APPENDIX E. 



J. BEYEE ON THE MANUFACTURE OF SPARKLING WINES. 



IIow the Sparkling is produced. — How to regulate the Sparkling. — The Q^nometer. 



— Manufacture of Sparkling Wine. — Double Faucet. — The Bottles. — Caillet's 

 Cleaning Apparatus. — The Corks. — Leroy's Corking Machine. — Maurice's Cork- 

 ing Machine. — Fastening the Strings. — Fastening the Wire. — Piling the Bottles. 

 — Storing the Wine. — The Aphrometer. — Placing Bottles. — Removal of Sediment. 

 — Boiled Liquors for the English Market. — Cold Liquors for the English Market. 



— Mosbach's Funnel. — Cameaux's Charging Machine. — Machet Vacquant's 

 Charging Machine. — The Liquor. — Filtering the Liquor. — Sealing Mixtures. — 

 Jaunay and Maumene's Improvements in the Manufacture of Sparkling Wines. — 

 Generating Carbonic Acid. — Adulteration of Wines. — Explanations of Plates. 



Holu the Sparlding is produced. 



The difference between sparkling and common wine consists in 

 the large quantity of carbonic acid contained in the former, which, 

 by putting the wine in casks before the vinous fermentation is 

 completed, and closing them tight, is thus prevented from escap- 

 ing. The fermentation proceeds in the bottles, and the carbonic 

 acid which is thus developed mixes with the atmospheric air in 

 the chamber of the bottle, and by its pressure on the wine causes 

 the gas to impregnate the same, which afterward, at the uncork- 

 ing of the bottle, rises to the surface by its expansive force, caus- 

 ing an explosion, and producing the sparkling and bubbling. 



As all wines contain carbonic acid, any wine can be made spark- 

 ling; but strong and sweet wines, and even such as are somewhat 

 astringent, absorb a larger quantity of this gas than dry and sweet 

 wines. None, however, is better adapted to produce a sparkling 

 wine than that grown in the Champagne district; hence most 

 sparkling wines are called Champagne. Moselle, Ehine, Neckar, 

 and some light Hungarian wines are also well adapted for the 

 purpose. 



The pressure which the gas exercises in the bottles amounts to 

 four, five, and even six atmospheres, but infallibly bursts the bot- 

 tles when it attains the height of seven or eight atmospheres. 



As to the sparkling capacity of the wine, it is generally the case 

 that the kind of wine which explodes loudest sparkles but little 

 when standing in the glasses ; whereas, on the other hand, the 

 wine which sparkles briskly and lively explodes but with a weak 

 sound. This depends on the capacity of the wine to absorb more 

 or less carbonic acid, for the less it absorbs the more gas gathers 

 in the chamber of the bottle, and the more it must be compressed, 

 and consequently the explosion must be stronger and the cork be 



