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Beverages
—
Alcoholic
Inside
the
cage
there
is
a
stirrer.
When
this
is
turned
by
an
external
handle
the
grapes
alone
drop
through
the
wires,
leaving
the
stalks
in
the
cage.
Sometimes
the
separation
is
accomplished
by
means
of
hurdles,
which
are
so
manip-
ulated that
the
fruit
only
shall
pass
through
the
meshes.
Previous
to
their
being
pressed
the
grapes
have
to
under-
go
the
preliminary
process
of
bruising
or
crushing.
This
is
sometimes
done
by
their
being
trodden
under
the
naked
feet
of
men
on
a
large
wooden
stage
or
platform;
at
other
times
the
mean
wear
heavy
boots,
while
in
some
cases
the
grapes
are
placed
in
a
vat
and
bruised
with
a
kind
of
wooden
pestle.
Sometimes
they
are
crushed
between
wooden
grooved
rollers.
Of
all
these
processes,
the
first,
although
the
least
cleanly,
possesses
the
advantage
of
not
crushing
the
pips or
stalks,
and
is
thus
free
from
the
risk
of
imparting
an
unpleasant
flavor
to the
wine.
There
is
considerable
divergence
in
the
statements
of
different
writers
as to
the
yield
of
must
or
juice
from
ripe
grapes.
Payen
says
it
amounts
to
from
94
to
96%
of
the
total
weight
of
the
grape.
Dupr6
and
Thudichum
obtained
from
three
samples
of
grapes,
respectively,
78.75%
76.75%
and
72.25%.
Wagner
averages
it
from
about
60
or
70%.
When
a
white
wine
is
required,
the
bruised
grape,
wheth-
er
of
the
white
or
red
variety,
is
at
once
pressed,
except
when,
as
happens
with
some
kinds
of
fruit,
it is
kept
to
allow
of
the
development
of
the
bouquet.
The
mode
of
procedure
is
different
when
a
red
wine
is
to
be
prepared.
The
crushed
grapes
must
then
be
kept
in
a
tub
or
vat,
loosely
covered
over, until
an
examination
of
a
small
quantity
of
the
juice
shows
it
has
acquired
the necessary
color.
For
it
to
do
this
sometimes
takes
from
3
to
4
days
to
a
month.
During
this
period
alcohol
has
been
formed
in
the
pulp,
and
this,
with
the
tartaric
acid
of
the
fruit,
has
dis-
solved
out
of
the
coloring
principle
of
the
grape.
Great
care
is
necessary
at
this
stage
to
prevent
the
too
long
ex-
posure
of
the
crushed
and
fermenting
fruit
to
the
air.
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