L’Art de Faire le Vin

Paris: Deterville, 1819. “Deuxième édition” [i.e. third edition]. Folding plate by J.E. Thierry at rear showing distillation process. xvi, 381, [1] pp. 8vo. Unopened in original publisher’s rose wrappers with yellow paper spine and paper spine label with manuscript title. Some wear and creasing to wrappers and spine, soiling and light foxing to front and back matter. “Deuxième édition” [i.e. third edition]. Folding plate by J.E. Thierry at rear showing distillation process. xvi, 381, [1] pp. 8vo. The third edition of this French manual on wine production, first published in 1801, followed by a second edition in 1807. Here in its original rose paper wrappers, uncut and unopened. Chaptal (1756-1832) was an important figure in the application of chemistry to modern industry. He invented the process of chaptalization, by which sugar is added to unfermented grape must in order to increase the alcohol content after fermentation. Cagle 131a (first ed.); Simon, p. 18 (1807 edition); Vicaire, p. 164 (noting this is in fact the third edition)