The Abbeville banner. [volume] (Abbeville, S.C.) 1847-1869, 1858-06-03
THE CHEMISTRY OF WINE

'' " po~'' S""'' i''t, WAX, vegetable al
bumen and vegetable gluten, tartaric acid
both free. and combined with potash as
cream of tartar, partly also combined will,
lime. In some analysis have been found
racenc acid, malic acid, partly free and
alum'na; further, oxide Of iron and oxid.
manganese, sulphate Of potash, common
salt; phosphate of lime, maguesia, and silcic
acid.
The skins, stones, and stalks all Weld
tannc acid which tannic acid, turning
brown by exposure to the atmosphere-be-
coming, in fact, that Cinderella of the chem
lists known as apothema-gvcs its hue to
(unadultered) white wine. For there is no
such thing as purely colorless wine; even
the celebrated Vine cobedino, called color
less, is pale yellow. This is the reason
too, why raisins arc all uniformly dark-skin-
ned, whether they be of purple or white
grapes; the tannic acid in their skins turn
ing brown by exposure to the air in the
process Of drying.
The purple grape has, beside that tannic
acid, Il coloring matter of its own, which is
properly distinct blue, but by the action
OF acid is converted into deep or red pur
pie. In unripe grapes saturated with acids
1t is bright rcd, as we all have seen; and
young wine is always more bright and moro
br'llang than that which has m:tured. As
the grape ripens so does the skin or colorinp
manner, become more purple or blue. The
less acid dark of the skin, Till over-ripe purple
grapes becomep positively black l'u: even this
deep color gradually changes by age as well
as by exposure, and the bright red of the
young wine-due partly to an excess of
phosphoric acid-by degrees soLers and
meIl"ws into the "tawny port" so dear to
connossures that is, the fannie acid is con-
verted into apothema, and with the acid
goes the ruby like color.
In the best Burgundy and colored Cham
pagnc the skins remain in the liquid from
two to three days, this is to color them; in
Medoc elk days; eight days in tho French
wines Of the south and fourteen in the
dark astringent win ordinaire Of the tables
dhote. TO clear white vines also to make
them lighter if too dark, obumen and
isinglass arc used: This is the mode by
which white port wine is obtained. In
Spain they use powdered marble for the
purpose; in other countries gypsum and
sand; also filling up any deficiency in the
casks with clay and sand. In warm eli
mates neither albuneh nor isinglass IS used,
as these being animal substances. would
decompose too readily; rs, indeed, they do
IN colder climates when used in excess.-
Powdered gum-arabic is substituted dried
blood-nilk and cream are also used. as we'll
as lime. Lime seems to be the beat for the
purpose, making the wine sweeter and less
astrngent, and giving it the appearance of
age. If used in excess, it turns the wine
brown. Speaking of albumen, ono reason
why Burgundy is a bad keeping wine is
owing to the free use of albumcn and isin.
glass. Containing but little tannic acid in
the beginning, these animal substances readily
docompose, and the cask "goes to the bad"
after very short time.
Tokay is made from grapes which have
almost dried OH the vines; and all the 50.
called Vim sec assumes to he made under
the like conditions. Vim de pa,llc ;s from
grapes dried OH straw, and Vim cotti from
boiled juice. All these processes have the
same object-namely the evaporation of
the watery particles in the grape, thus leav
ing only 'ich, pure, alcoholic juice. We
say alcoholic, though, perhaps, we ought to
have said saccharine; but they are afmose
synonymous terms; for the more sugar
there is in the grape, the more alcohol there
Will be in the wine. One hundred and
ninety-eight of sugar gives ninety.two Of
alcohol; thus, if our strong ports give six
teen per cert. Of alcohol, the grape must
have had thirty-four per cent. of sugar
which, if not impossible, seeing that it is
affirmed that even forty per cent. OF solid
particles of sugar may be obtained froAn
ripe grapes, is, at least, an unusual ayera4
French and German grapes give from seven
10 htteen per cent. but the usual figures
range from thirty to thirteen. In Holland It
IS only from ten to twelve. Grape sugar is
obtained by boiling the juice with chalk to
saturate the free acids, then fiItering the H.
Fquld and washing the precipitate. The IL
quld is then mixed with albumen, boiled
filtered, and evaporated, when the crystals
of sugar are deposited. Household Words.
11e Value Of Prayer--Prayer is a
heaven to the sbipresked man, an anchor to
them that are sinking in the rsauas s.aa