GRAPE PRODUCTS 251 



cussion of the several possible outlets to over-production in 

 this fruit. 



WINE 



The manufacture and use of wine in America, as has been 

 intimated, is likely to cease through prohibition. Therefore, 

 whatever may be said of this product of the grape is of less and 

 less interest to grape-growers. However, a few years of grace 

 probably remain for the making of wines in America, and since 

 wine-making yet offers the greatest outlet for the grape crop, 

 next to table-grapes, wine must be considered as a factor in the 

 grape industry. 



Since the demand and price for grapes depend very largely on 

 the kind of wine to be made, it is necessary to characterize the 

 wines made in America. Wine, it should be said, is the product 

 of alcoholic fermentation of the grape. Alcoholic fermentations 

 made from other fruits are not, strictly speaking, wines. 

 Natural wines are divided into three broad groups ; dry, sweet 

 and sparkling wines. Dry wines are those in which sugar has 

 been eliminated by fermentation ; sweet wines those in which 

 sufficient sugar remains to give a sweet taste ; and sparkling 

 wines are those which contain sufficient carbonic acid gas to 

 give a pressure of several atmospheres in the bottle. The 

 carbonic acid gas is produced in sparkling wines by fermenta- 

 tion in the bottle of a dry wine. 



The color in these three classes of wine may be red or white, 

 depending on whether or not the color is extracted from the 

 skins in the process of fermentation. To make red wine, of 

 course, the grapes to be fermented mtist have red coloring 

 matter in skin or juice or both. Each of these groups of wine 

 includes a very large number of kinds distinguished by the name 

 of the region, the locality or the name of the vineyard in which 

 a wine is made. Wines are still further distinguished according 

 to the year of the vintage. 



