The quality of roughness natural to those red wines in which the skins
and a portion of the stems have been subjected to the process of
fermentation, is readily communicated by astringent substances, and by
none more easily or purely than by catechu and kino, substances free
from injurious flavour; the sloe is also used; similar roughness,
accompanied with flavour, is given by the chips of oak and beech; and
if logwood and walnut peels are used, the astringency will also be
united to a portion of colour and flavour. All these substances may be
rendered highly useful in giving positive qualities to insipid wines.
A simple infusion alone is necessary, in such proportion as the
exigencies may require; care being taken to rack and fine the wine
after the desired effect has been obtained.--_The Vintner's Guide_.
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