OF FLAVOURING AND COLOURING WINES.
The quality of roughness natural to those red wines in which the skins and a portion of the stems have been subjected to the process of fermentation, is readily communicated by astringent substances, and by none more easily or purely than by catechu and kino, substances free from injurious flavour; the sloe is also used; similar roughness, accompanied with flavour, is given by the chips of oak and beech; and if logwood and walnut peels are used, the astringency will also be united to a portion of colour and flavour. All these substances may be rendered highly useful in giving positive qualities to insipid wines. A simple infusion alone is necessary, in such proportion as the exigencies may require; care being taken to rack and fine the wine after the desired effect has been obtained.—The Vintner's Guide.