CONTENTS.
PREFACE.
Prices of grapes in California from 1876 to 1882, the Mission grape, v; annual shipments of wine and brandy from California, annual production of wine, acreage of vines, probable future production of wine, vi; objects of this book, want of works on the subject in English, method of vinification varies with kind of wine rather than with locality or climate, vii; climate of California and density of must similar to those of southern Europe, viii; comparison between California and European wines, viii-xiii; State Viticultural Commission, xiii; advice to grape growers, xiv; acknowledgments by the author, list of authorities, xv.
CHAPTER I.
GATHERING THE GRAPES—MATURITY.
Utensils for picking, number of pickers necessary, when to commence, [1]; when to gather, successive gathering, [2]; sorting the grapes, requisite degree of maturity, [3]; signs of ripeness, gathering before complete maturity, [4]; gathering after complete maturity, ripeness according to required strength, [5].
CHAPTER II.
MUST.
Composition, grape sugar, [6]; must-scale, [7]; testing for sugar, [8]; correcting for temperature, [10]; sugar and alcohol, alcohol in wine, [11].
CHAPTER III.
SUGARING AND WATERING MUST.
Sugaring, [13]; nothing gained by adding sugar, [15]; cost of glucose wine, [16]; experiment with glucose, the use of glucose condemned, [17]; watering, [18].
CHAPTER IV.
STEMMING AND CRUSHING.
Diversity of opinion on stemming, effect of stemming, proper practice, [20]; to estimate tannin, stemmers, [21]; how to remove the stems, crushing, methods of crushing, [22]; aerating the must, crushers, [23]; rapidity of operation, special practice, [24].
CHAPTER V.
FERMENTATION—ITS CAUSES.
Several different kinds of fermentation, alcoholic fermentation, the yeast plant, [25]; functions of yeast, normal conditions of the life of yeast, [26]; action of various chemical and physical agents, [28]; viscous or mannitic fermentation, lactic fermentation, [29]; acetic fermentation, [30]; origin of ferments, [31]; ALCOHOLIC FERMENTATION IN WINE MAKING: vinous or alcoholic fermentation, sugar, [32]; alcohol by weight and by volume, [33]; fermentation, its products, per cent., sugar to per cent. alcohol, different authors, [34]; limits of sugar and spirit, [36]; temperature, [37]; fermenting houses, [38].
CHAPTER VI.
RED WINE.
Coloring matter, fermenting tanks or vats, filling the tanks, [39]; open vats, closed vats, [40]; the best practice, [41]; hermetically sealed tanks, practice in the Médoc, stirring the pomace in the vat, [42]; when to draw from the vat, [43]; the objections to long vatting, in making fine wines, [44]; how to know when to draw from the vat, method of drawing from the vat and filling the casks, [45]; wine presses, [46]; pressing and press wine, special practice for fine wines, TREATMENT OF RED WINES: insensible fermentation, [47]; ulling or filling up, [48]; summary of the rules for the treatment of new red wines, [50]; treatment of old red wines, [51]; summary of rules for the care of old red wines, [53].
CHAPTER VII.
WHITE WINE.
Made from both red and white grapes, differences between red and white wine, hygienic effect of red and white wine, [54]; process of making, the barrels, filling the barrels during fermentation, [55]; pressing and filling, different kinds of white wine, dry white wines, mellow white wines, [56]; sweet white wines, grand white wines, [57]; treatment of white wines, to keep sweet, [58]; dry white wines, mellow white wines, [59]; summary of rules, racking, [60].
CHAPTER VIII.
CASKS.
Different woods, oak wood, storing casks, [61]; new casks, [62]; old casks, rinsing chain, visitor to examine the inside of a cask, [63]; empty casks, washing, sulphuring casks, condition to be examined, [64]; flatness in the cask, acidity, mouldy casks, [65]; rottenness, brandy casks, caution as to sulphuring, cask borers, [66]; size of casks, [67].
CHAPTER IX.
SULPHURING. ARRESTING FERMENTATION.
Sulphuring casks, must and wine, sulphurous oxide or sulphur dioxide, the sulphurer or sulphur burner, [69]; sulphur matches or bands, to sulphur a cask, [70]; to sulphur wine, sulphuring should be avoided in certain cases, [71]; arresting fermentation, unfermented must, prepared in two ways, [72]; clarification and care of unfermented must, sulphur flavor, [73]; other substances to arrest fermentation, burning alcohol, aqueous solution of sulphurous acid, bisulphite of lime, [74]; salicylic acid, [75].
CHAPTER X.
AGING.—EFFECTS OF VARIOUS INFLUENCES.
General considerations, how new wine differs from old, development of bouquet and flavor, old wine, characteristics of, [76]; color, aroma, flavor, influences which develop, also destroy, influence of the air, [77]; variations of temperature, influence of heat, [78]; aging by heat, [79]; preserving wine by heat, [80]; influence of cold, treatment of frozen wine, [81]; influence of light, aging by sunlight, effect of motion of voyages, wines suitable for shipment, [82]; shipping new wine, [83]; other motions, aging by fining, aging generally, [84]; wines which gain the most by aging processes, [85].
CHAPTER XI.
GENERAL TREATMENT—CELLARS.
Unfortified or table wines, deposits, lees, etc., [86]; to prevent degeneration, CELLARS: temperature, [87]; dampness, ventilation, evaporation, [88]; other precautions, supports for casks and tuns, [89].
CHAPTER XII.
RACKING.
Object of, time for, conditions indispensable for a good racking, [91]; new red wines, [92]; old red wines, new white wines, first racking, subsequent rackings, [93]; care to be observed, other precautions, [94]; different methods of racking, implements for tipping the cask, [95]; racking without contact with the air, pumps and siphons, [97].
CHAPTER XIII.
CLARIFICATION—FINING.
Objects of fining, different substances employed, gelatinous substances, [99]; gelatine, its preparation, isinglass, fish glue, or ichthyocol, [100]; albuminous substances, blood, milk, white of eggs, [101]; clarifying powders, gum arabic, addition of salt, addition of alcohol, addition of tannin, preparation, [102]; method of operation, implements for stirring, [103].
CHAPTER XIV.
SWEET WINES—FORTIFIED WINES.
Generally, to increase sugar in must, without fermentation, care required, [105]; clarification, boiling must, left on the lees, [106]; sweet muscat, pressing, marc of sweet wines, amount of alcohol to be added, density, furmint wine, [107]; straw wine, PORT WINE in the Upper Douro: the must, lagars, etc., [108]; treading, fermentation, Vizitelli’s description, [109]; lodges or storehouses, mixing, port loses color in wood, alcoholic strength and loss by evaporation, [112]; MADEIRA: making, casks, treatment, heating house, heating, [113]; solera system, ullage, alcohol, [114]; SHERRY: climate, vintage, crushing, gypsum, [115]; pressing, [116]; plastering, fermenting, adding spirit, [117]; bodegas or storehouses, changes in the wine, fino, oloroso, basto, flowers, [118]; sweet wine, vino dulce, color wine, vino de color, arrope, [119]; mature wine, THE SOLERA SYSTEM: establishing a solera, [120]; standard soleras and their foundation, [121]; blending for shipment, [122]; formulas, fining, [124].
CHAPTER XV.
DEFECTS AND DISEASES.
Divided into two classes, general considerations, [125]; NATURAL DEFECTS: earthy flavor, its causes, [126]; how prevented, treatment, [127]; wild taste and grassy flavor, greenness, causes, [128]; prevention, treatment, [129]; roughness, causes, not a fault, disappears in time, how avoided, [130]; how removed, bitterness, causes, how prevented, treatment, taste of the stems, [131]; sourness, causes, how prevented, treatment, [132]; alcoholic weakness, how avoided, treatment, [133]; want of color, causes, how guarded against, treatment, dull, bluish, lead-colored wine and flavor of the lees, causes, [134]; treatment, [135]; putrid decomposition, causes, [136]; how avoided, treatment, different defects together, ACQUIRED DEFECTS AND DISEASES: flat wines, flowers, causes, [137]; prevention, [138]; treatment, [139]; sourness, acidity, pricked wine, causes, what wine liable to, [140]; how prevented, treatment, [141]; experiment before treatment, [142]; Machard’s treatment, other methods, [144]; cask flavor, barrel flavor, causes, [145]; treatment, [146]; mouldy flavor, causes, prevention and treatment, foreign flavors, [147]; ropiness, causes, treatment, ropy wines in bottles, and other treatment, [148]; acrity, treatment, bitterness, [149]; treatment, two kinds according to Maumené, [150]; fermentation, taste of the lees, yeasty flavor, [151]; how prevented, treatment, degeneration, putrid fermentation, duration of different wines, [152]; treatment, [153].
CHAPTER XVI.
WINE IN BOTTLES.
When ready for bottling, how long to remain in wood, [154]; how prepared for bottling, the most favorable time for bottling, [155]; bottles, [156]; filling the bottles, [157]; corks, [158]; corking machines, [159]; preparation of the corks, driving in corks, [160]; sealing corks, sealing wax, applying the same, coloring same, [161]; capsules, capsuling, piling bottles, [162]; racks and bins for bottles, [164]; treatment of wine in bottles, fermentation in bottles, [165]; deposits and turbidity, [166]; bitterness and acrity, ropiness, degeneration and putridity, [167]; decantation, [168]; operation, instrument, [169].
CHAPTER XVII.
CUTTING OR MIXING WINES.
Most French wines mixed, when necessary, effect of, [171]; wines of same nature should be used, fine wines, [173]; ordinary wines, must be allowed sufficient time, large quantities, new and old wine, green wines, [174]; white and red wines, diseased wines, mixing grapes, precaution, [175].
CHAPTER XVIII.
WINE LEES, MARC, AND PIQUETTE.
Pomace and lees often placed in the still, WINE LEES: the lees should be cared for, quantity of wine in lees, constituents of dry lees, analysis, vary, [176]; treatment of lees, [177]; extraction of wine from the lees, [178]; fining the wine from the lees, [179]; red wine from lees, white wine from lees, pressing the sediment, [180]; use of dry lees, MARC OR POMACE—PIQUETTE: unfermented marc of white wine or of red wine not entirely fermented, fermented marc of red wine, washing the marc, Pezeyre’s method, [183].
CHAPTER XIX.
THE COMPOSITION OF WINE.
Generally, [185]; table of substances recognized, [186]; alcohol, estimate of, [187]; ethers, sugar, estimate of, [190]; mannite, mucilage and mellowness, [191]; pectose, pectin, fatty matter, glycerin, coloring matter, aldehydes, [192]; acids, tartaric, malic, citric, pectic, tannic, carbonic, [193]; acetic, lactic, valeric, succinic, total acids, the bouquet, artificial bouquet, [194]; Maumené’s experiment, [195]; different substances employed, iris, [196]; strawberry, gillyflower or stockgilly, [197]; vine flowers, mignonette, nutmeg, bitter almonds and fruit pits, sassafras, [198]; other aromas, effects, [199].
CHAPTER XX.
GENERAL CHAPTER—MISCELLANEOUS.
Proportion of juice to marc, [200]; proportion of wine to grapes, [201]; wooden and metal utensils, [202]; cleanliness, [203]; different cellar utensils, [204], [205]; USEFUL RULES: to ascertain the weight of a given number of gallons of a liquid, for reducing must, for sugaring must, [206]; for fortifying and reducing wines, to reduce with water, [207]; to reduce with weaker or fortify with stronger wine or alcohol, PLASTERING, [208]; common practice in Spain and southern France, objects, chemical effects, [209]; effects on health, [210]; plastering sherry, quantity used, [212]; by adding water, sherry flavor, [213].
APPENDIX.
Sugar tables: [Table I], Balling’s degrees (per cent. sugar), corresponding degrees Baumé, and specific gravity at 63½° F., 215; [Table II], Baumé’s degrees, corresponding degrees Balling (per cent. sugar), and specific gravity at 63½° F. 216; [Table III], Baumé’s degrees and corresponding per cent. sugar, at 60° F. 217; Alcohol table, [Table IV], showing per cent. by volume for every one-tenth per cent. from 0.1 to 30 per cent., corresponding per cent. by weight, and specific gravity, 218-19; [Table V], showing amount of alcohol and acid in different California wines, 220-23.