288 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



February 23, 1864, 

 Mr. Nathan C. Ely in the cHair. 



Manufacture of Wine. 



Col. Haraszthy said it is, of course, impossible to ship pure grape juice 

 here in an unfermented state, because fermentation begins immediately 

 after the grapes are mashed, particularly in a hot day. The technical 

 name for the juice is must. It is not called wine until after it has fer- 

 mented, and fermentation produces spirit, which gives it strength to bear 

 transportation. Some wine contains so small a percentage of spirit that 

 it does not bear transportation. Some very light wines that will not bear 

 transportation in casks will bear it in bottles. We cannot safely ship our 

 California wines at less than one year old. If shipped before it is ripe it 

 would be likely to ferment, and perhaps change to vinegar, in passing the 

 tropics. If in good order for transportation when shipped, it would im- 

 prove on the voyage. If must is too long exposed to the air, it is injured, 

 because there is a tendency to active fermentation, and that tendency must 

 be guarded against in all subsequent stages. "When finally transferred to 

 the casks in the even temperature of the wine-vaults, to perfect its fe> 

 mentation, the air must be carefully excluded. This is done b}' inserting 

 a siphon in the bung-hole, with the other end in water. The gas produced 

 by the fermentation passes over and bubbles up through the water, which 

 excludes the atmosphere. AVhen no bubbles are perceptible, the siphon 

 may be removed and the cask closed. The wine still continues to ripen 

 and improve by age. This matter is fully treated in the volume I 

 published about wine-making. 



As to the question whether the first run of juice, that is, the wine ob- 

 tained without pressure, is the best, that is a mooted question in Europe. 

 In the districts where the Chamberlain wines are made, it is the general 

 opinion that the best plan is to press the grapes and mix all the must 

 together ; that which runs out or is pressed out. 



Wine Interests of California. 



Mr. W. S. Carpenter asked Col. Haraszthy in relation to the wine in- 

 terests of California. 



Col. Haraszthy, in answer to this question: I beg leave to offer an article 

 in the San Francisco Mercantile Gazette, which shows the rapid increase 

 of wine culture. 



" In the year 1856 the grand total of vines in tliis State was 1,540,134; 

 in 1857 it was 2,265,062; in 1858, 4,054,548; in 1859, 10,000,000; in 1860, 

 14,600,000; in 1861, 17,500,000; in 1862, 20,000,000. The bearing vines 

 in 1862 produced about 146,000,000 pounds of grapes; from these grapes 

 about 8,000,000 gallons of wine, 500,000 gallons of brandy, and 300,000 

 gallons of vinegar were made, while a large amount has been consumed as 

 grapes. ^s 



" The crop of 1863 (estimated), 12,000,000 gallons of wine, 800,000 gal- 

 lons of brandy, and 500,000 gallons of vinegar, leaving about 40,000,000 

 pounds of grapes for consumption. 



" The above enumerated vines will occupy an area of about 25,000 acres. 



