THE NEW YORK WINE INDUSTRY 



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operation is called " racking." The first racking is usually done 

 during the first month or six weeks ; second racking is necessary at 

 the end of the winter, and a third racking is desirable late in the 

 summer or in the fall. 



Before the wine is ready for consumption or for bottling, it 

 should be rendered perfectly clear and bright. This is accom- 

 plished by fining. The materials most commonly used are 

 isinglass, white or fresh egg, and gelatine. 



FIG. 416. WASHING WINE BOTTLES BY MACHINERY 



CLASSIFICATION OF WINES 



Wines are usually divided into two broad classes, dry wines 

 :unl sweet wines. Dry wines are those in which the sugar has 

 been entirely or almost fermented out. They may be either red 

 or white in color. Of the red dry wines the most common kinds 

 ;in> claret and Burgundy. The white dry wines include Catawba, 

 Delaware, and wines of the Rhine and Moselle types. 



Sweet wines are those in which most of the sugar must have 

 been retained, the fermentation being stopped by the addition of 

 grape brandy. This addition of alcohol to sweet wines is called 



