296 GRAPE CULTURE AND 



mode, in which 2 per cent, or more of the saccharine from 

 the 12 to 20 in pulp or juice, is left unconverted and irre- 

 claimably lost. (The loss in grain mash thus saved is still 

 higher, from 1 6 to 25 per cent.) 



The azotized parts are rendered insoluble, and by clearing 

 or straining are kept out of the still, permit the formation of 

 none or very little fusel oil, so that a purer spirit at once re- 

 sults, Air-treatment in the still during distillation of any 

 pulp produces spirits free of fusel (at least the first run), and 

 subsequent air-treatment of any distilled spirits at a raised 

 temperature in suitable close vessels communicates quickly 

 the properties of age, destroys the fusel-oils. To retain the 

 fullest natural wine flavor in brandies, redistillation for refin- 

 ing should be avoided as much as possible, and air-treatment 

 provides the best means to effect at once cheaply what many 

 years of storing is generally made to accomplish with enor- 

 mous expenditure. 



It is obvious that must, deprived of gluten, (what no other 

 known process accomplishes) in the hot state as explained, 

 like, any other extract, may be subsequently concentrated, 

 without the addition of sugar or anything else, kept in casks 

 on draught, as preserve, confectionary, or may be employed 

 as addition in wine making in distant parts, to produce 

 greater variety of wine at any place. Enormous quantities 

 of thus purified concentrated must from California or other 

 southern grapes, containing little bouquet and much sugar, 

 could be more profitably employed to blend with green musts 

 of northern strong flavored grapes, deficient in sugar; than 

 turning either into wine separately. 



CENTRALIZATION IN WINE INDUSTRY. 



If we recall to mind numerous home industries only a few 

 generations back, for instance the flax grown on the family 

 field, woven on the family heirloom, and taken to market 

 periodically to be sold, we wonder at the slow, tedious, 



