J. BEYRE ON THE MANUFACTURE OF SPARKLING WINES. 341 



wine, Madeira, Tcneriffc ; the most in Bergerac and Cotes, Red 

 wine: the least in Port wine (dirty brown) ; more in Savclla (dirty 

 white) ; yet more. Burgundy, Langlade (both pale blue, violet) ; 

 more in Hermitage, Burgundy -Tommard, Benicarlo (dark blue, 

 violet) ; the most in Bordeaux, St. George, Narbonne, Rousillon 

 (pale blue). 



8. Alum. — In white wine, no change ; in red wine, heightening 

 of the red color. An addition of a few drops of a solution of cali 

 until some sediment will form, shows, Tavella, dirty sediment; 

 the others, a dirty blue sediment (this reaction is uncertain, as 

 the color will depend upon the quantity of alum and cali; much 

 alum.^ill itself color the sediment violet or pale red). 



The adulteration of wine may be in many forms, according to 

 the nature of the different wines. The wines may be divided : 



1. Sweet or liquor wine, with or without a superfluity of sugar, 



2. Sour wine, rich in tartaric acid, poor in sugar, as Rhenish 

 wine and Moselle, \ 



3. Wine rich in alcohol, as Burgundy. 



4. Wine which contains much tannin, as most French wines do. 



5. Sparkling wines ; Champagne. 



Port wines contain the most ingredients of alcohol, which orig- 

 inated not altogether from the transformation of the grape-sugar ; 

 but they always receive an addition of spirits of wine. All liquor- 

 wines are, on account of their ingredients of sugar, alcohol, flavor, 

 and their color, subject to adulteration. All wines — even the most 

 sweet — contain free acid. Free acid of vinegar is found in from 

 ^ to If thousandths. Tavella contains the least, Madeira the 

 most. At the same time, wine contains sulphuric acid. Free tar- 

 taric acid is from 2 to 3 thousandths in wine, as well as free p3^ro- 

 malic acid. 



All the sugar in the grape-juice is not, daring the fermentation, 

 transformed into alcohol. In Rhenish, Moselle, Burgundy, and 

 Bordeaux wine, the sugar is not perceptible. By experiment, one 

 ounce contains : Sherry, from 4 to 20 grains of sugar ; Madeira, 6 

 to 20 grains ; Champagne, 6 to 28 grains ; Port wine, 16 to 24 

 grains ; Tokay, 34 grains ; Samos, 88 grains ; Taratte, 94 grains of 

 sugar. The red wines would taste unpleasant if they did not con- 

 tain about |- per cent, sugar. 



Adulteration iviih Water. 



A chemical conviction is not possible. It may be, for instance, 

 that pure wine contains 12 per cent, alcohol, and the wine sup- 

 posed to have been treated with water only 8 per cent. ; then the 

 taster may rest assured that the supposed adulteration has taken 

 place. 



Adulteration with Cider. 

 This process is chiefly used with white wine. A small quan- 



