The Wine Press and the Cellar: A Manual for the Wine-Maker and the Cellar-Man

GATHERING THE GRAPES—MATURITY. Utensils for picking, number of pickers necessary, when to commence, 1; when to gather, successive gathering, 2; sorting the grapes, requisite deg...

STEMMING AND CRUSHING. Diversity of opinion on stemming, effect of stemming, proper practice, 20; to estimate tannin, stemmers, 21; how to remove the stems, crushing, methods of...

FERMENTATION—ITS CAUSES. Several different kinds of fermentation, alcoholic fermentation, the yeast plant, 25; functions of yeast, normal conditions of the life of yeast, 26; ac...

RED WINE. Coloring matter, fermenting tanks or vats, filling the tanks, 39; open vats, closed vats, 40; the best practice, 41; hermetically sealed tanks, practice in the Médoc,...

WHITE WINE. Made from both red and white grapes, differences between red and white wine, hygienic effect of red and white wine, 54; process of making, the barrels, filling the b...

CASKS. Different woods, oak wood, storing casks, 61; new casks, 62; old casks, rinsing chain, visitor to examine the inside of a cask, 63; empty casks, washing, sulphuring casks...

SULPHURING. ARRESTING FERMENTATION. Sulphuring casks, must and wine, sulphurous oxide or sulphur dioxide, the sulphurer or sulphur burner, 69; sulphur matches or bands, to sulph...

AGING.—EFFECTS OF VARIOUS INFLUENCES. General considerations, how new wine differs from old, development of bouquet and flavor, old wine, characteristics of, 76; color, aroma, f...

RACKING. Object of, time for, conditions indispensable for a good racking, 91; new red wines, 92; old red wines, new white wines, first racking, subsequent rackings, 93; care to...

CLARIFICATION—FINING. Objects of fining, different substances employed, gelatinous substances, 99; gelatine, its preparation, isinglass, fish glue, or ichthyocol, 100; albuminou...

SWEET WINES—FORTIFIED WINES. Generally, to increase sugar in must, without fermentation, care required, 105; clarification, boiling must, left on the lees, 106; sweet muscat, pr...

DEFECTS AND DISEASES. Divided into two classes, general considerations, 125; NATURAL DEFECTS: earthy flavor, its causes, 126; how prevented, treatment, 127; wild taste and grass...

WINE IN BOTTLES. When ready for bottling, how long to remain in wood, 154; how prepared for bottling, the most favorable time for bottling, 155; bottles, 156; filling the bottle...

CUTTING OR MIXING WINES. Most French wines mixed, when necessary, effect of, 171; wines of same nature should be used, fine wines, 173; ordinary wines, must be allowed sufficien...

WINE LEES, MARC, AND PIQUETTE. Pomace and lees often placed in the still, WINE LEES: the lees should be cared for, quantity of wine in lees, constituents of dry lees, analysis,...

THE COMPOSITION OF WINE. Generally, 185; table of substances recognized, 186; alcohol, estimate of, 187; ethers, sugar, estimate of, 190; mannite, mucilage and mellowness, 191;...

GENERAL CHAPTER—MISCELLANEOUS. Proportion of juice to marc, 200; proportion of wine to grapes, 201; wooden and metal utensils, 202; cleanliness, 203; different cellar utensils,...

=Utensils for Picking.=—Knives, scissors, and pruning shears are used to cut the stems, and every one will adopt the tool that he finds most convenient in practice; but if the b...

=Composition.=—A good, average must, contains in 100 parts by weight, the following ingredients, and in the proportions as indicated, by weight, according to Dr. Guyot; but the...

=Sugaring.=—As early as 1776, Macquer, in France, found that by adding sugar to the must of green grapes, he could make wine; and since his time many authors, notably Chaptal, G...

=Diversity of Opinion on Stemming.=—There is no subject connected with wine making upon which there is a greater difference of opinion than that of stemming. And it would seem t...

It is with some hesitancy that I attempt to give a brief summary of the results of scientific investigation into this subject, for fear of going beyond the legitimate limits of...

Red wines are made from colored grapes, and the color is extracted from the skins during fermentation. The coloring matter is blue, but is changed to red by the action of the ac...

=Made from both Red and White Grapes.=—As the color of grapes resides entirely in the skins, with the exception of a few varieties such as the _Tienturiers_ and the American var...

Casks are almost universally made of oak, though other material has been tried, but generally to be abandoned in favor of the first named. Large, covered tanks of redwood are us...

Casks are sulphured for the purpose of destroying the activity of the ferments contained in the lees which may remain in them, and thereby to prevent their moulding or souring,...

=General Considerations.=—Wines, from the time of their first fermentation down to the time of their degeneration and decay, are constantly undergoing change. Until they have ac...

=Unfortified, or Table Wines.=—After what has been said in the last chapter of the different effects produced by the various influences to which wine may be subjected, it remain...

=The Racking of Wines=, or drawing off, is performed for the purpose of freeing them from the lees. Some of the older writers recommend that wine should be allowed to remain on...

=When Necessary.=—Wines do not always acquire the desirable state of brightness and limpidity by repose and racking, and it becomes necessary to clarify them. They may become cl...

=Generally.=—The French give the name _vins de liqueur_, liqueur wines, to sweet wines, and it is also sometimes applied to fortified dry wines. Sweet wines are those which, aft...

=These are Divided= by Boireau into _two classes_: 1. Those defects due to the nature of the soil, to fertilizers employed, to bad processes in wine making, and to the abundance...

=When Ready for Bottling.=—Wines should not be bottled till their insensible fermentation is entirely completed, have become entirely freed from deposits, excess of color, salts...

=Most French Wines Mixed.=—Maigne, speaking of the wines of France, says, that of one hundred wines in the market, perhaps there are not ten which are not produced by mixing sev...

=The Residue of Wine Making=, pomace and lees, are often placed immediately in the still, and their alcohol distilled off directly, but the result is better if the wine is first...

=Generally.=—Wine is not only composed of alcohol and water, which are the two most prominent ingredients, but a great number of other substances have been recognized, and other...

In the report of the work done in the Viticultural Laboratory of the University, referred to in the preface, the following figures are found, and are extracted from Table No. 1...