1(52 GRAPE CULTURE AND WlNE-MAiaNG. 



matter is decomposed by the fermentation and transmuted into 

 alcohol. 



4. The gum and other slimy matters are not injurious to the 

 wine except by impeding the clarifying process. 



5. Wax and resinous coloring matter are found in the husks of 

 the grapes. 



6. Tannic acid and other astringent matters give to the red 

 wines a tart and harsh taste if fei'mented too long upon the stems. 



7. The albumen found is only in a moderate quantity in the 

 grapes, and settles easy with the lees. 



8. The odoriferous substance is in some kinds of grapes more 

 copious, for instance, in the Eiesling and in the Muscats ; and if 

 these are mixed in a certain proportion with the others'less odo- 

 riferous, a fine bouquet is imparted to the whole mass. 



9. The coloring matter has its place on the inner side' of the 

 husk, from which it is disengaged during fermentation ; there- 

 fore the longer the red wine is left in the fermenting-tub on the 

 husks, the deeper will become its color. 



10. Most of the above-mentioned neutral salts will also settle 

 with the lees, and partly crystallize out of the wine the older it 

 becomes. 



II. 

 HUNGARIAN WINES. 



1. We will here mention the most celebrated wines of Hunga- 

 ry. The first is the world-renowned Tokay, Of this there are 

 four kinds — three sweet, and one so-called table wine. Of the 

 sweet wines the first is the " Essence," which is collected in ves- 

 sels put under baskets containing the half-dried grapes [Troken- 

 heere\ the juice of which drops by its own weight partly out. 

 The second quality is the so-called " Ausbruch," made in the fol- 

 lowing way : when the above grapes do not yield more " Essence," 

 they arc taken out from the baskets and put into some flat vessel, 

 and there, by treading, converted into a pulpy mass, which is then 

 transferred into an open barrel, and the proper quantity of good 

 must added (to eighty measures of the pulp, one hundred and fif- 

 ty measures of must), and well stirred up. As soon as the mass 

 is fermenting the whole is again well stirred, and then put into a 

 loose sack and squeezed out, then filled into clean barrels to fin- 

 ish the fermentation. The third quality is called Maszlas (pro- 

 nounced Maslash), made from the squeezed pulp in the above- 

 specified way. The fourth kind is made from the ripe grapes in 

 the common way. 



2. The wine of "Mdnes" {Menesh) is also a sweet wine, not much 



