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character of the wine and the treatment it receives, the process of 

 maturing is finished by bottling it off. If left too long in the cask there 

 may be a falling off in aroma or colour, which the maker must be careful 

 to guard against. The bottles must necessarily be securely fastened, 

 and only new and sound corks should be used. Cellars for storing 

 should be dark and cool, and the more regular the temperature can be 

 kept the better. Some of the lighter wines attain the highest degree of 

 perfection in seven or eight years, but the stronger kinds may improve 

 up to twenty years old or over. 



Condensed Must. A practice has been introduced within the last few 

 years, and is now followed to a great extent in some parts of Europe, of 

 condensing must by evaporation. Under this system it is materially 

 reduced in bulk, and can be more readily exported to other countries, 

 than wine in its natural state. In many of the principal wine making 

 districts of Europe the produce of the local vineyards fall short of the 

 requirements, and has to be supplemented by supplies from other 

 countries. Condensed Must serves the purpose equally well as a made 

 wine, and there is less cost in carriage, as also generally a saving in 

 customs charges. The process is carried on upon exactly the same lines 

 as in condensing milk. By evaporation in vacuum pans the bulk of the 

 water is removed while the sugar and other essential components remain. 

 When the process is complete the Must is reduced to a thick mass, 

 having the appearance of treacle. This material when filled into casks 

 or jars will keep good for years, and may be fermented at any time by 

 the application of water. The saving in bulk by condensation is about 

 two thirds. When fermented it is necessary to mix Grape skins with 

 the Must as these afford the required tannin, colour, and flavour. There- 

 fore it is usual in exporting to send tightly packed skins of the same 

 variety, in the proportion of one barrel to six of Must. When unfermented, 

 condensed Must is said to yield a pleasant non-alcoholic beverage that 

 may be used without scruple by the most rigid teetotalers. Possibly 

 the condensing of Must may be found to offer advantages in some parts 

 of Australasia. 



VARIETIES. 



There are a very large number of Grapes in cultivation both for 

 dessert and wine-making purposes, but the kinds suitable for drying are 

 comparatively few. A limited number is all that are required for any 

 purpose, and growers will do well not to plant too many sorts. The 

 following list embraces all the more noteworthy kinds : 



A leppo (Chasselas Panache, Morillon Panache, Raisin Suisse, Striped 

 Muscadine, Variegated Chasselas). A singular French variety, remarkable 

 for its variegated berries, which are mostly striped with white, red, and 

 black in distinct lines. Bunches medium-sized, loose. Berries roundish, 

 medium-sized, and thin skinned. Flesh juicy and well flavoured. 

 Ripens medium early, arid is good for dessert or wine. 



