Volume 73: Macarthur family memoranda and accounts relating to wine, 1838-1930: No. 057
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Transcription
057
years in which there had been little rain, and when the grapes had consequently attained the highest state of maturity. When the must is exceedingly sweet it seems frequently not to contain ferment in sufficient quantity to attenuate the whole of the sugar, the [process?] of fermentation then after becomes suddenly interupted, the wine remaining more or [less?] perceptibly sweet. In this state it has frequently suffered in the following manner, after an interval, sometimes of a few days, but perhaps of several months, a portion of the undecomposed sugar is apparently converted into some free acid/perhaps the mabic/and the wine becomes perceptibly [sweet?] and acid at the same time - In such [state?] it remains turbid, foul and [indecipherable] quite undrinkable, it is converted into vinegar with very great difficulty. It has happened that wine so affected which was exposed in cask to the open air, for more than a year [indecipherable]
of
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