Three Seasons in European Vineyards: Treating of Vineculture; Vine Disease and Its Cure; Wine-making and Wines, Red and White; Wine-drinking, as Affecting Health and MoralsHarper & brothers, 1869 - 332 páginas |
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Página 34
... surface for growing red wine . The reader and I are going there to - day , not for any purpose of amusement , but on the important business of learning how to make red wine , we and our countrymen being as yet alike lamenta- bly ...
... surface for growing red wine . The reader and I are going there to - day , not for any purpose of amusement , but on the important business of learning how to make red wine , we and our countrymen being as yet alike lamenta- bly ...
Página 60
... surface and plow it in . Others fill with it little excavations made around the feet of the vines , while others again bury it in trenches midway between the rows , eight inches wide , and deep enough to escape the plow . The ill ...
... surface and plow it in . Others fill with it little excavations made around the feet of the vines , while others again bury it in trenches midway between the rows , eight inches wide , and deep enough to escape the plow . The ill ...
Página 62
... surface at Lafitte , any more than at La Tour , any thing to distinguish it from a good many others growing wines of ... surface underlaid with quite fine silicious grav- el . After these two comes a surface of limestone pebbles ...
... surface at Lafitte , any more than at La Tour , any thing to distinguish it from a good many others growing wines of ... surface underlaid with quite fine silicious grav- el . After these two comes a surface of limestone pebbles ...
Página 65
... the tub . The cover has a strong cross - piece on the under side to keep it from warping . It is pierced with holes of the diameter of one inch on the upper surface , and an inch and a half on the lower , the MÉDOC . 65.
... the tub . The cover has a strong cross - piece on the under side to keep it from warping . It is pierced with holes of the diameter of one inch on the upper surface , and an inch and a half on the lower , the MÉDOC . 65.
Página 85
... surface of the must to keep the châpeau always submerged . Often it is necessary to resort to artificial heat in aid of the fermentation . One way is to heat a portion of the must to the boiling point and then return it to the vat . A ...
... surface of the must to keep the châpeau always submerged . Often it is necessary to resort to artificial heat in aid of the fermentation . One way is to heat a portion of the must to the boiling point and then return it to the vat . A ...
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Términos y frases comunes
acid acre alcohol American appear APPLYING SULPHUR Aramons attacked barriques bellows better blossoming Bordeaux bottle brandy buds Burgundy called cane Carignans casks Catawba cellars cent Champagne Charente climate Cloth Cognac color cost Côte d'or covered crop cultivated cured diseased vines drink dust effects epoch Fahrenheit favor feet fermentation flour of sulphur folle blanche France French fruit gallons give grapes green ground heat inches Johannisberg JOHN S. C. ABBOTT July June labor Languedoc leaves manure Marès Médoc Montpellier Muscat mycelium needed observed obtained oïdium oïdium Tuckeri parasite phur Piquepouls plants plow powder present produced pruning quantity rain ravages reason red wine ripening rougeau Rudesheim shoots soil soon souche south of France spores sugar sulphured vines sure surface taste temperature Terrets thing tion trellis varieties vegetation vine disease vine-dressers vineyards vintage
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Página 144 - The water should rise as high as the ring about the mouth of the bottle. I have never yet completely submerged them, but do not think there would be any inconvenience in doing so provided there should be no partial cooling during the heating up, which might cause the admission of a little water into the bottle. One of the bottles is filled with water, into the lower part of which the bowl of a thermometer is plunged. When this marks the degree of heat desired, 149° Fahrenheit for instance, the basket...
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Página 145 - It will not do to put in another immediately the too warm cater might break the bottles. A portion of the heated water is taken out and replaced with cold, to reduce the temperature to a safe point, or, better still, the bottles of the second basket may be prepared by warming, so as to be put in as soon as the first comes' out The expansion of the wine during the heating process tends to force out the cork, but the twine or wire holds it in, and the wine finds a vent between the neck and the cork....
Página 146 - Wine in casks may be heated by introducing a tin pipe through the bung-hole, which shall descend in coils nearly to the bottom and return in a straight line and through the pipe imparting steam. If, after thus being once heated, there is such an exposure to air, as by drawing off and bottling, as to admit a fresh introduction of " parasites," the disease thus introduced may be easily cured by heating a second time.