Chapter XV

DEFECTS AND DISEASES.
Divided into two classes, general considerations,
125; NATURAL DEFECTS: earthy flavor, its
causes, 126; how prevented, treatment, 127; wild
taste and grassy flavor, greenness, causes, 128;
prevention, treatment, 129; roughness, causes, not
a fault, disappears in time, how avoided, 130;
how removed, bitterness, causes, how prevented,
treatment, taste of the stems, 131; sourness,
causes, how prevented, treatment, 132; alcoholic
weakness, how avoided, treatment, 133; want of
color, causes, how guarded against, treatment,
dull, bluish, lead-colored wine and flavor of
the lees, causes, 134; treatment, 135; putrid
decomposition, causes, 136; how avoided, treatment,
different defects together, ACQUIRED DEFECTS
AND DISEASES: flat wines, flowers, causes,
137; prevention, 138; treatment, 139; sourness,
acidity, pricked wine, causes, what wine liable
to, 140; how prevented, treatment, 141; experiment
before treatment, 142; Machard’s treatment, other
methods, 144; cask flavor, barrel flavor, causes,
145; treatment, 146; mouldy flavor, causes,
prevention and treatment, foreign flavors, 147;
ropiness, causes, treatment, ropy wines in bottles,
and other treatment, 148; acrity, treatment,
bitterness, 149; treatment, two kinds according
to Maumené, 150; fermentation, taste of the lees,
yeasty flavor, 151; how prevented, treatment,
degeneration, putrid fermentation, duration of
different wines, 152; treatment, 153.

CHAPTER XVI.
WINE IN BOTTLES.
When ready for bottling, how long to remain in wood,
154; how prepared for bottling, the most favorable
time for bottling, 155; bottles, 156; filling
the bottles, 157; corks, 158; corking machines,
159; preparation of the corks, driving in corks,
160; sealing corks, sealing wax, applying the
same, coloring same, 161; capsules, capsuling,
piling bottles, 162; racks and bins for bottles,
164; treatment of wine in bottles, fermentation
in bottles, 165; deposits and turbidity, 166;
bitterness and acrity, ropiness, degeneration
and putridity, 167; decantation, 168; operation,
instrument, 169.

CHAPTER XVII.
CUTTING OR MIXING WINES.
Most French wines mixed, when necessary, effect of,
171; wines of same nature should be used, fine
wines, 173; ordinary wines, must be allowed
sufficient time, large quantities, new and old
wine, green wines, 174; white and red wines,
diseased wines, mixing grapes, precaution, 175.

CHAPTER XVIII.
WINE LEES, MARC, AND PIQUETTE.
Pomace and lees often placed in the still, WINE
LEES: the lees should be cared for, quantity
of wine in lees, constituents of dry lees,
analysis, vary, 176; treatment of lees, 177;
extraction of wine from the lees, 178; fining the
wine from the lees, 179; red wine from lees, white
wine from lees, pressing the sediment, 180; use
of dry lees, MARC OR POMACE—PIQUETTE:
unfermented marc of white wine or of red wine not
entirely fermented, fermented marc of red wine,
washing the marc, Pezeyre’s method, 183.

CHAPTER XIX.
THE COMPOSITION OF WINE.
Generally, 185; table of substances recognized,
186; alcohol, estimate of, 187; ethers, sugar,
estimate of, 190; mannite, mucilage and mellowness,
191; pectose, pectin, fatty matter, glycerin,
coloring matter, aldehydes, 192; acids, tartaric,
malic, citric, pectic, tannic, carbonic, 193;
acetic, lactic, valeric, succinic, total acids,
the bouquet, artificial bouquet, 194; Maumené’s
experiment, 195; different substances employed,
iris, 196; strawberry, gillyflower or stockgilly,
197; vine flowers, mignonette, nutmeg, bitter
almonds and fruit pits, sassafras, 198; other
aromas, effects, 199.

CHAPTER XX.
GENERAL CHAPTER—MISCELLANEOUS.
Proportion of juice to marc, 200; proportion of wine
to grapes, 201; wooden and metal utensils, 202;
cleanliness, 203; different cellar utensils, 204,
205; USEFUL RULES: to ascertain the
weight of a given number of gallons of a liquid,
for reducing must, for sugaring must, 206; for
fortifying and reducing wines, to reduce with
water, 207; to reduce with weaker or fortify with
stronger wine or alcohol, PLASTERING,
208; common practice in Spain and southern France,
objects, chemical effects, 209; effects on health,
210; plastering sherry, quantity used, 212; by
adding water, sherry flavor, 213.