Pomace and lees often placed in the still, WINE LEES: the lees should be cared for, quantity of wine in lees, constituents of dry lees, analysis, vary, [176]; treatment of lees, [177]; extraction of wine from the lees, [178]; fining the wine from the lees, [179]; red wine from lees, white wine from lees, pressing the sediment, [180]; use of dry lees, MARC OR POMACE—PIQUETTE: unfermented marc of white wine or of red wine not entirely fermented, fermented marc of red wine, washing the marc, Pezeyre’s method, [183].
CHAPTER XIX.
THE COMPOSITION OF WINE.
Generally, [185]; table of substances recognized, [186]; alcohol, estimate of, [187]; ethers, sugar, estimate of, [190]; mannite, mucilage and mellowness, [191]; pectose, pectin, fatty matter, glycerin, coloring matter, aldehydes, [192]; acids, tartaric, malic, citric, pectic, tannic, carbonic, [193]; acetic, lactic, valeric, succinic, total acids, the bouquet, artificial bouquet, [194]; Maumené’s experiment, [195]; different substances employed, iris, [196]; strawberry, gillyflower or stockgilly, [197]; vine flowers, mignonette, nutmeg, bitter almonds and fruit pits, sassafras, [198]; other aromas, effects, [199].
CHAPTER XX.
GENERAL CHAPTER—MISCELLANEOUS.
Proportion of juice to marc, [200]; proportion of wine to grapes, [201]; wooden and metal utensils, [202]; cleanliness, [203]; different cellar utensils, [204], [205]; USEFUL RULES: to ascertain the weight of a given number of gallons of a liquid, for reducing must, for sugaring must, [206]; for fortifying and reducing wines, to reduce with water, [207]; to reduce with weaker or fortify with stronger wine or alcohol, PLASTERING, [208]; common practice in Spain and southern France, objects, chemical effects, [209]; effects on health, [210]; plastering sherry, quantity used, [212]; by adding water, sherry flavor, [213].
APPENDIX.
Sugar tables: [Table I], Balling’s degrees (per cent. sugar), corresponding degrees Baumé, and specific gravity at 63½° F., 215; [Table II], Baumé’s degrees, corresponding degrees Balling (per cent. sugar), and specific gravity at 63½° F. 216; [Table III], Baumé’s degrees and corresponding per cent. sugar, at 60° F. 217; Alcohol table, [Table IV], showing per cent. by volume for every one-tenth per cent. from 0.1 to 30 per cent., corresponding per cent. by weight, and specific gravity, 218-19; [Table V], showing amount of alcohol and acid in different California wines, 220-23.