J. BEYRE ON THE MANUFACTURE OF SPARKLING WINES. 339 



vice from getting loose it is fastened by a check-pin, which is rep- 

 resented in Fig. 50. 



By the working of this apparatus no wine is lost. 81,080 bot- 

 tles, with an addition of 20 per cent, liquor, put up in this way, 

 render 100,000 bottles, which, at a price of 5 francs per bottle, 

 gives a surplus of 99,500 francs. 



ADULTERATION OF WINE. 



The following general rules may be observed by any person 

 who should wish to prove or to buy wine : 



1. The judge of wine will be principally guided by the smell 

 and the taste. 



2. If several wines are to be tasted in succession, it is well to 

 rinse the mouth every time, to extinguish the taste of the preced- 

 ing wine. 



3. It is well to observe from what part of the barrel the wine 

 was drawn. On the top the wine is mild and weak ; in the bot- 

 tom it is hard and strong ; in the middle it is the best. 



4. When the wine is to be tasted it must not be too cold or too 

 warm ; 8° to 10° E. is the best temperature. At the trial of dif- 

 ferent varieties clean glasses should always be used. 



5. It must be considered at what season of the year the wine is 

 tasted. In March and April it is generally in motion, and chem- 

 ical decomposition happens, which temporarily affects the taste ; 

 the same is the case during thunder-storms and strong gales. 



6. If a glass filled with wine is to be tested, we must see if it is 

 transparent, if it sparkle, and in what manner. Old wines sparkle 

 beautifully ; young wine has more tendency to foam. Then may 

 be tried if the smell of the bursting bubbles are pleasant, fresh, 

 animate the sensibility, and are delicious or distasteful. A little 

 wine may be taken in the palm of the hand, then rubbed, and tried 

 by the sense of smelling. 



7. A good wine should have the following qualities : It should 

 be transparent, light, bright, shining, not too pale, and be of pleas- 

 ant smell and taste. The after-effects upon the tongue must be 

 durable. It must not be sour ; at the same time, not quickly in- 

 toxicating. Poured in a glass, it should sparkle beautifully ; 

 measured with the Areometer, it must never be more heavy than 

 water. If chemical reagents be applied to wine, the following re- 

 actions, after Mulder, may be observed : 



1. Chlorite of Iron. — It colors the wines blackish, as they contain 

 tannin ; on the increase of the blackish color may the quantity of 

 tannin be decided. White wines : Bordeaux-Sauterne produce al- 

 most no coloring ; Champagne a slight indication ; more percep- 

 tible are Teneriffe and Madeira ; the same in Osomorer, Magyar- 

 ader, Somlauer ; strongly in Khenish wines, Steinbruch, Szadaer ; 

 very dark in Cotes, Bergerac, Muscat, and Lacryma Christi. Red 



