Science: Duo Carolus

Harry Gillespie Moore, retired automotive engineer, prefers milk to wine. But when he went abroad in the twenties he made a beeline for the French and German champagne cellars. In 1932 Mr. Moore returned to California, and last week he told Sacramento reporters that after six years of experiment he had perfected a modern method of making champagne from oranges. To the juice of oranges and grapefruit he adds distilled water, dextrose and yeast. The mixture is then slowly drawn through a series of five glass-lined, airtight, chromium-fitted 200-gal. tanks. By the time the juice reaches the last tank, 75% of...

Want the full story?

Subscribe Now


Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!