Quincy Wines. 



207 



Absolute Alcohol, by weight.. 9.76p.c. 

 '^ '- by volume.. 12. IS " 



Equivalent to proofper cent. ..21.24 '' 



Grape sugar 0.05 *' 



Acid, calculated as dr}^ tartaric 1.70 " 



Extract 1.84 " 



Ash 0.26 ^' 



This analj-sis presents some points 

 of interest. The wine forwarded for 

 examination presents all the characters 

 of a wine of some years' age, while the 

 evidence is sufficient to show that it 

 was made from the vintage of 1868. 

 The aged character being communi- 

 cated by the application to the must 

 of the process patented by Mr. d'Heur- 

 euse, of New York, the results of 

 which are, that the amounts of sugar 

 and of extract are very small, and that 

 the wine is perfectly clear. Its fer- 

 mentation is complete, and it will, per- 

 haps, undergo little further change in 

 cask. The amount of acid present in 

 the Avine is large, amounting to nearl}' 

 1,200 grains in the gallon, or double 

 what is occasionally present. It may 

 be that the process of a'ration results 

 in the formation of acid at the expense 



of extract ; the latter contains some 

 albuminous matter, so that the process 

 has not wholly removed the protein 

 compounds. Yet, as the sugar is almost 

 wholly absent, but little further saccha- 

 rine or acetous fermentation can occur. 



The process of Mr. d'Heureuse is 

 one which appears to be of immense 

 value in the manufacture of loines, as 

 placing it more under the immediate 

 control of the manufacturer, and suffer- 

 ing it to depend less on the circum- 

 stances suiTOunding the wine vats, and 

 also regulating the process of fermen- 

 tation. The fact alone that it saves 

 two years in the period of fermenta- 

 tion, (i. e., complete production) of 

 wines from the grape, is sufficient to 

 recommend it to wine makers. 

 Very respectfully, 



Thomas Antisell, Chemist. 



[The evidence in favor of air treat- 

 ment seems to be of so general and 

 conclusive a character", that we think all 

 of our readers who make wine should 

 give it a trial during fermentation. 

 We feel convinced of its utility, and 

 shall try it on a large scale. — Editor.] 



QUINCY WINES. 



We had the pleasure of receiving, 

 some time since, samples of Concord 

 and Delaware wine, made by Mr. J. 

 L. Mooi-e, of Tower Place, Quincy, 111. 



The Concord was a good white 

 Avine, 3'ellow, mild and pleasant, with 

 just enough of Concord flavor to 

 plainly show its origin ; a little less 

 of acidity than we would like, but 

 perhaps all the more suited for general 

 taste. It was 3'et somewhat imma- 

 ture, but even in its present stage, not 



''hard to take." The Delaware was 

 beautifully bright and clear, of fine 

 straw color, not very heavy for that 

 variety, but quite enough of body, 

 good flavor, and altogether a credita- 

 ble specimen of Mr. Moore's skill in 

 hai;idling wines. 



We are glad to see the manifest im- 

 provement in our native wines from 

 year to year. ^Ir. Moore should have 

 no trouble in disposing of such wines 

 readily, at remunerative prices — [Ed. 



