Ancient Latin Writers on Agriculture, Vol. II: Columella

XXVII. Remedies for turning wine.
XXVIII. On making sweet wine.
XXIX. How must may remain always sweet, as if it were fresh.
XXX. The best treatment for wine, and remedies for weak wine.
XXXI. Remedies if any animal should fall into the must and die.
XXXII. Wine made from horehound.
XXXIII. How one should season squill wine.
XXXIV. On squill vinegar.
XXXV. How one should season wine flavored with wormwood, hyssop, southernwood, and other varieties.
XXXVI. On pressed must must obtained from the final pressing of the grapes.
XXXVII. Making wine similar to Greek wine.
XXXVIII. How you may make myrtle wine.
XXXIX. How raisin wine is made.
XL. How the best thin wine lora a low-quality wine made from grape skins soaked in water is made.
XLI. How lixivium first-run must is made.
XLII. On seasoning cheese.
XLIII. How jar-grapes are prepared and stored.
XLIV. How pomegranates are stored.
XLV. How round apples, Sestian apples, honey-apples, and other types are stored.
XLVI. On the preservation of white olives.
XLVII. The preservation of black olives.
XLVIII. How sirapa a sweet syrup is made.
XLIX. How oil is made.
L. On gleucinum oil oil flavored with grape must.
LI. How you may make oil for unguents.
LII. On the salting of pork.
XLIII. How you may preserve turnips and rape.
LIV. How you may make mustard.
LV. How you may preserve the root of black cabbage and skirret.
LVI. How you may prepare moretum a herb-cheese spread or (as others call it) oxygarum a sauce of vinegar and fish-garum.