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

WI.NE. 21 fully completed, the carbonic acid that is gene– rated will impregnate the wine, and rendeJ.~ it effervescing, and form the sparkling wines, (Vin lifousseux.) The astringent wines owe their flavor to the tannic acid derived from the husks of the grape, and the aciclulo-us wines to the presence of car– bonic acid, or a large proportion of tartar. 8parlding wines are manufactured from black grapes of the first quality, the juice being ex– tracted as gently as possible, so as to prevent the coloring matter of the skin fron1 entering into the wine. Inferior wines are formed from the after-pressings, on account of the tint ac– quired from the husks. Casks are then three– fourths filled with the colorless nlust, fermenta– tion soon begins, and is allowed to continue under the control of ~I. Sebille Auger's elastic bung for from twelve to eighteen days, and then three-fourths of the casks are filled uo .L with wine from the rest. The bung is then well secured.

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