The Wine Press and the Cellar

About this eBook

Author

Rixford, Emmet H. (Emmet Hawkins), 1841-1928

Title

The Wine Press and the Cellar: A Manual for the Wine-Maker and the Cellar-Man

Credits

Tim Lindell and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TP: Technology: Chemical technology

Subject

Wine and wine making

Category

Text

Project Gutenberg

eBook-No. 66524

Release Date

October 12, 2021

Copyright

Public domain in the USA.

Contents

1. 1.THE WINE PRESS AND THE CELLAR.
2. 2.PREFACE.
3. 3.CONTENTS.
4. 4.LIST OF ILLUSTRATIONS.
5. 5.ERRATA
6. 6.CHAPTER I. GATHERING THE GRAPES—MATURITY.
7. 7.CHAPTER II. MUST. — TESTING FOR SUGAR.
8. 8.CHAPTER III. SUGARING AND WATERING MUST.
9. 9.CHAPTER IV. STEMMING AND CRUSHING.
10. 10.CHAPTER V. FERMENTATION—ITS CAUSES. — ALCOHOLIC FERMENTATION IN WINE MAKING.
11. 11.CHAPTER VI. RED WINE. — TREATMENT OF RED WINE.
12. 12.CHAPTER VII. WHITE WINE.
13. 13.CHAPTER VIII. CASKS.
14. 14.CHAPTER IX. SULPHURING—ARRESTING FERMENTATION.
15. 15.CHAPTER X. AGING—EFFECTS OF VARIOUS INFLUENCES.
16. 16.CHAPTER XI. GENERAL TREATMENT—CELLARS. — CELLARS.
17. 17.CHAPTER XII. RACKING.
18. 18.CHAPTER XIII. CLARIFICATION—FINING.
19. 19.CHAPTER XIV. SWEET WINES—FORTIFIED WINES. — PORT WINE. — MADEIRA. — SHERRY. — THE SOLERA SYSTEM.
20. 20.CHAPTER XV. DEFECTS AND DISEASES. — NATURAL DEFECTS. — ACQUIRED DEFECTS AND DISEASES.
21. 21.CHAPTER XVI. WINE IN BOTTLES.
22. 22.CHAPTER XVII. CUTTING OR MIXING WINES.
23. 23.CHAPTER XVIII. WINE LEES, MARC, AND PIQUETTE. — WINE LEES. — MARC, OR POMACE—PIQUETTE.
24. 24.CHAPTER XIX. THE COMPOSITION OF WINE.
25. 25.CHAPTER XX. GENERAL CHAPTER—MISCELLANEOUS. — USEFUL RULES. — PLASTERING. — SHERRY FLAVOR.
26. 26.APPENDIX.
27. 27.INDEX.

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