1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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WINE.

exercise a certain influence on the formation of the perfumes. "\Vines are divided into the Reel and White wines. Red wines are derived from the must of black grapes, fermented with their husks. White wines are derived from white grapes, or from the must of black grapes fermented apart fr01n their husks. \Vhite wines which, from a deficient supply of tannin, might be disposed to become 8tringy, can be preserved by adding the foot-stalks of ripe grapes. The white wines should be racked off as soon as cleared by the first frosts, and at the latest by the middle of February; in this manner the fermentation, which would take place on the return of spring, is prevented; otherwise the sweetness of the wine would be destroyed by the remaining portion of the sugar being decon1- posed. The modes in ·which the fermentation of \vines is conducted, and the relative propor– tion of the constituents of the must, regulate or