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and light at the ripening period, the Grapes will contain a large 

 proportion of glucose, consequently the wine will be richer in alcohol, 

 and, therefore, stronger by several degrees. In the colder regions, or 

 in other localities when the season is unfavourable for ripening, the 

 Grapes will retain more acidity and a lower proportion of glucose, 

 and, consequently, the wine will be lighter in character. A very wet 

 season, or when water has been supplied at a late period by irrigation^ 

 may decrease the percentage of glucose, and make the wine very low 

 in quality. Then, again, if Grapes are allowed to hang till they are 

 dead ripe and begin to shrivel, they will be richer in glucose and 

 have less acidity. 



When wine of a high strength is required, the Grapes should be 

 allowed to hang till they attain the fullest degree of ripeness. In the 

 cooler districts it will be necessary, as a rule, to let the crop get 

 thoroughly ripe before it is gathered, as even then the fruit will, 



fenerally contain a good percentage of acidity. Unless the Grapes are 

 ally ripe the wine will not be up to the highest possible standard. 

 On the other hand, in the warmer regions, where wines are too rich 

 in alcohol, it may be advisable to gather the Grapes before they get 

 sufficiently ripe to develop the full amount of glucose. This plan is 

 often adopted, and the result is wine less strong than the product of 

 fully ripe Grapes. Some wine-makers, however, prefer letting the 

 fruit attain the highest degree of maturity, and to lower the strength 

 of the must by adding the necessary percentage of water before 

 fermentation. In support of this practice it is contended that the 

 development of the saccharine and other matters should not be 

 checked, as their suppression is detrimental to the wine. Another 

 mode of reducing the strength of wines is to blend with a lowei 

 quality of must from a different variety or locality. 



Treatment of the Grapes. When the Grapes are gathered it will be 

 advisable to remove all unripe or decayed berries, as these if left will 

 have a tendency to injure the wine. The fruit intended for white 

 wine is crushed and pressed directly, but for red kinds the Grapes 

 after being crushed are allowed to stand a few days in the vats before 

 the pressing takes place. Many wine-makers separate the berries 

 from the stalks before crushing, but this is not absolutely necessary. 

 The stalks during fermentation yield astringent matter the base of 

 which is tannin, and when this is in excess it is injurious to wines. 

 The skins contain the same tannin as the stalks, and the colouring 

 matter that is imparted to the wine. The pips contain tannin in larger 

 proportions, as also a considerable amount of albuminous matter, 

 fatty oil, gluten, and mineral salts. Though neither the stalks, skins, 

 nor pips contain material that can be converted into alcohol, yet 

 they accelerate the process of fermentation, and greatly influence the 

 character of wines. A moderate proportion of tannin is beneficial to 

 both white and red wines, and is, in fact, essential to them. It 

 precipitates the albumen, improves the quality, and is not unpleasant 

 to the palate. On the other hand, an excess of tannin makes wine 

 hard, astringent, disagreeable to the taste, and heavy for the stomach. 

 Consequently, neither stalks, skins, nor pips should be allowed to 



