On the use of alcoholic liquors in general and of the wine of St. Raphael in particular in temperate and cold countries / by Dr. Bouchardat.

  • Bouchardat, A. (Apollinaire), 1806-1886.
Date:
[between 1870 and 1879?]
Catalogue details

Licence: Public Domain Mark

Credit: On the use of alcoholic liquors in general and of the wine of St. Raphael in particular in temperate and cold countries / by Dr. Bouchardat. Source: Wellcome Collection.

    13/24 (page 13)
    which have not yet acquired, in the woody parts, the appearance of complete maturity. In crushing the grapes, the greatest care is used to avoid crushing the grape-stones; the most scru¬ pulous attention being paid to this important point. Thus it is by a multiciplicity of minute and intel¬ ligent precautions that this excellent wine is procu¬ red. The vineyards, too, are but little productive, and do not give on an average more than 6 or 8 hectolitres to the hectare; a tenth part of ordinary growths. The use of plaster is strictly banished from the preparation of this wine, and they have given up the use of the grape-must reduced by evaporation as is practised with several of the most celebrated Spanish dessert wines. They very wisely prefer gathering the grape when perfectly ripe, when a portion of its water has been lost by evaporation. It is by a similar process that the most exquisite straw wines are produced. The fermentation is effected, as far as possible, in a medium temperature, in vats of moderate capacity; it continues during from 35 to 40 days. Its duration is in inverse ratio to the capacity of the vats, and in direct ratio to the matu¬ rity of the grapes. A long fermentation in tne uncrushed cluster (1) j . The clusters are left to dry, and a fermentation takes place which reduces the watery parts. — Translators Note.