244 



The World's Commercial Products 



workmen to exercise great caution. The final process con- 

 sists in adding a- small quantity of syrup, the latter being 

 a solution of sugar in old wine, and then the bottles 

 are hermetically sealed, wired, and the cork and neck 

 wrapped round with tinfoil. After labelling, the bottles are 

 again transferred to the cellars, where the- wine acquires its 

 effervescing qualities by the generation of carbon dioxide. 



As one would naturally 'suppose, the quality of the 

 champagne will vary with the vintage, and it is the practice 

 to reserve quantities of the wine made from a good vintage 

 for the sole purpose of mixing, with the -champagne of less 

 favourable years in order to maintain, to a large extent, the 

 average quality of the wine. There are many varieties of 

 champagne, but some of the most famous are Pommery- 

 Greno, St. Marceaux, G. H. Mumm, Moet, Montebello, 

 Heidsieck, Roederer, Mercier, and Cliquot. 



GRAPES, ATTACKED BY MILDEW 



A most important branch 

 of the wine industry is the 

 distillation of alcohol or spirits 

 of wine. One of the chief 

 sources from which alcohol is 

 obtained on a commercial scale 

 is wine, and the distillation of 

 the spirit from wines is confined 

 almost exclusively to France, 

 where the product is largely 

 used in -the preparation of the 

 many kinds of brandy. Wine 

 contains from seven • to j twenty- 

 four per cent, of alcohol, and 



LEAF OF VINE ATTACKED BY PHYLLOXERA 



