Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-02-03
WINE MANUFACTURES.

The Yield Osadrsspled by the Employment
of Sugar in the VtntGge-- Valuable Hints
| Ihro,ca OMt By II. Petiot the French
Chemist.
| M. Petiot in commenting on the advan.
tage Of using good quality of sugar in
the vintage of wine says: "However inter
sting as regards the amelioration of the
quality of the wine the employ
ment of sugar in the vintage
may be, how much more in
teresting must be the operation, which
would permit the trebling and the quad
rupling of the Importance of our crops
and which in securing to the consumer
an excellent beverage, would deliver the
country, in great measure, from the
enormous tribute which it now pays to
foreign nations for wines, most of the
time falsiied or colOred with injurious
substances.
M. Petiot started from the Well-knOwn
principle that the grape-juice contains
from
1888 to u per cent of water.
GA to 26 per cent of sugar.
t'3 to 2per cent of coloring and arom-
matte water, tanin, etc., and that this lat
ter fraction is not exhausted but after
several lamentations.
THE EXPERIMENTS OF NJ. PETfOT
With a quantity of grapes, which in
the ordinary way would have produced
$50 gallons of wine, he obtained 712 gal
Ions, or nearly five times as much
l. Operation-As soon as the grapes
were crushed, and before the fermenta-
ton, he extracted all the liquid which
would run from the vat, and thus OBJ
tanned Of a rare celored VINE liz gal
Ions.
2. These liz gallons we're Immediately
replaced in the vat by 125 gallons Of
water, in which twenty pounds Of refined
sugar had been dissolved. This wine fer
mented during three days. At the end of
this time Mr.. Petiot drew from the vat of
red wine with beautiful color, 125 gal
Ions.
3. These 125 gallons of wine were re-
placed by 1877 gallons Of water containing
twenty-four pounds of sugar. After two
days. fermentation an excellent wine of
still very pretty color was drawn, 1873
gallons.
4. The same operation as before, the
water being sweetened with Is pounds of
sugar; this time the residum was pressed,
yielding $50 gallons.
5. The residum being returned to the
vat and SO gallons of sugar water added,
gave another Is gallons.
T. Finally the first wine obtained from
the crushed grapes was mixed with the
same amount of water, in which 20
pounds of sugar had been dissolved, thus
yielding another liz gallons.
Or grand total of 712 gallons.
Subsequently all these wines were mix
ed together, making very rich wine of
middlng color, of irreproachable taste,
containing nearly Is degrees of alcohol.
These same wines, shipped to New Or
leans United States) behaved very well
indeed. 1t is self-evident that the guam
tity of sugar would have to be diminished
If q lighter wine should be desirable.
THE PROPER PROPORTION OF SUGAR.
The quantity Ct refined sugar which
must be dissolved in every hectolitre (26
quarts) water in order to obtain the de-
gree Of alcohol corresponds with the fol-
lowing table,"
For degrees alcohol. $3.50. 1O78 lbs. sugar.
degrees alcohol. $500. 2.32 lbs. sugar.
9degrees alcohol. $3.50. 1886 lbs: sugar.
10 degrees alcohol. 49,. Is. 40 lbs. sugar.
II degrees alcohol. ...... 1854 lbs. sugar.
10 degrees alcohol ~ a his smear