328 VINEGAR, CIDER, AND FRUIT-WINES. 



only one which passes into the wine by the fermentation of sugar, 

 possesses the same properties whether it is formed from fruit-sugar 

 or from glucose, and that neither one nor the other can be injurious 

 to health in the state of dilution in which it presents itself in the 

 wine, provided the latter be used in moderation. The must might 

 be sweetened, as is frequently done, with cane-sugar which occurs 

 in sugar-cane, in beet-root, in sugar-maple, etc. But with the use 

 of glucose we are one step in advance, since cane-sugar before 

 fermenting is first resolved into a mixture of dextrose (glucose) 

 and levulose. 



Commercial glucose is never pure, as it contains, besides about 

 15 per cent, of water, of which about 6 per cent, is water of 

 crystallization, about 1 8 per cent, of dextrin or similar substances, 

 and some gypsum. It has a white color and is found in commerce 

 packed in boxes into which it is poured while in a fluid state 

 and gradually congeals to a hard mass. It is odorless and has a 

 faint sweet taste. On heating it becomes smeary and finally 

 melts to a yellowish syrup. Its content of anhydrous fruit- 

 sugar varies between 62 and 67 per cent. Inferior qualities con- 

 tain either less sugar or have a more or less dark color and a 

 disagreeable odor and taste. Independently of the content of 

 sugar, glucose to be suitable for the preparation of wine should 

 show no odor or by-taste. 



The accurate determination of the content of pure sugar in 

 glucose is connected with some difficulty. But few manufacturers 

 are provided with the necessary materials for making the analysis 

 with Fehling's solution, and besides a certain amount of skill is 

 required for obtaining accurate results by chemical tests. In 

 consideration of this, Anthon of Prague has devised tables which 

 are^ based upon the varying specific gravity of different saturated 

 solutions of glucose, or rather upon its solubility in water. While 

 1 part of anhydrous grape-sugar requires for its solution 1.224 

 parts of water at 53.6 F., the foreign admixtures accompanying 

 it dissolve in every proportion in water. Hence a saturated 

 solution of glucose will show a greater specific gravity the more 

 foreign substances it contains. In Authon's tables is found the 

 specific gravity and from this the content of anhydrous grape- 

 sugar or glucose in the solution. In preparing a solution of 



