CHAPTER XIV.

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, pressing, marc of sweet wines, amount of alcohol to be added, density, furmint wine, 107; straw wine, PORT WINE in the Upper Douro: the must, lagars, etc., 108; treading, fermentation, Vizitelli’s description, 109; lodges or storehouses, mixing, port loses color in wood, alcoholic strength and loss by evaporation, 112; MADEIRA: making, casks, treatment, heating house, heating, 113; solera system, ullage, alcohol, 114; SHERRY: climate, vintage, crushing, gypsum, 115; pressing, 116; plastering, fermenting, adding spirit, 117; bodegas or storehouses, changes in the wine, fino, oloroso, basto, flowers, 118; sweet wine, vino dulce, color wine, vino de color, arrope, 119; mature wine, THE SOLERA SYSTEM: establishing a solera, 120; standard soleras and their foundation, 121; blending for shipment, 122; formulas, fining, 124.