342 GRAPE CULTURE AND WINE-MAKING. 



tity of tliis wine forced to evaporate will leave a large remainder 

 behind, which, thrown on hot coals, will invariably smell like ap- 

 ples or pears. Or sulphuric acid thrown over the sediment will 

 cause the same smell. 



Adulteration tvith Alcohol. 



This can not be detected chemically if the alcohol has been 

 added some time previous. Adulterers know the quantity of al- 

 cohol required in the pure wine, and are not apt to add more than 

 required to evade detection. If water and alcohol were added 

 at the same time to the wine, the adulteration may be proved by 

 comparing the specific weight of this wine with the same of pure 

 wine. 



Young Wine ivhich has turned Sour. 



This will often be cured through soda, pipe-clay, gypsum, etc. 

 If lime or clay is added to sour wine to neutralize the too much 

 concentrated tartaric acid, then will it be impossible to find these 

 substances afterward in the wine. The superfluity of the tartaric 

 acid will combine with the lime, and gradually settle to the bot- 

 tom. Did the wine turn sour from actual formation of vinegar, 

 and these substances were applied, they remain suspended as acid 

 of vinegar. Oxalic ammonium will form in such wine consider- 

 able sediment, and is sufficient evidence that soda, lime, gypsum, 

 etc., were used. If potash has been added to sour wine, it will 

 remain in the wine, by preceded formation of vinegar, acid of vin- 

 egar, etc. 



Happily there are now cheap modes to take away the sour taste 

 of wine, and only few adulterers will use litharge ; formerly this 

 was much practiced. A considerable addition of sugar will lead 

 to suspect that it is intended to cover the sour taste. Through 

 distilling the acid of vinegar may be proved ; it must be noticed, 

 at the same time, that every wine has free acid of vinegar. 



Through Alum. 



By this the color of red wine will be heightened, and made 

 more fiery. The wine will through it be more durable for trans- 

 portation. At the same time, alum covers the addition of water, 

 and imparts to the wine a Bordeaux-like flavor. To detect alum 

 lime-water may be put in wine. It must then remain quiet for 

 two days, after which tartaric acid, crystals of lime, are formed 

 when no alum is in the wine. The absence of this will prove the 

 alum in the wine. 



Lime. 



This is frequently used to clarify, to discolor, and to take away 

 the sour taste of the wine. If lime remain dissolved in the wine, 

 oxalic ammonium will form a white sediment. 



