1857 The Bordeaux wine and liquor dealers' guide

51

:MANUFACTURING AND ADULTERATING LIQUORS.

put it into bottles or to consume it 88 soon 88 possible. Sparkling, Oreaminv, and Briskne8s.-These pro– perties are conveyed to wine by racking into close vessels before the fermentation is complete ; and while there still remains a considerable portion of undecomposed sugar, wine of this description, which has lost its briskness, may be restored by adding to each bottle a few grains of lump-sugar, or rock– candy. This is the way in which champagne is treated in France. The bottles are afterward in– verted, by which means any sediment that forms, falls into the necks, when the corks are partially withdrawn, and the sediment is immediately ex– pelled by the pressure of the gas. If the wine remains muddy, a little solution of sugar and finings are added, and the bottles are again placed in a vertical position, ~nd after two or three months the sediment is discharged as before. Sometimes this process is repeated three or four times, if the wine continues muddy. Tas-te of Oasks.--See .MU1Jtilness.

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