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Mendoza wine [[/vertical annotation]]
ditches. Road and pavement good everywhere. Seems a prosperous town 
Golden rod flowers evident everywhere. [[red underline]] Vineyards [[/red underline]] protected by wire fences. There is a strike in the Bodegas and vineyards so when I reached the ^[[large]] [[red underline]] Bodega [[/red underline]] of Tornba, the proprietor, an Italian with one eye, received me in his office with a discouraged look as this is the midst of their season. He spoke French and sent his young son to accompany me thru the empty factory. Not a single hand around. They reserve the grapes in
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39
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Brandy [[/vertical annotation]]
little trucks on a track or in large tubs on larger trucks. they are [[red underline]] crushed [[/red underline]] by machinery, then fermented first at high temperature for about [[red underline]] 3 days. [[/red underline]] then pressed and ^[[2d]] fermentation continued for about [[red underline]] 20 days. [[/red underline]] Then decanted (centrifugal force?) and pressed. Their lees, containing bitartrate are worked up here at the factory into tartaric acid, or to cream of tartar of which there is a large consumption in this country for [[red underline]] enriching such wines as are [[red underline]] deficient in tartar [[/red underline]] The press cakes are then [[red underline]] distilled [[/red underline]] in a set of copper cylinders, steam-heated. These cylinders are about 24" diameter