Page:A Treatise on the Culture of the Vine and, and the Art of Making Wine.pdf/175

 cultivator what proportion of these properties his wine may most advantageously possess.

The effects of the stalk, then, being to facilitate the fermentation, and give durability to the wine, while it gives it a taste rather harsh and rough, it may be said to be generally advantageous, and sometimes necessary, to allow them to remain in the must of grapes, produced in a cold or moist climate; while in warmer latitudes, where the wine is naturally more generous, and not in need of the qualities imparted by them, their being allowed to ferment with, or being picked from, the fruit, should be determined by the intention, in making the wine for drinking or distillation. Their remaining in the former case, may deprive the wine of much of that flavour and perfume so highly valued, while their deprivation cannot much injure the wine, in regard to its strength and durability. But, in the latter case, the end in view is best attained by suffering them to remain.

The operation is generally performed with a branch, having three prongs, in the shape of a triangular fork:-one prong is thrust to the bottom of the tub, or bucket; containing the grapes, and the other two moved rapidly round, till all the berries are detached, when the stalks are taken off with the hand. A riddle made of osier twigs is also employed for this purpose.