Wine-making. 
GRAPE MANUAL. 
Wine-making. | 61 
— be wished. me varieties are found to keep 
and longer than others, and in our Descriptive 
Sesion the superior keeping qualities of our best 
‘Kin ys mentioned. In ice-ho 
ipparent good co 
appearance is deceptive—they are almost always unfit 
to be eaten 
The bank: sunt of preserving the delicious j juice: of 
the grape 
5 
in a concentrated d al tj ishahle fer 
, is by 
WINE-MAKING. 
We have been urged to embody in this manual a 
chapter upon this subject, and, notwithstanding the 
assurance that, within the limited scope of this Cata- 
logue, we think it impossible to furnish anything 
that would be valuable, either as a guide to the inex- 
sz t were either not 
prem Tia or too costly, nae contained so much 
‘was unnecessary, the least, that we finally 
concluded to write this brief treatise, which, however, 
im. Such aman you may have to pay well, 
and you may think you cannot afford it; but to learn 
sad experience, unless on a very small scale, 
ae © ee its nature and — its formation and 
classification 
_ Wine is the oe kisaaincs juice of the grape; 
its unfermented juice is called mu. 
st. The product of | 
the must (as can 2 seen pa 
+. £4 yer | £4} } * ng Puck, 
and fruits is also often called wine, 1 but none contain 
the delicate bouquet, that combination of 
substan at we enjoy in the properly fermented 
juice of enor events we, as grape-growers, 
have to deal with the senkank of grape-juice only, and 
it is of this alone that we intend to speak 
However important it is to fully know the nature 
and chemical substa: ances of wine and the law of - 
mentation, 
necessary ; it may also suffice, for most practical pur- 
poses, to says hat = juice of the grape contains, 
chemically 
1. Sugar, ay pil s, by fermentation, is 
formed cup eat Most of the cellular sub- 
stances unripe grape have transformed 
rorecacige uring the process 6 of ri Fpemne, se 
sugar 
fermentation and sink to the bottom. The fs 
ripe the grapes, the more of these substances and — 
the less sugar will be 
2. Acids, —tartaric, tannic, aad other acids, more or 
les cas: according to the degree of ripeness and the 
nina of the aigatag 
. Albumen—a. nitro, us substance, plainly visible 
in the white scum ioe the must. Also: some resin- 
us substances, gum, affecting the body and taste 
about three to four times their quantity of WATER 
in the juice of the grape. 
As long ¢ as this juice is’ inclosed in bier skin, which 
air, solong no fermentation can take place. te as 
lecomposing t 
and forming alookol at the same time the other cab 
e transioin: and form new substances. 
Thus, however clear the unfermented juice m miky be; ne 
bie turbid by fermentation; the albumen com- 
mences to oxydize; the alcohol, while forming, sepa- 
rates ihe prcetm matter from the skin; carbonic 
is formed in the mass, pushing up the firm parts age 
and forming a dense cover over the liquid : the gas is S 
developed in oe 
bubbling noise, and. the heat of the fermenting mast 
G 
: mente motiny uni the wine lear and. 
veloped. : 
