Public ledger. [volume] (Memphis, Tenn.) 1865-1893, 1872-07-15
mInls for Wine nrinkars.

contained an article upon artificial wine
manufactnre which IS almost enough 70
make the most ardent lover OF WINE de-
termined to .orego the pleasure oi ever
tasting another drop OF 1t. Not that II
advances anything against the Judicious
use Of TINS beverage, coevai almost Witn
the existence OF man, bunihat 1t proves
to US the almost impossible task OF De-
ing able TO obtain really genuine glass
OF wlne-i. e., the honest product OF the
grape. Dr. Ihudicum and Dr: Dupre,
who have just produced two elaborate
works upon the chemical analysis OF
French wines-belng an addition to some
SIX hundred works already exlstlng upon
the subject OF GnologyL-IglVe some de-
tails that are really startling IN their ap-
plication. The Leading feature OF their
works, ard indeed IN tnat oi any others
on the production OF wines, IS the
universal conspiracy against the pure,
natural juice OF the grape INTO
which VINE growers and manufacturers
seem to have entered. Fort and sherry,
for instance, are universally known 10
be more or less artiiciai concocuons'
and there are large quantitles OF hquor
! sold under these names which have not
| one single drop OF the genuine WINE IN
their composition. Inc chief business
of the Ronlsslllon vineyards is to supply
a wine which is exported into Portugal
for the. purpose oil being doetored; put
| not unirequently the trip to Portugal Is
dispensed with altogether. Then there
are French wines that are similarly USED
to great extent IN the manufacture OF
sherry. AS to champagne, such thlng
may here ana there De met, Dut tne Or
binary champagne OF commerce Is no
toriousiy an ARTIFICIAL producuon. IN
the champagne region, ior instance, the
manufacture has increased from hve
millions of bottles in 1884 to between
twenty-five and thirty millions to-
day; but although real champagne is
grown only IN the periectures
OF Rheims and Epernay- very
limited area--and although 1t is known
that the late war must have seriously
interfered with the cultivation OF the
vineyards, there does not appear TO be
any falling OIL IN the yield OF this wine.
Burgundy ana Bordeaux nave, IN IKE
manner, been transferred into nothing
but artificial limitations. Ihe doetorlng
OF common wines is openly practiced on
the quays OF Bordeaux, sugar and brandy
being the Chief ingredients OF burgundy.
DIR. Thudicum and Or. Dupre say that
they have seen as much as twenty
pounds OF sugar TO the piece added to
Bordeaux, and they attribute to this
much OF the injurious effects OF this man
utactured WINE to those who drink It,. A
remarkable instance OF the growth OF
adulteratlon is seen IN the almost total
supplanting OF Museat wines by the use
OF uncture OF eluer-nower, whlch re-
sembies the muscatlne closely IN ma
yor. Many eonnolsseur who smacks
his lips over the ricn musk nayoor
OF his glass Oh sparkling Moselle Is
only paying homage 70 tue elder tloweri
for nowhere on Inc Moselle, nor IN that
region, IS any muscated grape grown mt
for wlne-maklng. fortunately Tor those
thus cheated, the elder flower juice IS
not known TO be preJudicIal to health,
as are many. other substitutes used IN
the adulteration OF wines and liquors.
One OF the most surprising passages IN
Or. Ihudic9m $ and DR.. Dupre $ treatise.
is that IN which they give an account OF
what IS called sugar infusion wines.
by this showing, the manufacture OF
wine is now conducted on such highly
scientific principles that grapes are be-
ing gradually dispensed with altogether.
According to Petiots process, sixty
hectolitres OF juice can be converted
into two hundred and eighty'iive hectol-
itries OF so-called wine, by simply add
ing sufficient quantity Of water and
sugar to make up the difference, and
squeezing the husks OF the grapes five
times over. r,H.f 4l