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WINE.
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exercise a certain influence on the formation of
the perfumes.
"\Vines are divided into the
Reel
and
White
wines. Red wines are derived from the must
of black grapes, fermented with their husks.
White wines are derived from white grapes, or
from the must of black grapes fermented apart
fr01n their husks. \Vhite wines which, from a
deficient supply of tannin, might be disposed to
become
8tringy,
can be preserved by adding the
foot-stalks of ripe grapes.
The white wines should be racked off as soon
as cleared by the first frosts, and at the latest
by the middle of February; in this manner the
fermentation, which would take place on the
return of spring, is prevented; otherwise the
sweetness of the wine would be destroyed by
the remaining portion of the sugar being decon1-
posed.
The modes in ·which the fermentation of
\vines is conducted, and the relative propor–
tion of the constituents of the must, regulate or