158 FLAVORING AND BEVERAGE PLANTS 
sugar contained in the liquid. When this process has gone 
far enough the fermentation is stopped, generally by heating 
to kill the yeast and any vinegar ferment that may be present, 
Fig. 154.—Juniper (Juniperus communis, Pine Family, Pinacew). Stam- 
inate flowering branch, 3. Pistillate fruiting branch, 3; a, stam- 
inate flower, enlarged; b, stamen, back view; c, same, lower view; 
d, two pollen grains; e, pistillate shoot; f, three ovules, and their scales, 
the front one bent down; g, same cut across; h, fruit, cut across, show- 
ing the three seeds in the aromatic pulp formed of the three scales 
grown together; 7, seed, entire; k, same, cut lengthwise to show em- 
bryo and seed-food. (Berg and Schmidt.)—Shrub with spreading 
branches, or a tree growing about.12 m. tall; leaves spiny-pointed, 
whitish above; flowers yellowish; fruit dark blue with a bloom. Native 
home, north temperate regions. 
and the wine is kept in tightly closed vessels to exclude the 
air and all ferments. By standing thus, wines develop with 
age minute amounts of certain flavoring substances, mostly 
