204: GRArE CULTURE AND WINE-MAKlNG. 



by the skins, is better developed in this manner, and -wines so 

 produced have a much stronger bouquet than if made by any oth- 

 er method. 



The tubs have a lid which covers the vat underneath, in order 

 to shut the air out from it. This lid or board has a large round 

 hole, surrounded by a wooden hoop one inch high, within which 

 the upper tub is put so as to be immovable. It has likewise a 

 small flap, through which one sees if the tub is filled, and also 

 may push the husks back that rise in the middle. 



If the must, however, is to ferment with the skins and pedicles, 

 the whole mass is left together, and is pressed off from the husks 

 when the fermentation has more or less advanced. 



In the 2^^'css-house the mass is either pressed at once, or allowed 

 to ferment with the skins and stalks, or with the first only. In 

 the latter case, the wine gains in color, taste, flavor, and spirit, as 

 the husks always contain sweet and spicy parts that get freed by 

 the fermentation. It gets also sooner drinkable, as the acid and 

 tannic parts of the berries effect a quicker secretion of the yeast. 

 But it is also sourer and more acid ; therefore it is frequently pre- 

 ferred to leave the skins and stalks aside. 



This is done by the 2>'>'<^ssing 2irocess, to which the whole mass is 

 subjected in a fresh-crushed state, or in that of a more or less ad- 

 vanced fermentation. The juice first coming out here is that of 

 the most ripe grapes; consequently it is the sweetest, and gives 

 the best wine. After this it contains more and more acid and 

 sour parts, and makes only inferior wines. From this the names 

 of "wine of the first, second, third press" are given, as also ^)mne, 

 press, and hiisk wine. ' If the grapes have but little water, warm 

 or cold water is poured on the pressed-out busks, which are then 

 pressed again. 



The husks on the sides of the tub are not exposed to an equal 

 pressure with those in the middle. They are consequently cut 

 off and pushed toward the centre after each pressing. In Wiir- 

 temberg the common broad-axe of the carpenters is used for this 

 purpose. In other districts they have particular implements for 

 the same object. 



Only the must of grapes gathered and pressed at the same time 

 must be put into one vat, as otherwise the fermentation would be 

 unequal and the wine less good. 



Fermentatio7i. 



The must is now left to ferment : in northern climates usually 

 in cellars ; in southern, under sheds. If it is in large tubs or 

 vats, its own heat is generally sufficient to get it into proper fer- 

 mentation even at a low temperature ; but if this should not be 

 the case, artificial warmth must be applied. The cellar, in that 

 case, if covering with warm blankets will not answer, is warm- 

 ed by a coal fire, or some of the must itself is warmed and pour- 



