CHAPTER XX.

GENERAL CHAPTER—MISCELLANEOUS.

=The Proportion of Juice to Marc=, as stated in Thudichum and Dupré’s work, has been found in various grapes as follows:

White Chasselas, stems removed, gave by strong pressure, 97 per cent. of juice; marc of skins and seeds, 3 per cent.

Black Pinot grapes, stems removed, gave 94.8 per cent. of juice, and 5.2 per cent. of marc.

Black Pinot, pressed with the stems, gave 91.8 per cent. of juice, and 8.2 per cent. of marc, including stems.

Black Pinot, fermented with the stems and then pressed, gave 69.6 per cent. of wine, and 30.4 per cent. of marc.

In the latter case much wine is absorbed by the stems, which cannot be removed by pressure.

In the first three cases the pressure must have been such as to reduce the marc to near dryness to obtain so high a percentage of juice.

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 of the report. Omitting the two extremes—Feher Szagos, 203.2, and Lenoir, 118—we obtain the average of 157 gallons of grape juice per ton of 2000 lbs. in twelve white wines, and 174.8 gallons per ton in twelve red wines; the word “red” being used in the table to designate the product obtained by fermenting white grapes with the skins and seeds, as well as to designate “red wine” proper.

The report says: “The red wines, of course, produce very much less pomace, which consists largely of skins and seeds only. The white pomace has much more of the pulp of the grape, and consequently a much larger amount of water. During the fermentation the internal structure of the grape is destroyed, the sugar is fermented out, and only the fibrous structure remains; even this is to a great extent broken up, and runs out with the wine when pressed.”

=================+=====+========+=======+======+======+=======+======= | | | | | | |Gallons | | Weight | | | Air- | |of Must |Color|(pounds)| | |dried |Gallons|per ton NAME. | of | of |Pomace,|Stems,|Pomace| of | of |Wine.| Grapes.| % | % | % | Must.|Grapes -----------------+-----+--------+-------+------+------+-------+------- Mission-just ripe| Red | 71.75 | 13.50 | 3.05 | — | 6.38 | 177.8 “ fully “ |White| 106.50 | 18.30 | 3.75 | — | 9.20 | 172.6 “ “ “ | Red | 101.00 | 11.63 | 3.96 | — | 8.98 | 177.8 “ |White| 85.80 | 24.10 | 3.07 | 8.71 | 6.84 | 159.4 “ | Red | 73.92 | 12.20 | 2.91 | 5.26 | 6.30 | 170.5 Zinfandel |White| 84.00 | 27.30 | 5.75 | — | 6.20 | 147.6 “ | Red | 126.00 | 13.40 | 5.55 | — | 11.00 | 174.6 “ |White| 87.78 | 29.07 | 4.51 | 7.31 | 6.32 | 144.0 “ | Red | 84.26 | 10.96 | 4.02 | 4.94 | 7.30 | 173.4 Malvoisie |White| 116.00 | 18.10 | 2.58 | — | 9.90 | 170.6 “ | Red | 151.00 | 10.92 | 2.65 | — | 14.30 | 189.4 Charbono |White| 97.00 | 30.92 | 6.18 | — | 7.00 | 144.2 Burger |White| 74.00 | 22.00 | .97 | — | 6.40 | 172.8 “ |“Red”| 95.00 | 12.10 | 7.36 | — | 8.25 | 173.6 Chasselas |White| 103.84 | 31.35 | 2.96 | 5.93 | 7.47 | 143.8 “ |“Red”| 70.40 | 13.75 | 2.92 | 3.74 | 5.97 | 169.6 Golden Chasselas |“Red”| 139.70 | 12.28 | 4.56 | 3.15 | 12.90 | 184.6 Prolific |White| 95.04 | 23.15 | 3.70 | 7.76 | 7.54 | 158.6 “ |“Red”| 86.24 | 11.73 | 3.57 | 4.24 | 7.30 | 169.2 Black Prince |White| 108.24 | 25.60 | 5.18 | 9.01 | 8.13 | 150.2 “ “ | Red | 103.40 | 15.74 | 4.46 | 5.21 | 8.54 | 165.2 Feher Szagos |White| 92.40 | 25.95 | 2.14 | 4.89 | 7.47 | 161.8 “ “ | Red | 77.99 | 9.01 | 2.28 | 2.55 | 7.93 | 203.2 Mataro |White| 131.67 | 21.40 | 6.69 | 6.26 | 10.46 | 158.9 “ | Red | 90.20 | 12.19 | 5.60 | 5.02 | 7.76 | 172.0 Lenoir | Red | 33.00 | 17.30 | 6.00 | 8.50 | 1.96 | 118.7 =================+=====+========+=======+======+======+=======+=======

This table contradicts the opinion held by some wine makers, that the Mission grape yields a larger percentage of stems than other varieties. The five lots of Mission grapes analyzed give an average of nearly 3.35 per cent. of stems, which is less than the yield of every other variety mentioned, except Malvoisie, Chasselas, and Feher Szagos.

=The Proportion of Wine to Grapes.=—It is generally said that it takes about 12 lbs. of grapes to produce a gallon of wine; some give the number of pounds as low as 10; the product, however, is must, or new wine, for nothing is taken into consideration for loss by evaporation, etc., while aging. Some wine dealers here consider that it takes about 17 lbs. of grapes to produce a gallon of wine ready for consumption.

At a meeting of the St. Helena Vinicultural Club, Napa Valley, in this State, the following facts were stated, as reported in the newspapers. Mr. Krug said that he had always thought that 14 lbs. of grapes would give a gallon of good wine at the time of the second racking in March, April, or May. Mr. Scheffler said he had made last year 135.6 gallons of wine and 8 gallons of brandy to the ton of grapes. Counting each gallon of brandy as equal to 5 of wine, it was equal to about 176 gallons of wine. That was about the average of Riesling, Chasselas, Zinfandel, Malvoisie, etc. The general average was 136 gallons of wine and 8 of brandy, or 125 gallons of good wine and 10 of brandy. Mr. Heyman said he was glad to get 145 gallons of clear, marketable wine on the average. Mr. Pellet said that the very best grapes would make 150 gallons of wine at the first racking, and this is probably a fair average.

=Wooden and Metal Utensils.=—In European countries, and in all properly ordered wine cellars, wooden utensils are used wherever practicable; and it ought to be impressed upon the mind of every one who has anything to do with the handling of the liquid, that metal should never come in contact with wine, if it can be avoided, except it be a precious metal like silver. The reason is that wine, on account of the acids contained in it, has a powerful effect upon lead, copper, zinc, iron, etc. Whenever such a metal is exposed to the influence of the air, and of an acid liquor, the metal is readily oxidized, and the oxide combines with the acid to form a salt. Therefore, Mr. Maumene says that it is dangerous to keep wine for a few hours in vessels of copper or lead, on account of the poisonous effects of their compounds. It is bad even to leave it in iron, zinc, or tin. Among the acids contained in wine, that which is the most capable of causing oxidation of the metals is the tartaric acid and the crude tartar. So the principal salts formed by the wine in metallic vessels are the bi-tartrates of potash and the oxide of the metal. Iron wire wet with wine, in a few days becomes covered with a very dark, brown pellicle, the wine is reduced to a solution of tartrate of iron and potash, which is of that color. A piece of iron in the wine produces the same result. This salt however, is not poisonous. But if the acid acts energetically on the iron, the water will be deprived of its oxygen, and the hydrogen thereby set free may seriously affect the wine, by combining with foreign bodies found in it, producing a detestable flavor and odor. A cask of wine may be completely ruined by a nail.

The salts of iron, therefore, are not to be feared on account of any deleterious effect upon the system, but rather on account of the ill effect which they may have upon the color, the flavor, and odor of the wine. On the other hand, the salts of copper and lead are highly poisonous, and should be carefully avoided.

Zinc and galvanized iron are also affected by wine, to the extent that when left in vessels made of either, it will cause serious indisposition to those who drink it.

Tin is also dissolved by wine, forming stannic oxide and stannic acid, which combine with the coloring matter and render it insoluble, making the wine cloudy at first, and finally rendering it nearly colorless. By long contact with tin the wine develops a fetid odor. Every wine maker knows how soon his tin vessels used about wine wear out, and the reason is apparent.

=Cleanliness.=—Whether wood or metal utensils are used, it is one of the essentials in making good, wholesome wine, that they should be kept scrupulously clean and neat. Stemmers, crushers, presses, buckets, funnels, and in fact everything that comes in contact with the liquid should be scrubbed and rinsed often enough to prevent their becoming sour, or contracting any disagreeable flavor or odor. If metal vessels _must be used_, by all means do not allow wine to stand in them. Run water through the hose and the pumps after using, and also before using again. For it is safe to assert that many of the bad odors and flavors met with in wines made by inexperienced persons are often due to want of care in these matters. The necessary care to be bestowed upon the casks has already been mentioned in the proper place.

=Different Cellar Utensils= which will be found convenient are represented in the following figures:

Figures 45 and 46 are tin pitchers, and 47 is of wood.

Figure 48 shows wooden vessels not necessary to describe.

Figure 49 is a wooden funnel for casks. Figure 50 is an adjustable hoop, useful in case of leakage in a cask caused by the breaking of hoops. It can be put around a cask and tightened with the screw till a new hoop is put in place. Where, however, casks are well hooped with iron, it is not likely to be needed.

Figure 51 are baskets for carrying bottles.

Every well ordered cellar should be provided with graduated measures (figs. 52 and 53) in which to measure the respective proportions to be taken of each kind of wine for cutting. They can be had of any desired capacity, and graduated decimally, or otherwise, as needed.

Figure 54, instruments of tin for drawing from the bungs of casks in tasting.

In the sherry districts, where the casks are not kept full; a narrow cup attached to a stick is used to dip out the wine through the bung. The practice of using a piece of hose for this purpose, by letting one end into the cask and sucking on the other with the mouth till the wine runs, as it is done in too many cellars in California, is not to be commended to the fastidious.

A pump in the form of figure 55 is sometimes useful for drawing wine from casks in certain positions.

Figure 56 represents wire implements for removing corks which have been pushed inside a bottle.

USEFUL RULES.

=To Ascertain the Weight of a Given Number of Gallons of a Liquid=, multiply 8.33 by the specific gravity of the liquid, and the product by the number of gallons. For instance, suppose we have 1000 gallons of a must which shows 22 per cent. sugar. From Table I we obtain the corresponding specific gravity, 1.0923 (the figure 1 is omitted except at the top of the column), which shows how much heavier it is than water, water being 1. Now, one gallon of water at 60° F. weighs 8.33 lbs., and the temperature of the must should be about the same. (See _Must—Testing for Sugar_.) 8.33 multiplied by 1.0923 = nearly 9.1, which is the weight in pounds of one gallon of the must. One thousand gallons would weigh nearly 9,100 lbs. If Beaumé’s hydrometer is used, ascertain from Table II the specific gravity corresponding to the mark on the stem. This rule applies to all liquids whose specific gravity is known—syrup, wine, brandy, alcohol, etc.

The specific gravity of a wine of 12 per cent. is .9843, and by our rule, one gallon weighs about 8.2 lbs. a little less than a gallon of water.

=Rule for Reducing Must= from a higher to a lower percentage of sugar: Multiply the number of gallons of the must by its specific gravity, and the product by the difference between the given per cent. and the required per cent., and divide by the required per cent.

Suppose that we have 1000 gallons of a must of 27 per cent., how many gallons of water are required to reduce it to 23 per cent?

The specific gravity, by Table I, is 1.1154, and this multiplied by 1000 = 1115.4, which multiplied by 4, the difference between 27 and 23 = 4461.6, which divided by 23 gives 194 gallons, in round numbers.

=Rule for Sugaring Must.=—If crystallized sugar is used, dissolve it and make a strong syrup, or sugar water, and the proposition is: Given a must of a certain sugar per cent., and a syrup of a given per cent., how much of the syrup for each gallon of must is required to produce a must of any required strength, between the two?

_First_—Multiply the required per cent. by the corresponding specific gravity.

_Second_—Multiply the per cent. of the must by its specific gravity.

_Third_—Multiply the per cent. of the syrup by its specific gravity.

Divide the difference between the first and second products by the difference between the first and third, and the quotient will be the fraction of a gallon required.

Suppose that we have a must of only 10 per cent. of sugar, and a syrup of 60 per cent.; how much of the second should be added to one gallon of the first to produce a must of 23 per cent.?

(23 × 1.0969) - (10 × 1.0401) ———————————————————————————— = 0.284 of a gallon. (60 × 1.2899) - (23 × 1.0969)

Therefore, for every gallon of the must, we add 0.284 gallons of the syrup.

The same rule will apply to the mixing of a strong and a weak must.

=Rules for Fortifying and Reducing Wines and Weak Liquors.=—In mixing strong spirits, it is necessary to make an allowance for contraction, and tables are prepared for the purpose, but in mixing wines and weak spirits, it may be disregarded, and the following rules will be found sufficient.

=To Reduce with Water.=—Having a wine or a weak spirit of a certain per cent. of alcohol, how much water is required for each gallon to reduce it to any lower per cent.?

Divide the difference between the given per cent. and the required per cent., by the required per cent.

Suppose a wine or other alcoholic solution of 15 per cent. by volume, how much water is required for each gallon to produce one of 10 per cent.?

15 - 10 ———————— = ½ 10

Therefore, add one-half gallon of water for each gallon of the wine or weak spirit.

=To Reduce with Weaker Wine, or to Fortify with Stronger Wine or Alcohol.=—Having two wines or other weak liquors whose percentages of alcohol are known, how much of the second is required for every gallon of the first, to produce a wine of any required strength between the two?

Divide the difference between the per cent. of the first, and the required per cent. by the difference between the per cent. of the second and the required per cent.

Having a wine, etc., of 18 per cent., and another of 8 per cent., how much of the second is required for every gallon of the first to produce one of 12 per cent.?

(18 - 12) 6 ————————— = - = 1½ (12 - 8) 4

Or one and one-half gallons of the second for every gallon of the first.

Or, suppose we have a wine of 15 per cent., how much brandy of 50 per cent. must be used for every gallon of the first to produce a wine of 20 per cent.?

(20 - 15) 5 1 ————————— = —— = —— (50 - 20) 30 6

Or one-sixth of a gallon of the brandy must be used for each gallon of the wine.

PLASTERING.

=It is a Common Practice= in Spain and in the southern part of France to plaster the wines, by adding more or less gypsum, or plaster of Paris. It is either thrown upon the grapes before or after crushing, or is added to the must. Gypsum is known to chemists, when pure, as calcium sulphate (sulphate of lime), but contains a certain amount of water of crystallization, and is generally found associated with other substances, such as rock salt, and calcium carbonate, or limestone. It is the commonest impurity found in spring water, and gives water its permanent hardness. Much has been written for and against the practice of plastering, and both sides of the question have strong advocates.

=Objects.=—There are many different reasons given for the practice, some of which are fanciful. It is claimed that it retards fermentation, and that red wines under its effects develop more color, because the marc can be left longer in the fermenting vat; that the froth of plastered wine is livelier and sooner disappears, which pleases the merchants; and that it has a preservative effect upon the wine. It is claimed by some that it renders the wine dryer and harsher, as it does, if used to excess, and by others, that it unites with a portion of the water of the juice, and renders the remaining juice richer in sugar. Again, it is added to neutralize a portion of the acid contained in the must.

=Chemical Effects.=—Maumené says that it transforms the potassium salts of the wine into insoluble lime salts and potassium sulphate, and this may have an important effect upon fermentation, for some chemists attribute to the acid potassium tartrate the property of holding ferments in solution, and that potassium sulphate, even with the freed tartaric acid, does not possess this power; that the carbonate of lime contained in the plaster, in neutralizing the acidity of the tartar, without doubt contributes to the precipitation of the ferment which this salt held in solution; and that during the neutralization, carbonic acid is disengaged, and the evaporation of the moisture carried up by the gas somewhat lowers the temperature. He supposes that all these causes combined retard the fermentation.

P. Carles (_J. Pharm. Chim._ {5}, 6, 118-123), says that the calcium sulphate acts on the potassium bitartrate in the juice of the grape, forming calcium tartrate, tartaric acid, and potassium sulphate, a large proportion of the last two bodies remaining in the wine. That without plastering, wine contains about two grammes per litre of pure tartaric acid, whilst after plastering, it contains double or treble that amount, and even more, according to the quantity of potassium bitartrate decomposed.

In order to make clear what this chemist says, in ordinary language, we will say that the gypsum acts upon the cream of tartar in the grape juice, sets free a portion of the tartaric acid existing in combination in it, and also forms tartrate of lime and sulphate of potash.

At first sight, therefore, it would seem that the addition of gypsum, or plaster of Paris, actually increases the acid, and this would be true if the gypsum consisted of pure calcium sulphate, but it always contains more or less calcium carbonate, and this substance, which is but another name for chalk, limestone, or marble, precipitates the free tartaric acid, and the carbonate of lime does what is generally claimed for the gypsum—diminishes the acidity of the wine. But if the calcium carbonate does not exist in sufficient quantity in the gypsum to precipitate all the tartaric acid set free, the opposite effect would be produced. Why not add marble dust at once?

The experiments given in Thudichum and Dupré’s work show that the amount of water withdrawn from must by the addition of even anhydrated plaster is so small as to be unworthy of notice, being only one-fourth the weight of the plaster used.

=Effects on the Health.=—This question was examined at Montpellier, in France, by a committee of chemists appointed by the court, and the results of their inquiries are frequently cited by those who are in favor of plastering:

1. That the plastered wine contains no new mineral substance.

2. That the quantity of plaster introduced into the wine may be considered null, because it is entirely changed into potassium sulphate, a slightly purgative salt, analogous in this respect to tartar.

Later, however, a commission was appointed by the _Conseil des Armées_, who reported as follows:

1. That by the taste, plastered wines could not be distinguished from the natural ones.

2. That plaster diminished the intensity of the color. (This, of course, refers to the direct effect.)

3. That the potassium bitartrate, one of the most useful principles contained in wine, is decomposed by plaster, and that potassium sulphate is formed, which remains in solution, and calcium tartrate, which is precipitated.

4. That potassium phosphate, also one of the salts naturally contained in wine, is equally decomposed by plaster.

5. That plastering profoundly modifies the nature of wines, by substituting for the potassium bitartrate a purgative salt in the proportion of from 3 to more than 7 grammes per litre.

And they demand the exclusion of all wine containing more than 4 grammes of the sulphate per litre.

And Mr. Carles, above quoted, concludes that, owing to the purgative effect of this salt, potassium sulphate, the quantity present should not exceed 2 grammes per litre, or half as much as the army commission allow.

Still later, we have the instructions of the Minister of Justice of France to the _procureurs Généraux_, issued in 1880, as follows:

After several judicial decisions relative to the sale of plastered wines, one of my predecessors expressed to the Minister of Agriculture and Commerce the desire that new experiments should be made in order to establish, if in the present state of science the immunity accorded to plastered wines by the circular of July 21, 1858, should be maintained.

Having examined the question, the consultation committee of public hygiene issued the following notice:

1. That the absolute immunity which plastered wines enjoy on account of the circular of the Minister of Justice dated July 21, 1858, ought no longer to be officially allowed.

2. That the presence of potassium sulphate in the wines of commerce, which results from, plastering the must, from the mixture of plaster or sulphuric acid with the wine, or from cutting with plastered wines, should only be tolerated to the maximum limit of 2 grammes per litre (about 117 grains per gallon).

In calling my attention to this notice, my colleague of agriculture and commerce informs me that he completely concurs.

He, therefore, instructs the officers to prosecute, under the laws against adulterations, the dealers who shall sell wine containing more than the quantity indicated of potassium sulphate, as dangerous to the health of the consumers.

=Plastering Sherry—Quantity Used.=—Mr. Vizitelli says that during his stay at Jerez, he paid particular attention to the plastering question, saw the gypsum applied in almost a hundred instances, and questioned the overseers in scores of vineyards. He states that within his own knowledge gypsum is by no means invariably used in the vinification of sherry, as already stated under the head of _Sherry_. And although applied in the majority of cases, but a few pounds per butt are used, say 6 lbs. at most in a dry season, and a little more than double that quantity in years when great dampness prevails. And he argues from the Montpellier experiment, already mentioned, where the committee added 40 grammes of gypsum to a litre of wine, and found only 1.240 grammes of sulphate of potash per litre where pure calcium sulphate was used, and 1.828 grammes where ordinary plaster was employed, that when the Spaniards add the amount which they do to the must in sherry making, no injury to the wine can occur. It may be proper to suggest, however, for the benefit of future inquirers, that wine, after insensible fermentation, contains but a small proportion of the potassium bitartrate which was contained in the grape, the greater part of it having been deposited with the lees and the marc. Wines do not contain tartar enough to furnish 2 grammes per litre of potassium sulphate, nor enough to act upon 1 gramme of pure gypsum. But it is far otherwise with grape juice. Now 6 lbs. of gypsum to one butt of wine of 108 Imperial gallons would be the same as about 5.5 grammes per litre, and if pure, ought to produce, on being fully satisfied with the acid potassium tartrate, as much as 8 grammes per litre of potassium sulphate, and Mr. Carles, above quoted, says that it does amount to from 4 to 7.5 grammes per litre in plastered wines.

Supposing the following to be the correct reaction, 1 gramme of pure gypsum ought to produce, with 2.6 grammes of cream of tartar, 1.477 grammes of sulphate of potash; and to produce the 2 grammes per litre of the latter would only require 1.353 of the former; and but a little more than 1 lb. of pure gypsum could safely be added to 100 gallons of must:

CaSO₄ + 2(C₄H₅KO₆) = C₄H₄CaO₆ + C₄H₆O₆ + K₂SO₄

As the gypsum is usually added to the pomace itself, or to the grapes before crushing, it is unsafe to argue from the effects produced by adding it to wine.

=By Adding Water= to must, the effects of plastering may be produced, if the water is hard by reason of the gypsum contained in it.

SHERRY FLAVOR.

In many California wines a flavor called the “sherry flavor” is often observed; and in the red wines may frequently be tasted what would with equal propriety be called a “port flavor;” and the “sherry flavor” would by some be called a “Madeira flavor.”

Mr. Pohndorff stated at the State Viticultural Convention of 1882, that he was of the opinion that this flavor was due to the oxidation of the wine. If this is so, the remedy would be to use greater care in its management, and avoid exposing it to the air, in fact, observe just the treatment indicated in this book for all but sweet and fortified wines.

Without attempting to say anything authoritative on the subject, the author would suggest that in addition to the above cause, these flavors are largely due, _first_, to our hot climate; _second_, to over-maturity of the grapes; and _third_, to aging the wine in too high a temperature; for these conditions all exist in southern countries, whose wines are apt to have a peculiar flavor, called by some writers the “cooked flavor,” which is unobjectionable in a sweet wine. The first is not always within the control of the producer, but the two last can always be controlled by the grape grower and the cellar-man.

APPENDIX.

TABLE I.

_Balling’s degrees (per cent. of sugar),_ _corresponding degrees Baumé,_ _and specific gravity at 63½° F.—Chas. Stammer._ ========+=======+==========++=========+=======+========= Balling | | || Balling | | or per | | Specific || or per | | Specific cent. | Baumé | Gravity || cent. | Baumé | Gravity sugar | | || sugar | | --------+-------+----------++---------+-------+--------- 1 | 0.56 | 1.0039 || 26 | 14.35 | 1.1107 2 | 1.11 | .0078 || 27 | 14.90 | .1154 3 | 1.67 | .0117 || 28 | 15.44 | .1201 4 | 2.23 | .0157 || 29 | 15.99 | .1249 5 | 2.78 | .0197 || 30 | 16.53 | .1297 6 | 3.34 | .0234 || 31 | 17.07 | .1345 7 | 3.89 | .0278 || 32 | 17.61 | .1393 8 | 4.45 | .0319 || 33 | 18.15 | .1442 9 | 5.00 | .0360 || 34 | 18.69 | .1491 10 | 5.56 | .0401 || 35 | 19.23 | .1541 11 | 6.11 | .0443 || 36 | 19.77 | .1591 12 | 6.66 | .0485 || 37 | 20.30 | .1641 13 | 7.22 | .0528 || 38 | 20.84 | .1692 14 | 7.77 | .0570 || 39 | 21.37 | .1743 15 | 8.32 | .0613 || 40 | 21.91 | .1794 16 | 8.87 | .0657 || 41 | 22.44 | .1846 17 | 9.42 | .0700 || 42 | 22.97 | .1898 18 | 9.97 | .0744 || 43 | 23.50 | .1950 19 | 10.52 | .0787 || 44 | 24.03 | .2003 20 | 11.07 | .0833 || 45 | 24.56 | .2056 21 | 11.62 | .0878 || 46 | 25.09 | .2110 22 | 12.17 | .0923 || 47 | 25.62 | .2164 23 | 12.72 | .0969 || 48 | 26.14 | .2218 24 | 13.26 | .1015 || 49 | 26.67 | .2273 25 | 13.81 | .1061 || 50 | 27.19 | .2328 ========+=======+==========++=========+=======+========= Balling | | || Balling | | or per | | Specific || or per | | Specific cent. | Baumé | Gravity || cent. | Baumé | Gravity sugar | | || sugar | | --------+-------+----------++---------+-------+--------- 51 | 27.71 | 1.2383 || 76 | 40.36 | 1.3894 52 | 28.24 | .2439 || 77 | 40.84 | .3959 53 | 28.75 | .2495 || 78 | 41.33 | .4025 54 | 29.27 | .2552 || 79 | 41.81 | .4092 55 | 29.79 | .2609 || 80 | 42.29 | .4159 56 | 30.31 | .2666 || 81 | 42.78 | .4226 57 | 30.82 | .2724 || 82 | 43.25 | .4293 58 | 31.34 | .2782 || 83 | 43.73 | .4361 59 | 31.85 | .2840 || 84 | 44.21 | .4430 60 | 32.36 | .2899 || 85 | 44.68 | .4499 61 | 32.87 | .2958 || 86 | 45.15 | .4568 62 | 33.38 | .3018 || 87 | 45.62 | .4638 63 | 33.89 | .3078 || 88 | 46.09 | .4708 64 | 34.40 | .3138 || 89 | 46.56 | .4778 65 | 34.90 | .3199 || 90 | 47.02 | .4849 66 | 35.40 | .3260 || 91 | 47.48 | .4920 67 | 35.90 | .3322 || 92 | 47.95 | .4992 68 | 36.41 | .3384 || 93 | 48.40 | .5064 69 | 36.91 | .3446 || 94 | 48.86 | .5136 70 | 37.40 | .3509 || 95 | 49.32 | .5209 71 | 37.90 | .3572 || 96 | 49.77 | .5281 72 | 38.39 | .3636 || 97 | 50.22 | .5355 73 | 38.89 | .3700 || 98 | 50.67 | .5429 74 | 39.38 | .3764 || 99 | 51.12 | .5504 75 | 39.87 | .3829 || 100 | 51.56 | .5578 ========+=======+==========++=========+=======+=========

OECHSLE’S MUST-SCALE indicates specific gravity to three decimal places. When two figures are shown on the scale, a cipher before them must be understood. For instance: 83 means 1.083, or 20 per cent., Balling; and 106 means 1.106, or 25 per cent., Balling.

TABLE II.

_Baumé’s degrees, corresponding degrees,_ _Balling (per cent. sugar,)_ _and specific gravity at 63½° F._ =======+=========+==========+=======+=========+========= | Balling | | | Balling | | or per | Specific | | or per | Specific Baumé | cent. | Gravity | Baumé | cent. | Gravity | sugar | | | sugar | -------+---------+----------+-------+---------+--------- 0.0 | 0.00 | 1.0000 | 13 | 23.52 | 1.0992 0.5 | 0.90 | .0035 | 13.5 | 24.43 | .1034 1 | 1.80 | .0070 | 14 | 25.35 | .1077 1.5 | 2.69 | .0105 | 14.5 | 26.27 | .1120 2 | 3.59 | .0141 | 15 | 27.19 | .1163 2.5 | 4.49 | .0177 | 15.5 | 28.10 | .1206 3 | 5.39 | .0213 | 16 | 29.03 | .1250 3.5 | 6.29 | .0249 | 16.5 | 29.95 | .1294 4 | 7.19 | .0286 | 17 | 30.87 | .1339 4.5 | 8.09 | .0323 | 17.5 | 31.79 | .1383 5 | 9.00 | .0360 | 18 | 32.72 | .1429 5.5 | 9.90 | .0397 | 18.5 | 33.65 | .1474 6 | 10.80 | .0435 | 19 | 34.58 | .1520 6.5 | 11.70 | .0473 | 19.5 | 35.50 | .1566 7 | 12.61 | .0511 | 20 | 36.44 | .1613 7.5 | 13.51 | .0549 | 20.5 | 37.37 | .1660 8 | 14.42 | .0588 | 21 | 38.30 | .1707 8.5 | 15.32 | .0627 | 21.5 | 39.24 | .1755 9 | 16.23 | .0667 | 22 | 40.17 | .1803 9.5 | 17.14 | .0706 | 22.5 | 41.11 | .1852 10 | 18.05 | .0746 | 23 | 42.05 | .1901 10.5 | 18.96 | .0787 | 23.5 | 42.99 | .1950 11 | 19.87 | .0827 | 24 | 43.94 | .2000 11.5 | 20.78 | .0868 | 24.5 | 44.88 | .2050 12 | 21.69 | .0909 | 25 | 45.83 | .2101 12.5 | 22.60 | .0951 | 25.5 | 46.78 | .2152 =======+=========+==========+=======+=======-=+========= | Balling | | | Balling | | or per | Specific | | or per | Specific Baumé | cent. | Gravity | Baumé | cent. | Gravity | sugar | | | sugar | -------+---------+----------+-------+---------+--------- 26 | 47.73 | 1.2203 | 39 | 73.23 | 1.3714 26.5 | 48.68 | .2255 | 39.5 | 74.25 | .3780 27 | 49.63 | .2308 | 40 | 75.27 | .3846 27.5 | 50.59 | .2361 | 40.5 | 76.29 | .3913 28 | 51.55 | .2414 | 41 | 77.32 | .3981 28.5 | 52.51 | .2468 | 41.5 | 78.35 | .4049 29 | 53.47 | .2522 | 42 | 79.39 | .4118 29.5 | 54.44 | .2576 | 42.5 | 80.43 | .4187 30 | 55.47 | .2632 | 43 | 81.47 | .4267 30.5 | 56.37 | .2687 | 43.5 | 82.51 | .4328 31 | 57.34 | .2743 | 44 | 83.56 | .4400 31.5 | 58.32 | .2800 | 44.5 | 84.62 | .4472 32 | 59.29 | .2857 | 45 | 85.68 | .4545 32.5 | 60.27 | .2915 | 45.5 | 86.74 | .4619 33 | 61.25 | .2973 | 46 | 87.81 | .4694 33.5 | 62.23 | .3032 | 46.5 | 88.88 | .4769 34 | 63.22 | .3091 | 47 | 89.96 | .4845 34.5 | 64.21 | .3151 | 47.5 | 91.03 | .4922 35 | 65.20 | .3211 | 48 | 92.12 | .5000 35.5 | 66.19 | .3272 | 48.5 | 93.21 | .5079 36 | 67.19 | .3333 | 49 | 94.30 | .5158 36.5 | 68.19 | .3395 | 49.5 | 95.40 | .5238 37 | 69.19 | .3458 | 50 | 96.51 | .5319 37.5 | 70.20 | .3521 | 50.5 | 97.62 | .5401 38 | 71.20 | .3585 | 51 | 98.73 | .5484 38.5 | 72.22 | .3649 | 51.5 | 99.85 | .5568 -------+---------+----------+-------+---------+---------

TABLE III.

_Baumé’s degrees and corresponding per cent._ _of sugar at 60° F._ =======+=======+=======+=======+=======+=======+=======+======= Baumé | Sugar | Baumé | Sugar | Baumé | Sugar | Baumé | Sugar degrees| % |degrees| % |degrees| % |degrees| % -------+-------+-------+-------+-------+-------+-------+------- 1 | 1.72 | 11 | 19.88 | 21 | 38.29 | 31 | 57.31 2 | 3.50 | 12 | 21.71 | 22 | 40.17 | 32 | 59.27 3 | 5.30 | 13 | 23.54 | 23 | 42.03 | 33 | 61.23 4 | 7.09 | 14 | 25.34 | 24 | 43.92 | 34 | 63.18 5 | 8.90 | 15 | 27.25 | 25 | 45.79 | 35 | 65.19 6 | 10.71 | 16 | 29.06 | 26 | 47.70 | 36 | 67.19 7 | 12.52 | 17 | 30.89 | 27 | 49.60 | 37 | 69.19 8 | 14.38 | 18 | 32.75 | 28 | 51.50 | 38 | 71.22 9 | 16.20 | 19 | 34.60 | 29 | 53.42 | 39 | 73.28 10 | 18.04 | 20 | 36.40 | 30 | 55.36 | 40 | 75.35 =======+=======+=======+=======+=======+=======+=======+=======

TABLE IV.

Showing the specific gravities of mixtures of alcohol and water, containing from 0.1 to 30 per cent. by volume, of absolute alcohol, and corresponding per cent. by weight, for every 0.1 per cent. by volume, compared with water at 60° F.

The specific gravity of absolute alcohol according to U. S. standard being .7939, referred to water at its greatest density as unity, or .79461, referred to water at 60° F.

==========+===========+==========++===========+===========+========= Per cent. | Per cent. | Specific || Per cent. | Per cent. | Specific by volume | by weight | Gravity || by volume | by weight | Gravity ----------+-----------+----------++-----------+-----------+--------- 0.1 | 0.08 | .99986 || 3.8 | 3.04 | .99460 0.2 | 0.16 | .99972 || 3.9 | 3.12 | .99445 0.3 | 0.24 | .99957 || 4.0 | 3.20 | .99431 0.4 | 0.32 | .99943 || 4.1 | 3.28 | .99417 0.5 | 0.40 | .99929 || 4.2 | 3.36 | .99403 0.6 | 0.48 | .99915 || 4.3 | 3.44 | .99388 0.7 | 0.56 | .99901 || 4.4 | 3.52 | .99374 0.8 | 0.64 | .99886 || 4.5 | 3.60 | .99360 0.9 | 0.72 | .99872 || 4.6 | 3.68 | .99346 1.0 | 0.80 | .99858 || 4.7 | 3.76 | .99332 1.1 | 0.88 | .99844 || 4.8 | 3.84 | .99317 1.2 | 0.96 | .99830 || 4.9 | 3.92 | .99303 1.3 | 1.04 | .99815 || 5.0 | 4.00 | .99289 1.4 | 1.12 | .99801 || 5.1 | 4.08 | .99276 1.5 | 1.20 | .99787 || 5.2 | 4.16 | .99263 1.6 | 1.28 | .99773 || 5.3 | 4.24 | .99250 1.7 | 1.36 | .99759 || 5.4 | 4.32 | .99237 1.8 | 1.44 | .99744 || 5.5 | 4.40 | .99224 1.9 | 1.52 | .99730 || 5.6 | 4.49 | .99211 2.0 | 1.60 | .99716 || 5.7 | 4.57 | .99198 2.1 | 1.68 | .99702 || 5.8 | 4.65 | .99186 2.2 | 1.76 | .99688 || 5.9 | 4.73 | .99173 2.3 | 1.84 | .99673 || 6.0 | 4.81 | .99160 2.4 | 1.92 | .99659 || 6.1 | 4.89 | .99148 2.5 | 2.00 | .99645 || 6.2 | 4.97 | .99135 2.6 | 2.08 | .99631 || 6.3 | 5.05 | .99123 2.7 | 2.16 | .99617 || 6.4 | 5.13 | .99110 2.8 | 2.24 | .99602 || 6.5 | 5.21 | .99098 2.9 | 2.32 | .99588 || 6.6 | 5.29 | .99086 3.0 | 2.40 | .99574 || 6.7 | 5.37 | .99073 3.1 | 2.48 | .99560 || 6.8 | 5.45 | .99061 3.2 | 2.56 | .99546 || 6.9 | 5.54 | .99048 3.3 | 2.64 | .99531 || 7.0 | 5.62 | .99036 3.4 | 2.72 | .99517 || 7.1 | 5.70 | .99024 3.5 | 2.79 | .99503 || 7.2 | 5.78 | .99011 3.6 | 2.88 | .99488 || 7.3 | 5.86 | .98999 3.7 | 2.96 | .99474 || 7.4 | 5.94 | .98986 ==========+===========+==========++===========+===========+========= Per cent. | Per cent. | Specific || Per cent. | Per cent. | Specific by volume | by weight | Gravity || by volume | by weight | Gravity ----------+-----------+----------++-----------+-----------+--------- 7.5 | 6.02 | .98974 || 11.2 | 9.03 | .98530 7.6 | 6.10 | .98961 || 11.3 | 9.11 | .98519 7.7 | 6.18 | .98949 || 11.4 | 9.20 | .98508 7.8 | 6.26 | .98936 || 11.5 | 9.28 | .98497 7.9 | 6.35 | .98924 || 11.6 | 9.36 | .98486 8.0 | 6.43 | .98911 || 11.7 | 9.44 | .98475 8.1 | 6.51 | .98899 || 11.8 | 9.52 | .98463 8.2 | 6.59 | .98886 || 11.9 | 9.60 | .98452 8.3 | 6.67 | .98874 || 12.0 | 9.69 | .98441 8.4 | 6.75 | .98861 || 12.1 | 9.77 | .98430 8.5 | 6.83 | .98849 || 12.2 | 9.85 | .98419 8.6 | 6.91 | .98837 || 12.3 | 9.93 | .98408 8.7 | 7.00 | .98824 || 12.4 | 10.01 | .98397 8.8 | 7.08 | .98812 || 12.5 | 10.10 | .98386 8.9 | 7.16 | .98799 || 12.6 | 10.18 | .98375 9.0 | 7.24 | .98787 || 12.7 | 10.26 | .98364 9.1 | 7.32 | .98775 || 12.8 | 10.34 | .98352 9.2 | 7.40 | .98762 || 12.9 | 10.42 | .98341 9.3 | 7.48 | .98750 || 13.0 | 10.51 | .98330 9.4 | 7.57 | .98737 || 13.1 | 10.59 | .98319 9.5 | 7.65 | .98725 || 13.2 | 10.67 | .98308 9.6 | 7.73 | .98713 || 13.3 | 10.75 | .98297 9.7 | 7.81 | .98700 || 13.4 | 10.83 | .98286 9.8 | 7.89 | .98688 || 13.5 | 10.92 | .98275 9.9 | 7.97 | .98675 || 13.6 | 11.00 | .98264 10.0 | 8.05 | .98663 || 13.7 | 11.08 | .98253 10.1 | 8.14 | .98652 || 13.8 | 11.16 | .98242 10.2 | 8.22 | .98641 || 13.9 | 11.24 | .98231 10.3 | 8.30 | .98630 || 14.0 | 11.33 | .98220 10.4 | 8.38 | .98619 || 14.1 | 11.41 | .98209 10.5 | 8.46 | .98608 || 14.2 | 11.49 | .98199 10.6 | 8.54 | .98597 || 14.3 | 11.57 | .98188 10.7 | 8.62 | .98586 || 14.4 | 11.65 | .98178 10.8 | 8.71 | .98574 || 14.5 | 11.74 | .98167 10.9 | 8.79 | .98563 || 14.6 | 11.82 | .98156 11.0 | 8.87 | .98552 || 14.7 | 11.90 | .98146 11.1 | 8.95 | .98541 || 14.8 | 11.98 | .98135 ==========+===========+==========++===========+===========+========= Per cent. | Per cent. | Specific || Per cent. | Per cent. | Specific by volume | by weight | Gravity || by volume | by weight | Gravity ----------+-----------+----------++-----------+-----------+--------- 14.9 | 12.07 | .98125 || 18.7 | 15.21 | .97733 15.0 | 12.15 | .98114 || 18.8 | 15.29 | .97722 15.1 | 12.23 | .98104 || 18.9 | 15.37 | .97712 15.2 | 12.32 | .98094 || 19.0 | 15.46 | .97702 15.3 | 12.40 | .98083 || 19.1 | 15.54 | .97692 15.4 | 12.49 | .98073 || 19.2 | 15.62 | .97682 15.5 | 12.57 | .98063 || 19.3 | 15.70 | .97671 15.6 | 12.65 | .98053 || 19.4 | 15.78 | .97661 15.7 | 12.73 | .98042 || 19.5 | 15.87 | .97651 15.8 | 12.82 | .98032 || 19.6 | 15.95 | .97641 15.9 | 12.90 | .98021 || 19.7 | 16.04 | .97631 16.0 | 12.98 | .98011 || 19.8 | 16.12 | .97620 16.1 | 13.06 | .98001 || 19.9 | 16.20 | .97610 16.2 | 13.14 | .97990 || 20.0 | 16.29 | .97600 16.3 | 13.22 | .97980 || 20.1 | 16.37 | .97590 16.4 | 13.31 | .97969 || 20.2 | 16.45 | .97580 16.5 | 13.39 | .97959 || 20.3 | 16.51 | .97569 16.6 | 13.47 | .97949 || 20.4 | 16.62 | .97559 16.7 | 13.55 | .97938 || 20.5 | 16.70 | .97549 16.8 | 13.63 | .97928 || 20.6 | 16.79 | .97539 16.9 | 13.71 | .97917 || 20.7 | 16.87 | .97529 17.0 | 13.80 | .97907 || 20.8 | 16.95 | .97518 17.1 | 13.88 | .97897 || 20.9 | 17.03 | .97508 17.2 | 13.96 | .97887 || 21.0 | 17.12 | .97498 17.3 | 14.05 | .97876 || 21.1 | 17.20 | .97488 17.4 | 14.13 | .97866 || 21.2 | 17.28 | .97478 17.5 | 14.21 | .97856 || 21.3 | 17.37 | .97467 17.6 | 14.29 | .97846 || 21.4 | 17.45 | .97457 17.7 | 14.38 | .97835 || 21.5 | 17.53 | .97447 17.8 | 14.46 | .97825 || 21.6 | 17.62 | .97437 17.9 | 14.54 | .97814 || 21.7 | 17.70 | .97427 18.0 | 14.62 | .97804 || 21.8 | 17.78 | .97416 18.1 | 14.71 | .97794 || 21.9 | 17.87 | .97406 18.2 | 14.79 | .97784 || 22.0 | 17.95 | .97396 18.3 | 14.87 | .97773 || 22.1 | 18.03 | .97386 18.4 | 14.96 | .97763 || 22.2 | 18.12 | .97375 18.5 | 15.04 | .97753 || 22.3 | 18.20 | .97365 18.6 | 15.12 | .97743 || 22.4 | 18.28 | .97354 ==========+===========+==========++===========+===========+========= Per cent. | Per cent. | Specific || Per cent. | Per cent. | Specific by volume | by weight | Gravity || by volume | by weight | Gravity ----------+-----------+----------++-----------+-----------+--------- 22.5 | 18.37 | .97344 || 26.3 | 21.55 | .96950 22.6 | 18.45 | .97334 || 26.4 | 21.64 | .96939 22.7 | 18.53 | .97323 || 26.5 | 21.72 | .96928 22.8 | 18.62 | .97313 || 26.6 | 21.81 | .96017 22.9 | 18.70 | .97302 || 26.7 | 21.89 | .96906 23.0 | 18.78 | .97292 || 26.8 | 21.98 | .96896 23.1 | 18.87 | .97282 || 26.9 | 22.06 | .96885 23.2 | 18.95 | .97272 || 27.0 | 22.15 | .96874 23.3 | 19.04 | .97261 || 27.1 | 22.23 | .96863 23.4 | 19.12 | .97251 || 27.2 | 22.32 | .96853 23.5 | 19.20 | .97241 || 27.3 | 22.40 | .96842 23.6 | 19.29 | .97231 || 27.4 | 22.48 | .96832 23.7 | 19.37 | .97221 || 27.5 | 22.57 | .96821 23.9 | 19.54 | .97200 || 27.7 | 22.74 | .96799 24.0 | 19.62 | .97190 || 27.8 | 22.82 | .96789 24.1 | 19.71 | .97180 || 27.9 | 22.91 | .96778 24.2 | 19.79 | .97170 || 28.0 | 22.99 | .96767 24.3 | 19.87 | .97159 || 28.1 | 23.07 | .96756 24.4 | 19.96 | .97149 || 28.2 | 23.16 | .96745 24.5 | 20.04 | .97139 || 28.3 | 23.24 | .96733 24.6 | 20.13 | .97129 || 28.4 | 23.33 | .96722 24.7 | 20.21 | .97118 || 28.5 | 23.41 | .96711 24.8 | 20.29 | .97108 || 28.6 | 23.50 | .96700 24.9 | 20.38 | .97097 || 28.7 | 23.58 | .96689 25.0 | 20.46 | .97087 || 28.8 | 23.67 | .96677 25.1 | 20.55 | .97076 || 28.9 | 23.75 | .96666 25.2 | 20.63 | .97066 || 29.0 | 23.84 | .96655 25.3 | 20.71 | .97055 || 29.1 | 23.93 | .96644 25.4 | 20.80 | .97045 || 29.2 | 24.01 | .96632 25.5 | 20.88 | .97034 || 29.3 | 24.10 | .96621 25.6 | 20.97 | .97023 || 29.4 | 24.18 | .96609 25.7 | 21.05 | .97013 || 29.5 | 24.27 | .96598 25.8 | 21.13 | .97002 || 29.6 | 24.35 | .96587 25.9 | 21.22 | .96992 || 29.7 | 24.44 | .96575 26.0 | 21.30 | .96981 || 29.8 | 24.52 | .96564 26.1 | 21.39 | .96970 || 29.9 | 24.61 | .96552 26.2 | 21.47 | .96960 || 30.0 | 24.69 | .96541 ----------+-----------+----------++-----------+-----------+--------- The basis of the foregoing table is Table III of the U. S. Manual for Inspectors of spirits, giving the respective volumes of absolute alcohol and water in 100 volumes of spirits of different strengths, for every 0.5 per cent. by volume, and the specific gravities, referred to water at 60° F.

TABLE V.

=============+================+===========+=====+=====+======+===== | | | |Color| | Variety | Name of | Locality. |Vin- | of | AV% | AAT of Wine. | Contributor. | |tage.|Wine.| | -------------+----------------+-----------+-----+-----+------+----- Mission, | | | | | | just ripe|Dr. J. Strentzel|Martinez | 1880|White| 10.0 |.5370 “ “ “ | “ | “ | “ | Red | 8.5 |.5400 “ fully “ | “ | “ | “ |White| 12.8 |.3490 “ “ “ | “ | “ | “ | Red | 13.3 |.3300 “ |George West |Stockton | 1881|White| 11.9 |.6690 “ | “ | “ | “ | Red | 12.6 |.5590 “ |Prof. G. Husman |Napa ? | “ |White| 13.0 |.4297 “ |I. De Turk |Santa Rosa | 1880| “ | 11.9 |.3900 “ | “ | “ | 1881| “ | 13.1 |.4500 “ |Chas. Lefranc |San Jose | “ | Red | 12.0 |.4245 “ |J. DeBarth Shorb|San Gabriel| 1873|White| 15.2 |.7395 “ | “ | “ | 1881| “ | 12.4 |.4897 “ |I. De Turk |Santa Rosa | 1878| “ | 12.0 |.5347 Black Prince |George West |Stockton | 1881| “ | 14.9 |.7020 “ “ | “ | “ | “ | Red | 15.2 |.6450 Malvoisie |Chas. Krug |St. Helena | 1880|White| 16.7 |.4270 (Malvasia?)| “ | “ | “ | Red | 14.5 |.2460 “ |R. Hasty |Clayton | “ | “ | 13.8 | ... “ |G. Husman |Napa ? | 1881|White| 14.0 |.4635 “ | “ |Napa ? | “ | Red | 13.5 |.5430 “ |T. F. Eisen |Fresno | 1878|White| 13.7 |.6622 “ | “ | “ | 1880| “ | 17.2 |.5197 Zinfandel |Chas. Krug |St. Helena | “ | “ | 12.6 |.6000 “ | “ | “ | “ | Red | 12.9 |.3900 “ |Geo. West |Stockton | 1881|White| 14.1 |.4200 “ | “ | “ | “ | Red | 14.3 |.4370 “ |Gundlach & Co. |Sacramento | ... | “ | 11.9 |.6750 “ |I. De Turk |Santa Rosa | 1879| “ | 13.4 |.6495 “ | “ | “ | 1881| “ | 13.2 |.6750 “ |G. Husman |Napa ? | “ | “ | 13.2 |.4777 “ |I. De Turk |Santa Rosa | 1880| “ | 12.7 |.6900 =============+================+===========+=====+=====+======+===== | | | |Color| | Variety | Name of | Locality. |Vin- | of | AV% | AAT of Wine. | Contributor. | |tage.|Wine.| | -------------+----------------+-----------+-----+-----+------+----- Zinfandel |B. Dreyfus & Co.| | | Red | 12.4 |.7170 Charbono |General Naglee | San Jose | 1880|White| 8.1 |.4750 “ | “ | “ | “ | Red | 6.5 |.4420 “ |J. T. Doyle |Santa Clara| | “ | 12.5 |.4320 | | Co. ? | | | | Mataro |Chas. Lefranc | San Jose | 1880|White| 14.1 |.4245 “ | “ | “ | “ | Red | 12.4 |.5250 Grenache | “ | “ | 1876| “ | 11.6 |.7920 “ | “ | “ | 1881| “ | 12.5 |.3450 California | “ | “ | | “ | 10.8 |.7500 Burgundy| | | | | | Lenoir |H. W. Crabb | Oakville | 1881| “ | 11.1 |.8070 “ | “ | “ | “ | “ | 11.9 |.5145 Chasselas |J. Gundlach | Sonoma | “ |White| 13.5 |.6337 “ | “ | “ | “ | WS | 11.7 |.6495 “ |Dresel & Co. | “ | |White| 13.5 |.3375 Rose Chasselas |G. Husman | Napa ? | 1881| “ | 12.0 |.3720 Golden Chasselas|Chas. Krug | St. Helena| “ | W/S | 12.4 |.5925 Riesling |Dresel & Co. | Sonoma | |White| 12.5 |.6180 “ |B. Dreyfus & Co.| | | “ | 12.9 |.6750 “ |J. DeBarth Shorb|San Gabriel| 1880| “ | 13.6 |.8325 “ |Kramp & Bro. | Diamond | “ | “ | 12.6 |.7522 | | Springs | | | | Blanc Elba | | | | | | (Elbling?)|J.De Barth Shorb|San Gabriel| 1881| “ | 13.1 |.6825 Feher Szagos |G. Eisen | Fresno | “ | “ | 10.6 |.5625 “ | “ | “ | “ | W/S | 10.2 |.5250 Prolific |Geo. West | Stockton | “ |White| 14.5 |.6750 “ | “ | “ | “ | W/S | 15.6 |.5347 Sauvignon Vert|Chas. Lefranc | San Jose | 1875|White| 13.3 |.6187 Burger |Chas. Krug | St. Helena| 1880| “ | 9.0 |.5620 “ | “ | “ | “ | W/S | 9.2 |.5250 “ |R. Hasty | Clayton | “ |White| 11.5 | ... Elvira |H. W. Crabb | Oakville | 1881| “ | 11.9 |.5145 “ |Kramp & Bro. | Diamond | 1880| “ | 14.1 |.5475 | | Springs | | | | =============+================+===========+=====+=====+======+===== | | | |Color| | Variety | Name of | Locality. |Vin- | of | AV% | AAT of Wine. | Contributor. | |tage.|Wine.| | -------------+----------------+-----------+-----+-----+------+----- Malaga |T. F. Eisen | Fresno | 1877|White| 14.6 |.6525 “ | “ | “ | 1881| “ | 17.9 |.2175 Madeira |B. Dreyfus & Co.| | “ | “ | 18.2 | ... Muscat |I. De Turk | Santa Rosa| “ | “ | 11.5 |.5775 “ |T. F. Eisen | Fresno | 1876| “ | 16.7 |.5325 “ | “ | “ | 1881| “ | 17.2 |.2250 Port, Zinfandel| “ | “ | “ | Red | 18.4 |.3450 “ “ | “ | “ | 1878| “ | 21.0 |.4957 Port |J. DeParth Shorb|San Gabriel| 1875| “ | 22.1 |.3525 “ | “ | “ | 1881| “ | 22.9 |.2048 Port, Tienturier|T. F. Eisen | Fresno | “ | “ | 18.8 |.3975 Angelica |J. DeBarth Shorb|San Gabriel| 1875|White| 18.3 |.3825 “ | “ | “ | 1881| “ | 21.8 |.1448 Sherry | | | | | | (Feher Szagos)|T. F. Eisen | Fresno | 1877| “ | 18.8 |.3600 “ “ dry| “ | “ | 1878| “ | 16.1 |.5550 =============+================+===========+=====+=====+======+===== AV% = per cent. alcohol by volume. AAT = Acid As Tartaric. W/S = With Skins Where the name of the locality is followed by (?), it was omitted from the report.

=Averages.=—In thirteen Mission wines: Alcohol—maximum, 15.2; minimum, 8.5; average, 12.2. Acid—maximum, .7395; minimum, .3300; average, .4955.

In seven Malvoisie wines: Alcohol—maximum, 17.2; minimum, 13.5; average, 14.77. Acid in six—maximum, .6622; minimum, .2460; average, .4769.

In ten Zinfandel wines: Alcohol—maximum, 14.3; minimum, 11.9; average, 13.07. Acid—maximum, .7170; minimum, .3900; average, .5731.

In four Riesling wines: Alcohol—maximum, 13.6; minimum, 12.5; average, 12.6. Acid—maximum, .8325; minimum, .6180; average, .7194.

In four Port wines, including two Zinfandel: Alcohol—maximum, 22.9; minimum, 18.4; average, 21.1. Acid—maximum, .4057; minimum, .2048; average, .3270.

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