Wine, the vine and the cellar / [Thomas George Shaw].

  • Shaw, Thomas George.
Date:
1863
Catalogue details

Licence: Public Domain Mark

Credit: Wine, the vine and the cellar / [Thomas George Shaw]. Source: Wellcome Collection.

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    ‘ thick and fat,’ Giving to their having been usually boiled in the ‘ fumarium ’ to a consohdated state, so that they could not be poured out of the vessel until dissolved by hot water. Aristotle tells us that some of the stronger kinds became a concrete mass, from exposure, in skins, to heat and smoke. The component parts of the produce of the grape are as follows, varying in degree, and thus insuring a variety of qualities :—Saccharine matter, extrac- tive or mucilaginous and colouring matter, acids, essential oils, alcohol, water. 1. Saccharine Matter. — This, when fermented, produces a new principle, from which alcohol, by another process, is derived. 2. Extractive or Mucilaginous or Colouring Matters.—These are chiefly produced in the course of fermentation from the skin and pelhcule (the thick part) of the grape, and from the stalks, when fermented with the juice. 3. Acids.—Tartaric acid is found in great abundance in the unfermented juice. Much of it is decomposed during fermentation, and, a considerable quantity afterwards combining with the colouring and other matters, falls to the bottom of the cask or bottle, sometimes in a loose state, and in some wines re- mains more or less fixed as ‘ a crust.’ In most kinds there are mahc, citric, and acetic acid; while spark- hng wines contain carbonic acid gas, evolved during fermentation, and confined in the bottle. 4. Essential Oil is a volatile but indispensable