1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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CONTENTS.
WINE.
Definition of.................................................................. 13
Different varieties of..................... ..... ...... ......... ...... ......... .. 14
'Vhence derived.............................................................. 14
IGnds generally imported................................................. 14
The art of making ......................_.................................... 14
Grapes, how gathered...................................................... 14
~lust, constituents of...................................... ..... .......... 16
Fermentation...... . .... .. .... ...... ...... .... .. .. .... .. .... ...... .. .... ..... 16
Hew ·checked................................................................. 20
R~1les to be observed in making......................................... 19
Constii uents of wine .....................,................................. 24
Table of alcoholic proportions........................................... 25
Intoxicating power of...................................................... 29
Claret, properties of........................................................ 31
Port, properties of.......................................................... 31
Teneriffe, properties of............;........................................ 31
J\Iadeira, properties of...................................................... 31
Sherry, properties of....................................................... 32
Chn,rnpagne, properties of................................................ 32
Red and white wines....................................................... 31
"rhence derived.............................................................. 31
Spirituous wines............................................................. 31
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