202 GRAPE CULTURE AND WDfE- MAKING. 



the sugar gets dissolved, the so-ealled "cZr?/" or ^^sour''^ wines are 

 obtained. 



If, on the contrary, a large part of sugar is still contained in it, 

 the wine is called "sit'ee^." These usually re-ferment. 



Those sweet wines that are at the same time of a thick juice 

 are called " liqueur winesy Such are mostly produced in warm 

 climates, as the must of the grapes grown there contains too 

 much sugar and too little water and yeast, and, therefore, does not 

 completely ferment. In an artificial way they are produced by 

 allowing the grapes to dry on the bush or in the sun, or by add- 

 ing lime to the must, or by boiling down a part of it. These lat- 

 ter are called ^^ boiled loines.''^ 



In colder climates the wine is sometimes made stronger by let- 

 ting the watery parts freeze out, thereby giving them also a pe- 

 culiarly agreeable taste. These are sold as ^^ frozen ivines^ 



The peculiar agreeable flavor of wines is styled the bouquet 

 {^^blume,^^ in German). It is especially found in fine qualities. 



The method of making wine differs in almost all countries, even 

 in particular districts, though each of them adheres to its own as 

 the best, or, in fact, the only good one. Some of the principal 

 methods we shall describe hereafter. 



The Time of Gathering the Grapes. 



It ought to be a policy always to undertake this only when 

 they have attained their highest state of maturity, as it is well 

 known that they are the richer in sugar the riper they are, and 

 produce the more alcohol the more sugar parts are contained in 

 them. Even over-maturity, rottenness, and frost do not harm 

 them, as they will also get sweeter by them ; and the must made 

 of such grapes will give a wine richer in alcohol and aroma. 

 The rottenness, however, it may be premised, must not take place 

 when the grapes are unripe, as this would destroy the little sweet- 

 ness already contained by them. 



It is not always possible to let the grapes get over-ripe — some- 

 times not even ripe — on account of the unfavorable state of the 

 temperature and weather. In such cases, an increase of the sugar 

 and an improvement of the must may be obtained by the follow- 

 ing means : 



1. The grapes, with their pedicles left on them, are spread upon 

 mats, or fiat vessels, and exposed for maturing to the influence 

 of the sun, air, light, and dew. This is frequently done in Spain. 



2. They are placed upon layers of straw, and allowed to ripen 

 in warmed rooms. This method is used in Germany with the 

 so-called " straiv ivine^ 



3. They may be put uncrushed into vats, and left three or four 

 days in them, for the same purpose. 



4. They are, when gathered, exposed to a moderate cold, but 

 immediately pressed when beginning to thaw. 



