WINE MANUFACTURE. Wine is the resnit of the fermentation of saccharine fluids, either existing naturally in the juices of plants or artificially blended together. .The roots of plants, such as the parsnip and beet ; the stems of plants, such as the birch and the cocoa palm ; the leaves of plants, such as the vine ; the fruit of plants, such as the grape and other well-known kinds—all yield juices which may be fermented into wine. Though alcohol or spirit is present in all wines, yet many other principles exist in them also; the number of which, and the manner in which they are combined, as well as their relative proportion, give to different wines their dis tinctive properties.
The grape is in most countries the source whence wine is chiefly prepared, and the vintage or wine manufacture is always re garded as an important part of the national industry in the countries of central and southern Europe. It has been found that, in respect to Claret, Port, and Rhenish wine, a season which is good for one is not necessarily so for others ; thus the year 1825 was very good for Claret, bad for Port, and about an average for Rhenish wines ; while 1840 was middling for Claret, very fine for Port, and bad for Rhenish wines. Locality, aspect, soil,
and climate all have to do with this question of quality and quantity. In respect to the modes of manufacture, a few details will be found under the names of the chief wines, and of the provinces and French departments where the most celebrated vintages are situated.
When wine contains much alcohol, it is called strong ; when otherwise, light or weak. When it contains much sugar undecomposed, it is sweet or luscious ; when little, dry. When it contains much free acid, it is acescent ; when much carbonic acid, sparkling or mous sett.r. Iu strong wines of cheap price, spirit is added ; but never in good wines, as it destroys the finer qualities.
British or home-made wines consist of the fermented juices of fruits,- sweetened and otherwise flavoured. They are in principle analogous to real wine from grapes, but re quiring much less care and attention, as no attempt is made to obtain those delicate va rieties of flavour which distinguish choice wines.