VITACE^ 503 



colored grapes with a colorless juice. The coloring matter 

 in the skin is not permitted to get into the juice, as the 

 skins are removed by pressing, and the juice allowed to 

 ferment alone. 



The two chief sweet wines in this country are the ports 

 and angelicas. Port wines are made from colored grapes. 

 The fruit is crushed and allowed to ferment; however, the 

 process of fermentation is not allowed to proceed far, but 

 is stopped by the addition of alcohol. This adding of 

 alcohol to stop the fermentation process is called "fortify- 

 ing." In the making of angelica wines, the grapes are 

 crushed, pressed immediately to remove the pomace, and 

 the juice permitted to ferment until the desired degree of 

 sweetness is attained, and then the process of fermentation 

 stopped by "fortifying." 



Brandy.— Brandies are made both from white wines and 

 red wines. Pure "cognac" is obtained from the distillation 

 of French white wine. The inferior grades of brandy come 

 from the distillation of inferior sorts of wine. 



Vinegar. — Grape vinegar is made from white and red wines, 

 giving white and red vinegars respectively. Many grapes 

 unsuited for drying, shipping, or wine-making can be turned 

 into excellent vinegars. 



Other Uses. — Grapes are a common fresh dessert. The 

 unfermented juice is sold in large quantities in bottles. A 

 good table syrup can be made from some varieties. The 

 wood is sometimes used in the manufacture of baskets, 

 furniture, and rustic work. The plants are ornamental and 

 are frequently turned into arbors. There are a number 

 of by-products from the grape plant. Brandy, feed, fertil- 

 izers, and acetic acid are made from the pomace. Tartaric 

 acid is manufactured from the stems, shells and the "lees" of 

 wine. The seeds are used as a food for stock and as a source 



