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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.