322 FOOD AND FOOD ADULTERANTS. 



The bitartrate of potash, being insoluble in alcohol, is gradually de- 

 posited as the content of alcohol in the wine increases, and forms the 

 substance known as "argol" or crude tartar. This distinctive constit- 

 uent, tartaric acid, constitutes the superiority of grapes, over other fruits 

 for wine-making purposes, the comparative insolubility of its acid salts 

 furnishing a means of removing the excess without the addition of other 

 chemical agents. 



Other changes take place, especially during the slow second ferment- 

 ation, not so well denned or so well understood as those mentioned, 

 but of great importance in their relation to the quality of the final prod- 

 uct. These changes, which continue after the fermentation has ended, 

 constitute what is called the "ageing" of the wine and produce its 

 " bouquet" or flavor, generally attributed to the ethorifieation produced 

 by a slow action of the acids upon the alcohols. Wine improves with 

 age, but there is a limit after which it degenerates again and loses its 



flavor. 



METHODS FOR "IMPROVING" WINES. 



In France and Germany several methods are in use for increasing the 

 yield of wine or improving its quality. These are especially resorted to 

 in unfavorable seasons, when the want of sufficient sun prevents the 

 formation of enough sugar in the grape and the proportion 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 Burgundy. 



GalUzation, which was invented by a German, Dr. LudwigGall, has 

 for its object ttie production of a standard must, which shall contain 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 pro- 

 prietor in Burgundy, is carried out as follows : The marc from which 

 the juice has been separated as usual by pressure is mixed with ? 

 solution of sugar and water, and the mixture again fermented the 

 second steeping containing, like the first, notable quantities of bitar- 

 trate of potash, tannic acid, &c., \yhich are far from being exhausted 

 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 \\ine, and of good keeping qualities. It is not allowed 

 to be sold there, however, as -nntunil wine. 



To what extent these met hods obtain in this country T 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, 



