Pamphlets on Enology: v.1-, Volume 1 |
Common terms and phrases
Acid as Tartaric agreeable alcohol Alicante Bouschet Amador station analysis was received Aramon aroma astringency Average berries small blend bottled Bouschet bunches were small Cabernet Sauvignon California Carignane cellar Cinsaut clean-tasting color contents by spindle cooling coulure Cupertino day the wine fair condition fermentation fifteen months four months fourth day Fresno gallons grapes at crushing heat J. T. Doyle juicy lees showed long-pruned mature maximum reached Mission San José Mondeuse months later months the wine nitrogen Number October 13 Paso Robles station Petit Bouschet phylloxera Pinot pomace produced pure yeast Received October Received September RECORD OF TREATMENT red wine Riesling Riparia sample San José Oct Sauvignon vert Sept short-pruned soil solid contents Sugar by Copper sweet tannin taste third day three months Total Acid Tulare station variety vines Viticultural weeks the wine white wine wine was bright wine was clear wine was nearly wine was racked wine-making yeast Zinfandel
Popular passages
Page 60 - To attain the first object there are two general groups of methods, which may be called respectively chemical and physical. All the chemical methods consist in the addition of germ poisons or antiseptics, which either kill the microscopic organisms of fermentation or permanently prevent their growth and increase. Of these substances the principal used are, besides salicylic and sulfurous acid already mentioned, boracic acid, ammonium fluorid, saccharin, and, of late, a, a', a''.
Page 453 - District. Stockton, Cal., February 1, 1891. Pamphlet, cream-color, 9.X — X5.9, pp. 11. Sacramento: 1891. The Commissioners. . How to raise the Price of Grapes, and an analysis of the Sweet Wine Law. By Charles A. Wetmore, Chief Executive Officer. Pamphlet, gray, 9.X — X5.8, pp. 15. Sacramento: 1891. The Commissioners. California, Directory of the Grape Growers, Wine Makers, and Distillers of, and of the Principal Grape Growers and Wine Makers of the Eastern States. Published by the Board of...
Page 99 - Station for the year 1897-98. 1902. Report of the Agricultural Experiment Station for 1898-1901. 1903. Report of the Agricultural Experiment Station for 1901-1903.
Page 65 - It requires fifteen minutes for the must at the bottom to acquire that temperature. For packages of other sizes it is necessary to make a test with a bottle of must in which a thermometer has been placed, in order to determine how long it takes for the entire contents of the bottle to reach the required temperature.
Page 66 - ... as the Bouschets, which have pink or red juice. Red must, however, can be obtained by a modification of the process described. If the must, after it passes through the continuous pasteurizer, is allowed to come out hot and flow into a vat containing the skins of red grapes, almost any desired depth of color may be obtained, depending on the variety of grape used and the time during which the hot must is left in contact with the skins. Must prepared in this way, however, differs in other respects...
Page 10 - White wines are in general diffusible stimulants of the nervous system; if they are light they act rapidly on the physical organization, of which they intensify all the functions. It seems that they escape just as quickly through the skin and mucous membranes, and, above all, with the urine; their action, then, is of short duration. Unlike white wines, red wines are tonic and persistent stimulants of the nerves, the muscles, and the digestive organs. Their organic action being slower is more prolonged;...
Page 63 - ... seventy-five degrees Fahrenheit, and should come out not warmer than seventy-seven degrees Fahrenheit when it is run directly by means of a block-tin pipe into fresh vessels. For this purpose sterilized puncheons or other casks may be used, although casks or vats of metal, lined with enamel, would be better. The greatest care must be taken to avoid contamination of the must as it flows from the pasteurizer. The ends of the block-tin pipe should be plunged into' boiling water in changing from...
Page 64 - ... medium into the upper bowl, and makes its exit when clear through the faucet a little to the left of the middle of the figure. The small faucet at the bottom of the lower bowl is for the purpose of cleaning the filter. Occasionally, when filtration becomes slow, this faucet is opened for a few moments. This allows the sediment accumulated at the bottom to escape and at the same time the entering must takes a rotary course in the lower bowl, thus cleaning off the surface of the filtering medium...
Page 351 - The bunches were large, loose to compact, irregularly co:iical; berries from small to large, cylindrical, flattened on the ends, very hard and tasteless.
Page 30 - The temperature to which the fermenting grapes or must will rise is determined by their temperature when crushed, plus the rise in temperature due to the heat generated by fermentation and minus that lost during fermentation by radiation and conduction. The warmer the grapes and the more sugar they contain, therefore, the higher the temperature will rise. The smaller the fermenting mass, the cooler the air, the greater the heat radiation from the vats, and the slower the fermentation, the less the...