida - VII. Manufacturing Industries. Introd. by [G. Sundbärg] K. Åmark - 1. Articles of Food and Consumption. Introd. by Alf. Larson - Vinegar Factories. By Alf. Larson - Wine and Syrup Factories. By Alf. Larson - Breweries. By P. Klason
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wine and syrup factories.
351
vinegar factory is that of Th. Winborg & Co., Stockholm, and the largest wood
vinegar factory that of W. Wendt, Perstorp; these two turn out about 70 % of
the total manufacture. In 1912, 55 960 kg of vinegar and acetic acid were
imported, chiefly from France. The exports amounted to 132 035 kg, to
England, Norway and the Argentine.
Wine and Syrup Factories.
The production of syrup from the juice of berries sweeted with sugar has
long been a domestic industry in Sweden, all kinds of berries being made use
of, especially raspberries, strawberries, gooseberries, currants, and certain kinds
of cherries. Of låte years, the wholesale manufacture, more particularly of
variously flavoured lemonades, has been carried on, but, for economic reasons,
the juices of the berries have been supplanted to a skadily increasing degree
by a variety of artificial essences, and the sugar, or to some extent, by
saccharine, whereby the quality of the beverages obtained has deteriorated. The
manufacture of berry-wine, in the strict sense of the word, flourished about the
middle of the seventies for a brief season, but not until twenty years later did
it acquire any firm footing in the country; now it is carried on with greater
success in consequence of its being based on more scientific principles, and of
experience gained from other countries.
Many of the berries found in Sweden, both cultivated and wild, are suitable
for the production of wine. The percentage of sugar in the berries is so low,
however, that a considerable quantity of sugar has to be added, in order to
obtain the necessary strength of alcohol. By employing the ferment of natural
wines as a means of fermentation, something of their bouquet can be
communicated to the berry-wines. Berry-wines can also be made to ferment of
themselves, i. e., fermentation can be produced by means of species of ferments
present in the berries, a wine of a special type being thus obtained, which can
be of good quality, though it is strange to the palate.
In 1912, there existed 34 manufactories of berry-wines and syrups, the
value of their annual production being estimated at 817 000 kronor. For
the consumption of wine, cf. Temperance Question, Part I. The whole of the
consumption there spoken of refers to that of imported wines.
Breweries.
Maltliquors liave been produced in Sweden from time immemorial. At
first, all the beer consumed was brewed at home, and it was only gradually
that its manufacture developed into an industry. It was not before the
introduction of the Bavarian method of decoction and
bottom-fermentation, which was introduced into Sweden in the forties by Lieutenant
F. Rosenquist af Akershult and his German master-brewer, F. A.
Beck-mann, that brewing may be considered to have developed from a
handicraft into a real industry. The brewery industry was placed on a still
stronger basis in the eighties, when Emil Chr. Hansen made his
revolutionizing discoveries concerning the pure cultivation of yest, which has
been of immense importance for brewing technics.
Id the main, the Swedish brewing industry has followed the
development of the German brewing industry and, at present, may be considered
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