Chapter II: Preface

Prices of grapes in California from 1876 to 1882, the
Mission grape, v; annual shipments of wine and
brandy from California, annual production of wine,
acreage of vines, probable future production of
wine, vi; objects of this book, want of works on
the subject in English, method of vinification
varies with kind of wine rather than with locality
or climate, vii; climate of California and density
of must similar to those of southern Europe, viii;
comparison between California and European wines,
viii-xiii; State Viticultural Commission, xiii;
advice to grape growers, xiv; acknowledgments by
the author, list of authorities, xv.

CHAPTER I.
GATHERING THE GRAPES—MATURITY.
Utensils for picking, number of pickers necessary,
when to commence, 1; when to gather, successive
gathering, 2; sorting the grapes, requisite degree
of maturity, 3; signs of ripeness, gathering before
complete maturity, 4; gathering after complete
maturity, ripeness according to required strength, 5.

CHAPTER II.
MUST.
Composition, grape sugar, 6; must-scale, 7; testing for
sugar, 8; correcting for temperature, 10; sugar and
alcohol, alcohol in wine, 11.

CHAPTER III.
SUGARING AND WATERING MUST.
Sugaring, 13; nothing gained by adding sugar, 15; cost
of glucose wine, 16; experiment with glucose, the
use of glucose condemned, 17; watering, 18.

CHAPTER IV.
STEMMING AND CRUSHING.
Diversity of opinion on stemming, effect of stemming,
proper practice, 20; to estimate tannin, stemmers,
21; how to remove the stems, crushing, methods of
crushing, 22; aerating the must, crushers, 23;
rapidity of operation, special practice, 24.

CHAPTER V.
FERMENTATION—ITS CAUSES.
Several different kinds of fermentation, alcoholic
fermentation, the yeast plant, 25; functions of
yeast, normal conditions of the life of yeast, 26;
action of various chemical and physical agents,
28; viscous or mannitic fermentation, lactic
fermentation, 29; acetic fermentation, 30; origin
of ferments, 31; ALCOHOLIC FERMENTATION IN WINE
MAKING: vinous or alcoholic fermentation,
sugar, 32; alcohol by weight and by volume, 33;
fermentation, its products, per cent., sugar to per
cent. alcohol, different authors, 34; limits of
sugar and spirit, 36; temperature, 37; fermenting
houses, 38.

CHAPTER VI.
RED WINE.
Coloring matter, fermenting tanks or vats, filling the
tanks, 39; open vats, closed vats, 40; the best
practice, 41; hermetically sealed tanks, practice
in the Médoc, stirring the pomace in the vat, 42;
when to draw from the vat, 43; the objections to
long vatting, in making fine wines, 44; how to know
when to draw from the vat, method of drawing from
the vat and filling the casks, 45; wine presses,
46; pressing and press wine, special practice
for fine wines, TREATMENT OF RED WINES:
insensible fermentation, 47; ulling or filling up,
48; summary of the rules for the treatment of new
red wines, 50; treatment of old red wines, 51;
summary of rules for the care of old red wines, 53.

CHAPTER VII.
WHITE WINE.
Made from both red and white grapes, differences
between red and white wine, hygienic effect of
red and white wine, 54; process of making, the
barrels, filling the barrels during fermentation,
55; pressing and filling, different kinds of white
wine, dry white wines, mellow white wines, 56;
sweet white wines, grand white wines, 57; treatment
of white wines, to keep sweet, 58; dry white wines,
mellow white wines, 59; summary of rules, racking, 60.

CHAPTER VIII.
CASKS.
Different woods, oak wood, storing casks, 61; new
casks, 62; old casks, rinsing chain, visitor to
examine the inside of a cask, 63; empty casks,
washing, sulphuring casks, condition to be
examined, 64; flatness in the cask, acidity, mouldy
casks, 65; rottenness, brandy casks, caution as to
sulphuring, cask borers, 66; size of casks, 67.

CHAPTER IX.
SULPHURING. ARRESTING FERMENTATION.
Sulphuring casks, must and wine, sulphurous oxide or
sulphur dioxide, the sulphurer or sulphur burner,
69; sulphur matches or bands, to sulphur a cask,
70; to sulphur wine, sulphuring should be avoided
in certain cases, 71; arresting fermentation,
unfermented must, prepared in two ways, 72;
clarification and care of unfermented must,
sulphur flavor, 73; other substances to arrest
fermentation, burning alcohol, aqueous solution of
sulphurous acid, bisulphite of lime, 74; salicylic acid, 75.

CHAPTER X.
AGING.—EFFECTS OF VARIOUS INFLUENCES.
General considerations, how new wine differs from
old, development of bouquet and flavor, old wine,
characteristics of, 76; color, aroma, flavor,
influences which develop, also destroy, influence
of the air, 77; variations of temperature,
influence of heat, 78; aging by heat, 79;
preserving wine by heat, 80; influence of cold,
treatment of frozen wine, 81; influence of light,
aging by sunlight, effect of motion of voyages,
wines suitable for shipment, 82; shipping new
wine, 83; other motions, aging by fining, aging
generally, 84; wines which gain the most by aging
processes, 85.

CHAPTER XI.
GENERAL TREATMENT—CELLARS.
Unfortified or table wines, deposits, lees, etc.,
86; to prevent degeneration, CELLARS:
temperature, 87; dampness, ventilation,
evaporation, 88; other precautions, supports for
casks and tuns, 89.

CHAPTER XII.
RACKING.
Object of, time for, conditions indispensable for
a good racking, 91; new red wines, 92; old red
wines, new white wines, first racking, subsequent
rackings, 93; care to be observed, other
precautions, 94; different methods of racking,
implements for tipping the cask, 95; racking
without contact with the air, pumps and siphons, 97.

CHAPTER XIII.
CLARIFICATION—FINING.
Objects of fining, different substances employed,
gelatinous substances, 99; gelatine, its
preparation, isinglass, fish glue, or ichthyocol,
100; albuminous substances, blood, milk, white of
eggs, 101; clarifying powders, gum arabic, addition
of salt, addition of alcohol, addition of tannin,
preparation, 102; method of operation, implements
for stirring, 103.