157 / 164
0F
MIXED DRINKS
157
The
gathered grapes are put
into
troughs and
crushed by the naked feet
of
the
harvesters.
The
juice,
or
mosto,
is transferred into
large casks
and allowed to ferment,
after which
the
alcoholic
per
centage is increased, through the
addition of French
brandy.
This
is done to better preserve the
quality
of the
wine.
.
After
the
ñrst racking,
more brandy is added,
this
bringing
the
alcoholic
percentage
of
the
wine
up to
about
18
to 20
рег cent.
The
casks are then removed to the estufas,
or
heated storage, where they are
left for
several
months.
The
heating process
assists
the
formation
of
ethers, and also destroys
all
chances
for
the
growth
of fungi,
which
would render the
wine bitter
and
unpalatable.
Another
Way
to
properly
mature the finer Wines,
and
which
is
still in
practice by
a
good many grow
ers,
is
to
send wines
in
casks on
long
sea voyages,
where the intense heat and constant
shaking
has
a
very beneficial effect.
The storing of
the casks
of wine
in the sun also
has
a
beneñcial effect,
in
the proper
assimilation
and
formation
of the ethers.
The
best grades
of Madeira
wines are the
Malm
sey,
Bual
and
Sercial.
Madeiras
possess
invigorating
properties, and
as
either
an appetizer or
tonic
are unsurpassed.