FERMENTATION—ITS CAUSES.
Several different kinds of fermentation, alcoholic fermentation, the yeast plant, [25]; functions of yeast, normal conditions of the life of yeast, [26]; action of various chemical and physical agents, [28]; viscous or mannitic fermentation, lactic fermentation, [29]; acetic fermentation, [30]; origin of ferments, [31]; ALCOHOLIC FERMENTATION IN WINE MAKING: vinous or alcoholic fermentation, sugar, [32]; alcohol by weight and by volume, [33]; fermentation, its products, per cent., sugar to per cent. alcohol, different authors, [34]; limits of sugar and spirit, [36]; temperature, [37]; fermenting houses, [38].
CHAPTER VI.
RED WINE.
Coloring matter, fermenting tanks or vats, filling the tanks, [39]; open vats, closed vats, [40]; the best practice, [41]; hermetically sealed tanks, practice in the Médoc, stirring the pomace in the vat, [42]; when to draw from the vat, [43]; the objections to long vatting, in making fine wines, [44]; how to know when to draw from the vat, method of drawing from the vat and filling the casks, [45]; wine presses, [46]; pressing and press wine, special practice for fine wines, TREATMENT OF RED WINES: insensible fermentation, [47]; ulling or filling up, [48]; summary of the rules for the treatment of new red wines, [50]; treatment of old red wines, [51]; summary of rules for the care of old red wines, [53].
CHAPTER VII.
WHITE WINE.
Made from both red and white grapes, differences between red and white wine, hygienic effect of red and white wine, [54]; process of making, the barrels, filling the barrels during fermentation, [55]; pressing and filling, different kinds of white wine, dry white wines, mellow white wines, [56]; sweet white wines, grand white wines, [57]; treatment of white wines, to keep sweet, [58]; dry white wines, mellow white wines, [59]; summary of rules, racking, [60].
CHAPTER VIII.
CASKS.