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A TREATISE ON
NAME OF WINE.
Port (average,)•••••• • •••••••••••••••
Do.
(do.), . . ..•.••..• . ..• . ..•....
Raisin
(do.), ..•••..••• • • •.. ..• .. •..
Do.
(do.), ...•.•.••• •. ... • ..••...
Ued Madeira, •....••....• • •.•.••...•.
Roussillondo., ....•••..•••..•...••, .•.
Sauterne, ..•..•...••• ••••.•••••••....
Shiraz, .••••••.•••• • •••••••••••••.•••
Sherry (average), .... . ............... .
Do.
(do.)
...•• ••••..•.........
Syracuse, ..•...••.... . ..•..•....•....
Do.
• .••••••••• •••••••••••••..••
Teneritfe, . . •...••• •• . . . .. • . •• • • · •..•.
Tent, •• •••• ••. .. •• • • • •• •• •• • · •• • ·•••
Tokay, .•.....•.•.• . ..•.....•.•......
Vidonia, •.........•• .. ..•••........•.
Yin-de-Grave, .•••• • •• . ...............
Zantee, •••••••••.• • •••.••...•••••••.
Alcobollc
Contents.
20·64
22•96
21>"41
16-90
20•36
18•13
14•22
15·52
19·17
23·80
20-00
16•28
19·79
13·30
9·80
19•26
13114
17"()6
Authority.
Prout.
Brande.
Do.
Prout.
Brande.
Do.
Do.
Do.
Do.
Prout.
Do.
Brande.
Do.
Do.
Do.
Do.
Do.
Do.
DIVISION AND NOMENCLATURE.
Wines, according to their color, are
~ivided
into
red
and
whi-te;
and according to their taste and
other qualities, are either
spirituous, sweet,
d;ry,
light, sparkling, /!till, rough,
or
acidulous.
Red wine8
are derived from the must of black
grapes fermented with their husks.
White wine8,
from white grapes, or from the juice
of black grapes
ferment.edapart from their skins.
The ,other qualities of wines, enumerated above,
depend on the relative proportions of the constitu–
ents of the must, and on the mode in which the fer–
mentation is conducted. The essential ingredients
Digitized
by