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Wines
and
Wine
Making
preservation.
In
Portugal
one-third
of
alcohol
is
common-
ly
added
to
port
before
shipping
it
to
England,
as
without
this
addition
it
generally
passes
into
the
acetous
fermen-
tation
during
the
voyage.
A
little
alcohol
is
also
usually
added
to sherry
before
it
leaves
Spain.
The
addition
of
alcohol
to
wine
injures
its
proper
flavor,
and
hence
it is
chiefly
made
to
port,
sherry
and
other
wines
whose
flavor
is
so
strong
as
not
to
be
easily
injured.
Even
when
alcohol
is
added
to
wines
of
the
latter
description
they
require
to
be
kept
for
some
time
to
recover
their
natural
flavor.
Bottling.
—
The
secret of
bottling
wine
with
success
con-
sists
in
the
exercise of
care
and
cleanliness.
The
bottles
should
be
sound,
clean
and
dry,
and
free
from
the
least
mustiness
or
other
odor.
The
corks
should
be
of
the
best
quality,
and
immediately
before
being
placed
in
the
bot-
tles
should
be
compressed
by
means
of
a
cork
squeezer,
or
of
one
of
the
numerous
machines
made
for
this
purpose.
For
superior
or
very
delicate
wines
the
corks
are
some-
times
prepared
by
placing
them
in
a
copper
or
tub,
cover-
ing
them
with
weights
to
keep
them
down,
and
then
pouring
over
them
boiling
water,
holding
a
little
pearlash
in
solution.
In
this
liquid
they
are
allowed
to
remain
for
24
hours,
when
they
are
well
stirred
about
in
the
liquid,
drained
and
reimmersed
for
a
second
24
hours,
in
hot
water,
after
which
they
are
well
washed
and
soaked
in
several
successive
portions
of
clean
and
warm
rain
water,
drained,
dried
out
of
contact
with
dust,
put
into
paper
bags
and
hung
up
in
a
dry
place
for
use.
Many
wine
merchants,
however,
disapprove
of
this
course
and
merely
dip
the
corks
in
clean
cold
water
before
inserting
them
in
the
bottles.
The
wine
should
be
clear
and
brilliant,
and
if it
be
not
so,
it
must
undergo
the
process
of
fining
before
being
bottled.
The
bottles,
corks
and
wine
being
ready,
the
utmost
cleanliness
and
care
should
be
exercised
dur-
ing
the
process.
Great
caution
should
also
be
observed
to
avoid
shaking
the
cask,
so
as
not
to
disturb
the
bottoms.
The
remaining
portion that
cannot
be
drawn
off
clear
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