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.