IlS Hefearches Yefpe&lng the 



The extractive part of this juice tends very rapidly to mouldi- 

 nefs. Notwith (landing this, when they are found naturally 

 mixed with faccharine juices, fuch as that of grapes, apples, 

 cherries, elder berries, &c. they pafs very well to a new 

 flate, which to them, if it be not that of fpiritous fermenta- 

 tion, is, however, a ftate which enfures common prefervation 

 to all the principles. Let us take, for example, the juice of 

 goofeberries, one of thofe jiuces which, on account of their 

 excefs of acid, produce only bad wine, poor in fpiritous 

 product. 



This juice is compofed of mucilage, 1 gelatine, extract, fugar, 

 citric and malic acid, &c. If it be made to ferment during 

 warm weather it goes on but faintly, becaufe it does not con- 

 tain a mfficient quantity of fugar, which is the bafis of fpon- 

 taneous, movement; but if this deficiency be fupplied by 

 adding from one to two ounces per pound, it may be brought 

 to produce real wine; but green wine indeed, becaufe the 

 acid piinciple, which predominates in this juice, will not 

 allow us to expect any thing elfe. In a word, the juice of 

 goofeberries may ferve to reprefent the juice of thole grapes 

 which have been deprived of fweetnefs and maturity by a 

 rainy and cold feafon. 



In this wine, and all thofe of the fame kind, it appears 

 that the primitive acid is not altered, or at leaft is lefs fenfi- 

 bly altered, by fermentation; fo that, if the quantity of citric 

 acid it contains before fermentation be appreciated, it may 

 be found entire after the fermentation is over : and it is very 

 probable, alfo, that the gummy and extractive parts will no 

 longer be found, or will be found in a very inferior pro- 

 portion. 



Now, ifinftead of checking the fpiritous fermentation of 

 the juice of goofeberries, it be fpeedily brought to the acid 

 fermentation, I have no doubt that it might be poffible to 

 obtain vinegar of goofeberries, the mucous and acetified 

 extractive parts of which would be as little fufceptible of 

 further alteration as thofe which enter into the composition 

 of every kind o\ vinegar, which, in my opinion, fupport very 

 well the boat of the line. 



According to thefe ideas, it would be proper to prepare 

 lemon juice for fermentation by the addition of a ftriall 

 quantity of fugar, to carry this fermentation to its maximum 

 of acefcence, and to fubje6t the vinegarized juice firft to a 

 chemical analyfis, if poffihle, and then to a trial atfea. Who 

 knows but the citric acid might be found entire after the fer- 

 mentation, as is the cafe with tartar? and, whether freed 

 from the greater part of thofe principles which, as has been 

 4 already 



