APPENDIX C. 



DR. L. GALL ON IMPROVEMENTS IN WINE-MAKING. 



I. Grape-sugar. — II. Tho Grape and its Components. — III. Methods of Picking 

 Grapes: At Castle JohannisbcrR. Mr. J. A. Ackermann's Method. Mr. S. Iliir- 

 ter's Method. Messrs. Buhl, Jordan, and Wolft"'s Method. Method used in To- 

 kay and ISjTmia. Relative Value of perfectly Ripe Grapes. Benefits from Se- 

 lecting. Benefits from perfect Maturity. — IV. Progress of Wine-making to the 

 Middle of this Century, illustrated by Examples. — V. Principal Contents of the 

 Grape necessary for the Fabrication of Wine : Water. Sugar and the Must-Scale. 

 Artificial Grape-sugar. Acids and the Acid-Scale. Salts. Gummy Parts. Col- 

 oring Matter. Nitrogenic Parts. Flavoring Matters. Extractive Matter. — VI. 

 Wine Fabrication since IS.'SO : Gall's Procedure and Improvements. VII. Gall on 

 Reformations in Wine-making. — VIII. Preparations for the Vintage. — IX. Oc- 

 cupations in the Press-house : Manner of Extracting. Improving the Natural Prod- 

 uct. — X. Diibrunfaut and Petiot's Method of increasing the Quantity of Wines. 

 Gall's Experiment on Petiot's System. Application of the Extractor to Petiot's 

 Method. — XI. Fermentation and its Products : In a high Temperature. Close Fer- 

 mentation. The Alcohol. The Vaporimeter. Carbonates. Ether. Acetic Acid. 

 Barrel Yeast. XII. Husk Wine Fabrication according to Cadet de Vaut and Gall. 

 — 'Kill. Care of Wines, and their Diseases : 'M.owlA. Siiminess. Sourness. Cloud- 

 iness. Woody and Mouldy Taste. — XIV. Supplementary Remarks. 



t 



GRAPE-SUGAR. 



At an exliibition of different grape wines, held at the city of 

 Karlsruhe in the year 1849, a cask of the vintage of 1847, from 

 the celebrated cellar of Baron de Babo, was unanimously .declared 

 the finest of that year's growth, although the Board of Commis- 

 sioners were well aware of the fact of its superiority being main- 

 ly attributable to the employment of "(7/ia/jtoZ's method of improv- 

 ing the must'^ (the so-called ^^Chaptalizing method'''')] «". e,, a mix- 

 ture of sugar before the fermentation takes place. 



At the same time, it was no longer a secret that, in France, such 

 a mixture of sugar was not only actually customary, but also the 

 almost exclusive use o^ artificial " grape-sugar," which, being only 

 half as dear in price, is, moreover, considered better than common 

 sugar, because of its chemical composition being the same as that 

 of the natural grape-sugar. This procedure of Mr. de Babo hav- 

 ing been openly acknowledged, the firm of Messrs. Best Bros., at 

 Osthofen, on the Rhine, were induced to erect in the same year, 

 1849, their first manufactory of grape-sugar after the French meth- 

 od. In the year 1850 I published, for the first time, my essay on 

 the method of producing a very good quality of medium wines 

 from grapes yet unripe, since known as Gall's method. 



The main feature of the difference between GalVs and ChaptaTs 



