The Wine Press and the Cellar: A Manual for the Wine-Maker and the Cellar-Man - Emmet H. Rixford


Variety of Wine.	Name of Contributor.	Locality	Vintage.	Color of Wine.	Alcohol vol. per ct.	Acid as tartaric.
Mission, just ripe	Dr. J. Strentze	Martinez	1880	White	10.0	.5370
““ “	“	“	“	Red	8.5	.5400
“ fully “	“	“	“	White	12.8	.3490
““ “	“	“	“	Red	13.3	.3300
“	George West	Stockton	1881	White	11.9	.6690
“	“	“	“	Red	12.6	.5590
“	Prof. G. Husman	Napa ?	“	White	13.0	.4297
“	I. De Turk	Santa Rosa	1880	“	11.9	.3900
“	“	“	1881	“	13.1	.4500
“	Chas. Lefranc	San Jose	“	Red	12.0	.4245
“	J. De Barth Shorb	San Gabriel	1873	White	15.2	.7395
“	“	“	1881	“	12.4	.4897
“	I. De Turk	Santa Rosa	1878	“	12.0	.5347
Black Prince	George West	Stockton	1881	“	14.9	.7020
““	“	“	“	Red	15.2	.6450
Malvoisie (Malvasia?)	Chas. Krug	St. Helena	1880	White	16.7	.4270
“	“	“	“	Red	14.5	.2460
“	R. Hasty	Clayton	“	“	13.8	. . .
“	G. Husman	Napa ?	1881	White	14.0	.4635
“	“	Napa ?	“	Red	13.5	.5430
“	T. F. Eisen	Fresno	1878	White	13.7	.6622
“	“	“	1880	“	17.2	.5197
Zinfandel	Chas. Krug	St. Helena	“	“	12.6	.6000
“	“	“	“	Red	12.9	.3900
“	Geo. West	Stockton	1881	White	14.1	.4200
“	“	“	“	Red	14.3	.4370
“	Gundlach & Co.	Sacramento	. . .	“	11.9	.6750
“	I. De Turk	Santa Rosa	1879	“	13.4	.6495
“	“	“	1881	“	13.2	.6750
“	G. Husman	Napa ?	“	“	13.2	.4777
“	I. De Turk	Santa Rosa	1880	“	12.7	.6900
Variety of Wine.	Name of Contributor.	Locality	Vintage.	Color of Wine.	Alcohol vol. per ct.	Acid as tartaric.
Zinfandel	B. Dreyfus & Co.			Red	12.4	.7170
Charbono	General Naglee	San Jose	1880	White	8.1	.4750
“	“	“	“	Red	6.5	.4420
“	J. T. Doyle	Santa Clara Co. ?		“	12.5	.4320
Mataro	Chas. Lefranc	San Jose	1880	White	14.1	.4245
“	“	“	“	Red	12.4	.5250
Grenache	“	“	1876	“	11.6	.7920
“	“	“	1881	“	12.5	.3450
California Burgundy	“	“		“	10.8	.7500
Lenoir	H. W. Crabb	Oakville	1881	“	11.1	.8070
“	“	“	“	“	11.9	.5145
Chasselas	J. Gundlach	Sonoma	“	White	13.5	.6337
“	“	“	“	with skins	11.7	.6495
“	Dresel & Co.	“		White	13.5	.3375
Rose Chasselas	G. Husman	Napa ?	1881	“	12.0	.3720
Golden Chasselas	Chas. Krug	St. Helena	“	with skins	12.4	.5925
Riesling	Dresel & Co.	Sonoma		White	12.5	.6180
“	B. Dreyfus & Co.			“	12.9	.6750
“	J. De Barth Shorb	San Gabriel	1880	“	13.6	.8325
“	Kramp & Bro.	Diamond Springs	“	“	12.6	.7522
Blanc Elba (Elbling?)	J.De Barth Shorb	San Gabriel	1881	“	13.1	.6825
Feher Szagos	G. Eisen	Fresno	“	“	10.6	.5625
“	“	“	“	with skins	10.2	.5250
Prolific	Geo. West	Stockton	“	White	14.5	.6750
“	“	“	“	with skins	15.6	.5347
Sauvignon Vert	Chas. Lefranc	San Jose	1875	White	13.3	.6187
Burger	Chas. Krug	St. Helena	1880	“	9.0	.5620
“	“	“	“	with skins	9.2	.5250
“	R. Hasty	Clayton	“	White	11.5	. . .
Elvira	H. W. Crabb	Oakville	1881	“	11.9	.5145
“	Kramp & Bro.	Diamond Springs	1880	“	14.1	.5475
Variety of Wine.	Name of Contributor.	Locality	Vintage.	Color of Wine.	Alcohol vol. per ct.	Acid as tartaric.
Malaga	T. F. Eisen	Fresno	1877	White	14.6	.6525
“	“	“	1881	“	17.9	.2175
Madeira	B. Dreyfus & Co.		“	“	18.2	. . .
Muscat	I. De Turk	Santa Rosa	“	“	11.5	.5775
“	T. F. Eisen	Fresno	1876	“	16.7	.5325
“	“	“	1881	“	17.2	.2250
Port, Zinfandel	“	“	“	Red	18.4	.3450
““	“	“	1878	“	21.0	.4957
Port	J. De Parth Shorb	San Gabriel	1875	“	22.1	.3525
“	“	“	1881	“	22.9	.2048
Port, Tienturier	T. F. Eisen	Fresno	“	“	18.8	.3975
Angelica	J. De Barth Shorb	San Gabriel	1875	White	18.3	.3825
“	“	“	1881	“	21.8	.1448
Sherry (Feher Szagos)	T. F. Eisen	Fresno	1877	“	18.8	.3600
“““ dry	“	“	1878	“	16.1	.5550

Where the name of the locality is followed by (?), it was omitted from the report.

Averages.—In thirteen Mission wines:
Alcohol—maximum, 15.2; minimum, 8.5; average, 12.2.
Acid—maximum, .7395; minimum, .3300; average, .4955.

In seven Malvoisie wines:
Alcohol—maximum, 17.2; minimum, 13.5; average, 14.77.
Acid in six—maximum, .6622; minimum, .2460; average, .4769.

In ten Zinfandel wines:
Alcohol—maximum, 14.3; minimum, 11.9; average, 13.07.
Acid—maximum, .7170; minimum, .3900; average, .5731.

In four Riesling wines:
Alcohol—maximum, 13.6; minimum, 12.5; average, 12.6.
Acid—maximum, .8325; minimum, .6180; average, .7194.

In four Port wines, including two Zinfandel:
Alcohol—maximum, 22.9; minimum, 18.4; average, 21.1.
Acid—maximum, .4057; minimum, .2048; average, .3270.

INDEX.

Page.
Acetic acid, [194]
fermentation, [30]
Acid in California wines, [x], [220]
in European wines, [xii]
increased by stems, [20]
in wine, [x], [xi], [xii], [193], [220]
see acetic, carbonic, citric, tartaric, malic, pectic,
tannic, salicylic, lactic, valeric, succinic
and plastering.
Acidity, disease, see sourness.
in casks, [65]
Acquired defects and diseases, [137]
Acrity, [149]
in bottles, [167]
Adjustable hoop, see utensils.
Aerating must, [23]
stirring pomace, [42]
see treading, air, influence of.
port wine, [112]
Age, effect on wine, [51], [52]
Aging wine—effect of various influences, [76]
general considerations, [76]
requisite to make agreeable and healthful, [76]
care to age and preserve, [76]
new wine, [76]
different wines require different periods, [76]
development of bouquet and flavor, [76]
old wine, characteristics of, [76]
color, aroma and flavor, [77]
influences which develop, also destroy, [77]
influences on weak wine and strong wine, [77]
influence of the air, see aerating, [77]
variations of temperature, [78]
influence of heat,[78]
aging by heat, [79]
preserving by heat, [80]
influence of cold and frozen wines, [81]
influence of light, [82]
aging by sunlight, insolation, [82]
effect of motion and voyages, [82-84]
wines suitable for shipment, [82]
aging by fining, [84]
generally, [84]
fine before aging, [84]
what wines gain the most by the processes, [85]
heating Madiera, [113]
see casks, size of
Air, influence of, [77]
see port, aerating
Albumen, see fining.
Alcohol in California wines, ix, x, [220]
in European wines, [xii]
relation to sugar, [11], [28], [34]
required in dry wine, [11]
to keep wine sweet, [58], [59], [106], [107]
in aging by heat, [80]
required in aging by sunlight, [82]
for shipping wines, [82]
by weight and by volume, [33]
burning to arrest fermentation, [74]
lost by evaporation, [112]
natural in sweet wines, [105]
adding in fining, [102]
to sweet wines, [105], [106], [107]
to port, [111], [112]
to sherry, [117], [123]
to Madeira, [114]
see rules.
amount in port, [112]
in Madeira, [115]
in sherry, [123]
estimation of, [187]
limits by fermentation, [36]
Alcoholic weakness, [133]
fermentation, see fermentation.
Aldehyde, [30]
Almonds, bitter, see bouquet, artificial
Analysis of dry lees, [176]
Areometer, [7]
Aroma, see bouquet.
Arresting fermentation, [72]
see sulphuring, sulphurous acid
by burning alcohol, [74]
aqueous sulphurous acid, [74]
bisulphite of lime, [74]
salicylic acid, [75]
Arrope, [119]
Artificial must, [14]
Balling’s saccharometer, [7], [8], [9]
Barrels, see casks.
Barrel flavor, [145]
Basket, decanting, [169]
bottle, [205]
Bastardo grape, see port.
Basto, see sherry.
Baumé’s saccharometer, [7], [8]
Bins for bottles, [164]
Bisulphite of lime, [74]
Bitartrate of potash, see cream of tartar
Bitter almonds, see bouquet, artificial.
Bitterness, [131], [149]
in bottles, [167]
Blending, see cutting.
sherry, [122]
Blood, see fining.
Blotting paper, see fining.
Bluish wines, [134]
Boiling must, [106]
Borers of casks, [66]
Bottles, wine in, bottling, etc.,
see wine in bottles.
washer, drainers, [156]
piling, [163]
racks and bins, [164]
baskets, [205]
Bouquet, short vatting promotes, [44]
development of, by age, [76], [77]
how lost, [77]
generally, [194]
artificial, [194]
substances used, [196]
iris, [196]
strawberry, [197]
gillyflower, stock gilly, [197]
vine flowers, [198]
mignonette, [198]
nutmeg, [198]
bitter almonds and fruit pits, [198]
sassafras, [198]
other aromas, [199]
effects, [199]
Brandy, shipments of California, [vi]
casks, empty, [66]
casks for, [66]
Bung turned to one side, [51], [53]
screw, [158]
Butyric fermentation, [29]
California, prices of grapes, [vi]
exports of wine and brandy, [vi]
product of wine, [vi]
wines, alcohol and acid in, [ix], [x], [220]
wines compared, [ix], [x], [220]
musts, [viii]
Capsules and capsuling, [162]
Carbonic acid produced by fermentation, [34]
in wine, [193]
Carbon dioxide, see carbonic acid.
Casks, [61]
redwood, [61]
oak, different kinds, principles contained in, [61]
temper with new wine, [61]
storing, [61]
sulphured before storing, [62]
new, preparing, washing, [62]
old, washing, [63]
to remove lees, rinsing chain, [63]
to examine inside, visitor, [63]
wash empty ones at once, [64]
do not leave in the sun, [64]
examine to ascertain condition, [64]
leaky, to expel bad air, [64]
flatness in, acidity in, mouldy, [65]
rottenness, [66]
brandy, do not sulphur, [66]
for brandy, [66]
oil casks, [66]
which have contained aromatic liquors, [66]
borers, [66]
size of, [67]
see different wines.
large, preferable, [67]
why sulphured, [69]
how sulphured, [70]
caution in sulphuring, [71]
filling from vats, [45]
of new wine loosely closed, [48]
must be kept full, [48]
bung to one side, old wine, [51], [53]
for white wine, [55]
small for sweet, large for dry, [55]
filling during fermentation of white, [55]
see froth, racking.
flavor, [145]
how long wine to remain in, [154]
supporting and arranging, [89]
implements for tipping, [95]
Cellars, [87]
temperature, [87]
dampness, floors, [88]
ventilation, evaporation, [88]
other precautions, [89]
supporting and arranging casks, [89]
for port, [112]
for sherry, [118]
utensils, [204]
Cement for corks, see wax.
Centres, see white wine.
Chain for washing casks, [63]
Charcoal to remove sulphur flavor, [74]
deprives wine of color and carbonic acid, [74]
Citric acid, [193]
Clarification, clarifying powders, see fining.
Cleanliness about wine making, [94], [203]
Climate of sherry districts, [115]
Coal, see charcoal.
Cold, influence of on wine, [81]
Color, increased by long vatting, [44]
dark, not necessary to fine wines, [44]
precipitated by sulphur, [71]
by blood, [101]
removed by charcoal, [74]
changed by age, [77]
affected by light, [82]
heat and motion, [83]
weakened by fining, [99]
want of, [134]
dull, bluish, lead-colored wines, [134]
see port, tawny.
wine, see sherry.
Coloring matter in red wine, [39]
Composition of wine, [185]
cream of tartar, [185]
not composed of alcohol and water alone, [185]
alcohol, acid, and sugar generally, [185]
table of substances recognized, [186]
alcohol and estimation of, [187]
stills for and operation, [187]
monitor still, [190]
ethers, [190]
sugar and estimation, [190]
mannite, [191]
mucilage and mellowness, [191]
pectose, pectin, [192]
Composition of wine, [185]
fatty matters, [192]
glycerin, [192]
coloring matter, œnocyanine, [192]
aldehydes, [192]
acids, [193]
tartaric, [193]
malic, [193]
citric, [193]
pectic, [193]
tannic, [193]
carbonic, [193]
acetic, [194]
lactic, [194]
butyric, [194]
valeric, [194]
succinic, [194]
total, [194]
bouquet, natural and artificial, [194]
Copper affected by wine, [202]
Corks, [158]
preparation of, [160]
sealing for, [161]
utensils to remove, see utensils.
Corking machines, corking, [159], [160]
Corkscrews, [169]
Cream of tartar, see plastering, lees,
composition of wine, fining.
Crushing and methods of, [22]
aerating must by, [23]
Crushing and stemming, rapidity, [24]
special practice in the Médoc, [24]
effect of, [24]
dry grapes, [108]
Crushers, [23]
Cutting wines, [171]
most French wines mixed, [171]
when necessary, effect, [171]
tithe wines, singular case, [171]
no precise rules, [171]
mix wines of same nature, [173]
fine wines, [173]
ordinary wines, [174]
time must be allowed, [174]
quantity to mix, [174]
mixing new and old wines, [174]
green wine, [174]
white and red wine, [175]
diseased wines, [125], [126], [175]
mixing grapes, [175]
precaution, [175]
Dampness, see cellars.
Decanting wine from bottles,[188]
basket,[169]
instrument,[169]
Decomposition of wine, see diseases.
Defects and diseases, [125]
division, general considerations, [125]
better avoided than cured, [125]
not always cured by mixing, [126]
doses in treating, [126]
natural defects, [126]
earthy flavor and causes, [126]
how prevented, treatment, [127]
wild taste, grassy flavor, [128]
greenness and causes, [128]
how prevented, treatment, [129]
roughness, [130]
not a fault, disappears in time, [130]
to avoid excess of tannin, [130]
how removed, [131]
bitterness and causes in new wine, [131]
how prevented, treatment, [131]
stem flavor, [131]
sourness and causes, [132]
how prevented, treatment, [132]
alcoholic weakness, [133]
how avoided, treatment, [133]
want of color and causes, [134]
how guarded against, treatment, [134]
dull, bluish, lead-colored wine,
flavor of lees, and causes, [134]
how avoided, treatment, [135]
putrid decomposition and causes, [136]
how avoided, treatment, [137]
several natural defects combined, [137]
acquired defects and diseases, [137]
flat wines, flowers, and causes, [137]
prevention, [138]
treatment, [139]
sourness, acidity, pricked wine and causes, [140]
what wines liable to, [140]
how prevented, treatment, [141]
pricked wine, experiments with substances
in treating, [142]
Machard’s treatment, [144]
other methods, [144]
cask flavor, barrel flavor, and causes, [145]
treatment, [146]
mouldy flavor, [147]
prevention, treatment, [147]
foreign flavors, [147]
ropiness, causes and treatment, [148]
in bottled wines, [148], [167]
other treatment, [148]
acrity and treatment, [149]
in bottles, [167]
bitterness, [149]
treatment, [150]
according to Maumené, [150]
in bottles, [167]
fermentation, taste of the lees,
yeasty flavor, [151]
how prevented, treatment, [152]
in bottles, [165]
degeneration, putrid fermentation, [87], [152]
in bottles, [167]
duration of different wines, [152]
treatment, [153]
deposits and turbidity in bottles,[166]
Degeneration of wines, [87], [152]
see diseases.
Density of sweet wines, [107]
musts, see musts, different wines, sugar.
Deposits, see diseases, lees, wine in bottles.
Diseases and defects, [125]
Drainers for bottles, [156]
Drawing off, see racking.
from vats, [43], [44], [45]
Dry grapes, crushing, [108]
wines, see white, red, treatment casks for, [55]
Dull-colored wine, [134]
Duration of different wines, [152]
of fermentation, see fermentation, different wines.
Earthy flavor, [126]
Echaud, [151]
Effervescent wines not to be sulphured, [71]
Eggs, see fining.
Empty casks, see casks.
Estufa, see Madeira, heating house.
Ethers, [190]
European wines, alcohol and acid in, [xii]
Evaporation of wine in cellars, [88]
weakens wine, [112]
see casks, size of.
Event, éventé, see flatness.
Exports of California Wine and brandy, [vi]
Exportation, see shipping.
Fatty matters in wine, [192]
Ferments, origin of, [31]
destroyed by heat, [81]
see yeast, saccharomyces.
Fermentation, its causes, [25]
kinds of, [25]
alcoholic generally, [25]
yeast plant, saccharomyces cerevisiæ, [25]
functions of yeast, [26]
normal conditions of the life of, [26]
surface and sedimentary, [26]
physical conditions, temperature, [27]
chemical conditions, [27]
action of various chemical and physical agents, [28]
viscous or mannitic, [29]
lactic, [29]
butyric and putrefactive, [29], [136], [152], [167]
acetic, aldehyde, [30]
mycoderma aceti, mother of vinegar, [30]
mycoderma vini, flowers of wine, [31]
origin of ferments, [31]
alcoholic, in wine making, [32]
sugar, cane, grape or glucose, [32]
alcohol by weight and by volume, [33]
its products, per cent. sugar to per cent. alcohol, [34]
different authors, [34]
limits of sugar and spirit, [36]
temperature, [37]
surrounding vats with straw, [37]
fermenting houses, [38]
duration of in red wine, [44]
in white wine, [93]
insensible, [47], [48]
arresting, see sulphuring, arresting.
by burning alcohol, [74]
aqueous solution of sulphurous acid, [74]
bisulphite of lime, [74]
salicylic acid, [75]
increased by stems, [20]
by open vats, [40]
slow in closed vats, [40]
under pressure and not so complete, [42]
disease, [151], [165]
in bottles, [165]
see white wine, filling casks, different wines, plastering, effects of.
Fermenting houses, [38], [109]
tanks or vats, [39], [41], [108]
material, size, number, arrangement of, [39]
surrounding with straw, [37]
filling, [39], [40], [108]
open, closed, [40]
best practice, [41]
hermetically sealed, cooled with condenser, [42]
practice in the Médoc, [42]
stirring pomace in, [42], [108]
drawing from, [43], [44]
Filling vats, [39], [40]
casks from vats, [45]
during fermentation of white wine, [55]
see froth, ulling.
Filtering, see fining.
Fining, [99]
when necessary, objects of, [99]
best avoided unless necessary, [91], [99]
caution, [99]
substances employed, [99]
which act mechanically, blotting paper,
fine sand, powdered stone, [99]
filtration, [99]
substances which act chemically and mechanically, [99]
gelatinous substances, [99]
gelatine proper, [100]
its preparation, [100]
isinglass, fish glue, ichthyocol, [100]
its preparation, [100]
adding cream of tartar for white wine, [100]
albuminous substances, [101]
blood, milk, [101]
white of eggs, [101]
the fining for red wine, [101]
clarifying powders, [102]
gum arabic, [102]
addition of salt, [102]
addition of alcohol, [102]
addition of tannin, [102]
method of operation, [103]
implements for stirring, [103]
time necessary for, [103]
new wines, [50]
sweet wines, [106]
sherry, [124]
to age wine, [84]
before aging, [84]
wines extracted from lees, [179], [180]
Finings, see fining.
leaving wine on, [91], [104]
Fino, see sherry.
Fish Glue, see fining.
Flatness, influence of air, [78]
in casks, [65]
Flat wine, [137]
Flavor developed by aging, [76], [77]
how lost, [77]
causes of change of, [77]
sulphur, causes and removal, [73]
foreign, [147]
barrel, cask, [145]
sherry, madeira, port, [213]
fruity, see fruity flavor.
Flowers on wine, [31], [77], [118], [137]
Fortified wines, see sweet wines.
Fortifying, see alcohol.
rule for, [208]
Foul casks, [64]
French wines generally mixed, [171]
alcohol and acid in, [xii]
Froth in filling a cask, [104]
Frozen wine, [81]
Fruity flavor, how lost, [50], [52], [99]
preferred by gourmets, [84]
Fruit pits, see bouquet, artificial.
Funnels, see utensils.
Furmint wine, [107]
Gallons of must per ton of grapes, [200], [201]
of wine per ton of grapes, [201]
of liquid, weight of, [206]
Galvanized iron affected by wine, [203]
Gas in empty casks, [64]
Gathering grapes, maturity, utensils, [1]
number of pickers, [1], [12]
when to commence, [1]
time of, successive gathering, [2]
before complete maturity, [4]
after complete maturity, [5]
Gelatine, see fining.
General treatment of table wines, [86]
sweet wines, [105]
see different wines
Gillyflower, see bouquet, artificial.
Glass, materials in, [157]
Gleucometer, gleuco-œnometer, [8]
Glucose, must, [6]
for a gallon of wine, [16]
cost of glucose wine, [16]
effect on Burgundy, [14]
experiment, [17]
use condemned, [17]
name of user published, [18]
grape sugar, generally, [32]
Glue, fish, see fining
Glycerine, produced by fermentation, [34]
in wine, [186], [192]
Gourmets, wine preferred by, [84]
Gout d’évent, see flatness.
de travail, [151]
Graduated measures, see utensils.
Grand wines should not be aged artificially, [84]
see different practices and treatment, red wine, white wine.
Grapes, prices in California, [v]
Mission, [v]
picking, [1]
see gathering, maturity.
sorting, [3]
tons stemmed and crushed in a day, [24]
gallons of wine per ton of, [201]
juice, see must.
per cent. of stems in different, [201]
sugar, [6], [32]
Grassy flavor, [128]
Green wine, mixing, [174]
Greenness, [128]
Gum arabic, see fining.
Gypsum, see plastering.
Head wines, see white wines.
Heat, influence on wine, [78]
aging by, [79]
preserving by, [80]
destroys ferment germs, [81]
see fermentation.
Heating Madeira, [113]
Hoop, adjustable, see utensils.
Houses, fermenting, [38], [109]
Hydrometer, [7], [8], [9]
tables, see appendix.
Hygienic effects of red and white wine, [54]
Ichthyocol, see fining.
Implements, see utensils.
Influences, effect of various on wine, [76]
which develop, also destroy, [77]
Ingredients in wine, see composition.
Insensible fermentation, [47]
when finished, [48]
Insolation, see sunlight.
Iris, see bouquet, artificial.
Iron affected by wine, [202], [203]
Isinglass, see fining.
Juice, grape, proportion to marc, [200]
see must.
Lactic fermentation, [29]
acid, [186], [194]
see milk, fining.
Lagar, see port, sherry.
Lead affected by wine, [202]
Lead-colored wine, [134]
Leaky casks, see casks.
Lees, marc, piquette, [176]
residues often put in the still, [176]
wine, [176]
should not be neglected, [176]
quantity of wine contained in, [176]
contents of dry parts, analysis, [176]
composition varies, [176]
treatment of, [177]
wine should not be left long in contact with, [178], [180]
except sweet, [106]
casks for, barreling, [177]
sulphuring, storing, ulling, [177]
how often to draw wine from, [178]
from diseased wine, put by themselves, [178]
extracting wine from with siphon, [178]
extracting wine from with faucet, [179]
fining wine extracted from, [179]
wines from lack color, difficult to clarify, [180]
red wine from, to fine, [180]
white wine from, to fine, [180]
pressing thick sediment, [180]
sacks for, [181]
press for, [181]
applying pressure, [182]
to remove from casks, [63]
use of dry, [182]
flavor of, [134], [151], [165]
see racking, fining, etc.
marc or pomace, piquette, [182]
unfermented and partly fermented pomace, [183]
fermented marc, [183]
Pezeyre’s method of washing, [183]
deposits, [86], [166]
Light, influence on wine, [82]
port, [112]
aging by, [82]
Liqueur wines, see sweet wines.
Liquid, to ascertain weight of, [206]
Lime, bisulphite, [74]
see diseases.
Loss by evaporation, see cellars, casks, size of.
Madeira, [113]
making, casks, treatment, [113]
adding alcohol, [113]
heating, heating houses, [113]
general treatment, [114]
solera system, ullage, [114]
alcoholic strength, [115]
flavor, [213]
Malic acid, [186], [193]
Mannite, [186], [191]
Mannitic fermentation, [29]
Marc of sweet wine, use of, [107]
passing wine over, [139]
proportion of juice to, [200]
see lees, marc, piquette.
Matches, sulphur, [70]
Matters in wine, see composition.
Maturity of grapes, [3]
signs of, [4]
gathering before complete, [4]
gathering after complete, [5]
according to required strength, [5]
for port, [108]
Maturity for sherry, [115]
of wine, see white, red wine, aging.
Maumené’s sulphurer, [69]
Mellowness, how lost, [52], [84]
cause of, [191]
see white, red wine.
Measures, graduated, see utensils.
Metal utensils, wood preferable, [202]
affected by wine, [202]
Middle wines, see white wines, centres.
Mignonette, see bouquet, artificial.
Milk, see fining.
Miscellaneous chapter, [200]
Mission grape, [v]
Mixing pressings, [45], [47]
see red, white, port.
wines, see cutting.
Monté, vin, [151]
Mother of vinegar, [30]
Motion, effect of, aging, [82], [84]
shipping, [83]
Mouldy casks, [65]
flavor, [147]
Mucilage, [186], [191]
Muscat, sweet, [107]
Must, composition of, [6]
grape sugar, glucose, [6]
scale, saccharometer, [7], [8]
testing for sugar, [8]
proper amount of sugar, [11], [12]
sugaring, [13]
nothing gained by, [15]
artificial, [14]
cost of, [16]
glucose, experiment with, [17]
condemned, [17]
watering, [18]
when allowable, [16]
aerating, [23], [43]
rule for reducing, [206]
why sulphured, [69]
unfermented, sulphuring, [72]
clarifying, care of, [72]
prepared in two ways, [72]
proportion of to marc, [200]
shipping, [83]
of sweet wine, [57], [58], [105]
of dry white wine, density, [56]
of mellow wine, [57], [58]
of port, [108]
boiling, [101]
per ton of grapes, [201]
California, [viii]
Musty, see mouldy.
Mute wine, [72]
Mycoderma aceti, [30]
Mycoderma vini, [31]
see flowers.
Natural defects, [126]
New red wine, treatment of, [47]
summary of rules, [50]
white wine, [58], [60]
wine differs from old, [76]
influence of heat, [78], [79]
shipping, [83]
see racking, fining.
Nutmeg, see bouquet, artificial.
Oakwood, see casks, vats.
Oechsle’s must-scale, [7], [8], [9], [10]
Oenocyanine, [192]
Old red wine, treatment, [51]
characteristics, [52], [76], [77]
wine, influence of heat, [78], [79]
see racking, albuminous substances, fining.
Oloroso, see sherry.
Passing wine over marc, [139]
Pedro Jimenes grape, [119]
Pectic acid, [193]
Pectin, [192]
Pectose, [192]
Pèse-sirop, pèse mout, [7]
Picking grapes, [1]
see gathering.
Piling bottles, [163]
Piquette, see lees, marc, piquette.
Pitchers, see utensils.
Plastering, [208]
common in Spain and South of France, [208]
objects, [209]
chemical effects, [209]
effects on health, [210]
report of committee at Montpellier, [210]
of conseil des armées, [211]
instructions of French Minister of justice, [211]
sherry and quantity added, [115], [212]
chemical reaction, [213]
by adding water, [213]
Pomace, per cent. in different grapes, [200], [201]
see lees, marc, piquette.
stirring in vat, [42]
Port wine, [108]
must, fermentation, maturity of grapes, [108]
filling lagar, stirring, drawing off, sorting grapes, [108]
treading, [109]
Vizitelli’s description, [109]
adding alcohol, [111], [112]
storing, racking, [111]
storehouses, [112]
mixing, [112]
loses color in wood, [112]
alcoholic strength of, [112]
becomes weaker by evaporation, [112]
flavor, [213]
Pousse, [151]
Powdered stone, see fining.
Powders, clarifying, see fining.
Preserving by heat, [80]
Pressing and press wine, red, [47]
white wine, [56]
sweet wine, [107]
sediment, [180]
see different wines.
Pressings, mixing, different, [46], [47]
Presses, wine, [46]
for lees, [181]
Prices of grapes in California, [v]
Pricked wine, [140]
Proportion of juice to marc, [200]
wine to grapes, [201]
Pumps, [97], [98]
hand, see utensils.
Putrefaction, putrid fermentation, decomposition, [29], [87], [136], [152], [167]
Queues, see white wine.
Racking, objects of, [91]
first time, [91], [92]
leaving wine on finings, [91]
rules for, [91], [92]
new red wines, [50], [92]
before shipping, [50]
old red wine, [51], [53], [93]
new white wine, [93]
subsequent rackings, [60], [93]
care to be observed, other precautions, [94]
lees must not be disturbed, [94]
different methods, [95]
by bucket and funnel, [95]
implements for tipping cask, [95]
without contact with air, [97]
pumps and siphons, [97]
see different wines.
Racks for bottles, [164]
Rancio flavor caused by heat, [80]
in bottles, [167]
Red wine, [39]
coloring matter, [39]
fermenting tanks, or vats, filling same, [39]
open vats, closed vats, [40]
best practice, [41]
hermetically sealed vats, [42]
practice in the Médoc, [42]
stirring pomace in vat, [42]
souring of the crust, [43]
when to draw from vats, [43]
duration of fermentation, [44]
objections to long vatting, fine wines, [44]
how to know when to draw from vats, [45]
method of drawing from vats, filling casks, [45]
wine presses, [46]
pressing and press wine, [47]
practice for fine wines, [47]
treatment of new, [47]
insensible fermentation, [47]
storing new, [48]
tasting, filling up or ulling, [48]
summary of rules for treatment of, [50]
of old, [51]
characteristics of age, [51], [52]
grand and common characteristics, [52]
how soon bright, [52]
summary of rules for, [53]
hygienic effects of, [54]
how differs from white, [54]
should be sparingly sulphured, [71]
fining, see gelatine, [100]
see blood, milk, white of eggs, [101]
red wine extracted from lees, [180]
put in colored bottles, [157]
with earthy flavor, [128]
see racking, fining, etc.
Reducing must and wine, see rules.
Redwood, see casks, vats.
Rinsing chain for casks, [63]
Ripeness, signs of, [4]
see maturity.
Ropiness, viscous fermentation, [29], [148], [167]
Ropy wines should not be sulphured, [71]
Rotten casks, [66]
Roughness, [130]
improved by aging, [85]
Rules to ascertain weight of liquid, [206]
for reducing must, [206]
for sugaring must, [206]
for fortifying and reducing wine, [207]
to reduce with water, [207]
weaker wine, [208]
to fortify with stronger wine or alcohol, [208]
Saccharometer, [7], [8]
Saccharomyces cerevuisiæ,[25]
conditions of life,[26]
action of chemical and physical agents,[28]
destroyed by heat and alcohol,[81]
Sacks for pressing lees,[181]
Salt in clarifying, see fining.
Salicylic acid,[75]
Sand, see fining.
Sassafras, see bouquet artificial.
Sealing wax for casks,[161]
to remove,[162]
Sea voyage, effect of, see aging.
Seeds should not be broken in crushing, [23]
tannin from, [103]
yield fatty matters, [192]
Settling and skimming must for white wine, [75]
Sherry, [115]
climate, vintage, crushing gypsum, [115]
pressing, [116]
stemming, fermenting, racking, [117]
fortifying, [117], [123]
casks in ullage and open, [117]
a nearly dry wine, [118]
bodegas or storehouses, [118]
seasoned casks alone used, [118]
changes in the wine, [118]
fino, oloroso, basto, [118]
flowers, [118]
vino dulce, or sweet wine, and preparation, [119]
vino de color, or color wine, and preparation, arrope, [119]
mature wine, [120]
solera system, [120]
establishing a solera, [120]
standard soleras, [121]
drawing the wine, [122]
blending for shipment, [122]
formulas, fining, [123]
influence of air, [78]
flavor, [213]
Shipments of wine and brandy from California, [vi]
Shipping, rack before, [50], [106]
wine suitable for, [12], [82]
new wine or must, [83]
Shot, do not clean bottles with, [156]
Siphons, [97]
of glass, [178]
to clean, [95]
Skimming and settling must (white wine), [55]
Smoothness increased by pressure, [42]
Solera, see sherry.
Sorting grapes, [3], [108]
for grand white wines, [57]
Sour casks, [65]
Sourness, [132], [140]
Spirit, see alcohol, see tables in appendix.
Stems, effect on fermentation, [20]
how to remove, [22]
when to ferment with, [20], [21]
increase tannin, [20], [21]
when to remove, [20], [21]
effect of too long contact, [21]
flavor, [21], [44], [131]
per cent. in different grapes, [201]
Stemmers, [21]
Stemming, diversity of opinion, [20]
effect of, [20]
proper practice, [20]
see sherry, [117]
and crushing, [20]
rapidity of operation, [24]
special practice, [24]
Stills, assay, [187], [190]
Stirring implements, fining, [103]
pomace, see aerating, treading, vats, port.
Stockgilly, see bouquet, artificial.
Stone, powdered, see fining.
Storing casks, [61]
wine, see different wines, cellars.
casks for, [67]
Straw wines, [108]
Strawberry, see bouquet artificial.
Substances in wine, see composition.
Succinic acid, [34], [194]
Sugar, grape, [6]
testing for in must, [8]
in wine, [190]
correction for temperature, [10]
and alcohol, [11], [34]
in must of dry wines, [11], [12], [56]
sweet wines, [57], [105]
weight of for a pound of alcohol, [16]
for a gallon of wine, [16]
crystalized, purity of, [16]
and glucose generally, [32]
limits of in fermentation, [36]
necessary to growth of yeast, [27]
not all converted by first fermentation, [45]
to increase in grapes, [105]
in must, to reduce, rules, [206]
see must, tables in appendix.
Sugaring and watering must, [13]
carried too far, [13]
effect on burgundy, [14]
artificial must, [14]
nothing gained by sugaring, [15]
cost of glucose wine, [16]
experiment with glucose, [17]
glucose condemned, [17]
rule for sugaring, [206]
watering, [18]
rule for, [207]
Sulphur matches or bands, how made, [70]
flavor, how caused, [73]
how removed, [74]
Sulphurer or sulphur burner, [69]
Sulphuring casks, [62], [69], [70]
caution, [71]
partly empty, [73]
wine, [69], [71]
when to avoid, [71]
from lees, [177]
must, [69], [72]
white wine to arrest fermentation, [69], [72]
Sulphurous acid, [69]
arrests fermentation in two ways, [69]
aqueous solution of, [74]
see acetic fermentation, [31]
Sunlight, influence on wine, [82]
aging by, [82]
Sweet, fortified, liqueur wines, [105]
defined, [105]
sweetness of must for, [57], [105]
natural alcohol in, [105]
increasing sugar in grapes, [105]
without fermentation, [105]
care required, [105]
alcohol necessary to keep, [105]
fining, rack before shipping, [106]
boiling must, [106]
to be kept on lees, [106]
sweet muscat, [107]
pressing, [107]
marc, use of, [107]
alcohol, amount to add, [107]
density of, [107]
Furmint wine, [107]
straw wines, [108]
should not be sulphured, [71]
influence of heat, aging, [79], [80]
of sunlight, [82]
casks for, [55]
see air, influence of, heat, influence of,
red wine, white wine, port,Madeira, sherry.
Table wines, see treatment.
of substances in wine, [186]
of sugar, density, alcohol, hydrometers, see appendix.
Tail wines, see white wines.
Tanks, see fermenting tanks.
Tannin increased by stems, [20], [21]
how to know if sufficient, [21]
excess of, how avoided [130]
how removed, [100], [131]
when added in fining, [102]
tannic acid, [102], [193]
use and proportions, [102]
from the vine preferred, [103]
how prepared from seeds, [103]
from stems, [103]
tannified wine, [103]
soaking seeds in wine, [103]
Taré, vin, [151]
Tartaric acid, [193]
see wine, California, European, acid in.
Tasters, see utensils.
Tawny color by age, [77]
see old wine.
flavor by heat, [80]
in bottles, [167]
Temperature, correction for in sugar testing, [10]
effect on yeast, [27], [81]
in fermentation, [37]
variation of, aging, [78]
see heat, cellars, hydrometers.
Testing for sugar in must, [8]
in wine, [190]
Têtes, see white wines.
Tin, affected by wine, [203]
Tipping casks, implements for, [95]
Tithe wines, see cutting.
Tourné, vin, [151]
Travail, goût de, [151]
Treading in vat, [42], [109]
crushing, [22], [109], [113], [116]
aerating must, [23], [43]
Treatment, general, of table wines, [86]
sweet wines, [105]
deposits, lees, [86]
degeneration, [86]
of Madeira, [113]
of wine in bottles, [165]
see different wines, cellars, racking, fining, aging, etc.
Tubes to clean, [95]
Tuns, see casks, cellars.
Turbidity in bottles, [166]
see lees, deposits, etc.
Ulling the casks, [48]
utensils for, [49]
Unfermented must, [72]
clarifying, care of, [73]
Unfortified wines, see treatment.
Utensils, wooden or metal, [202]
effect of wine on metals, [202]
cleanliness necessary, [203]
different cellar, [204], [205]
pitchers of tin and wood, [204]
wooden vessels, [204]
wooden funnels, [204]
adjustable hoop, [204]
bottle baskets, [205]
graduated measures, [205]
tin tasters, [205]
hand pump, [205]
for removing corks, [205]
for stirring, fining, [103]
for ulling, [49]
bung screw, [158]
bottle washer, [156]
bottle drainers, [156]
reservoir for filling bottles, [157]
corking machines, needles, [159], [160]
to remove wax, [162]
capsuler, [162]
bottle racks and bins, [164]
decanting basket, [169]
instrument, [169]
corkscrews, [169]
presses, wine, [46]
lees, [181]
sacks for pressing lees, [181]
for tipping a cask, [95]
rinsing chain, [63]
visitor to examine casks, [63]
crushers, [23]
for racking, [95], [96], [97]
for picking grapes, [1]
Variations of temperature, aging, [78]
Valeric acid, [194]
Vats, see fermenting vats.
Vatting, long, effects of, [44]
Ventilation, see cellars, [88]
Vessels, see utensils.
Vine flowers, see bouquet, artificial.
Vin de liqueur, see sweet wines.
monté, taré, tourné, [151]
dulce, see sherry.
Vinegar, mother of, [30]
see acetic acid, acetic fermentation.
Vineyards, acreage of in California, [vi]
Vinification, essentials the same everywhere, [vii]
Vinous fermentation, see alcoholic fermentation.
Viscous fermentation, [29]
Visitor to examine casks, [63]
Voyage, effect on wine, see aging.
Water, necessary to growth of yeast, [27]
Watering must, [18]
when allowable, [19]
rule for, [206]
wine, rule for, [207]
Wax for sealing corks, [161]
how removed, [162]
Weakness in alcohol, [133]
Weight of a liquid, to ascertain, [206]
Whip for stirring, [103]
White of eggs, see fining.
White wine, [54]
from red and white grapes, [54]
how differs from red, [54]
hygienic effects, [54]
process of making, [55]
settling and skimming, [55]
to keep sweet, [55]
to make dry, [55]
barrels for, [55]
filling barrels during fermentation, [55]
pressing and filling casks, [56]
different kinds of, [56]
dry white wines, [56]
mellow white wines, [56]
sweet white wines, see sweet wines. [57]
grand white wines, [57]
ripening the grapes, pourris, [57]
têtes, centres, queues, head, middle, tail, [57]
treatment of, [58]
density of must to keep sweet, [58]
dry wines, [59]
mellow wines, [59]
summary of rules, racking, [60]
sulphured to keep from turning yellow, [69], [71]
bleached with sulphur, [71]
with blood, milk, [101]
fermentation arrested by sulphuring, [72]
fining, see gelatine, [100]
isinglass, [100]
white of eggs, blood, milk, [101]
extracted from lees, [180]
with earthy flavor, [128]
matures earlier than red, [155]
mixing with red, [175]
in transparent bottles, [157]
Wild taste, [128]
Wine, California, shipments, [vi]
product, [vi]
alcohol and acid in, [ix], [x], [220]
European, alcohol and acid in, [xii]
Wine making, essentials everywhere the same, [vii]
plastering, [208]
grand and common, characteristics, [52], [84]
red, maturity of, [52]
new, treatment of, [47]
old, treatment of, [51], [53]
see red wine.
why sulphured, [69]
how sulphured, [71]
when to be sulphured, [71]
effect of heat, [78], [79], [80]
varies in different casks, [67]
dry strength of, [11]
constantly undergoing changes, [76]
influence of heat, [78]
preserving by heat, [80]
weak, see influence of air.
heat, sunlight, see aging.
suitable for shipment, [82]
shipping new, [83]
kinds preferred by gourmets, [84]
which gain most by aging processes, [85]
diseased, see defects and diseases.
what liable to sour, [140]
duration of, [152]
lees, see lees.
from lees, see lees.
composition of, [185]
proportion of to grapes, [201]
rules for reducing and fortifying, [207]
mixing, see cutting.
bad, often due to want of cleanliness, [203]
should not be left on the lees and finings, [178], [180]
unless sweet, [106]
presses, [46]
tannified, [103]
see aging, white wine, red wine, sweet,
fortified, new wine, old wine, grand wine,
general treatment, frozen wine,
the different kinds.
Wine in bottles, bottling, [154]
when ready for bottling, [154]
how long to remain in wood, [154]
how prepared for bottling, [155]
most favorable time for, [155]
bottles, washing, bottle washer, etc., [156]
shot must not be used, [156]
draining, drainers, [156]
rinsing with wine, [156]
sorting, [157]
different kinds, [157]
materials in glass, [157]
filling, adjusting casks, etc., [157]
reservoirs for, [157]
corks, [158]
corking machines, needles, [159], [160]
preparing the corks, [160]
how far inserted, [160]
sealing corks, [161]
sealing wax for, how made, how applied, [161]
coloring the wax, [161]
capsules and capsuling, [162]
pincers for removing wax, [162]
capsuler, [162]
piling bottles, [162]
bottle racks and bins, [164]
treatment of wine in bottles, [165]
fermentation in the bottles, [165]
deposits, turbidity, [166]
bitterness, acrity, ropiness, [167]
degeneration and putridity, [167]
decantation, [168]
corkscrews, baskets, [169]
operation of decanting, [169]
decanting instrument, [169]
Wood, wine, how long to remain in, [154]
Wooden utensils preferable, [202]
Yeast plant, [25]
functions of, [26]
surface and sedimentary, [26]
conditions of life, physical and chemical, [26]
temperature, [27]
action of chemical and physical agents, [28]
water, sugar, oxygen, etc., necessary, [27]
origin of ferments, [31]
Yeasty flavor, see lees, flavor of.
Yellows, see white wine, sulphuring.
Yield of juice by different grapes, [200]
wine per ton of grapes, [201]
Zinc affected by wine, [202], [203]

Footnotes: