Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-05-24
New Method of MIle-Ms King.

1t Is wall known that the art Of max
ing wine according to the Old method
practioed over one thousand years ago
although for the most part still in vogue
is no longer adapt d to tie require
ments of the present day. Owing to the
various diseases to which the vine has O
late become prey, grapes have increased
considerably IN value, so that it Is of great
import lnce to get the utmost out Oi
them By the cid method, very con.
siderable quantity of valuable substances
to which wine owes its aroma, body and
color, remains in the marc after must
ing.
Adolph Reihlen, of Stuttgart, has
patented simple anu profitable process
which opens a new era in the wine in
/ dustry, because it affords a means o.
thoroughly utilizing the grapes. An in
crease in the percentage absolute quan.
tity of wine produced as attained, with
out, as in the case of Petiot's and DIR.
Calls method, affecting the quality OF
the wine.
ReIhlen operates as follows: The
berries are gently pressed, the must
heated to boiling, and the marc mixed
with the boiling must for three
or four minutes, whereby the coloring
matters, tartar, aroma, and other valua-
ble substances, are extracted, and at the
same time the injurious albuminous sub
stances are rendered lnsolHble. The
marc is, however, not quite exhausted
by this process, but Is clpa lie of
lmparting the rest of Its still valuable
contents to weak wines, so-called frui
wines, and ssccharine liquids generally.
By Reihlen's method (which has been in
operation since 1850, when purple
grapes are worked up for vine, a deep
blush red must is obtained in few min
utes without fermentation. the quantity
of coloring matter extracted by the boil
ing must being from three to seven
times as much as that extracted accord
ing to the old method after three months
fermentation. Reihlen further prepares
the marc of purple grapes IN such way
that even after years this will impart
color to red wines which have become
bleached, or revive the taste of deterior-
ated wines.
What has been said about red wines
applies equally to white wines, and the
bouquet peculiar to the Rjesling and
Traminer grapes admits of being impart-
ed to the must from other kinds of
grapes. Another popularity of Relhlen's
process consists in using the carefully
elaborated grapeskins which are taken
ont while hot, drying them, and u ing
them as a ferment. Reihlen states that
grapeskins prepared in this way excite
in must and in sweetened old and
young wines fermentation of the sugar
without any formation of yeast. The
of this apparent anomaly
may be, perhaps. found IN the theory
that the ferment adheres very closly and
persistently indeed to the skins, and the
molecules Of sugar being only brought
in contact with it by means OF circula-
ton of the liquid caused by the forma-
ton of alcohol and heat of fermentation.
1t then appears thst the ferment is pos
sessed of an extraordinary power of
splitting up sugar. The result of these
mutual combinations is, that the fer
menting wine always appears clear.
Wine authorizes are of one mind as
to the value OF Relhlen's discovery, and
it seems likely that wine making ac
cording to rhis method will soon become
universal. The Geological Institute in
Stuttgart is now testing the matter.