84 



The Grape Guitarist. 



THE CHEMISTEY OF WINE. 



By Chas. H. Frings. 

 (Continued.) 



Under the same circumstances, 

 howevei"; the process of fermentation 

 at the above mentioned temperature 

 (50 — 90 F.) corresponds exactly with 

 the degree of heat ; that is to say, the 

 greater the heat, the faster the pro- 

 cess of fermentation. 



The density of the liquid has also 

 considerable influence on the process 

 of fermentation. The more concen- 

 trated the liquid, the slower the pro- 

 cess of fermentation. 



For the process of fermentation as 

 it should be, it is of the greatest im- 

 portance, to let large quantities fer- 

 ment together. The larger the quan- 

 tity, the less is it exposed to the in- 

 fluence of the cool atmosphere^ which 

 always interferes with the process. 

 Besides this, less outward heat is 

 needed foa greater quantities, as a 

 greater degree of heat is created in 

 large than in small vessels. 



Experience has taught, that the 

 following degrees of heat are required 

 for the regular process of fermenta- 

 tion: 



100 Gallons 85—90" F. 



250 " 75—85" '' 



500 " 70—75" '' 



750 " 65—70" " 

 1000 " GO- 65" " 

 2000 " 50—60" " 

 Before we explain the changes, to 

 which the grapejuice is subjected by 

 means of the spirituous fermentation, 

 we will first give a careful analysis of 

 the component parts of the grape. 



THE INGREDIENTS OP THE GRAPE. 



These may be described as juice, 

 skin, seeds and stems; or according 

 to their utility for the production of 

 wine, as Jiecessary or superfluous ; 

 again in relation to wine, as such, 

 which are contained in wine as well 

 as in the grape, or as such, which are 

 contained only in one or the other, 

 which are therefore, during the pro- 

 cess of fermentation either separated, 

 decomposed or newly produced. The 

 chief ingredients of the grape are 



Grape sugar. 



Cream of tartar, 



Tartai'ic acid and other acids. 



Gluten or albumen, 



Pigment or coloring matter, 



Flavor. 



Occasionall}', the grape contains a 

 quantity of other ingredients, which 

 it draws from the soil, especially salts, 

 vegetable soil and metallic elements 

 producing either a pleasant or un- 

 pleasant odor, and finallj^ traces of all 

 the component parts, which the soil 

 contains on which it grows. 



These ingredients, however, are not 

 necessary for the production of wine, 

 although by theorists much imjior- 

 tance is attributed to one or the other 

 of them, which has been accidentl}' 

 found in wine, or has been added to 

 it. 



Of the ingredients of the grape the 

 sugar is transformed entire)}', or at 

 least almost so, into alcohol or car- 

 bonic acid. Besides this, the par- 



