1857 The Bordeaux wine and liquor dealers' guide

72

A TREATISE ON

ferment,ation is nearly complete, which usually occupies several weeks, or even months. The vine– gar is next run off into two large tlms furnished with false bottoms, on which "rape" (the pressed cake from making· domestic wines, or the green twigs or cuttings of vines) is placed. One of these vessels is wholly, and the othel' only three-fourths, filled. The fermentation commences and proceeds more rapidly in the latter than in the formeF tun, and the liquor it contains, consequently, matures sooner. When fit for sale a portion of the vinegar is withdrawn from the smaller quantity, and its place supplied with a like quantity from the full tun, and this, in its turn, is refilled from the barrels before noticed. This process is carried on with a number of tuns at once, which are all worked in pairs. The general properties of this kind of vine– gar are well known. Its pleasant and refreshing odor is derived from acetic acid and acetic ether.

WINE VINEGAR

Is prepared in wine countries by a similar process to that employed for making malt vinegar. That prepared from white wine (White Wine Vinegar) is most esteemed. It is piirer and pleasanter than

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