296 GR.\TE CULTURE AND WINE-MAKING. 



6. Woody and Moiddy Task. — These are, for the most part, tes- 

 timonies of an unwarrantable negligence. A remedy we have in 

 the following : Fill the wine over into another perfectly clean 

 cask ; add to one hectolitre of it six pounds (to one Prussian eimer 

 about four pounds) of fresh and well-charred coals, and stir them 

 well into it. Gradually this will settle to the bottom with the 

 yeast yet remaining in the wine. Now take a sample and filter 

 it through soft paper. If the taste has not abated yet, repeat the 

 experiment, but with less charcoal. When it is found of sufficient 

 good taste, draw it off into a sulphurized cask ; clear it by means 

 of the above-mentioned articles, and treat it as usual. 



XIV. 

 SUPPLEMENTARY REMARKS. 



Dr. Maumene says, in his work Sur le Travail des Vins, in re- 

 gard to Petiot's method : The results of it are clear ; no enlight- 

 ened man can gainsay them. Nobody will be surprised by the 

 number of repeated fermentations, because we know that theyer- 

 ment may dissolve enormous quantities of sugar into alcohol and 

 oxygen. The bouquet also preserves itself better, as well as a de- 

 volution of the coloring matter takes place in such a degree as to 

 leave hardly a difference between the results of more than one 

 fermentation. Only the cream of tartar is reduced in those wines 

 that may properly be called "grape-sugar wines." This reduc- 

 tion may, however, be rather considered as iin advantage to them 

 than detrimental, because they increase in good qualities the more 

 the tartaric acid disappears ; and for this very reason Mr. Petiot's 

 resemble so much the old wines in their agreeable and full taste. 



The future of the grape-sugar wines is indeed extraordinary. 

 This method wall tend to increase immensely the products of the 

 grape culture, prevent their scarcity in bad seasons, and benefit 

 especially the poorer class of industrious wine-raisers. 



Speaking of Dr. L. Gall's method, Mr. Von Babo says : I take it, 

 indeed, to be the most rational. The alcohol formed from the 

 grape-sugar affects also the taste of a wine by combining itself 

 with free acids to ether, and connected with this, forming the aro- 

 matic flavor — the bouquet. The wine taste remains unaffected, 

 so that such artificially-made wine could not be distinguished by 

 it from natural ones. Remarkable results have shown that by 

 his method, even from pure husks, containing not above 10 per 

 cent, of juice and 90 per cent, of sugar- water, a wine is made infi- 

 nitely superior to that from sour must. 



Dr. Gall himself says : I only named a tenfold net result from 

 the grape agriculture by a proper application of my reformed meth- 



