THE MAXTJTACTURE OF WINE. 289 



the juice of the Isabella and Clinton require sugar, 

 but that of the Catawba stands in need of it, in order 

 to make, not a sweet but a full-bodied wine, which 

 will bear keeping. 



In the manufacture of wine from the grape, the 

 fii-st process is to carefully pick over all the grapes, 

 rejecting those which are unripe, rotten, mildewed, 

 or imperfect in any other way. The rejection of the 

 stems will depend upon the character of the wine 

 desired. If retained, they impart a rouglmess to the 

 wine, which some admire ; and it is claimed by some, 

 that the tannin of the stems helps to preserve the 

 wine. The grapes are then to be mashed, which is 

 easily done with the hands if in small quantity. In 

 the large way it is performed by passing the grapes 

 between rollers armed with pins. On a smaller scale, 

 a beetle or stamper, armed with pins, may be used ; 

 and where but a few are prepared (as for domestic 

 purposes) the hands alone can perform the work. A 

 gentleman of this city has devised a very useful .and 

 efficient machine, in which, by passing the grapes 

 between rollers covered with india-rubber, the juice 

 is expressed and separated from the husks without 

 bruising the stems or seeds. 



If prepared in the ordinary way, the must may be 

 allowed to ferment either before or after the juice has 

 been separated from the seeds and husks. Ferment- 

 ing the husks and seeds gives a roughness and harsh- 

 ness to the wine as well as a higher color. For the 

 finest wines tlie juice only is fermented. 



This is effected by simply allowing the juice to 

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