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Wine (Term wine is more strictly)

The term wine is more strictly and specially applied to express the fermented juice of the grape, although it is generally used to denote that of any sub-acid fruit. The presence of tartar is, perhaps, the circumstance by which the grape is most strongly distinguished from all the other sub-acid fruits that have been applied to the purpose of wine-making. The juice of the grape, moreover, contains within itself all the principles essential to vinification, in such a proportion and state of balance as to enable it at once to undergo a regular and complete fermentation, whereas the juices of other fruits require artificial additions for this purpose; and the scientific application and the adjustment of these means constitute the art of making wines.