258 



GRAPE CULTURE AND WINE-MAKING. 



wines depends more on a certain part of alcohol (therefore sugar 

 of the must) than on a medium part of acids. 



NEW TABLE FOR THE USE OF OECHSLE'S MUST-SCALE. 



In order to avoid possible variations, it will be well to bring 

 the must up to a temperature of 14° Eeaumur by putting the ves- 

 sel containing the must for a few minutes into warm water. 



Artificial Grape-sugar. 



A good must of 20 per cent, weight of sugar parts contains, on 

 an average, 76 per cent, of water, and leaves, after this has evap- 

 orated, about 24 per cent, as an extract, holding all the not vola- 

 tible ingredients of the grape-juice. The sugar, however, as long 

 as it is dissolved in water, holds the same relation as reducing 

 medium of the acids in regard to the room which it occupies in 

 the fluid as the water itself, united to which it forms the sugar- 

 water. This proves that a good grape must, in the proper propor- 

 tion to the acid, not only contains 76 per cent, of water and 20 per 

 cent, sugar, but 96 per cent, sugar- water; these, however, will be 

 found, according to the more or less fiery wine (strength of alco- 

 hol), composed of more sugar and less water in the first case, and 

 in the latter of more water and less sugar. 



Grape-sugar is made by artificial means of the starch of pota- 

 toes, therefore frequently called starch or jwiato sugar. It received 

 the name of grape-sugar because of its not only being similar to 



