APPENDIX A. 



JOHANN CARL LEUCHS ON WINES. 



I. Constituent Parts of the Grape. — II. Hungarian Wines. — III. Rhine Wines. — 

 IV. Franconian Wines. — V. Other German Wines. — VI. Italian Wines. — VII. 

 Spani.sh Wines. — VIII. Portuguese Wines. — IX. Madeira Wines. — X. Cape 

 Wines. — ^I. Greek Wines. — XII. Grape Culture in Turkey, Persia, etc. — XIII. 

 Gi'ajje Culture in Africa, America, Russia, etc. 



I. 



CONSTITUENT PARTS OF THE GRAPE. 



Since unadulterated wines are made from grapes, it will be here 

 not superfluous to enumerate the constituent parts of the latter. 

 They contain, besides water, tartaric acid, saccharine matter, gum 

 and other slimy substances, wax, tannic acid, albumen, resinous 

 coloring matter, fibrin, odoriferous matter, coloring matter, astrin- 

 gent substance, tartar, sulphate of potash ; chloride, sulphide, phos- 

 phate, and citrate of calcium ; and more or less impurities adher- 

 ing to the surface, such as particles of the soil and the like. Of 

 these ingredients, the acids, the slimy substances, and the astrin- 

 gent matters are chiefly found in the green grapes, but disappear 

 more or less w^ith their progressive ripening, being by the work- 

 ing of nature transmuted into sugar. These enter also into the 

 must, but to a great part separated during the fermentation, viz., 

 the fibrin, the wax, some coloring matter, a part of the albumen, 

 the resinous matter and slimy substances, with the earthy and 

 other impurities, which settle as lees on the bottom of the barrel, 

 together with the tartar, a part of which incrusts also the sides of 

 the vessel, 



1. Water constitutes*the principal part of wine, for the best ones 

 contain at least sixty per cent, of it, the poorer wines eighty and 

 even ninety per cent. The grapes will be more watery, and con- 

 sequently the wnne more weak, in wet years; or if they grow in 

 a moist soil ; or if rains predominate shortly before or during the 

 vintage. 



2. Tartaric acid is found in the stems, in the tendrils, and in the 

 green grapes themselves — partly free, and partly combined with 

 potash. 



3. The saccharine substance is formed by the ripening of the 

 grapes, and this takes place the more successfully the more the 

 grapes enjoy the heating influence of the sun. The saccharine 



Li 



