Chapter XIV

SWEET WINES—FORTIFIED WINES.
Generally, to increase sugar in must, without
fermentation, care required, 105; clarification,
boiling must, left on the lees, 106; sweet
muscat, pressing, marc of sweet wines, amount
of alcohol to be added, density, furmint wine,
107; straw wine, PORT WINE in the Upper
Douro: the must, lagars, etc., 108; treading,
fermentation, Vizitelli’s description, 109; lodges
or storehouses, mixing, port loses color in wood,
alcoholic strength and loss by evaporation, 112;
MADEIRA: making, casks, treatment, heating
house, heating, 113; solera system, ullage,
alcohol, 114; SHERRY: climate, vintage,
crushing, gypsum, 115; pressing, 116; plastering,
fermenting, adding spirit, 117; bodegas or
storehouses, changes in the wine, fino, oloroso,
basto, flowers, 118; sweet wine, vino dulce, color
wine, vino de color, arrope, 119; mature wine,
THE SOLERA SYSTEM: establishing a solera,
120; standard soleras and their foundation, 121;
blending for shipment, 122; formulas, fining, 124.