JOHANN CARL LEUCUS ON WINE-MAKING. 221 



XI. 



ADULTERATIONS OF WINES. 



Adulterations with poisonous substances, sucli as arsenic, 

 lead, and copper, deserve especial consideration. 



The sulphur used in curing the wine sometimes contains ar- 

 senic. The most simple way of ascertaining the presence of ar- 

 senic in the wine is as follows : Pour some of the white wine 

 upon a piece of white paper, and draw through it with a piece of 

 caustic stone {lapis infernalis). If the paper turns yellow the 

 wine contains either arsenic or a phosphoric salt. If the color 

 turns brown after a few minutes, or if the line appears harsh to 

 the touch of the finger, the arsenic is certainly in it ; if the color 

 changes into a dirty green, there is nothing but the latter salt. 



Lead and copper get into the wine if these metals were allowed 

 to come in connection with it ; for instance, by keeping it in cop- 

 per vessels, or the presses having leaden parts, or not keeping the 

 brass faucets clean. The lead is sometimes added to the wine by 

 unscrupulous persons in order to improve it. This ought never 

 to be done. Its presence is easily detected by the method of Mr. 

 Hahnemann. He takes 4 parts of burned lime and 4 of sulphur 

 (both finely powdered and conglomerated in a crucible over fire), 

 dissolves them in 120 parts of pure water, and adds 3 parts of 

 cream of tartar. In about a quarter of an hour the fluid turns 

 milk-white. Now he adds a few drops of muriatic acid, and pre- 

 serves the whole in closed bottles. It indicates the lead, even if 

 there be only 1 part of it in 5800 parts of wine. The lead gives 

 a black sediment. 



Copper is found out in the wine by putting a bright piece of 

 coin into it. If it contains copper, this will get metallically de- 

 posited on it. 



Eed wines are sometimes adulterated by the application of 

 alum. It may be indicated by mixing the wine with kalium. 



The earths and metallic salts fall to the bottom and remain. 

 If the sediment is rubbed with a little grease, this gets metallic 

 by this process, except in the case of arsenic, which evaporates, 

 and makes itself known by a smell of garlic. The earths remain, 

 and are cognizable by a solution in pure acetic acid. If this pro- 

 duces a salt of a bitter taste, it serves as a sign of the presence of 

 lime parts ; a salt of astringent taste shows argillaceous earth 

 (clay). If it dissolves in reduced sulphuric acid, and gives a bit- 

 ter salt, it contains magnesia. 



Vitriolic acid is sometimes used for adulterating red wines. It 

 may be known by their strong sour taste, or if their acids are 

 satiated with lime-water, and the residue (or sediment) is greased. 

 If it is cream of tartaric acid lime, it will become like burned 



