Storage of wine. The wine should be brought into completely clean bottles, which are plugged with airtight stoppers and stored lying down in a dry place. It is advisable to douse the cork with lacquer or stearin, thus preventing wine-spoiling fungi from settling in the cork.
The longer the wine lies, the more value it gets. The maturation of wine can be greatly accelerated by adding 3% hydrogen peroxide, (4—5 drops per liter), pasteurization of wine and by the action of electric current.
Hard water cannot be used to make wine, which defect can be removed in part by boiling, but iron water is completely unsuitable. Fruit juice is diluted with water, because our fruit usually has too much acid.