WI.NE.
21
fully completed, the carbonic acid that is gene–
rated will impregnate the wine, and
rendeJ.~
it
effervescing, and form the
sparkling
wines,
(Vin
lifousseux.)
The
astringent
wines owe their flavor to the
tannic acid derived from the husks of the grape,
and the
aciclulo-us
wines to the presence of car–
bonic acid, or a large proportion of tartar.
8parlding
wines are manufactured from black
grapes of the first quality, the juice being ex–
tracted as gently as possible, so as to prevent
the coloring matter of the skin fron1 entering
into the wine.
Inferior
wines are formed from
the after-pressings, on account of the tint ac–
quired from the husks. Casks are then three–
fourths filled with the colorless nlust, fermenta–
tion soon begins, and is allowed to continue
under the control of
~I.
Sebille Auger's elastic
bung for from twelve to eighteen days, and
then three-fourths of the casks are filled uo
.L
with wine from the rest. The bung is then
well secured.