INDEX.
- 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