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WINE.
fonn the other qualities of the red and white
wines.
Wctter, sugar,
and a
ferment
are the essential
ingredients of the
nnist,
as a fermentable liquid.
If the juice contains a large portion of sugar,
and sufficient ferment to sustain the fermenta–
tion, the conversion of the saccharine matter
into alcohol will proceed until checked by the
production of a certain amount of the latter,
and a
.spirituous
or
generoiis
wine will be fonned.
If the ferment be deficient in quantity, ·while a
large portion of sugar is contained in the juice,
less alcohol will be formed, and a
sweet
wine
will be generated. vVhen both the sugar and
forment are in considerable amount, and in the
proper relative proportions for inutual decon1po–
sition, a
dry
\vine will be formed.
Grapes which contain a small amount of
sugar, will produce what are called
light
wines,
which, should acetous fermentation take place
to excess, beco1ne sour. In case the bottling of
the wine takes place before the fonncntation is