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

20

WINE.

fonn the other qualities of the red and white wines. Wctter, sugar, and a ferment are the essential ingredients of the nnist, as a fermentable liquid. If the juice contains a large portion of sugar, and sufficient ferment to sustain the fermenta– tion, the conversion of the saccharine matter into alcohol will proceed until checked by the production of a certain amount of the latter, and a .spirituous or generoiis wine will be fonned. If the ferment be deficient in quantity, ·while a large portion of sugar is contained in the juice, less alcohol will be formed, and a sweet wine will be generated. vVhen both the sugar and forment are in considerable amount, and in the proper relative proportions for inutual decon1po– sition, a dry \vine will be formed. Grapes which contain a small amount of sugar, will produce what are called light wines, which, should acetous fermentation take place to excess, beco1ne sour. In case the bottling of the wine takes place before the fonncntation is