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* sprevents the formation of enough sugar in the grape and the pro- 
' portion of acid is high. 
- Chaptalization consists in neutralizing the excess of acidity in the 
- must by the addition of marble dust, and increasing the saccharine 
». content by the addition of a certain quantity of cane sugar, which 
the vintners sometimes replace by starch sugar. In this process the 
quantity of the wine is not increased, but it becomes richer in alcohol, 
‘poorer in acid, and the bouquet is not injured. It is much used in 
urgundy. 
Gallization, which was invented by a German, Dr. Ludwig Gall, 
_ has for its object the production of a standard must, which shall con- 
tain a definite proportion of acid and sugar. This is brought about 
by the analysis of the must and the addition to it of water and sugar, 
the quantity to be added being ascertained by reference to tables.  * 
Petiotization.—This process, which takes its name from Petiot, a 
proprietor in Burgundy, is carried out as follows: The mare from 
which the juice has been separated as usual by pressure is mixed 
with a solution of sugar and water, and the mixture again fermented, 
the second steeping containing, like the first, notable quantities of 
bitartrate of potash, tannic acid, etc., which are far from being ex- 
hausted. by one extraction. The process may be repeated several - 
times, the different infusions being mixed. This process is very 
largely used in France, and is said to produce wines rich in alcohol, 
of as good bouquet as the original wine, and of good keeping qual- 
' ities. It is not allowed to be sold there, however, as natwral wine. 
To what extent these methods obtain in this country I am unable 
to state. It is probable, however, that they are but little used, as 
the principal fault found with American wines is their deficiency in 
bouquet, not in their content of sugar. The detection of wines made 
- in any of the above-mentioned ways is rather a difficult matter chem- 
ically, and requires a knowledge of the composition of the pure prod- 
uct only obtained from large numbers of analyses, extending over 
many years; which data, although existing in abundance in Kuropean 
countries, are, as yet, lacking here, owing to the comparatively 
recent development of the industry and the small amount of work 
done on the subject. 
PRESERVATION OF WINE. 
The method par excellence for the preservation of wines is Pas- 
teurization, already alluded to in this report on malt liquors. The 
temperature employed is from 50° to 65° C., and serves to completely 
destroy all vegetable life in the wine. Whena process so unob- 
jectionable in every way answers its purpose so admirably, it fur-, 
nishes an additional argument in favor of the legal suppression of 
all chemical means of arresting fermentation by the use of antisep- 
tics, ete. 
VARIETIES. 
The different kinds of wines sold can be numbered by the hundreds. 
They refer usually either to the country where it is produced, or of 
whose product it is an imitation, as Port, Sherry, Hochheimer, Ma- 
deira, etc., or to the variety of grape from which it is made, as 
catawha, riesling, zinfandel, ete. 
No generally recognized classification is made, except into white or 
red wines according to their color, and into dry or sweet wines ac- 
