He says that the trade is inundated with the announcements of pretended œnologists, chemists, etc., manufacturers of bouquets decorated with such pompous names as Médoc Flavoring (Séve du Médoc), Bouquet of Bordeaux, of Pomard, Bordeaux Extract, etc., and all these humbugs are advertised as giving the most ordinary wines the true Médoc flavor, etc., which, happily for the producers of Médoc, cannot be done.
It is better, as stated in the chapter on Cutting Wines, to improve wines by mixing them with those having expansible flavors and odors, rather than use these artificial bouquets.
CHAPTER XX.
GENERAL CHAPTER—MISCELLANEOUS.
The Proportion of Juice to Marc, as stated in Thudichum and Dupré’s work, has been found in various grapes as follows:
White Chasselas, stems removed, gave by strong pressure, 97 per cent. of juice; marc of skins and seeds, 3 per cent.
Black Pinot grapes, stems removed, gave 94.8 per cent. of juice, and 5.2 per cent. of marc.
Black Pinot, pressed with the stems, gave 91.8 per cent. of juice, and 8.2 per cent. of marc, including stems.
Black Pinot, fermented with the stems and then pressed, gave 69.6 per cent. of wine, and 30.4 per cent. of marc.
In the latter case much wine is absorbed by the stems, which cannot be removed by pressure.
In the first three cases the pressure must have been such as to reduce the marc to near dryness to obtain so high a percentage of juice.