326 GRAPE CULTURE AND WINE-MAiaNG. 



fectly dry), containing a solution of 15 grammes of table-salt in 

 85 grammes of water, and the point to which it sinks is marked 

 B. The space between this point and zero has to be divided 

 into 15 degrees, and a like space above zero must be equally sub- 

 divided. The first will show the degrees of sugar a liquid con- 

 tains, and the latter those of alcohol. 



This is the simplest way to obtain a Gleuco-ffinometer, which 

 was first used by Cadet de Vaux. The following is a rectified 

 table, which all wine-merchants use as a guide for the manufac- 

 ture of Champagne : 



Degi-eL>3 of the boiled-down liquid g ^^ ^ ^^^^^ 225 litres, 



as shown by the Gleuco-(Enometer. " 



5° below 4 kil. sugar, or 8 bottles wine-liquor. 



To estimate the quantity of gas which is developed, we will 

 only calculate the carbonic acid as produced by the sugar. A 

 bottle which has received an addition of 16 grammes sugar (4 kil, 

 to 225 bottles) contains, after the fermentation, 8 gr. 234 mgr. car- 

 bonic acid developed out of the sugar. The weight of one litre 

 of this gas, at a temperature of 15° C, is 1 gr. 88 mgr. ; conse- 

 quently, at the same temperature, those 8 gr. 234 mgr. will give 

 4 litres, 38 gas. Now, taking it for granted that 100 centilitres 

 of wine have the capacity to absorb 99 centilitres, 2384 of gas, we 

 find that a bottle which contains 80 centilitres of wine will absorb 

 87.39 of gas, and the pressure must amount to 5.4 atmospheres. 

 This is exactly the pressure that is sustained by the bottles where 

 the wine showed 12° below zero on the Gleuco-CEnometer. 



This method, though a great improvement for the manufacture 

 of Champagne, is not perfect yet, for it still occurs that 40 per 

 cent, of the bottles burst. 



Another method, which has been in practice for several years 

 in the Champagne districts, is this : 



The quality of the wine which is to be bottled must first be as- 

 certained by testing it with the Gleuco-CEnometer. Then such a 

 quantity of sugar, which is to be carefully marked, is added as to 

 make the instrument fall to zero. 



As, at the time of bottling, the wine has lost most of its saccha- 

 rine substance by the fermentation in the casks, the Gleuco-ffinom- 

 eter stands a few degrees above zero. By adding the sugar, the 

 specific gravity of the wine is increased, and equals that of water 

 when the (Enometer stands at zero. 



The wine out of w4iich Champagne is made contains always 

 from 10 to 12 per cent, of alcohol, and the other mgrcdicnts are 

 present in the same proportion, so that, at the testing of the liquid, 



