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.