WINE-MAKING IN CALIFORNIA. 295 



wines, or those still containing sugar, and those entirely or 

 nearly free from it. Dry wines form the bulk of the product 

 of European and domestic vintages, as the modes to manu- 

 facture them appeared more simple. It has been shown 

 above how dry wines are more quickly, safely and cheaply 

 obtained by air-treatment. 



SWEET WINES, 



However, are as yet obtained by partial fermentation, inter- 

 ruption of this process ; and by addition of spirits (to 20 per 

 cent, or more of alcohol) or glycerine, etc., stability is im- 

 parted, further fermentation and deterioration rather kept 

 under than precluded. They are cordials rather than wines. 

 No sweet and light alcoholic wines are in the market (except 

 sparkling), for the simple reason that they could not be manu- 

 factured with any degree of stability ; the remnant of the 

 gluten prevented it. Air-treatment furnishes an easy solution 

 to this question also, and permits the manufacture of sweet 

 wines of any desired alcoholic strength and most perfect stabil- 

 ity, because free from gluten. Americans are fond of sweet, 

 wines and should have them. 



The must, fresh from the grape (or other fruit), heated to 

 above 140 F. is vigorously air-treated for a couple of hours 

 (or less), till the albumen is coagulated, which is removed by 

 bag filtering, still hot. After cooling to 70 F. it is subjected 

 to air-fermentation with the addition of a quantity of green 

 must, suitable to insure the desired proportions of alcohol and 

 sweetness. Or any wine obtained by thorough air-fermenta- 

 tion may be sweetened with crushed sugar free of gluten to 

 suit the taste, without danger of future disturbance. 



BRANDY. 



The described air-treatment for fermentation of must or 

 piquette secures by full attenuation of all saccharine parts a 

 higher yield, of 10 to 15 per cent, of spirits, than the usual 



