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XII.
WINES
WINE
is
the
fermented
juice
of
the
grape.
The
juice
of
sweet
grapes
consists
of
a
considerable
quantity
of
grape
sugar,
a
peculiar
matter
of
the
nature
of
ferment
or
yeast,
and
a small
portion
of
extractive
tannic
acid,
bitartrate
of
potassa,
tartrate
of
lime,
common
salt,
and
sulphate
of
potassa,
the
whole
dissolved
or
suspended
in
a
large
quantity
of
water.
This
grape
juice
contains
all
the
essentials
to
the
production
of
vinous
fermentation,
and
re-
quires
only
the
influence
of
the
atmosphere
and
a
proper
temperature
to
convert
it
into
wine.
Preparation
of
Wine.
When
the
grapes
are
'ripe
they
are
gathered
and
trodden
under
foot,
in
wooden
vessels
with
perforated
bottoms,
through
which
the
juice,
called
the
must,
runs
into
a
vat
placed
beneath.
The
temperature
of
the
air
being
about
60,
the
fer-
mentation
gradually
takes
place
in
the
must,
and