GENERAL CHAPTER—MISCELLANEOUS.
=The Proportion of Juice to Marc=, as stated in Thudichum and Dupré’s
work, has been found in various grapes as follows:
White Chasselas, stems removed, gave by strong pressure, 97 per cent.
of juice; marc of skins and seeds, 3 per cent.
Black Pinot grapes, stems removed, gave 94.8 per cent. of juice, and
5.2 per cent. of marc.
Black Pinot, pressed with the stems, gave 91.8 per cent. of juice, and
8.2 per cent. of marc, including stems.
Black Pinot, fermented with the stems and then pressed, gave 69.6 per
cent. of wine, and 30.4 per cent. of marc.
In the latter case much wine is absorbed by the stems, which cannot be
removed by pressure.
In the first three cases the pressure must have been such as to reduce
the marc to near dryness to obtain so high a percentage of juice.
In the report of the work done in the Viticultural Laboratory of the
University, referred to in the preface, the following figures are
found, and are extracted from Table No. 1 of the report. Omitting the
two extremes—Feher Szagos, 203.2, and Lenoir, 118—we obtain the average
of 157 gallons of grape juice per ton of 2000 lbs. in twelve white
wines, and 174.8 gallons per ton in twelve red wines; the word “red”
being used in the table to designate the product obtained by fermenting
white grapes with the skins and seeds, as well as to designate “red
wine” proper.
The report says: “The red wines, of course, produce very much less
pomace, which consists largely of skins and seeds only. The white
pomace has much more of the pulp of the grape, and consequently a much
larger amount of water. During the fermentation the internal structure
of the grape is destroyed, the sugar is fermented out, and only the
fibrous structure remains; even this is to a great extent broken up,
and runs out with the wine when pressed.”
=================+=====+========+=======+======+======+=======+=======
| | | | | | |Gallons
| | Weight | | | Air- | |of Must
|Color|(pounds)| | |dried |Gallons|per ton
NAME. | of | of |Pomace,|Stems,|Pomace| of | of
|Wine.| Grapes.| % | % | % | Must.|Grapes
-----------------+-----+--------+-------+------+------+-------+-------
Mission-just ripe| Red | 71.75 | 13.50 | 3.05 | — | 6.38 | 177.8
“ fully “ |White| 106.50 | 18.30 | 3.75 | — | 9.20 | 172.6
“ “ “ | Red | 101.00 | 11.63 | 3.96 | — | 8.98 | 177.8
“ |White| 85.80 | 24.10 | 3.07 | 8.71 | 6.84 | 159.4
“ | Red | 73.92 | 12.20 | 2.91 | 5.26 | 6.30 | 170.5
Zinfandel |White| 84.00 | 27.30 | 5.75 | — | 6.20 | 147.6
“ | Red | 126.00 | 13.40 | 5.55 | — | 11.00 | 174.6
“ |White| 87.78 | 29.07 | 4.51 | 7.31 | 6.32 | 144.0
“ | Red | 84.26 | 10.96 | 4.02 | 4.94 | 7.30 | 173.4
Malvoisie |White| 116.00 | 18.10 | 2.58 | — | 9.90 | 170.6
“ | Red | 151.00 | 10.92 | 2.65 | — | 14.30 | 189.4
Charbono |White| 97.00 | 30.92 | 6.18 | — | 7.00 | 144.2
Burger |White| 74.00 | 22.00 | .97 | — | 6.40 | 172.8
“ |“Red”| 95.00 | 12.10 | 7.36 | — | 8.25 | 173.6
Chasselas |White| 103.84 | 31.35 | 2.96 | 5.93 | 7.47 | 143.8
“ |“Red”| 70.40 | 13.75 | 2.92 | 3.74 | 5.97 | 169.6
Golden Chasselas |“Red”| 139.70 | 12.28 | 4.56 | 3.15 | 12.90 | 184.6
Prolific |White| 95.04 | 23.15 | 3.70 | 7.76 | 7.54 | 158.6
“ |“Red”| 86.24 | 11.73 | 3.57 | 4.24 | 7.30 | 169.2
Black Prince |White| 108.24 | 25.60 | 5.18 | 9.01 | 8.13 | 150.2
“ “ | Red | 103.40 | 15.74 | 4.46 | 5.21 | 8.54 | 165.2
Feher Szagos |White| 92.40 | 25.95 | 2.14 | 4.89 | 7.47 | 161.8
“ “ | Red | 77.99 | 9.01 | 2.28 | 2.55 | 7.93 | 203.2
Mataro |White| 131.67 | 21.40 | 6.69 | 6.26 | 10.46 | 158.9
“ | Red | 90.20 | 12.19 | 5.60 | 5.02 | 7.76 | 172.0
Lenoir | Red | 33.00 | 17.30 | 6.00 | 8.50 | 1.96 | 118.7
=================+=====+========+=======+======+======+=======+=======
This table contradicts the opinion held by some wine makers, that the
Mission grape yields a larger percentage of stems than other varieties.
The five lots of Mission grapes analyzed give an average of nearly 3.35
per cent. of stems, which is less than the yield of every other variety
mentioned, except Malvoisie, Chasselas, and Feher Szagos.
=The Proportion of Wine to Grapes.=—It is generally said that it takes
about 12 lbs. of grapes to produce a gallon of wine; some give the
number of pounds as low as 10; the product, however, is must, or new
wine, for nothing is taken into consideration for loss by evaporation,
etc., while aging. Some wine dealers here consider that it takes about
17 lbs. of grapes to produce a gallon of wine ready for consumption.
At a meeting of the St. Helena Vinicultural Club, Napa Valley, in this
State, the following facts were stated, as reported in the newspapers.
Mr. Krug said that he had always thought that 14 lbs. of grapes would
give a gallon of good wine at the time of the second racking in March,
April, or May. Mr. Scheffler said he had made last year 135.6 gallons
of wine and 8 gallons of brandy to the ton of grapes. Counting each
gallon of brandy as equal to 5 of wine, it was equal to about 176
gallons of wine. That was about the average of Riesling, Chasselas,
Zinfandel, Malvoisie, etc. The general average was 136 gallons of wine
and 8 of brandy, or 125 gallons of good wine and 10 of brandy. Mr.
Heyman said he was glad to get 145 gallons of clear, marketable wine
on the average. Mr. Pellet said that the very best grapes would make
150 gallons of wine at the first racking, and this is probably a fair
average.
=Wooden and Metal Utensils.=—In European countries, and in all properly
ordered wine cellars, wooden utensils are used wherever practicable;
and it ought to be impressed upon the mind of every one who has
anything to do with the handling of the liquid, that metal should
never come in contact with wine, if it can be avoided, except it be
a precious metal like silver. The reason is that wine, on account of
the acids contained in it, has a powerful effect upon lead, copper,
zinc, iron, etc. Whenever such a metal is exposed to the influence
of the air, and of an acid liquor, the metal is readily oxidized,
and the oxide combines with the acid to form a salt. Therefore, Mr.
Maumene says that it is dangerous to keep wine for a few hours in
vessels of copper or lead, on account of the poisonous effects of their
compounds. It is bad even to leave it in iron, zinc, or tin. Among the
acids contained in wine, that which is the most capable of causing
oxidation of the metals is the tartaric acid and the crude tartar. So
the principal salts formed by the wine in metallic vessels are the
bi-tartrates of potash and the oxide of the metal. Iron wire wet with
wine, in a few days becomes covered with a very dark, brown pellicle,
the wine is reduced to a solution of tartrate of iron and potash, which
is of that color. A piece of iron in the wine produces the same result.
This salt however, is not poisonous. But if the acid acts energetically
on the iron, the water will be deprived of its oxygen, and the hydrogen
thereby set free may seriously affect the wine, by combining with
foreign bodies found in it, producing a detestable flavor and odor. A
cask of wine may be completely ruined by a nail.
The salts of iron, therefore, are not to be feared on account of any
deleterious effect upon the system, but rather on account of the ill
effect which they may have upon the color, the flavor, and odor of
the wine. On the other hand, the salts of copper and lead are highly
poisonous, and should be carefully avoided.
Zinc and galvanized iron are also affected by wine, to the extent
that when left in vessels made of either, it will cause serious
indisposition to those who drink it.
Tin is also dissolved by wine, forming stannic oxide and stannic acid,
which combine with the coloring matter and render it insoluble, making
the wine cloudy at first, and finally rendering it nearly colorless. By
long contact with tin the wine develops a fetid odor. Every wine maker
knows how soon his tin vessels used about wine wear out, and the reason
is apparent.
=Cleanliness.=—Whether wood or metal utensils are used, it is one of
the essentials in making good, wholesome wine, that they should be kept
scrupulously clean and neat. Stemmers, crushers, presses, buckets,
funnels, and in fact everything that comes in contact with the liquid
should be scrubbed and rinsed often enough to prevent their becoming
sour, or contracting any disagreeable flavor or odor. If metal vessels
_must be used_, by all means do not allow wine to stand in them. Run
water through the hose and the pumps after using, and also before using
again. For it is safe to assert that many of the bad odors and flavors
met with in wines made by inexperienced persons are often due to want
of care in these matters. The necessary care to be bestowed upon the
casks has already been mentioned in the proper place.
=Different Cellar Utensils= which will be found convenient are
represented in the following figures:
[Illustration: _Fig. 45._]
[Illustration: _Fig. 46._ Tin Pitchers.]
[Illustration: _Fig. 47._ Wooden Pitcher.]
Figures 45 and 46 are tin pitchers, and 47 is of wood.
[Illustration: _Fig. 48._ Wooden Vessels.]
[Illustration: _Fig. 49._ Wooden Funnel.]
[Illustration: _Fig. 50._ Adjustable Hoop.]
Figure 48 shows wooden vessels not necessary to describe.
Figure 49 is a wooden funnel for casks. Figure 50 is an adjustable
hoop, useful in case of leakage in a cask caused by the breaking of
hoops. It can be put around a cask and tightened with the screw till a
new hoop is put in place. Where, however, casks are well hooped with
iron, it is not likely to be needed.
Figure 51 are baskets for carrying bottles.
Every well ordered cellar should be provided with graduated measures
(figs. 52 and 53) in which to measure the respective proportions to be
taken of each kind of wine for cutting. They can be had of any desired
capacity, and graduated decimally, or otherwise, as needed.
[Illustration: _Fig. 51._ Bottle Baskets.]
Figure 54, instruments of tin for drawing from the bungs of casks in
tasting.
[Illustration: _Fig. 52._ _Fig. 53._ Graduated Measures.]
[Illustration: _Fig. 54._ Tin Tasters.]
In the sherry districts, where the casks are not kept full; a narrow
cup attached to a stick is used to dip out the wine through the bung.
The practice of using a piece of hose for this purpose, by letting one
end into the cask and sucking on the other with the mouth till the wine
runs, as it is done in too many cellars in California, is not to be
commended to the fastidious.
A pump in the form of figure 55 is sometimes useful for drawing wine
from casks in certain positions.
[Illustration: _Fig. 55._ Hand Pump.]
[Illustration: _Fig. 56._ For Removing Corks.]
[Illustration: _Fig. 57._ Bucket.]
Figure 56 represents wire implements for removing corks which have been
pushed inside a bottle.
USEFUL RULES.
=To Ascertain the Weight of a Given Number of Gallons of a Liquid=,
multiply 8.33 by the specific gravity of the liquid, and the product
by the number of gallons. For instance, suppose we have 1000 gallons
of a must which shows 22 per cent. sugar. From Table I we obtain the
corresponding specific gravity, 1.0923 (the figure 1 is omitted except
at the top of the column), which shows how much heavier it is than
water, water being 1. Now, one gallon of water at 60° F. weighs 8.33
lbs., and the temperature of the must should be about the same. (See
_Must—Testing for Sugar_.) 8.33 multiplied by 1.0923 = nearly 9.1,
which is the weight in pounds of one gallon of the must. One thousand
gallons would weigh nearly 9,100 lbs. If Beaumé’s hydrometer is used,
ascertain from Table II the specific gravity corresponding to the mark
on the stem. This rule applies to all liquids whose specific gravity is
known—syrup, wine, brandy, alcohol, etc.
The specific gravity of a wine of 12 per cent. is .9843, and by our
rule, one gallon weighs about 8.2 lbs. a little less than a gallon of
water.
=Rule for Reducing Must= from a higher to a lower percentage of sugar:
Multiply the number of gallons of the must by its specific gravity,
and the product by the difference between the given per cent. and the
required per cent., and divide by the required per cent.
Suppose that we have 1000 gallons of a must of 27 per cent., how many
gallons of water are required to reduce it to 23 per cent?
The specific gravity, by Table I, is 1.1154, and this multiplied by
1000 = 1115.4, which multiplied by 4, the difference between 27 and 23
= 4461.6, which divided by 23 gives 194 gallons, in round numbers.
=Rule for Sugaring Must.=—If crystallized sugar is used, dissolve it
and make a strong syrup, or sugar water, and the proposition is: Given
a must of a certain sugar per cent., and a syrup of a given per cent.,
how much of the syrup for each gallon of must is required to produce a
must of any required strength, between the two?
_First_—Multiply the required per cent. by the
corresponding specific gravity.
_Second_—Multiply the per cent. of the must by
its specific gravity.
_Third_—Multiply the per cent. of the syrup by
its specific gravity.
Divide the difference between the first and second products by the
difference between the first and third, and the quotient will be the
fraction of a gallon required.
Suppose that we have a must of only 10 per cent. of sugar, and a syrup
of 60 per cent.; how much of the second should be added to one gallon
of the first to produce a must of 23 per cent.?
(23 × 1.0969) - (10 × 1.0401)
———————————————————————————— = 0.284 of a gallon.
(60 × 1.2899) - (23 × 1.0969)
Therefore, for every gallon of the must, we add 0.284 gallons of the
syrup.
The same rule will apply to the mixing of a strong and a weak must.
=Rules for Fortifying and Reducing Wines and Weak Liquors.=—In mixing
strong spirits, it is necessary to make an allowance for contraction,
and tables are prepared for the purpose, but in mixing wines and weak
spirits, it may be disregarded, and the following rules will be found
sufficient.
=To Reduce with Water.=—Having a wine or a weak spirit of a certain per
cent. of alcohol, how much water is required for each gallon to reduce
it to any lower per cent.?
Divide the difference between the given per cent. and the required per
cent., by the required per cent.
Suppose a wine or other alcoholic solution of 15 per cent. by volume,
how much water is required for each gallon to produce one of 10 per
cent.?
15 - 10
———————— = ½
10
Therefore, add one-half gallon of water for each gallon of the wine or
weak spirit.
=To Reduce with Weaker Wine, or to Fortify with Stronger Wine or
Alcohol.=—Having two wines or other weak liquors whose percentages of
alcohol are known, how much of the second is required for every gallon
of the first, to produce a wine of any required strength between the
two?
Divide the difference between the per cent. of the first, and the
required per cent. by the difference between the per cent. of the
second and the required per cent.
Having a wine, etc., of 18 per cent., and another of 8 per cent., how
much of the second is required for every gallon of the first to produce
one of 12 per cent.?
(18 - 12) 6
————————— = - = 1½
(12 - 8) 4
Or one and one-half gallons of the second for every gallon of the first.
Or, suppose we have a wine of 15 per cent., how much brandy of 50 per
cent. must be used for every gallon of the first to produce a wine of
20 per cent.?
(20 - 15) 5 1
————————— = —— = ——
(50 - 20) 30 6
Or one-sixth of a gallon of the brandy must be used for each gallon of
the wine.
PLASTERING.
=It is a Common Practice= in Spain and in the southern part of France
to plaster the wines, by adding more or less gypsum, or plaster of
Paris. It is either thrown upon the grapes before or after crushing,
or is added to the must. Gypsum is known to chemists, when pure, as
calcium sulphate (sulphate of lime), but contains a certain amount of
water of crystallization, and is generally found associated with other
substances, such as rock salt, and calcium carbonate, or limestone. It
is the commonest impurity found in spring water, and gives water its
permanent hardness. Much has been written for and against the practice
of plastering, and both sides of the question have strong advocates.
=Objects.=—There are many different reasons given for the practice,
some of which are fanciful. It is claimed that it retards fermentation,
and that red wines under its effects develop more color, because the
marc can be left longer in the fermenting vat; that the froth of
plastered wine is livelier and sooner disappears, which pleases the
merchants; and that it has a preservative effect upon the wine. It is
claimed by some that it renders the wine dryer and harsher, as it does,
if used to excess, and by others, that it unites with a portion of the
water of the juice, and renders the remaining juice richer in sugar.
Again, it is added to neutralize a portion of the acid contained in the
must.
=Chemical Effects.=—Maumené says that it transforms the potassium salts
of the wine into insoluble lime salts and potassium sulphate, and this
may have an important effect upon fermentation, for some chemists
attribute to the acid potassium tartrate the property of holding
ferments in solution, and that potassium sulphate, even with the
freed tartaric acid, does not possess this power; that the carbonate
of lime contained in the plaster, in neutralizing the acidity of the
tartar, without doubt contributes to the precipitation of the ferment
which this salt held in solution; and that during the neutralization,
carbonic acid is disengaged, and the evaporation of the moisture
carried up by the gas somewhat lowers the temperature. He supposes that
all these causes combined retard the fermentation.
P. Carles (_J. Pharm. Chim._ {5}, 6, 118-123), says that the calcium
sulphate acts on the potassium bitartrate in the juice of the grape,
forming calcium tartrate, tartaric acid, and potassium sulphate, a
large proportion of the last two bodies remaining in the wine. That
without plastering, wine contains about two grammes per litre of pure
tartaric acid, whilst after plastering, it contains double or treble
that amount, and even more, according to the quantity of potassium
bitartrate decomposed.
In order to make clear what this chemist says, in ordinary language,
we will say that the gypsum acts upon the cream of tartar in the grape
juice, sets free a portion of the tartaric acid existing in combination
in it, and also forms tartrate of lime and sulphate of potash.
At first sight, therefore, it would seem that the addition of gypsum,
or plaster of Paris, actually increases the acid, and this would be
true if the gypsum consisted of pure calcium sulphate, but it always
contains more or less calcium carbonate, and this substance, which is
but another name for chalk, limestone, or marble, precipitates the free
tartaric acid, and the carbonate of lime does what is generally claimed
for the gypsum—diminishes the acidity of the wine. But if the calcium
carbonate does not exist in sufficient quantity in the gypsum to
precipitate all the tartaric acid set free, the opposite effect would
be produced. Why not add marble dust at once?
The experiments given in Thudichum and Dupré’s work show that the
amount of water withdrawn from must by the addition of even anhydrated
plaster is so small as to be unworthy of notice, being only one-fourth
the weight of the plaster used.
=Effects on the Health.=—This question was examined at Montpellier,
in France, by a committee of chemists appointed by the court, and the
results of their inquiries are frequently cited by those who are in
favor of plastering:
1. That the plastered wine contains no new mineral substance.
2. That the quantity of plaster introduced into the
wine may be considered null, because it is entirely
changed into potassium sulphate, a slightly purgative
salt, analogous in this respect to tartar.
Later, however, a commission was appointed by the _Conseil des Armées_,
who reported as follows:
1. That by the taste, plastered wines could not be
distinguished from the natural ones.
2. That plaster diminished the intensity of the color.
(This, of course, refers to the direct effect.)
3. That the potassium bitartrate, one of the most
useful principles contained in wine, is decomposed by
plaster, and that potassium sulphate is formed, which
remains in solution, and calcium tartrate, which is
precipitated.
4. That potassium phosphate, also one of the salts
naturally contained in wine, is equally decomposed
by plaster.
5. That plastering profoundly modifies the nature of
wines, by substituting for the potassium bitartrate a
purgative salt in the proportion of from 3 to more than
7 grammes per litre.
And they demand the exclusion of all wine containing more than 4
grammes of the sulphate per litre.
And Mr. Carles, above quoted, concludes that, owing to the purgative
effect of this salt, potassium sulphate, the quantity present should
not exceed 2 grammes per litre, or half as much as the army commission
allow.
Still later, we have the instructions of the Minister of Justice of
France to the _procureurs Généraux_, issued in 1880, as follows:
After several judicial decisions relative to the sale of plastered
wines, one of my predecessors expressed to the Minister of Agriculture
and Commerce the desire that new experiments should be made in order to
establish, if in the present state of science the immunity accorded to
plastered wines by the circular of July 21, 1858, should be maintained.
Having examined the question, the consultation committee of public
hygiene issued the following notice:
1. That the absolute immunity which plastered wines
enjoy on account of the circular of the Minister of
Justice dated July 21, 1858, ought no longer to be
officially allowed.
2. That the presence of potassium sulphate in the wines
of commerce, which results from, plastering the must,
from the mixture of plaster or sulphuric acid with the
wine, or from cutting with plastered wines, should only
be tolerated to the maximum limit of 2 grammes per
litre (about 117 grains per gallon).
In calling my attention to this notice, my colleague of agriculture and
commerce informs me that he completely concurs.
He, therefore, instructs the officers to prosecute, under the laws
against adulterations, the dealers who shall sell wine containing more
than the quantity indicated of potassium sulphate, as dangerous to the
health of the consumers.
=Plastering Sherry—Quantity Used.=—Mr. Vizitelli says that during his
stay at Jerez, he paid particular attention to the plastering question,
saw the gypsum applied in almost a hundred instances, and questioned
the overseers in scores of vineyards. He states that within his own
knowledge gypsum is by no means invariably used in the vinification
of sherry, as already stated under the head of _Sherry_. And although
applied in the majority of cases, but a few pounds per butt are used,
say 6 lbs. at most in a dry season, and a little more than double that
quantity in years when great dampness prevails. And he argues from
the Montpellier experiment, already mentioned, where the committee
added 40 grammes of gypsum to a litre of wine, and found only 1.240
grammes of sulphate of potash per litre where pure calcium sulphate
was used, and 1.828 grammes where ordinary plaster was employed,
that when the Spaniards add the amount which they do to the must in
sherry making, no injury to the wine can occur. It may be proper to
suggest, however, for the benefit of future inquirers, that wine,
after insensible fermentation, contains but a small proportion of the
potassium bitartrate which was contained in the grape, the greater
part of it having been deposited with the lees and the marc. Wines do
not contain tartar enough to furnish 2 grammes per litre of potassium
sulphate, nor enough to act upon 1 gramme of pure gypsum. But it is
far otherwise with grape juice. Now 6 lbs. of gypsum to one butt of
wine of 108 Imperial gallons would be the same as about 5.5 grammes per
litre, and if pure, ought to produce, on being fully satisfied with the
acid potassium tartrate, as much as 8 grammes per litre of potassium
sulphate, and Mr. Carles, above quoted, says that it does amount to
from 4 to 7.5 grammes per litre in plastered wines.
Supposing the following to be the correct reaction, 1 gramme of pure
gypsum ought to produce, with 2.6 grammes of cream of tartar, 1.477
grammes of sulphate of potash; and to produce the 2 grammes per litre
of the latter would only require 1.353 of the former; and but a little
more than 1 lb. of pure gypsum could safely be added to 100 gallons of
must:
CaSO₄ + 2(C₄H₅KO₆) = C₄H₄CaO₆ + C₄H₆O₆ + K₂SO₄
As the gypsum is usually added to the pomace itself, or to the grapes
before crushing, it is unsafe to argue from the effects produced by
adding it to wine.
=By Adding Water= to must, the effects of plastering may be produced,
if the water is hard by reason of the gypsum contained in it.
SHERRY FLAVOR.
In many California wines a flavor called the “sherry flavor” is often
observed; and in the red wines may frequently be tasted what would with
equal propriety be called a “port flavor;” and the “sherry flavor”
would by some be called a “Madeira flavor.”
Mr. Pohndorff stated at the State Viticultural Convention of 1882, that
he was of the opinion that this flavor was due to the oxidation of the
wine. If this is so, the remedy would be to use greater care in its
management, and avoid exposing it to the air, in fact, observe just the
treatment indicated in this book for all but sweet and fortified wines.
Without attempting to say anything authoritative on the subject,
the author would suggest that in addition to the above cause, these
flavors are largely due, _first_, to our hot climate; _second_,
to over-maturity of the grapes; and _third_, to aging the wine in
too high a temperature; for these conditions all exist in southern
countries, whose wines are apt to have a peculiar flavor, called by
some writers the “cooked flavor,” which is unobjectionable in a sweet
wine. The first is not always within the control of the producer, but
the two last can always be controlled by the grape grower and the
cellar-man.
[Illustration]
APPENDIX.
TABLE I.
_Balling’s degrees (per cent. of sugar),_
_corresponding degrees Baumé,_
_and specific gravity at 63½° F.—Chas. Stammer._
========+=======+==========++=========+=======+=========
Balling | | || Balling | |
or per | | Specific || or per | | Specific
cent. | Baumé | Gravity || cent. | Baumé | Gravity
sugar | | || sugar | |
--------+-------+----------++---------+-------+---------
1 | 0.56 | 1.0039 || 26 | 14.35 | 1.1107
2 | 1.11 | .0078 || 27 | 14.90 | .1154
3 | 1.67 | .0117 || 28 | 15.44 | .1201
4 | 2.23 | .0157 || 29 | 15.99 | .1249
5 | 2.78 | .0197 || 30 | 16.53 | .1297
6 | 3.34 | .0234 || 31 | 17.07 | .1345
7 | 3.89 | .0278 || 32 | 17.61 | .1393
8 | 4.45 | .0319 || 33 | 18.15 | .1442
9 | 5.00 | .0360 || 34 | 18.69 | .1491
10 | 5.56 | .0401 || 35 | 19.23 | .1541
11 | 6.11 | .0443 || 36 | 19.77 | .1591
12 | 6.66 | .0485 || 37 | 20.30 | .1641
13 | 7.22 | .0528 || 38 | 20.84 | .1692
14 | 7.77 | .0570 || 39 | 21.37 | .1743
15 | 8.32 | .0613 || 40 | 21.91 | .1794
16 | 8.87 | .0657 || 41 | 22.44 | .1846
17 | 9.42 | .0700 || 42 | 22.97 | .1898
18 | 9.97 | .0744 || 43 | 23.50 | .1950
19 | 10.52 | .0787 || 44 | 24.03 | .2003
20 | 11.07 | .0833 || 45 | 24.56 | .2056
21 | 11.62 | .0878 || 46 | 25.09 | .2110
22 | 12.17 | .0923 || 47 | 25.62 | .2164
23 | 12.72 | .0969 || 48 | 26.14 | .2218
24 | 13.26 | .1015 || 49 | 26.67 | .2273
25 | 13.81 | .1061 || 50 | 27.19 | .2328
========+=======+==========++=========+=======+=========
Balling | | || Balling | |
or per | | Specific || or per | | Specific
cent. | Baumé | Gravity || cent. | Baumé | Gravity
sugar | | || sugar | |
--------+-------+----------++---------+-------+---------
51 | 27.71 | 1.2383 || 76 | 40.36 | 1.3894
52 | 28.24 | .2439 || 77 | 40.84 | .3959
53 | 28.75 | .2495 || 78 | 41.33 | .4025
54 | 29.27 | .2552 || 79 | 41.81 | .4092
55 | 29.79 | .2609 || 80 | 42.29 | .4159
56 | 30.31 | .2666 || 81 | 42.78 | .4226
57 | 30.82 | .2724 || 82 | 43.25 | .4293
58 | 31.34 | .2782 || 83 | 43.73 | .4361
59 | 31.85 | .2840 || 84 | 44.21 | .4430
60 | 32.36 | .2899 || 85 | 44.68 | .4499
61 | 32.87 | .2958 || 86 | 45.15 | .4568
62 | 33.38 | .3018 || 87 | 45.62 | .4638
63 | 33.89 | .3078 || 88 | 46.09 | .4708
64 | 34.40 | .3138 || 89 | 46.56 | .4778
65 | 34.90 | .3199 || 90 | 47.02 | .4849
66 | 35.40 | .3260 || 91 | 47.48 | .4920
67 | 35.90 | .3322 || 92 | 47.95 | .4992
68 | 36.41 | .3384 || 93 | 48.40 | .5064
69 | 36.91 | .3446 || 94 | 48.86 | .5136
70 | 37.40 | .3509 || 95 | 49.32 | .5209
71 | 37.90 | .3572 || 96 | 49.77 | .5281
72 | 38.39 | .3636 || 97 | 50.22 | .5355
73 | 38.89 | .3700 || 98 | 50.67 | .5429
74 | 39.38 | .3764 || 99 | 51.12 | .5504
75 | 39.87 | .3829 || 100 | 51.56 | .5578
========+=======+==========++=========+=======+=========
OECHSLE’S MUST-SCALE indicates specific gravity to three decimal
places. When two figures are shown on the scale, a cipher before them
must be understood. For instance: 83 means 1.083, or 20 per cent.,
Balling; and 106 means 1.106, or 25 per cent., Balling.
TABLE II.
_Baumé’s degrees, corresponding degrees,_
_Balling (per cent. sugar,)_
_and specific gravity at 63½° F._
=======+=========+==========+=======+=========+=========
| Balling | | | Balling |
| or per | Specific | | or per | Specific
Baumé | cent. | Gravity | Baumé | cent. | Gravity
| sugar | | | sugar |
-------+---------+----------+-------+---------+---------
0.0 | 0.00 | 1.0000 | 13 | 23.52 | 1.0992
0.5 | 0.90 | .0035 | 13.5 | 24.43 | .1034
1 | 1.80 | .0070 | 14 | 25.35 | .1077
1.5 | 2.69 | .0105 | 14.5 | 26.27 | .1120
2 | 3.59 | .0141 | 15 | 27.19 | .1163
2.5 | 4.49 | .0177 | 15.5 | 28.10 | .1206
3 | 5.39 | .0213 | 16 | 29.03 | .1250
3.5 | 6.29 | .0249 | 16.5 | 29.95 | .1294
4 | 7.19 | .0286 | 17 | 30.87 | .1339
4.5 | 8.09 | .0323 | 17.5 | 31.79 | .1383
5 | 9.00 | .0360 | 18 | 32.72 | .1429
5.5 | 9.90 | .0397 | 18.5 | 33.65 | .1474
6 | 10.80 | .0435 | 19 | 34.58 | .1520
6.5 | 11.70 | .0473 | 19.5 | 35.50 | .1566
7 | 12.61 | .0511 | 20 | 36.44 | .1613
7.5 | 13.51 | .0549 | 20.5 | 37.37 | .1660
8 | 14.42 | .0588 | 21 | 38.30 | .1707
8.5 | 15.32 | .0627 | 21.5 | 39.24 | .1755
9 | 16.23 | .0667 | 22 | 40.17 | .1803
9.5 | 17.14 | .0706 | 22.5 | 41.11 | .1852
10 | 18.05 | .0746 | 23 | 42.05 | .1901
10.5 | 18.96 | .0787 | 23.5 | 42.99 | .1950
11 | 19.87 | .0827 | 24 | 43.94 | .2000
11.5 | 20.78 | .0868 | 24.5 | 44.88 | .2050
12 | 21.69 | .0909 | 25 | 45.83 | .2101
12.5 | 22.60 | .0951 | 25.5 | 46.78 | .2152
=======+=========+==========+=======+=======-=+=========
| Balling | | | Balling |
| or per | Specific | | or per | Specific
Baumé | cent. | Gravity | Baumé | cent. | Gravity
| sugar | | | sugar |
-------+---------+----------+-------+---------+---------
26 | 47.73 | 1.2203 | 39 | 73.23 | 1.3714
26.5 | 48.68 | .2255 | 39.5 | 74.25 | .3780
27 | 49.63 | .2308 | 40 | 75.27 | .3846
27.5 | 50.59 | .2361 | 40.5 | 76.29 | .3913
28 | 51.55 | .2414 | 41 | 77.32 | .3981
28.5 | 52.51 | .2468 | 41.5 | 78.35 | .4049
29 | 53.47 | .2522 | 42 | 79.39 | .4118
29.5 | 54.44 | .2576 | 42.5 | 80.43 | .4187
30 | 55.47 | .2632 | 43 | 81.47 | .4267
30.5 | 56.37 | .2687 | 43.5 | 82.51 | .4328
31 | 57.34 | .2743 | 44 | 83.56 | .4400
31.5 | 58.32 | .2800 | 44.5 | 84.62 | .4472
32 | 59.29 | .2857 | 45 | 85.68 | .4545
32.5 | 60.27 | .2915 | 45.5 | 86.74 | .4619
33 | 61.25 | .2973 | 46 | 87.81 | .4694
33.5 | 62.23 | .3032 | 46.5 | 88.88 | .4769
34 | 63.22 | .3091 | 47 | 89.96 | .4845
34.5 | 64.21 | .3151 | 47.5 | 91.03 | .4922
35 | 65.20 | .3211 | 48 | 92.12 | .5000
35.5 | 66.19 | .3272 | 48.5 | 93.21 | .5079
36 | 67.19 | .3333 | 49 | 94.30 | .5158
36.5 | 68.19 | .3395 | 49.5 | 95.40 | .5238
37 | 69.19 | .3458 | 50 | 96.51 | .5319
37.5 | 70.20 | .3521 | 50.5 | 97.62 | .5401
38 | 71.20 | .3585 | 51 | 98.73 | .5484
38.5 | 72.22 | .3649 | 51.5 | 99.85 | .5568
-------+---------+----------+-------+---------+---------
TABLE III.
_Baumé’s degrees and corresponding per cent._
_of sugar at 60° F._
=======+=======+=======+=======+=======+=======+=======+=======
Baumé | Sugar | Baumé | Sugar | Baumé | Sugar | Baumé | Sugar
degrees| % |degrees| % |degrees| % |degrees| %
-------+-------+-------+-------+-------+-------+-------+-------
1 | 1.72 | 11 | 19.88 | 21 | 38.29 | 31 | 57.31
2 | 3.50 | 12 | 21.71 | 22 | 40.17 | 32 | 59.27
3 | 5.30 | 13 | 23.54 | 23 | 42.03 | 33 | 61.23
4 | 7.09 | 14 | 25.34 | 24 | 43.92 | 34 | 63.18
5 | 8.90 | 15 | 27.25 | 25 | 45.79 | 35 | 65.19
6 | 10.71 | 16 | 29.06 | 26 | 47.70 | 36 | 67.19
7 | 12.52 | 17 | 30.89 | 27 | 49.60 | 37 | 69.19
8 | 14.38 | 18 | 32.75 | 28 | 51.50 | 38 | 71.22
9 | 16.20 | 19 | 34.60 | 29 | 53.42 | 39 | 73.28
10 | 18.04 | 20 | 36.40 | 30 | 55.36 | 40 | 75.35
=======+=======+=======+=======+=======+=======+=======+=======
TABLE IV.
Showing the specific gravities of mixtures of alcohol and water,
containing from 0.1 to 30 per cent. by volume, of absolute
alcohol, and corresponding per cent. by weight, for every 0.1 per
cent. by volume, compared with water at 60° F.
The specific gravity of absolute alcohol according to U. S.
standard being .7939, referred to water at its greatest density
as unity, or .79461, referred to water at 60° F.
==========+===========+==========++===========+===========+=========
Per cent. | Per cent. | Specific || Per cent. | Per cent. | Specific
by volume | by weight | Gravity || by volume | by weight | Gravity
----------+-----------+----------++-----------+-----------+---------
0.1 | 0.08 | .99986 || 3.8 | 3.04 | .99460
0.2 | 0.16 | .99972 || 3.9 | 3.12 | .99445
0.3 | 0.24 | .99957 || 4.0 | 3.20 | .99431
0.4 | 0.32 | .99943 || 4.1 | 3.28 | .99417
0.5 | 0.40 | .99929 || 4.2 | 3.36 | .99403
0.6 | 0.48 | .99915 || 4.3 | 3.44 | .99388
0.7 | 0.56 | .99901 || 4.4 | 3.52 | .99374
0.8 | 0.64 | .99886 || 4.5 | 3.60 | .99360
0.9 | 0.72 | .99872 || 4.6 | 3.68 | .99346
1.0 | 0.80 | .99858 || 4.7 | 3.76 | .99332
1.1 | 0.88 | .99844 || 4.8 | 3.84 | .99317
1.2 | 0.96 | .99830 || 4.9 | 3.92 | .99303
1.3 | 1.04 | .99815 || 5.0 | 4.00 | .99289
1.4 | 1.12 | .99801 || 5.1 | 4.08 | .99276
1.5 | 1.20 | .99787 || 5.2 | 4.16 | .99263
1.6 | 1.28 | .99773 || 5.3 | 4.24 | .99250
1.7 | 1.36 | .99759 || 5.4 | 4.32 | .99237
1.8 | 1.44 | .99744 || 5.5 | 4.40 | .99224
1.9 | 1.52 | .99730 || 5.6 | 4.49 | .99211
2.0 | 1.60 | .99716 || 5.7 | 4.57 | .99198
2.1 | 1.68 | .99702 || 5.8 | 4.65 | .99186
2.2 | 1.76 | .99688 || 5.9 | 4.73 | .99173
2.3 | 1.84 | .99673 || 6.0 | 4.81 | .99160
2.4 | 1.92 | .99659 || 6.1 | 4.89 | .99148
2.5 | 2.00 | .99645 || 6.2 | 4.97 | .99135
2.6 | 2.08 | .99631 || 6.3 | 5.05 | .99123
2.7 | 2.16 | .99617 || 6.4 | 5.13 | .99110
2.8 | 2.24 | .99602 || 6.5 | 5.21 | .99098
2.9 | 2.32 | .99588 || 6.6 | 5.29 | .99086
3.0 | 2.40 | .99574 || 6.7 | 5.37 | .99073
3.1 | 2.48 | .99560 || 6.8 | 5.45 | .99061
3.2 | 2.56 | .99546 || 6.9 | 5.54 | .99048
3.3 | 2.64 | .99531 || 7.0 | 5.62 | .99036
3.4 | 2.72 | .99517 || 7.1 | 5.70 | .99024
3.5 | 2.79 | .99503 || 7.2 | 5.78 | .99011
3.6 | 2.88 | .99488 || 7.3 | 5.86 | .98999
3.7 | 2.96 | .99474 || 7.4 | 5.94 | .98986
==========+===========+==========++===========+===========+=========
Per cent. | Per cent. | Specific || Per cent. | Per cent. | Specific
by volume | by weight | Gravity || by volume | by weight | Gravity
----------+-----------+----------++-----------+-----------+---------
7.5 | 6.02 | .98974 || 11.2 | 9.03 | .98530
7.6 | 6.10 | .98961 || 11.3 | 9.11 | .98519
7.7 | 6.18 | .98949 || 11.4 | 9.20 | .98508
7.8 | 6.26 | .98936 || 11.5 | 9.28 | .98497
7.9 | 6.35 | .98924 || 11.6 | 9.36 | .98486
8.0 | 6.43 | .98911 || 11.7 | 9.44 | .98475
8.1 | 6.51 | .98899 || 11.8 | 9.52 | .98463
8.2 | 6.59 | .98886 || 11.9 | 9.60 | .98452
8.3 | 6.67 | .98874 || 12.0 | 9.69 | .98441
8.4 | 6.75 | .98861 || 12.1 | 9.77 | .98430
8.5 | 6.83 | .98849 || 12.2 | 9.85 | .98419
8.6 | 6.91 | .98837 || 12.3 | 9.93 | .98408
8.7 | 7.00 | .98824 || 12.4 | 10.01 | .98397
8.8 | 7.08 | .98812 || 12.5 | 10.10 | .98386
8.9 | 7.16 | .98799 || 12.6 | 10.18 | .98375
9.0 | 7.24 | .98787 || 12.7 | 10.26 | .98364
9.1 | 7.32 | .98775 || 12.8 | 10.34 | .98352
9.2 | 7.40 | .98762 || 12.9 | 10.42 | .98341
9.3 | 7.48 | .98750 || 13.0 | 10.51 | .98330
9.4 | 7.57 | .98737 || 13.1 | 10.59 | .98319
9.5 | 7.65 | .98725 || 13.2 | 10.67 | .98308
9.6 | 7.73 | .98713 || 13.3 | 10.75 | .98297
9.7 | 7.81 | .98700 || 13.4 | 10.83 | .98286
9.8 | 7.89 | .98688 || 13.5 | 10.92 | .98275
9.9 | 7.97 | .98675 || 13.6 | 11.00 | .98264
10.0 | 8.05 | .98663 || 13.7 | 11.08 | .98253
10.1 | 8.14 | .98652 || 13.8 | 11.16 | .98242
10.2 | 8.22 | .98641 || 13.9 | 11.24 | .98231
10.3 | 8.30 | .98630 || 14.0 | 11.33 | .98220
10.4 | 8.38 | .98619 || 14.1 | 11.41 | .98209
10.5 | 8.46 | .98608 || 14.2 | 11.49 | .98199
10.6 | 8.54 | .98597 || 14.3 | 11.57 | .98188
10.7 | 8.62 | .98586 || 14.4 | 11.65 | .98178
10.8 | 8.71 | .98574 || 14.5 | 11.74 | .98167
10.9 | 8.79 | .98563 || 14.6 | 11.82 | .98156
11.0 | 8.87 | .98552 || 14.7 | 11.90 | .98146
11.1 | 8.95 | .98541 || 14.8 | 11.98 | .98135
==========+===========+==========++===========+===========+=========
Per cent. | Per cent. | Specific || Per cent. | Per cent. | Specific
by volume | by weight | Gravity || by volume | by weight | Gravity
----------+-----------+----------++-----------+-----------+---------
14.9 | 12.07 | .98125 || 18.7 | 15.21 | .97733
15.0 | 12.15 | .98114 || 18.8 | 15.29 | .97722
15.1 | 12.23 | .98104 || 18.9 | 15.37 | .97712
15.2 | 12.32 | .98094 || 19.0 | 15.46 | .97702
15.3 | 12.40 | .98083 || 19.1 | 15.54 | .97692
15.4 | 12.49 | .98073 || 19.2 | 15.62 | .97682
15.5 | 12.57 | .98063 || 19.3 | 15.70 | .97671
15.6 | 12.65 | .98053 || 19.4 | 15.78 | .97661
15.7 | 12.73 | .98042 || 19.5 | 15.87 | .97651
15.8 | 12.82 | .98032 || 19.6 | 15.95 | .97641
15.9 | 12.90 | .98021 || 19.7 | 16.04 | .97631
16.0 | 12.98 | .98011 || 19.8 | 16.12 | .97620
16.1 | 13.06 | .98001 || 19.9 | 16.20 | .97610
16.2 | 13.14 | .97990 || 20.0 | 16.29 | .97600
16.3 | 13.22 | .97980 || 20.1 | 16.37 | .97590
16.4 | 13.31 | .97969 || 20.2 | 16.45 | .97580
16.5 | 13.39 | .97959 || 20.3 | 16.51 | .97569
16.6 | 13.47 | .97949 || 20.4 | 16.62 | .97559
16.7 | 13.55 | .97938 || 20.5 | 16.70 | .97549
16.8 | 13.63 | .97928 || 20.6 | 16.79 | .97539
16.9 | 13.71 | .97917 || 20.7 | 16.87 | .97529
17.0 | 13.80 | .97907 || 20.8 | 16.95 | .97518
17.1 | 13.88 | .97897 || 20.9 | 17.03 | .97508
17.2 | 13.96 | .97887 || 21.0 | 17.12 | .97498
17.3 | 14.05 | .97876 || 21.1 | 17.20 | .97488
17.4 | 14.13 | .97866 || 21.2 | 17.28 | .97478
17.5 | 14.21 | .97856 || 21.3 | 17.37 | .97467
17.6 | 14.29 | .97846 || 21.4 | 17.45 | .97457
17.7 | 14.38 | .97835 || 21.5 | 17.53 | .97447
17.8 | 14.46 | .97825 || 21.6 | 17.62 | .97437
17.9 | 14.54 | .97814 || 21.7 | 17.70 | .97427
18.0 | 14.62 | .97804 || 21.8 | 17.78 | .97416
18.1 | 14.71 | .97794 || 21.9 | 17.87 | .97406
18.2 | 14.79 | .97784 || 22.0 | 17.95 | .97396
18.3 | 14.87 | .97773 || 22.1 | 18.03 | .97386
18.4 | 14.96 | .97763 || 22.2 | 18.12 | .97375
18.5 | 15.04 | .97753 || 22.3 | 18.20 | .97365
18.6 | 15.12 | .97743 || 22.4 | 18.28 | .97354
==========+===========+==========++===========+===========+=========
Per cent. | Per cent. | Specific || Per cent. | Per cent. | Specific
by volume | by weight | Gravity || by volume | by weight | Gravity
----------+-----------+----------++-----------+-----------+---------
22.5 | 18.37 | .97344 || 26.3 | 21.55 | .96950
22.6 | 18.45 | .97334 || 26.4 | 21.64 | .96939
22.7 | 18.53 | .97323 || 26.5 | 21.72 | .96928
22.8 | 18.62 | .97313 || 26.6 | 21.81 | .96017
22.9 | 18.70 | .97302 || 26.7 | 21.89 | .96906
23.0 | 18.78 | .97292 || 26.8 | 21.98 | .96896
23.1 | 18.87 | .97282 || 26.9 | 22.06 | .96885
23.2 | 18.95 | .97272 || 27.0 | 22.15 | .96874
23.3 | 19.04 | .97261 || 27.1 | 22.23 | .96863
23.4 | 19.12 | .97251 || 27.2 | 22.32 | .96853
23.5 | 19.20 | .97241 || 27.3 | 22.40 | .96842
23.6 | 19.29 | .97231 || 27.4 | 22.48 | .96832
23.7 | 19.37 | .97221 || 27.5 | 22.57 | .96821
23.9 | 19.54 | .97200 || 27.7 | 22.74 | .96799
24.0 | 19.62 | .97190 || 27.8 | 22.82 | .96789
24.1 | 19.71 | .97180 || 27.9 | 22.91 | .96778
24.2 | 19.79 | .97170 || 28.0 | 22.99 | .96767
24.3 | 19.87 | .97159 || 28.1 | 23.07 | .96756
24.4 | 19.96 | .97149 || 28.2 | 23.16 | .96745
24.5 | 20.04 | .97139 || 28.3 | 23.24 | .96733
24.6 | 20.13 | .97129 || 28.4 | 23.33 | .96722
24.7 | 20.21 | .97118 || 28.5 | 23.41 | .96711
24.8 | 20.29 | .97108 || 28.6 | 23.50 | .96700
24.9 | 20.38 | .97097 || 28.7 | 23.58 | .96689
25.0 | 20.46 | .97087 || 28.8 | 23.67 | .96677
25.1 | 20.55 | .97076 || 28.9 | 23.75 | .96666
25.2 | 20.63 | .97066 || 29.0 | 23.84 | .96655
25.3 | 20.71 | .97055 || 29.1 | 23.93 | .96644
25.4 | 20.80 | .97045 || 29.2 | 24.01 | .96632
25.5 | 20.88 | .97034 || 29.3 | 24.10 | .96621
25.6 | 20.97 | .97023 || 29.4 | 24.18 | .96609
25.7 | 21.05 | .97013 || 29.5 | 24.27 | .96598
25.8 | 21.13 | .97002 || 29.6 | 24.35 | .96587
25.9 | 21.22 | .96992 || 29.7 | 24.44 | .96575
26.0 | 21.30 | .96981 || 29.8 | 24.52 | .96564
26.1 | 21.39 | .96970 || 29.9 | 24.61 | .96552
26.2 | 21.47 | .96960 || 30.0 | 24.69 | .96541
----------+-----------+----------++-----------+-----------+---------
The basis of the foregoing table is Table III of the U. S. Manual
for Inspectors of spirits, giving the respective volumes of
absolute alcohol and water in 100 volumes of spirits of different
strengths, for every 0.5 per cent. by volume, and the specific
gravities, referred to water at 60° F.
TABLE V.
=============+================+===========+=====+=====+======+=====
| | | |Color| |
Variety | Name of | Locality. |Vin- | of | AV% | AAT
of Wine. | Contributor. | |tage.|Wine.| |
-------------+----------------+-----------+-----+-----+------+-----
Mission, | | | | | |
just ripe|Dr. J. Strentzel|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. DeBarth 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 |Chas. Krug |St. Helena | 1880|White| 16.7 |.4270
(Malvasia?)| “ | “ | “ | 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
=============+================+===========+=====+=====+======+=====
| | | |Color| |
Variety | Name of | Locality. |Vin- | of | AV% | AAT
of Wine. | Contributor. | |tage.|Wine.| |
-------------+----------------+-----------+-----+-----+------+-----
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| | “ | 12.5 |.4320
| | Co. ? | | | |
Mataro |Chas. Lefranc | San Jose | 1880|White| 14.1 |.4245
“ | “ | “ | “ | Red | 12.4 |.5250
Grenache | “ | “ | 1876| “ | 11.6 |.7920
“ | “ | “ | 1881| “ | 12.5 |.3450
California | “ | “ | | “ | 10.8 |.7500
Burgundy| | | | | |
Lenoir |H. W. Crabb | Oakville | 1881| “ | 11.1 |.8070
“ | “ | “ | “ | “ | 11.9 |.5145
Chasselas |J. Gundlach | Sonoma | “ |White| 13.5 |.6337
“ | “ | “ | “ | WS | 11.7 |.6495
“ |Dresel & Co. | “ | |White| 13.5 |.3375
Rose Chasselas |G. Husman | Napa ? | 1881| “ | 12.0 |.3720
Golden Chasselas|Chas. Krug | St. Helena| “ | W/S | 12.4 |.5925
Riesling |Dresel & Co. | Sonoma | |White| 12.5 |.6180
“ |B. Dreyfus & Co.| | | “ | 12.9 |.6750
“ |J. DeBarth Shorb|San Gabriel| 1880| “ | 13.6 |.8325
“ |Kramp & Bro. | Diamond | “ | “ | 12.6 |.7522
| | Springs | | | |
Blanc Elba | | | | | |
(Elbling?)|J.De Barth Shorb|San Gabriel| 1881| “ | 13.1 |.6825
Feher Szagos |G. Eisen | Fresno | “ | “ | 10.6 |.5625
“ | “ | “ | “ | W/S | 10.2 |.5250
Prolific |Geo. West | Stockton | “ |White| 14.5 |.6750
“ | “ | “ | “ | W/S | 15.6 |.5347
Sauvignon Vert|Chas. Lefranc | San Jose | 1875|White| 13.3 |.6187
Burger |Chas. Krug | St. Helena| 1880| “ | 9.0 |.5620
“ | “ | “ | “ | W/S | 9.2 |.5250
“ |R. Hasty | Clayton | “ |White| 11.5 | ...
Elvira |H. W. Crabb | Oakville | 1881| “ | 11.9 |.5145
“ |Kramp & Bro. | Diamond | 1880| “ | 14.1 |.5475
| | Springs | | | |
=============+================+===========+=====+=====+======+=====
| | | |Color| |
Variety | Name of | Locality. |Vin- | of | AV% | AAT
of Wine. | Contributor. | |tage.|Wine.| |
-------------+----------------+-----------+-----+-----+------+-----
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. DeParth Shorb|San Gabriel| 1875| “ | 22.1 |.3525
“ | “ | “ | 1881| “ | 22.9 |.2048
Port, Tienturier|T. F. Eisen | Fresno | “ | “ | 18.8 |.3975
Angelica |J. DeBarth 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
=============+================+===========+=====+=====+======+=====
AV% = per cent. alcohol by volume.
AAT = Acid As Tartaric.
W/S = With Skins
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