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

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WINE.

2d. 'Vhenever a layer of fourteen or fifteen inches thick has been spread on the bottom of the vat, the treading operation begins, (unless the wine-press is used,) which is usually re– peated after macerating the grapes for some time. \Vhen an incipient fermentation has softened the texture of the skin and the inter– nal cells, the grapes should be well and equally bruised and trodden, for the first juice contains little mucoso-saccharine matter, and consequent– ly does not ferment freely, that substance being chiefly contained in the insoluble organized parts, and the skin, which also contains the greatest part of the acid, resinou,s, extractive, and coloring matter. 3d. The temperature at which fermentation takes place must be conducted at about 60° to 75° Fahr., below which it languishes, and above which it proceeds too violently. vVhen it pro– ceeds too slowly, add a little boiling must. 4th. The contact of air is necessary in the comn1encement, affording another reason for

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