242 The World's Commercial Products 



allowed to go on as long p as possible. 

 Conversely, it should be possible to pro- 

 duce sweet wines by stopping the fermen- 

 tation, and this is effected by the fumes 

 of burning sulphur. 



There are a great many varieties of 



white wine, and perhaps the most famous 



of all is the Rhenish wine known as 



ia v " Johannisberger," which is grown in 



Germany. This variety is said to fetch 

 the highest price among white wines, and 

 its reputation has become world-wide. 

 Enormous casks of Johannisberger are 

 lying in the municipal wine cellars of the 

 township of Bremen, the wine being 

 casked and stored in its present position 

 over three centuries ago. This wine, 

 leaf affected with black rot known as " the Rose," is, as one might 



suppose, the subject of more than one 

 legend, and is offered in hospitality to royalties and persons of distinguished rank who partake 

 in the festivities of the town ; it is also graciously given to the sick. Other Rhenish wines of 

 great repute are Rauenthaler, Liebfraumilch, Marcobrunner, Rudesheimer, Hoheheimer, 

 Kottenlocher, Zetlinger, and Riesling. 



The white wines of Burgundy are also highly appreciated, and Montrachet is regarded by 

 some as the king of white wines. Meursault-Goutte-d'Or, Chablis Moutonne, Pouilly-Tuisse 

 are also excellent. Among the white wines of Bordeaux, Chateau- Yquem is considered the 

 best, and Chateau-Myrat, Latour-Blanche, Clos St. Marc, and the wines of Sautome, Barsac, 

 and Graves also enjoy a high reputation. 



Wines known as pale wines are obtained by pressing the sediment a little more than in .the 

 case of the white wines. They possess an agreeable freshness of flavour and are dry, but 

 are liable to turn yellow as soon as they come into contact with the air, a disadvantage which 

 is mitigated by casking as soon as possible. 



Light red wines are prepared in the same way as the red wines, with the difference that the 

 sediment is not left in the must longer than twenty-four or forty-eight hours at the 

 most. The right moment for its abstraction is when the larger part of the sugar has had time 

 to be transformed into alcohol, as in the case of the dry white wines, without the wine having 

 acquired too much colour. 



A kind of wine is also prepared from .dried grapes. This is the case especially in France, 

 where about 100,000,000 kilograms of dried grapes are annually imported, chiefly from Greece. 

 •Of these about 4,000,000 hectolitres of wine are prepared, making a wholesome drink, which, 

 however, , is jIqss invigorating. than wine made from fresh grapes. 



All, wineSj_ whether, red, white or pale, still require a good deal of care after they have been 

 casked. During the second fermentation . the chemical processes are continued and 

 facilitated , by; various means. ; As fermentation always develops heat, the wine takes 

 up more, space. wJrUe ;i.t is. fermenting than when the fermentation has abated. Daily the liquid 

 bepqme% less jn. bulk,, and to, avoid contact with the air, which would turn the wine sour, the 

 •ca^ks T -a^e v re^uJ.ariy, filled, f up.; Moreover, the wine in the casks only slowly deposits the im- 

 P^ties ^vhich^t contains,, and. to facilitate, their deposition the wine is drawn off several times 

 eiili^r J^y -siphon^ or^smaU. pumps, mounted on light carriages. This process is repeated three 

 orJiqur^ times at intervals of aiew months. It is never carried out in the hot weather, when 

 the fermentation is most active. 



