The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1858-05-29


colder climates when used in excess. Pow
dered gum arabic is substituted; dried blood
milk, and cream are also used, as well a.
lime. Lime seems to be the bes. for the
purpose, making the wine sweeter and less
astringent, and giving it the appearance oi
age. Ii used In excess it turns the wine
brown. Speaking of albumen, one reason
why Burgundy. is a bookkeeping wire Is
owing to the free use of aibumen and ISM
glass. Containing but little tannic acid in
the beginning, these animal substances
readily deconpose, and the cask goes to
the bgd" after Very short time.
To-Day is made from grapes which have
almost dried on the vines; and the so-callod
Vim sec assumes to be made under lake con
ditions. Vim de paille is from graprs dried
on straw, and Vim cotti from boiled juice
/ All these processes have the same object
namely, the evaporation Of the watery par
tices in the grape, thus leaving only rich,
pure alchohollc juice. We say alcoholic,
though, perhaps we ought to have SAID sach-
arine; but they are almost synonymous
terms for the more sugar there is in the
grape the more alcohol VIII there be in the
/ wine One hundred and ninety-eight of
sugar gives nincty-two of alcohol; thus, if
our strong ports give sixteen per cent. OF
alcohol, the grape must have had thirty-lour
per cent. of sugar which, if not impossible,
seeing that il is affirmed that even forty per
cent. of solid Particles Of sugar may be ob-
tanned from ripe grapes, is at least an unus-
/ ual average. French and German grapes
give seven 10 fifteen per cent, tut the usua!
figures range from thirteen 10 thirty. In
Holland IL Is only from ten 10 twelve -
Grape sugar is obtained by boilin. the juice
with chalk to saturate the free acids, then
hltering the liquid and washing the preci J.
tate. The liquid Is then mixed with aibu-
men, boiled, filtered, aud eyaporatcd, when
the crystals Of sugar are deposited.
White wax is got from the skins by boil
ing them IN alcohol, while tLe stones y!c.u
two-thIrds per cent 0! taunIc acid an oil
Thus there Is most Eat in those wines IN
which the stones have been presSrc. he
stalks. as has been said, csuta.n a 50 tanHIc
acid; but care should be taken to use only
those VII ch are ripe and Of that rich golden
brown which Is 50 beautiful IL u 'iney ard !;
hard and green stGlSs would ruin tie y ing :;
for TOO large a portion OF ac.as OF any Kind
hinders the wine from rig,nlng aud keeping,
as u!aT be secn in tic Rhine vines general
". and il the acid WINS o.diaalres .! France
and lialy.
When the grapes have ripeaed badly, but
when, perhaps, tie yicd has been great
and the vines arc deficient in sugar, tht II
cane or beet root sugar ls added, OF 2 taio
syrup, glucose; which additions can be de-
tected by no chemical tests known. he
aroma Is not 80 Aue Ia wines which have
been thus sweeteued, bG; no other change
takes place RA.siEs are used for the infer
Tor German wines bot, as faI>ius are Sun
ply grapes from whiyh tue water has been
eyuDOratCd, this can hardly be looked o.! a.
an Aid,teration wuta compared with the
chemical messea-,:s jutyg,c ether, the pX-
ide Of auyl, and otGuf swcct s.Hci.ug falls
hoods which pretend ~ maze good WING Tor
the public out OF syrup, 2iroAol, aud water.
Sugar is also added t. obtain stronger
wine from good grape juice; for. - wo have
said before, alcohol = n pr apO.iiOi. 10 swe' !
ness; AID thus VIII = are made to unit!
port which are not 81 tac genuine e.CTtJ
grape Chalk il &alli IA suCn cases tO cor
rect o,er-GciGIty. Ia two CT three dsys
after expression. fermentation beg rs; this
fermentation being Cue to the sugar-sugar
setting up tc'mentallrn II orposaiicn 10 pc
tref.ction. The whole mass must te kept
well stgI,d up; Kept, too, IL an even tenn
peratuTc, aud rather Warm tGan cA lied. Il
used L he the custom ~ FIance-cvtn now
II NAV not be wholly i -. ed-iCr q naked
man TO go Into tie watts 10 stir up tie JUICE
and to AID in the fern eutatiun ty tae heat
Of his body; but many d. ID ia the pi ocess,
owing to the carboG'c acid gas evolved
After the UTst fermentation Is over, "hen
the sediment has been deposited and the
LIQUID drawn OF, miller acton l. Kept Vi
FOR some months, lAcreis!ng in 50 ing "i.eh
the wines are SAID to blossom, aud being
continually drawn of, leaving the sediment
at the bottom. 1t bsing found in some
. 4. -.r -F-.F
Lcer-that a fresh supply of air increased
the action of fermentation, Liebis recon-
mended that openings similar TO those EN-
ploved in the brewing watts should be made
in tue wine watts. trincc Mctternich gave
six casks o: Johannisberg, each oa>k col :
tanning one thousand two hundred bottles,
} for the experiment TO be fairly tried. / his
was In ciguteen hundred and forty-six. The
result was GOublful-unSatistact IN the
/ white wine, bat in the red answering bette.
{ II was found that the white wine lost some
/ Of its aroma, and that the surpius2ge OF an
caused acidity; as, indeed, any one may
prove for himself who leaves his VINE bottles
unstopped for couple Of days. Schubert
attacked Liebig savagely on the question,
and the chemical world was in a state OF fey
mentation itself on the question. The eX-
( pertinent has not been tried again. Another
matter OF the same process asitates 1t to tins
hour-namey, whether Fermentation be due
to a purely chemical or vegetable agent.
Some affirm that ferment Is the lowest iorm
Of vegetable lile-the linh binding the NOR
! ganc and organic worlds together; otheis
that it is simply chemical, and has nothing
whatever TO do with life in any OF IFS iorm-.
| Who can decide? Be it as 1t Will, 1t IS
most powerful agent, the great eiiminator oi
impurities and arrester OF decay; all OWING
to the varied qualities OF sugar. Nay, i!
meal, gluten or fermcnt in an advan ed state
OF decomposition be put into sugar and water
one part Of the former and four OF the lat,
tcr-putrefaction is arrested, and the liquid
becomes of a mos; pleasant odor; If distilled,
resembling alcohol We all understand the
antiseplic qualities of sugar in our jams and
iellies; and alcohol, the product o! sugar. Is
the known preservatve of everything. ine
ancients used honey as their antisepuc
Wine is sometimes sulphurated as pre-
! seryative, and often SO excessively as quite
TO faint it. The sulphur is burnt in the
casks and bottles, and then the wine Is
poured in If, by chance, the sulphur Is
arscnical, then slight dose ot arsenic is ad-
ministered to the public, far too Innocent tt
understand whence comes the side-Wino
which blows them illness and disease
Gloves, cinnamon, lavender, thyme, and
other aromatic substances, are used to weak
en- the influence of the sulphur, and th'
combination gives peculiar taste and odor
Ttey are burnt in the casks together WA
the strips Of linen dipped in sulphur, ant
the whole horrible medly OF taste and smell
passes for bouquet" by the multitude, wh'
believe what their inc merchants tell them
and praise according to price. In france
one Il ousandth part Of puiverlzed mustard
seed is put n to prevent any after iermeh'
f alton but the greatest secret seems to DC u
r nreserve the wine from any oontaSt Will
i, m. ou,side air. Some Malaga wine, which