Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber.

  • Webber, Alexander.
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

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    number of years; the finer wines, Port and Sherry, at shorter intervals than all the rest; Champagne and Hock at much longer intervals. What would Port and Sherry wine be if the same care, attention, and knowledge were bestowed upon their making, as is bestowed upon Claret? Port and Sherry wines are made very much in the same manner as they were fifty or sixty years ago; they are good in spite of their rough treatment. JFovty -six. Tannin, which is mainly the keeping property of all wine, is obtained from the skin of the grape, and is only obtained from it in progress of proper fermentation. jFortij-Brbett. There is more tannin in the skin of red grapes than in that of white, consequently red wines con- tain more astringent properties than white wines.