A much more scientific method is by the use of machines invented for the purpose by means of which the wine is raised quickly to a temperature of from 65° to 70° C., which temperature has been shown by Pasteur to effectually destroy all the ferments.

Of the many machines, space will be taken to describe but one, the Pommier apparatus sold by the society, L'Avenir Viticole, of Marseilles.

It consists of a reservoir C, of two cylinders DD, of a heating apparatus A, and of a system of piping for the passage of the wine. The wine is poured directly into the reservoir C, from which it passes through the stopcock E into the cylinders D. After passing through the cylinders it reaches the apparatus A, where it is heated; it is then conducted by special tubes into the interior of the cylin ders D again, where it is cooled by its passage through the cold wine moving in the opposite direction. The temperature indicated by the thermometer H varies inversely to the rate of flow of the wine, so that by regulating the latter by the stopcock E, any desired temperature can be maintained.

The question of heating wine is still somewhat of an unsettled one, but the operation without doubt tends to the preservation of the wine, and is recommended particularly to arrest any fermentation or alteration that may have commenced.

more.

BOTTLING WINE.-No definite period can be given for bottling wines; they may remain in casks from fifteen months to four years or The common wines are disposed of at the end of the first year; the finer brands require a much longer time to develop their special qualities. As has already been noted, wine is constantly in a state of transformation, the rapidity of which depends on the size of the containing vessel. At a certain period it has acquired its maximum value and begins at once to deteriorate. By bottling, the wine is held in a state of almost complete quiescence, and having attained the best condition, will remain in that state for a long period.

The determination of the proper period for the bottling of the fine wines is an art and requires the ability to estimate, by taste, aroma, or bouquet, and color, the exact period when the wine has reached its best condition. If bottled too soon, the wine retains its green or partly matured condition, and if delayed much after the point of perfection is reached the resulting deterioration can not be corrected.

Before being placed in bottles, wines should have entirely completed fermentation, the excess of tartar, mucilaginous substances, albuminoids, and acids should have been removed, and the wine should be perfectly clear-that is to say, free from solid matter.

Bottling should not be undertaken for a month or six weeks after fining. The earlier that it is possible to bottle wine, the better will be preserved the characteristics of aroma, bouquet, and fruity taste.

The time of the year for bottling is still in dispute; generally March and September are the months chosen. makers, however, prefer July.

Some noted wine

FIGS. 181 and 182.-Racks for draining bottles. (Barbou fils, Paris.)

For the finer grade wines the choice of bottles and corks is most carefully made and considered of the greatest importance. In the case of the former it is found that the composition of the glass may exert a prejudicial influence on the wines-as, for example, the presence in the glass of a superabundance of alkali which will be acted on by the wine.

FIG. 184.-La Française corker. (U.
Figus, Paris, France.)

The bottles to receive the wine are prepared with greatest care by being thoroughly washed and drained. The corks should be long

and of the best quality, and are well cleaned, and softened and tempered by soaking either in water or preferably in a small quantity of the wine that is to be bottled. They are inserted by hand or with a machine (Fig. 183 and Fig. 184).

If the wine is to remain long in bottles it is customary to protect the cork from the attacks of insects by coating it with a sealing wax of any desired color. The bottles are then stored in a cool place, not moist, but dark, to avoid the decoloration of the wine by the action of the light. They are placed in such manner, commonly on the side, that the cork will be completely covered by the liquid, and

FIG. 185.-Rack for wine bottles. (G. Pepin fils, Bordeaux, France.)

are kept either in dry sand or on special racks of wood or iron (Fig. 185).

A deposit will frequently form in the bottles, making it necessary to decant them into other bottles, which should be slightly smaller than the first. Great care should be taken not to disturb the sediment, and to obviate the danger of this, various transferring devices are employed, of which common styles are shown at Figs. 186 and

187.

DISEASES OF WINES.-A few only of the leading maladies to which wines are subject are noted. In general, if proper precautions have

been taken in the gathering and manipulation of the grapes and must, no bad results need be feared.

Acid Wines.-The acidity of wines is due to the transformation of the alcohol into acetic acid under the action of the oxygen of the air and heat, and generally results from the exposure of the wine to the air for a longer or shorter period.

If measures are taken at the start the acidity may be corrected(1) by racking into a well-sulphured cask; (2) by sizing repeatedly and thoroughly; (3) by adding alcohol; (4) by heating. It is difficult to entirely remedy the defect, and such wine is usually disposed of, consumed at once, or sent to the distillery.

Flat or turbid Wines.-This disease results from a decomposition which leads to a putrid fermentation. It occurs in wines poor in

271

271

FIGS. 186 and 187.--Decanting apparatus. (George Pepin fils, Bordeaux, France.) alcohol and containing a large amount of albuminous material. The disease is remedied by transferring the wine to a freshly sulphured cask and adding alcohol. The wine should also be fined and after a few days from 25 to 30 grams of tartaric acid should be added per hectoliter.

Greasy Wines.-This occurs with white wine in casks and especially in bottles, and also, but to a less extent, affects the red wines. It is characterized by the production of oily and mucilaginous substances, which rise to the surface of the wine.

In general, wines weak in alcohol and tannin, produced from inferior or insufficiently ripened grapes, are subject to the disease. The addition of tannic acid, from 15 to 30 grams per hectolitre of wine, is effective in both preventing and remedying the disease. By agi

tating the liquid the oiliness disappears temporarily, but to complete the cure the tannic acid must be added.

Bitter Wines.-The wines of Bourgogne are particularly subject to this affection. It first manifests itself by an insipid flavor which soon becomes bitter. The coloring matter alters also and precipitates to the bottom of the vessel. The change is due to faulty methods and to poverty of the wine in alcohol and acids.

At the start it may be corrected by fumigation with sulphur, as already described, followed with a vigorous fining. To remedy the composition of the wine, alcohol to the amount of 2 per cent is added, together with 10 grams of tannic acid and 50 grams of tartaric acid per hectolitre of wine.

SPECIAL WINES.

Having discussed the general subject of wine-making in France necessarily, however, in the briefest manner, it remains for me to speak of the principal special wines which do so much towards the establishing and maintaining the reputation of the country the world over for its wonderful vine products.

These special products are in white wines, rosy wines, foaming wines, sweet or liquorous wines, and less important but none the less interesting the wines produced from raisins or dried grapes.

WHITE WINES.-Characteristics and Process of Manufacture.—The white wines are made from the pure juice of the grape and from both white and colored grapes, the wine from the latter at first presenting a slightly reddish tint which afterwards disappears. Immediately after gathering the juice is expressed from either red or black or white grapes before any fermentation sets in and avoiding any maceration of the berries, and being fermented produces an almost colorless wine. While the red grapes or a mixture of the red and white grapes are not infrequently employed in the manufacture of white wines the fact remains, however, that in all regions where the more famous wines of this sort are produced, white grapes are exclusively employed, and these are frequently allowed to hang long after ripening on the vines even until the leaves have fallen.

The utmost precautions are used in the gathering, sorting, pressing, and subsequent steps of manufacture with both red and white grapes. In the case of red grapes, which are gathered well ripened and all broken and fermented berries removed, the pressing is immediately and most carefully done with comparatively small lots and stopped the moment colored juice begins to flow.

In the case of the exclusive use of white grapes-the gathering is done during the warmer part of the day and during a dry period— the same precaution being used as in the matter of broken or fermented berries; for, little color as has the skin of the white grape, it