The Chemistry of Wine. 



l.-)! 



and sprightly, with a peculiar aromatic 

 flavor, suggestive of sli-ht foxiness. A 

 desirable variety. 



Shaker, or Union Village.— One of 

 the largest American grapes, both in 

 bunch and berry; and one of the 

 strongest growing vines. It is also 

 very productive, in this respect resem- 

 bling the Isabella, from which it is said 

 to be a seedling. In quality and flavor 

 it is also much like the Isabella; but 

 the bunches and berries are of the size ' 

 of Black Hamburghs. Requires pro- 

 tection in severe winters. 



Underhill's Seedling. — A com- 

 paratively new variet}^, which seems to 

 have some merit, and may prove valua- 



ble. The vine has proven perfectly 

 hardy, healthy and i)ro(lu(aive. Fruit 

 color of the Catawba; bunches and 

 berries medium to large ; pulp tender; 

 flavor sweet, vinous, and, though a lit- 

 tle "foxy," of higher character than the 

 Hartford, Concord and grapes of that 

 class. It also ripens early, and seems 

 well adapted, by reason of its good 

 qualities for extended trial. 



There are some other varieties which 

 I may hereafter notice, and may also 

 give some account of my own exper- 

 iments in raising hybrids and seedlings. 

 Geo. W. Campbell. 



Dei.awahe, Ohio. 



THE CHEMISTEY OF WINE. 

 By Chas. H. Frings. 



{GontinKed .) 



Flavoring matters, giving the wine 

 its particular aroma, which however 

 ■differs entirely from the bouquet, are 

 to be found, in Germany, especially in 

 the "Muscateller," "Eiesling," etc. 

 ■Sometimes these matters are also of 

 very disagreeable smell, for instance, 

 in the greatest part of the wild varie- 

 ties of grapes in America. 



Coloring matters are contained in 

 the skin of the berries : the yellow 

 remaining green in the white grapes , 

 through the action of the alcalies, 

 :and blue through the action of acid, 

 •changing into red in the blue and 

 Wack grapes. These coloring mat- 

 ters are not soluble in water, but in 



! Carbonic acid may bo contained in 

 ; the juice of the grape in small quanti- 

 [ ties, because the grape developes car- 

 bonic acid during its growth. Brought 

 in contact with air, the colored matter 

 will oxidize and become brown. The 

 skin of the berries contains Avax as 

 covering, and the seeds contain oil. 

 Small parts of these Avill enter into 

 the must by fermentation, in the com- 

 mon process of wine making, where 

 they contribute especially to the bou- 

 quet, as we will see in the following. 

 When we come to consider the re- 

 spective proportions of must, Iiusks 

 and stems, we will find that these also 

 are variable in relation to the grape 



alcohol. Therefore, it is necessary to juice. On the average it may be cal- 

 ferment the skins together with the culated as follows: In 100 pounds 

 must to make high colored wine. grapes, 75 pounds must, 12 pounds 



