A history and description of modern wines / by Cyrus Redding.
- Cyrus Redding
- Date:
- 1833
Licence: Public Domain Mark
Credit: A history and description of modern wines / by Cyrus Redding. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![draw. When the wine is drawn off, the murk remaining in the vat is again sidijected to pressure. The murk is then applied to numerous economical purposes. It is sometimes the case that tliis last wine is mixed with what is first drawn off from the vat to its deterioration, but to an increase in quantity. The wine-press differs in construction in different countries. There are several kinds. It has already been observed, that for red wine the grapes are trodden before they are pressed, to disengage the colouring matter from the skins, and that in making white wine this operation is never performed. In either case, when the press is applied, the first pressing is dispatched as quickly as pos- sible. Of presses there are commonly the small and the large. The first is a simple screw-press, furnished with blocks of wood, to replace the void when the murk has been pressed nearly to its utmost. The com- mon press is easily understood. Instead, however, of jilacing the bar which turns the screw in a hole in the screw itself, it is frequently omitted altogether. A wheel, of a diameter as large as the space between the cheeks of the press will allow, is substituted, the circumference of which is grooved to receive a rope, that it may act in the way a rope acts upon a dnmi in mining machinery. One end of this rope is attached to a capstan, with a wheel of large diameter, forming the circumference of half a dozen spokes, which are the levers. The rope from the jiress being wound round the main tree of the capstan, is turned by men at the extremity of the radii, and conse- quently exerts an immense power upon the murk. The plank which rests on the lower part of the press on which the grapes are placed, is called the maye in France. It is furrowed for the wine to run forwards, where one channel conveys it into a vat sunk in the ground. When tlie ])ress is heaped as higli lus is thought neces-](https://iiif.wellcomecollection.org/image/b21529504_0076.jp2/full/800%2C/0/default.jpg)
