Manufacture of dry wines in hot countries . iately after heating _ 820 Tannin in must of heated grapes one day after heating .720 Tannin in must of heated grapes four days after heating. .260 MANUFACTURE OF DRY WINES IN HOT COUNTRIES. 25 taric. The grapes were therefore totally unfitted for the production ofdry red wine by the ordinary methods of wine-making. Grapes withsuch high sugar-content and low acidity would fail to ferment dry,not only in the San Joaquin Valley but in any part of California, and,in nine cases out of ten, the tanks would almost certainly stick infermentation, and the wi
Manufacture of dry wines in hot countries . iately after heating _ 820 Tannin in must of heated grapes one day after heating .720 Tannin in must of heated grapes four days after heating. .260 MANUFACTURE OF DRY WINES IN HOT COUNTRIES. 25 taric. The grapes were therefore totally unfitted for the production ofdry red wine by the ordinary methods of wine-making. Grapes withsuch high sugar-content and low acidity would fail to ferment dry,not only in the San Joaquin Valley but in any part of California, and,in nine cases out of ten, the tanks would almost certainly stick infermentation, and the wine spoil before it was three months old. Nograpes more suitable to detect any weak point in the method could havebeen chosen. One-fifth of the crushed and mixed grapes was fermented in theordinary way in an open fermenting vat. More than the usual carewas taken, the grapes being thoroughly stirred twice a day and the vatkept covered. The fermentation was cool, never exceeding 79° F., andthe wine was nearly dry at the end of thirteen 24
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectwineandwinemaking
