INDEX.
Reading edition
Page.
Acetic acid, 194
fermentation, 30
Acid in California wines, x, 220
in European wines, xii
increased by stems, 20
in wine, x, xi, xii, 193, 220
see acetic, carbonic, citric, tartaric, malic, pectic,
tannic, salicylic, lactic, valeric, succinic
and plastering.
Acidity, disease, see sourness.
in casks, 65
Acquired defects and diseases, 137
Acrity, 149
in bottles, 167
Adjustable hoop, see utensils.
Aerating must, 23
stirring pomace, 42
see treading, air, influence of.
port wine, 112
Age, effect on wine, 51, 52
Aging wine—effect of various influences, 76
general considerations, 76
requisite to make agreeable and healthful, 76
care to age and preserve, 76
new wine, 76
different wines require different periods, 76
development of bouquet and flavor, 76
old wine, characteristics of, 76
color, aroma and flavor, 77
influences which develop, also destroy, 77
influences on weak wine and strong wine, 77
influence of the air, see aerating, 77
variations of temperature, 78
influence of heat,78
aging by heat, 79
preserving by heat, 80
influence of cold and frozen wines, 81
influence of light, 82
aging by sunlight, insolation, 82
effect of motion and voyages, 82-84
wines suitable for shipment, 82
aging by fining, 84
generally, 84
fine before aging, 84
what wines gain the most by the processes, 85
heating Madiera, 113
see casks, size of
Air, influence of, 77
see port, aerating
Albumen, see fining.
Alcohol in California wines, ix, x, 220
in European wines, xii
relation to sugar, 11, 28, 34
required in dry wine, 11
to keep wine sweet, 58, 59, 106, 107
in aging by heat, 80
required in aging by sunlight, 82
for shipping wines, 82
by weight and by volume, 33
burning to arrest fermentation, 74
lost by evaporation, 112
natural in sweet wines, 105
adding in fining, 102
to sweet wines, 105, 106, 107
to port, 111, 112
to sherry, 117, 123
to Madeira, 114
see rules.
amount in port, 112
in Madeira, 115
in sherry, 123
estimation of, 187
limits by fermentation, 36
Alcoholic weakness, 133
fermentation, see fermentation.
Aldehyde, 30
Almonds, bitter, see bouquet, artificial
Analysis of dry lees, 176
Areometer, 7
Aroma, see bouquet.
Arresting fermentation, 72
see sulphuring, sulphurous acid
by burning alcohol, 74
aqueous sulphurous acid, 74
bisulphite of lime, 74
salicylic acid, 75
Arrope, 119
Artificial must, 14
Balling’s saccharometer, 7, 8, 9
Barrels, see casks.
Barrel flavor, 145
Basket, decanting, 169
bottle, 205
Bastardo grape, see port.
Basto, see sherry.
Baumé’s saccharometer, 7, 8
Bins for bottles, 164
Bisulphite of lime, 74
Bitartrate of potash, see cream of tartar
Bitter almonds, see bouquet, artificial.
Bitterness, 131, 149
in bottles, 167
Blending, see cutting.
sherry, 122
Blood, see fining.
Blotting paper, see fining.
Bluish wines, 134
Boiling must, 106
Borers of casks, 66
Bottles, wine in, bottling, etc.,
see wine in bottles.
washer, drainers, 156
piling, 163
racks and bins, 164
baskets, 205
Bouquet, short vatting promotes, 44
development of, by age, 76, 77
how lost, 77
generally, 194
artificial, 194
substances used, 196
iris, 196
strawberry, 197
gillyflower, stock gilly, 197
vine flowers, 198
mignonette, 198
nutmeg, 198
bitter almonds and fruit pits, 198
sassafras, 198
other aromas, 199
effects, 199
Brandy, shipments of California, vi
casks, empty, 66
casks for, 66
Bung turned to one side, 51, 53
screw, 158
Butyric fermentation, 29
California, prices of grapes, vi
exports of wine and brandy, vi
product of wine, vi
wines, alcohol and acid in, ix, x, 220
wines compared, ix, x, 220
musts, viii
Capsules and capsuling, 162
Carbonic acid produced by fermentation, 34
in wine, 193
Carbon dioxide, see carbonic acid.
Casks, 61
redwood, 61
oak, different kinds, principles contained in, 61
temper with new wine, 61
storing, 61
sulphured before storing, 62
new, preparing, washing, 62
old, washing, 63
to remove lees, rinsing chain, 63
to examine inside, visitor, 63
wash empty ones at once, 64
do not leave in the sun, 64
examine to ascertain condition, 64
leaky, to expel bad air, 64
flatness in, acidity in, mouldy, 65
rottenness, 66
brandy, do not sulphur, 66
for brandy, 66
oil casks, 66
which have contained aromatic liquors, 66
borers, 66
size of, 67
see different wines.
large, preferable, 67
why sulphured, 69
how sulphured, 70
caution in sulphuring, 71
filling from vats, 45
of new wine loosely closed, 48
must be kept full, 48
bung to one side, old wine, 51, 53
for white wine, 55
small for sweet, large for dry, 55
filling during fermentation of white, 55
see froth, racking.
flavor, 145
how long wine to remain in, 154
supporting and arranging, 89
implements for tipping, 95
Cellars, 87
temperature, 87
dampness, floors, 88
ventilation, evaporation, 88
other precautions, 89
supporting and arranging casks, 89
for port, 112
for sherry, 118
utensils, 204
Cement for corks, see wax.
Centres, see white wine.
Chain for washing casks, 63
Charcoal to remove sulphur flavor, 74
deprives wine of color and carbonic acid, 74
Citric acid, 193
Clarification, clarifying powders, see fining.
Cleanliness about wine making, 94, 203
Climate of sherry districts, 115
Coal, see charcoal.
Cold, influence of on wine, 81
Color, increased by long vatting, 44
dark, not necessary to fine wines, 44
precipitated by sulphur, 71
by blood, 101
removed by charcoal, 74
changed by age, 77
affected by light, 82
heat and motion, 83
weakened by fining, 99
want of, 134
dull, bluish, lead-colored wines, 134
see port, tawny.
wine, see sherry.
Coloring matter in red wine, 39
Composition of wine, 185
cream of tartar, 185
not composed of alcohol and water alone, 185
alcohol, acid, and sugar generally, 185
table of substances recognized, 186
alcohol and estimation of, 187
stills for and operation, 187
monitor still, 190
ethers, 190
sugar and estimation, 190
mannite, 191
mucilage and mellowness, 191
pectose, pectin, 192
Composition of wine, 185
fatty matters, 192
glycerin, 192
coloring matter, œnocyanine, 192
aldehydes, 192
acids, 193
tartaric, 193
malic, 193
citric, 193
pectic, 193
tannic, 193
carbonic, 193
acetic, 194
lactic, 194
butyric, 194
valeric, 194
succinic, 194
total, 194
bouquet, natural and artificial, 194
Copper affected by wine, 202
Corks, 158
preparation of, 160
sealing for, 161
utensils to remove, see utensils.
Corking machines, corking, 159, 160
Corkscrews, 169
Cream of tartar, see plastering, lees,
composition of wine, fining.
Crushing and methods of, 22
aerating must by, 23
Crushing and stemming, rapidity, 24
special practice in the Médoc, 24
effect of, 24
dry grapes, 108
Crushers, 23
Cutting wines, 171
most French wines mixed, 171
when necessary, effect, 171
tithe wines, singular case, 171
no precise rules, 171
mix wines of same nature, 173
fine wines, 173
ordinary wines, 174
time must be allowed, 174
quantity to mix, 174
mixing new and old wines, 174
green wine, 174
white and red wine, 175
diseased wines, 125, 126, 175
mixing grapes, 175
precaution, 175
Dampness, see cellars.
Decanting wine from bottles,188
basket,169
instrument,169
Decomposition of wine, see diseases.
Defects and diseases, 125
division, general considerations, 125
better avoided than cured, 125
not always cured by mixing, 126
doses in treating, 126
natural defects, 126
earthy flavor and causes, 126
how prevented, treatment, 127
wild taste, grassy flavor, 128
greenness and causes, 128
how prevented, treatment, 129
roughness, 130
not a fault, disappears in time, 130
to avoid excess of tannin, 130
how removed, 131
bitterness and causes in new wine, 131
how prevented, treatment, 131
stem flavor, 131
sourness and causes, 132
how prevented, treatment, 132
alcoholic weakness, 133
how avoided, treatment, 133
want of color and causes, 134
how guarded against, treatment, 134
dull, bluish, lead-colored wine,
flavor of lees, and causes, 134
how avoided, treatment, 135
putrid decomposition and causes, 136
how avoided, treatment, 137
several natural defects combined, 137
acquired defects and diseases, 137
flat wines, flowers, and causes, 137
prevention, 138
treatment, 139
sourness, acidity, pricked wine and causes, 140
what wines liable to, 140
how prevented, treatment, 141
pricked wine, experiments with substances
in treating, 142
Machard’s treatment, 144
other methods, 144
cask flavor, barrel flavor, and causes, 145
treatment, 146
mouldy flavor, 147
prevention, treatment, 147
foreign flavors, 147
ropiness, causes and treatment, 148
in bottled wines, 148, 167
other treatment, 148
acrity and treatment, 149
in bottles, 167
bitterness, 149
treatment, 150
according to Maumené, 150
in bottles, 167
fermentation, taste of the lees,
yeasty flavor, 151
how prevented, treatment, 152
in bottles, 165
degeneration, putrid fermentation, 87, 152
in bottles, 167
duration of different wines, 152
treatment, 153
deposits and turbidity in bottles,166
Degeneration of wines, 87, 152
see diseases.
Density of sweet wines, 107
musts, see musts, different wines, sugar.
Deposits, see diseases, lees, wine in bottles.
Diseases and defects, 125
Drainers for bottles, 156
Drawing off, see racking.
from vats, 43, 44, 45
Dry grapes, crushing, 108
wines, see white, red, treatment casks for, 55
Dull-colored wine, 134
Duration of different wines, 152
of fermentation, see fermentation, different wines.
Earthy flavor, 126
Echaud, 151
Effervescent wines not to be sulphured, 71
Eggs, see fining.
Empty casks, see casks.
Estufa, see Madeira, heating house.
Ethers, 190
European wines, alcohol and acid in, xii
Evaporation of wine in cellars, 88
weakens wine, 112
see casks, size of.
Event, éventé, see flatness.
Exports of California Wine and brandy, vi
Exportation, see shipping.
Fatty matters in wine, 192
Ferments, origin of, 31
destroyed by heat, 81
see yeast, saccharomyces.
Fermentation, its causes, 25
kinds of, 25
alcoholic generally, 25
yeast plant, saccharomyces cerevisiæ, 25
functions of yeast, 26
normal conditions of the life of, 26
surface and sedimentary, 26
physical conditions, temperature, 27
chemical conditions, 27
action of various chemical and physical agents, 28
viscous or mannitic, 29
lactic, 29
butyric and putrefactive, 29, 136, 152, 167
acetic, aldehyde, 30
mycoderma aceti, mother of vinegar, 30
mycoderma vini, flowers of wine, 31
origin of ferments, 31
alcoholic, in wine making, 32
sugar, cane, grape or glucose, 32
alcohol by weight and by volume, 33
its products, per cent. sugar to per cent. alcohol, 34
different authors, 34
limits of sugar and spirit, 36
temperature, 37
surrounding vats with straw, 37
fermenting houses, 38
duration of in red wine, 44
in white wine, 93
insensible, 47, 48
arresting, see sulphuring, arresting.
by burning alcohol, 74
aqueous solution of sulphurous acid, 74
bisulphite of lime, 74
salicylic acid, 75
increased by stems, 20
by open vats, 40
slow in closed vats, 40
under pressure and not so complete, 42
disease, 151, 165
in bottles, 165
see white wine, filling casks, different wines, plastering, effects of.
Fermenting houses, 38, 109
tanks or vats, 39, 41, 108
material, size, number, arrangement of, 39
surrounding with straw, 37
filling, 39, 40, 108
open, closed, 40
best practice, 41
hermetically sealed, cooled with condenser, 42
practice in the Médoc, 42
stirring pomace in, 42, 108
drawing from, 43, 44
Filling vats, 39, 40
casks from vats, 45
during fermentation of white wine, 55
see froth, ulling.
Filtering, see fining.
Fining, 99
when necessary, objects of, 99
best avoided unless necessary, 91, 99
caution, 99
substances employed, 99
which act mechanically, blotting paper,
fine sand, powdered stone, 99
filtration, 99
substances which act chemically and mechanically, 99
gelatinous substances, 99
gelatine proper, 100
its preparation, 100
isinglass, fish glue, ichthyocol, 100
its preparation, 100
adding cream of tartar for white wine, 100
albuminous substances, 101
blood, milk, 101
white of eggs, 101
the fining for red wine, 101
clarifying powders, 102
gum arabic, 102
addition of salt, 102
addition of alcohol, 102
addition of tannin, 102
method of operation, 103
implements for stirring, 103
time necessary for, 103
new wines, 50
sweet wines, 106
sherry, 124
to age wine, 84
before aging, 84
wines extracted from lees, 179, 180
Finings, see fining.
leaving wine on, 91, 104
Fino, see sherry.
Fish Glue, see fining.
Flatness, influence of air, 78
in casks, 65
Flat wine, 137
Flavor developed by aging, 76, 77
how lost, 77
causes of change of, 77
sulphur, causes and removal, 73
foreign, 147
barrel, cask, 145
sherry, madeira, port, 213
fruity, see fruity flavor.
Flowers on wine, 31, 77, 118, 137
Fortified wines, see sweet wines.
Fortifying, see alcohol.
rule for, 208
Foul casks, 64
French wines generally mixed, 171
alcohol and acid in, xii
Froth in filling a cask, 104
Frozen wine, 81
Fruity flavor, how lost, 50, 52, 99
preferred by gourmets, 84
Fruit pits, see bouquet, artificial.
Funnels, see utensils.
Furmint wine, 107
Gallons of must per ton of grapes, 200, 201
of wine per ton of grapes, 201
of liquid, weight of, 206
Galvanized iron affected by wine, 203
Gas in empty casks, 64
Gathering grapes, maturity, utensils, 1
number of pickers, 1, 12
when to commence, 1
time of, successive gathering, 2
before complete maturity, 4
after complete maturity, 5
Gelatine, see fining.
General treatment of table wines, 86
sweet wines, 105
see different wines
Gillyflower, see bouquet, artificial.
Glass, materials in, 157
Gleucometer, gleuco-œnometer, 8
Glucose, must, 6
for a gallon of wine, 16
cost of glucose wine, 16
effect on Burgundy, 14
experiment, 17
use condemned, 17
name of user published, 18
grape sugar, generally, 32
Glue, fish, see fining
Glycerine, produced by fermentation, 34
in wine, 186, 192
Gourmets, wine preferred by, 84
Gout d’évent, see flatness.
de travail, 151
Graduated measures, see utensils.
Grand wines should not be aged artificially, 84
see different practices and treatment, red wine, white wine.
Grapes, prices in California, v
Mission, v
picking, 1
see gathering, maturity.
sorting, 3
tons stemmed and crushed in a day, 24
gallons of wine per ton of, 201
juice, see must.
per cent. of stems in different, 201
sugar, 6, 32
Grassy flavor, 128
Green wine, mixing, 174
Greenness, 128
Gum arabic, see fining.
Gypsum, see plastering.
Head wines, see white wines.
Heat, influence on wine, 78
aging by, 79
preserving by, 80
destroys ferment germs, 81
see fermentation.
Heating Madeira, 113
Hoop, adjustable, see utensils.
Houses, fermenting, 38, 109
Hydrometer, 7, 8, 9
tables, see appendix.
Hygienic effects of red and white wine, 54
Ichthyocol, see fining.
Implements, see utensils.
Influences, effect of various on wine, 76
which develop, also destroy, 77
Ingredients in wine, see composition.
Insensible fermentation, 47
when finished, 48
Insolation, see sunlight.
Iris, see bouquet, artificial.
Iron affected by wine, 202, 203
Isinglass, see fining.
Juice, grape, proportion to marc, 200
see must.
Lactic fermentation, 29
acid, 186, 194
see milk, fining.
Lagar, see port, sherry.
Lead affected by wine, 202
Lead-colored wine, 134
Leaky casks, see casks.
Lees, marc, piquette, 176
residues often put in the still, 176
wine, 176
should not be neglected, 176
quantity of wine contained in, 176
contents of dry parts, analysis, 176
composition varies, 176
treatment of, 177
wine should not be left long in contact with, 178, 180
except sweet, 106
casks for, barreling, 177
sulphuring, storing, ulling, 177
how often to draw wine from, 178
from diseased wine, put by themselves, 178
extracting wine from with siphon, 178
extracting wine from with faucet, 179
fining wine extracted from, 179
wines from lack color, difficult to clarify, 180
red wine from, to fine, 180
white wine from, to fine, 180
pressing thick sediment, 180
sacks for, 181
press for, 181
applying pressure, 182
to remove from casks, 63
use of dry, 182
flavor of, 134, 151, 165
see racking, fining, etc.
marc or pomace, piquette, 182
unfermented and partly fermented pomace, 183
fermented marc, 183
Pezeyre’s method of washing, 183
deposits, 86, 166
Light, influence on wine, 82
port, 112
aging by, 82
Liqueur wines, see sweet wines.
Liquid, to ascertain weight of, 206
Lime, bisulphite, 74
see diseases.
Loss by evaporation, see cellars, casks, size of.
Madeira, 113
making, casks, treatment, 113
adding alcohol, 113
heating, heating houses, 113
general treatment, 114
solera system, ullage, 114
alcoholic strength, 115
flavor, 213
Malic acid, 186, 193
Mannite, 186, 191
Mannitic fermentation, 29
Marc of sweet wine, use of, 107
passing wine over, 139
proportion of juice to, 200
see lees, marc, piquette.
Matches, sulphur, 70
Matters in wine, see composition.
Maturity of grapes, 3
signs of, 4
gathering before complete, 4
gathering after complete, 5
according to required strength, 5
for port, 108
Maturity for sherry, 115
of wine, see white, red wine, aging.
Maumené’s sulphurer, 69
Mellowness, how lost, 52, 84
cause of, 191
see white, red wine.
Measures, graduated, see utensils.
Metal utensils, wood preferable, 202
affected by wine, 202
Middle wines, see white wines, centres.
Mignonette, see bouquet, artificial.
Milk, see fining.
Miscellaneous chapter, 200
Mission grape, v
Mixing pressings, 45, 47
see red, white, port.
wines, see cutting.
Monté, vin, 151
Mother of vinegar, 30
Motion, effect of, aging, 82, 84
shipping, 83
Mouldy casks, 65
flavor, 147
Mucilage, 186, 191
Muscat, sweet, 107
Must, composition of, 6
grape sugar, glucose, 6
scale, saccharometer, 7, 8
testing for sugar, 8
proper amount of sugar, 11, 12
sugaring, 13
nothing gained by, 15
artificial, 14
cost of, 16
glucose, experiment with, 17
condemned, 17
watering, 18
when allowable, 16
aerating, 23, 43
rule for reducing, 206
why sulphured, 69
unfermented, sulphuring, 72
clarifying, care of, 72
prepared in two ways, 72
proportion of to marc, 200
shipping, 83
of sweet wine, 57, 58, 105
of dry white wine, density, 56
of mellow wine, 57, 58
of port, 108
boiling, 101
per ton of grapes, 201
California, viii
Musty, see mouldy.
Mute wine, 72
Mycoderma aceti, 30
Mycoderma vini, 31
see flowers.
Natural defects, 126
New red wine, treatment of, 47
summary of rules, 50
white wine, 58, 60
wine differs from old, 76
influence of heat, 78, 79
shipping, 83
see racking, fining.
Nutmeg, see bouquet, artificial.
Oakwood, see casks, vats.
Oechsle’s must-scale, 7, 8, 9, 10
Oenocyanine, 192
Old red wine, treatment, 51
characteristics, 52, 76, 77
wine, influence of heat, 78, 79
see racking, albuminous substances, fining.
Oloroso, see sherry.
Passing wine over marc, 139
Pedro Jimenes grape, 119
Pectic acid, 193
Pectin, 192
Pectose, 192
Pèse-sirop, pèse mout, 7
Picking grapes, 1
see gathering.
Piling bottles, 163
Piquette, see lees, marc, piquette.
Pitchers, see utensils.
Plastering, 208
common in Spain and South of France, 208
objects, 209
chemical effects, 209
effects on health, 210
report of committee at Montpellier, 210
of conseil des armées, 211
instructions of French Minister of justice, 211
sherry and quantity added, 115, 212
chemical reaction, 213
by adding water, 213
Pomace, per cent. in different grapes, 200, 201
see lees, marc, piquette.
stirring in vat, 42
Port wine, 108
must, fermentation, maturity of grapes, 108
filling lagar, stirring, drawing off, sorting grapes, 108
treading, 109
Vizitelli’s description, 109
adding alcohol, 111, 112
storing, racking, 111
storehouses, 112
mixing, 112
loses color in wood, 112
alcoholic strength of, 112
becomes weaker by evaporation, 112
flavor, 213
Pousse, 151
Powdered stone, see fining.
Powders, clarifying, see fining.
Preserving by heat, 80
Pressing and press wine, red, 47
white wine, 56
sweet wine, 107
sediment, 180
see different wines.
Pressings, mixing, different, 46, 47
Presses, wine, 46
for lees, 181
Prices of grapes in California, v
Pricked wine, 140
Proportion of juice to marc, 200
wine to grapes, 201
Pumps, 97, 98
hand, see utensils.
Putrefaction, putrid fermentation, decomposition, 29, 87, 136, 152, 167
Queues, see white wine.
Racking, objects of, 91
first time, 91, 92
leaving wine on finings, 91
rules for, 91, 92
new red wines, 50, 92
before shipping, 50
old red wine, 51, 53, 93
new white wine, 93
subsequent rackings, 60, 93
care to be observed, other precautions, 94
lees must not be disturbed, 94
different methods, 95
by bucket and funnel, 95
implements for tipping cask, 95
without contact with air, 97
pumps and siphons, 97
see different wines.
Racks for bottles, 164
Rancio flavor caused by heat, 80
in bottles, 167
Red wine, 39
coloring matter, 39
fermenting tanks, or vats, filling same, 39
open vats, closed vats, 40
best practice, 41
hermetically sealed vats, 42
practice in the Médoc, 42
stirring pomace in vat, 42
souring of the crust, 43
when to draw from vats, 43
duration of fermentation, 44
objections to long vatting, fine wines, 44
how to know when to draw from vats, 45
method of drawing from vats, filling casks, 45
wine presses, 46
pressing and press wine, 47
practice for fine wines, 47
treatment of new, 47
insensible fermentation, 47
storing new, 48
tasting, filling up or ulling, 48
summary of rules for treatment of, 50
of old, 51
characteristics of age, 51, 52
grand and common characteristics, 52
how soon bright, 52
summary of rules for, 53
hygienic effects of, 54
how differs from white, 54
should be sparingly sulphured, 71
fining, see gelatine, 100
see blood, milk, white of eggs, 101
red wine extracted from lees, 180
put in colored bottles, 157
with earthy flavor, 128
see racking, fining, etc.
Reducing must and wine, see rules.
Redwood, see casks, vats.
Rinsing chain for casks, 63
Ripeness, signs of, 4
see maturity.
Ropiness, viscous fermentation, 29, 148, 167
Ropy wines should not be sulphured, 71
Rotten casks, 66
Roughness, 130
improved by aging, 85
Rules to ascertain weight of liquid, 206
for reducing must, 206
for sugaring must, 206
for fortifying and reducing wine, 207
to reduce with water, 207
weaker wine, 208
to fortify with stronger wine or alcohol, 208
Saccharometer, 7, 8
Saccharomyces cerevuisiæ,25
conditions of life,26
action of chemical and physical agents,28
destroyed by heat and alcohol,81
Sacks for pressing lees,181
Salt in clarifying, see fining.
Salicylic acid,75
Sand, see fining.
Sassafras, see bouquet artificial.
Sealing wax for casks,161
to remove,162
Sea voyage, effect of, see aging.
Seeds should not be broken in crushing, 23
tannin from, 103
yield fatty matters, 192
Settling and skimming must for white wine, 75
Sherry, 115
climate, vintage, crushing gypsum, 115
pressing, 116
stemming, fermenting, racking, 117
fortifying, 117, 123
casks in ullage and open, 117
a nearly dry wine, 118
bodegas or storehouses, 118
seasoned casks alone used, 118
changes in the wine, 118
fino, oloroso, basto, 118
flowers, 118
vino dulce, or sweet wine, and preparation, 119
vino de color, or color wine, and preparation, arrope, 119
mature wine, 120
solera system, 120
establishing a solera, 120
standard soleras, 121
drawing the wine, 122
blending for shipment, 122
formulas, fining, 123
influence of air, 78
flavor, 213
Shipments of wine and brandy from California, vi
Shipping, rack before, 50, 106
wine suitable for, 12, 82
new wine or must, 83
Shot, do not clean bottles with, 156
Siphons, 97
of glass, 178
to clean, 95
Skimming and settling must (white wine), 55
Smoothness increased by pressure, 42
Solera, see sherry.
Sorting grapes, 3, 108
for grand white wines, 57
Sour casks, 65
Sourness, 132, 140
Spirit, see alcohol, see tables in appendix.
Stems, effect on fermentation, 20
how to remove, 22
when to ferment with, 20, 21
increase tannin, 20, 21
when to remove, 20, 21
effect of too long contact, 21
flavor, 21, 44, 131
per cent. in different grapes, 201
Stemmers, 21
Stemming, diversity of opinion, 20
effect of, 20
proper practice, 20
see sherry, 117
and crushing, 20
rapidity of operation, 24
special practice, 24
Stills, assay, 187, 190
Stirring implements, fining, 103
pomace, see aerating, treading, vats, port.
Stockgilly, see bouquet, artificial.
Stone, powdered, see fining.
Storing casks, 61
wine, see different wines, cellars.
casks for, 67
Straw wines, 108
Strawberry, see bouquet artificial.
Substances in wine, see composition.
Succinic acid, 34, 194
Sugar, grape, 6
testing for in must, 8
in wine, 190
correction for temperature, 10
and alcohol, 11, 34
in must of dry wines, 11, 12, 56
sweet wines, 57, 105
weight of for a pound of alcohol, 16
for a gallon of wine, 16
crystalized, purity of, 16
and glucose generally, 32
limits of in fermentation, 36
necessary to growth of yeast, 27
not all converted by first fermentation, 45
to increase in grapes, 105
in must, to reduce, rules, 206
see must, tables in appendix.
Sugaring and watering must, 13
carried too far, 13
effect on burgundy, 14
artificial must, 14
nothing gained by sugaring, 15
cost of glucose wine, 16
experiment with glucose, 17
glucose condemned, 17
rule for sugaring, 206
watering, 18
rule for, 207
Sulphur matches or bands, how made, 70
flavor, how caused, 73
how removed, 74
Sulphurer or sulphur burner, 69
Sulphuring casks, 62, 69, 70
caution, 71
partly empty, 73
wine, 69, 71
when to avoid, 71
from lees, 177
must, 69, 72
white wine to arrest fermentation, 69, 72
Sulphurous acid, 69
arrests fermentation in two ways, 69
aqueous solution of, 74
see acetic fermentation, 31
Sunlight, influence on wine, 82
aging by, 82
Sweet, fortified, liqueur wines, 105
defined, 105
sweetness of must for, 57, 105
natural alcohol in, 105
increasing sugar in grapes, 105
without fermentation, 105
care required, 105
alcohol necessary to keep, 105
fining, rack before shipping, 106
boiling must, 106
to be kept on lees, 106
sweet muscat, 107
pressing, 107
marc, use of, 107
alcohol, amount to add, 107
density of, 107
Furmint wine, 107
straw wines, 108
should not be sulphured, 71
influence of heat, aging, 79, 80
of sunlight, 82
casks for, 55
see air, influence of, heat, influence of,
red wine, white wine, port,Madeira, sherry.
Table wines, see treatment.
of substances in wine, 186
of sugar, density, alcohol, hydrometers, see appendix.
Tail wines, see white wines.
Tanks, see fermenting tanks.
Tannin increased by stems, 20, 21
how to know if sufficient, 21
excess of, how avoided 130
how removed, 100, 131
when added in fining, 102
tannic acid, 102, 193
use and proportions, 102
from the vine preferred, 103
how prepared from seeds, 103
from stems, 103
tannified wine, 103
soaking seeds in wine, 103
Taré, vin, 151
Tartaric acid, 193
see wine, California, European, acid in.
Tasters, see utensils.
Tawny color by age, 77
see old wine.
flavor by heat, 80
in bottles, 167
Temperature, correction for in sugar testing, 10
effect on yeast, 27, 81
in fermentation, 37
variation of, aging, 78
see heat, cellars, hydrometers.
Testing for sugar in must, 8
in wine, 190
Têtes, see white wines.
Tin, affected by wine, 203
Tipping casks, implements for, 95
Tithe wines, see cutting.
Tourné, vin, 151
Travail, goût de, 151
Treading in vat, 42, 109
crushing, 22, 109, 113, 116
aerating must, 23, 43
Treatment, general, of table wines, 86
sweet wines, 105
deposits, lees, 86
degeneration, 86
of Madeira, 113
of wine in bottles, 165
see different wines, cellars, racking, fining, aging, etc.
Tubes to clean, 95
Tuns, see casks, cellars.
Turbidity in bottles, 166
see lees, deposits, etc.
Ulling the casks, 48
utensils for, 49
Unfermented must, 72
clarifying, care of, 73
Unfortified wines, see treatment.
Utensils, wooden or metal, 202
effect of wine on metals, 202
cleanliness necessary, 203
different cellar, 204, 205
pitchers of tin and wood, 204
wooden vessels, 204
wooden funnels, 204
adjustable hoop, 204
bottle baskets, 205
graduated measures, 205
tin tasters, 205
hand pump, 205
for removing corks, 205
for stirring, fining, 103
for ulling, 49
bung screw, 158
bottle washer, 156
bottle drainers, 156
reservoir for filling bottles, 157
corking machines, needles, 159, 160
to remove wax, 162
capsuler, 162
bottle racks and bins, 164
decanting basket, 169
instrument, 169
corkscrews, 169
presses, wine, 46
lees, 181
sacks for pressing lees, 181
for tipping a cask, 95
rinsing chain, 63
visitor to examine casks, 63
crushers, 23
for racking, 95, 96, 97
for picking grapes, 1
Variations of temperature, aging, 78
Valeric acid, 194
Vats, see fermenting vats.
Vatting, long, effects of, 44
Ventilation, see cellars, 88
Vessels, see utensils.
Vine flowers, see bouquet, artificial.
Vin de liqueur, see sweet wines.
monté, taré, tourné, 151
dulce, see sherry.
Vinegar, mother of, 30
see acetic acid, acetic fermentation.
Vineyards, acreage of in California, vi
Vinification, essentials the same everywhere, vii
Vinous fermentation, see alcoholic fermentation.
Viscous fermentation, 29
Visitor to examine casks, 63
Voyage, effect on wine, see aging.
Water, necessary to growth of yeast, 27
Watering must, 18
when allowable, 19
rule for, 206
wine, rule for, 207
Wax for sealing corks, 161
how removed, 162
Weakness in alcohol, 133
Weight of a liquid, to ascertain, 206
Whip for stirring, 103
White of eggs, see fining.
White wine, 54
from red and white grapes, 54
how differs from red, 54
hygienic effects, 54
process of making, 55
settling and skimming, 55
to keep sweet, 55
to make dry, 55
barrels for, 55
filling barrels during fermentation, 55
pressing and filling casks, 56
different kinds of, 56
dry white wines, 56
mellow white wines, 56
sweet white wines, see sweet wines. 57
grand white wines, 57
ripening the grapes, pourris, 57
têtes, centres, queues, head, middle, tail, 57
treatment of, 58
density of must to keep sweet, 58
dry wines, 59
mellow wines, 59
summary of rules, racking, 60
sulphured to keep from turning yellow, 69, 71
bleached with sulphur, 71
with blood, milk, 101
fermentation arrested by sulphuring, 72
fining, see gelatine, 100
isinglass, 100
white of eggs, blood, milk, 101
extracted from lees, 180
with earthy flavor, 128
matures earlier than red, 155
mixing with red, 175
in transparent bottles, 157
Wild taste, 128
Wine, California, shipments, vi
product, vi
alcohol and acid in, ix, x, 220
European, alcohol and acid in, xii
Wine making, essentials everywhere the same, vii
plastering, 208
grand and common, characteristics, 52, 84
red, maturity of, 52
new, treatment of, 47
old, treatment of, 51, 53
see red wine.
why sulphured, 69
how sulphured, 71
when to be sulphured, 71
effect of heat, 78, 79, 80
varies in different casks, 67
dry strength of, 11
constantly undergoing changes, 76
influence of heat, 78
preserving by heat, 80
weak, see influence of air.
heat, sunlight, see aging.
suitable for shipment, 82
shipping new, 83
kinds preferred by gourmets, 84
which gain most by aging processes, 85
diseased, see defects and diseases.
what liable to sour, 140
duration of, 152
lees, see lees.
from lees, see lees.
composition of, 185
proportion of to grapes, 201
rules for reducing and fortifying, 207
mixing, see cutting.
bad, often due to want of cleanliness, 203
should not be left on the lees and finings, 178, 180
unless sweet, 106
presses, 46
tannified, 103
see aging, white wine, red wine, sweet,
fortified, new wine, old wine, grand wine,
general treatment, frozen wine,
the different kinds.
Wine in bottles, bottling, 154
when ready for bottling, 154
how long to remain in wood, 154
how prepared for bottling, 155
most favorable time for, 155
bottles, washing, bottle washer, etc., 156
shot must not be used, 156
draining, drainers, 156
rinsing with wine, 156
sorting, 157
different kinds, 157
materials in glass, 157
filling, adjusting casks, etc., 157
reservoirs for, 157
corks, 158
corking machines, needles, 159, 160
preparing the corks, 160
how far inserted, 160
sealing corks, 161
sealing wax for, how made, how applied, 161
coloring the wax, 161
capsules and capsuling, 162
pincers for removing wax, 162
capsuler, 162
piling bottles, 162
bottle racks and bins, 164
treatment of wine in bottles, 165
fermentation in the bottles, 165
deposits, turbidity, 166
bitterness, acrity, ropiness, 167
degeneration and putridity, 167
decantation, 168
corkscrews, baskets, 169
operation of decanting, 169
decanting instrument, 169
Wood, wine, how long to remain in, 154
Wooden utensils preferable, 202
Yeast plant, 25
functions of, 26
surface and sedimentary, 26
conditions of life, physical and chemical, 26
temperature, 27
action of chemical and physical agents, 28
water, sugar, oxygen, etc., necessary, 27
origin of ferments, 31
Yeasty flavor, see lees, flavor of.
Yellows, see white wine, sulphuring.
Yield of juice by different grapes, 200
wine per ton of grapes, 201
Zinc affected by wine, 202, 203
Footnotes: