3i0 GRAPE CULTURE AND WINE-:MAiaNG. 



ivines : Port wine is the least affected ; more so Tavella, Hermit- 

 ao-e, Langlade, Burgundy, Beauue, Erlauer ; the most, Bordeaux, 

 Biirgundy-Tommard, Narbonne, Benicarlo, Rousillon, St. George, 

 Apszer, Szegszarder, Ofner, Adelsberger. 



2. Ismglasn forms a sediment of tannin. — White ivine: no sed- 

 iment of Bordeaux-Sauterne ; hardly perceptible in Teneriffe and 

 Madeira ; light sediment in Rhenish wine, Champagne, Muscat, 

 Cotes, Bergerac ; strongly in Lacryma Christi. Red loine : the 

 leasr'in Port wine ; little more in Burgundy ; more so in Tavella, 

 Hermitage ; the most in Langlade, ordinary Bordeaux, St. George, 

 Burgundy - Tommard, Narbonne, Benicarlo, Eousillon, Apszer, 

 Szegszarder, Ofner, Adelsberger, 



8. Chloric Water will form a sediment and change color. — White 

 mine: in Muscat, Bordeaux-Sauterne, Rhenish wine. Cotes, Ber- 

 gerac ; but little in Tenerifie, Madeira, and Champagne ; strongest 

 in Lacryma Christi. Red ivine: strongest in Tavella, Langlade, 

 Port wine ; less affected Burgundy, St. George ; the least in Her- 

 mitage, Bordeaux, Burgundy-Tommard. Through the blue sedi- 

 ments which have been formed will appear muddy : Benicarlo, 

 Eousillon, Narbonne, Tommard, Hermitage, Bordeaux, Burgundy, 

 Szegszarder, Apszer, Adelsberger. 



4. Nitrate of oxyd of Silver causes white sediment. — White nine: 

 light in Rhenish wines and Champagne ; more in Madeira, Mus- 

 cat, Cotes, Bergerac, Bordeaux-Sauterne ; yet more in Teiieriffe ; 

 very much in Lacryma Christi. Red ivine : very httle in Bor- 

 deaux, Port wine, Hermitage, Tavella, Langlade, Burgundy-Tom- 

 mard, St. George; much more in Narbonne, Benicarlo, Rousillon. 

 Adding nitric acid to the sediment will dissolve the same again ; 

 the most with Tommard, the least with Benicarlo. 



5. Ammoniac. — It changes the color. White tcine : all will ap- 

 pear brown ; the least. Champagne, Cotes, Bergerac ; the most dis- 

 colored are Bordeaux-Sauterne, Madeira, Teneriffe, Rhenish wine, 

 Muscat, Lacryma Christi. Red wine : the fluid part will be brown ; 

 the coloring matter will be altered. Port wine and Tavella will 

 obtain the color of Rhenish wine. Of dirty brownish-green color 

 will be, the least affected. Burgundy ; more so, Hermitage ; the 

 strongest, Bordeaux, Langlade, Burgundy-Tommard, St. George, 

 Rousillon, Narbonne, Benicarlo. 



6. Oxalic Ammonium forms a sediment.— TFAz'te vnne: the least, 

 Champagne; more in the following order: Sauternc, Rhenish 

 wine, Muscat, Madeira, Teneriffe, Lacryma Christi, Bergerac ; the 

 most in Cotes. Red ivine: the least, Langlade; more in St. 

 George, Bordeaux, Burgundy, Port wine. Hermitage, Rousillon, 

 Tommard, Narbonne ; the most in Benicarlo. 



Sufjar of Lead forms flocky sediment. All sediment dissolves 

 in nitric acid, through which red wine will receive a lively red 

 color. While wine: the least perceptible, Lacryma Christi ; more 

 in Champagne, Muscat, Bordeaux-Sauterne ; yet more in Rhenish 



