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

CONTENTS.

WINE.

Definition of.................................................................. 13 Different varieties of..................... ..... ...... ......... ...... ......... .. 14 'Vhence derived.............................................................. 14 IGnds generally imported................................................. 14 The art of making ......................_.................................... 14 Grapes, how gathered...................................................... 14 ~lust, constituents of...................................... ..... .......... 16 Fermentation...... . .... .. .... ...... ...... .... .. .. .... .. .... ...... .. .... ..... 16 Hew ·checked................................................................. 20 R~1les to be observed in making......................................... 19 Constii uents of wine .....................,................................. 24 Table of alcoholic proportions........................................... 25 Intoxicating power of...................................................... 29 Claret, properties of........................................................ 31 Port, properties of.......................................................... 31 Teneriffe, properties of............;........................................ 31 J\Iadeira, properties of...................................................... 31 Sherry, properties of....................................................... 32 Chn,rnpagne, properties of................................................ 32 Red and white wines....................................................... 31 "rhence derived.............................................................. 31 Spirituous wines............................................................. 31 l* . (rj