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 vi
... taste and last . - Disorderly Vines . - Layering . - Wages . - Wine - making . - Plaster of Paris.- Opposing Systems as to Stemming Grapes . - Crushing with Feet- and worse . - Good Men and good Wine . - Quantity and Quality . -Long ...
... taste and last . - Disorderly Vines . - Layering . - Wages . - Wine - making . - Plaster of Paris.- Opposing Systems as to Stemming Grapes . - Crushing with Feet- and worse . - Good Men and good Wine . - Quantity and Quality . -Long ...
Página 11
... taste - and who are such chemists , or who such cooks , as Frenchmen ? This skill has made the exports of their cellars the most portable , merchant- able , and generally consumed of all the wines of commerce . For this reason they are ...
... taste - and who are such chemists , or who such cooks , as Frenchmen ? This skill has made the exports of their cellars the most portable , merchant- able , and generally consumed of all the wines of commerce . For this reason they are ...
Página 32
... taste , and digestibility - between at- tractiveness and usefulness . They brought me but lately a saddle of venison from a deer that had been chased into the river and there killed . It had utter- ly lost all taste , and could not be ...
... taste , and digestibility - between at- tractiveness and usefulness . They brought me but lately a saddle of venison from a deer that had been chased into the river and there killed . It had utter- ly lost all taste , and could not be ...
Página 75
... taste . It was the five - cent quality of which I have spoken - not five cents per litre , but per gallon . In the press - house they showed me the vats , which were great square cisterns of cement , and covered loosely with boards ...
... taste . It was the five - cent quality of which I have spoken - not five cents per litre , but per gallon . In the press - house they showed me the vats , which were great square cisterns of cement , and covered loosely with boards ...
Página 84
... taste ; the others which were named I have forgotten . One person told me the corrective virtue of the stems consisted in their acidity , and another thought it lay in the tannin . There is hardly any tannin in stems , and as for ...
... taste ; the others which were named I have forgotten . One person told me the corrective virtue of the stems consisted in their acidity , and another thought it lay in the tannin . There is hardly any tannin in stems , and as for ...
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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.