J. BEYRE ON THE MANUFACTURE OF SPARKLING WINES. 327 



the degrees above zero pointed out by the instrument show in 

 reality the quantity of sugar contained in the wine ; for the more 

 of saccharine substance the same contains, the higher the instru- 

 ment will rise in the liquid. By calculation, we find that to re- 

 duce a wine which contains from 10 to 12 per cent, of alcohol down 

 to zero, the same quantity of sugar is required which in the wine 

 that has been boiled down is indicated by 12° below zero on the 

 Gleuco-ffinometer. 



This latter method has the advantage over that of Mr. Frangois 

 that the evaporating process is avoided ; but then neither method 

 is complete, as by none of them the other ingredients of the wine, 

 and especially the uncombined acids, can be ascertained. 



According to analyses of the best wines as regards flavor and 

 sparkling capacity, the wine ought to be composed of 



1. IG to 18 grammes of siigai* per bottle. 



2. Jj,'-j; to ^-^ of its volume of alcohol. 



3. Uncombined acids to correspond to 3.5 grammes of sulphuric acid. 



Manufacturers of sparkling wine will do well to pay particular 

 attention to this analysis, if they wish to obtain a wine of supe- 

 rior quality. 



Manufacture of SparJding Wine. 



After it has been shown how much sugar has been added to 

 the wine, according to the method practiced in the Champagne 

 district, we now proceed to explain the manufacturing process : 



For the manufacture of sparkling wine the blue, grape is gen- 

 erally used in the Champagne district, the coloring matter being 

 extracted out of the skin of the grapes after the juice has been 

 pressed out. I mention this particularly, because in other coun- 

 tries none but ivhite grapes are used for this purpose. The blue 

 grape is far preferable, however, because its juice has the capacity 

 to absorb a larger quantity of carbonic acid, which is the main 

 point. 



The young wine (must) is first filled into pipes to settle, and is 

 afterward put into hogsheads in the upper cellar, where it remains 

 till it is ready for bottling, which should be done in the short- 

 est possible time, inasmuch as one day may produce a complete 

 change in the wine. It is also advisable to ascertain every morn- 

 ing, by means of the Gleuco-CEnometer, the quantity of sugar it 

 contains. 



To facilitate the work and do it with greater dispatch, a faucet 

 {Fig. 22) with two separate openings may be used, the key of 

 which must be so constructed that it opens one opening while 

 it closes the other, so that the workman can cork one bottle while 

 the other is filling. 



The Bottles. 

 These must be selected with the greatest care. The following 



