262 



GIUPE CULTURE AND WINE-MAiaNG. 



result of our examination of a must or wine by saying, "It con- 

 tains so many thousandth parts of free acid," we should, in strict 

 correctness, say, " It requires such a quantity of the proof-fluid to 

 satiate its acids, according to Otto's Acid-Scale." 



By comparing the foregoing table, we find that wine-consumers 

 estimate as good wines only those whose contents of acids do not 

 much exceed 6 parts in 1000. 



Dr.LUdersdorf's examinations would have been still more sug- 

 gestive if extended upon a larger assortment of wines of a higher 

 content of acids. This has been done for Styria by Dr. Hlubeck, 

 who gives a table of twelve kinds of wines, of vintage 1841, ex- 

 amined by him. These examinations show evidently that the 

 influence of the acids upon the price of such wines is so very un- 

 favorable that, for instance, the one of No. 5 is not able to com- 

 pensate for the contents of acid only 0.7 per cent, higher, although 

 it is If per cent, higher in alcohol than No. 6. 



Names of the Examined Wines. 



Brandncr 



Wiseller Drenowezer .... 



Murberger 



Radkersburger 



Johannisberger Pickerer 



Kerschbacher 



Sandberger 



Wiseller Johannisberger 



Pettaner Stadtbcrger 



Sauritscher 



Marburger Possnicker... 

 '• Koschacker.. 



As a proof that it is not the quality ov peculiarity of some of the 

 acids which constitutes their influence upon the quality of the 

 wines, but principally the proportion of their entire quantity to 

 the other main constituent parts, we have the experiments of Mr. 

 Maguer, mentioned by Chaptal, who produced superior wine from 

 unripe grapes. 



For practical wine fabrication it sufiices perfectly to know with 

 certainty : 



1. That by the maturing-process of the grapes their sugar con- 

 tents increase, while the acids decrease ; that we therefore have it 

 in our power to improve them doubly by leaving them as long as 

 possible on the bush. 



2. That all the wines, in order to bo estimated as good and 

 palatable, must contain at least 4^ pro mille (thousandth parts) of 

 free acids (counted as vinegar acid), and not more than 6|. 



3. That all must containing more than 6 thousandths of free 

 acids must be considered as having not enough water in proportion 

 to its acids. 



