J. BEYRE ON THE MANUFACTURE OF SPARKLING WINES. 343 



Tannin. 



This is much used to improve the taste and the color, as well 

 as to guard against casualties of the wine. The quantity of tan- 

 nin may be calculated if a solution of gelatine is so prepared that 

 in 100 parts of weight of the same, one part in weight of tannin, 

 which was dissolved in 100 parts of distilled water, will settle to 

 the bottom. 



Tartaric Acid. 



If free tartaric acid is found in wine, it may be presumed that 

 it came there artificially. To be convinced of this, take one part 

 of wine, two parts of dissolved chlor-kalium, and the same heated 

 under continual stirring to 15° C. If the wine contains tartaric 

 acid as suspected, artificially added, in eight to ten minutes a 

 white, crystalline sediment of cremor iartari will form. Natural 

 wine will only, after an elapse of several hours, 'form a sediment. 

 That the crystalline sediment is actually cremor tartaric the fol- 

 lowing will prove : this sediment must be dissolved in a very lit- 

 tle distilled water, which is heated ; then is added some dissolved 

 lime. It will form a new sediment of tartaric lime, which, if a 

 little solution of muriate of ammonia is added, the lime will dis- 

 solve. 



Manufactured Wine. 



It may be that there is wine in market which contains no grape- 

 juice, and in which potatoes have replaced grapes. For such wine 

 are taken cider, potato sugar, dissolved with water in a particular 

 proportion, left over to ferment, during which a higher tempera- 

 ture than at the fermenting of grape-juice is required. Afterward 

 this compound is completed through the adding of alcohol, sugar, 

 and aromatic substances. To make the deception striking is add- 

 ed to the wine cremor tartaric a little sulphuric acid, some free acid 

 of vinegar, or pyromalic acid and tannin. 



Imitated Champagne. 



The real Champagne sparkles differently from the imitated; 

 one part of the oxygen is dissolved in the Champagne ; it sparkles 

 much longer ; and should the bottle stand open some time, the 

 wine in it will yet contain much oxygen. With imitated Cham- 

 pagne this is not the case ; the oxygen will escape soon. If Cham- 

 pagne is evaporated, the real wine will only leave a trifling of sed- 

 iment ; the imitated, under the same circumstances, considerable. 



Coloring White Wine. 



A common method to give white wine a beautiful, deep, gold- 

 en-yellow color is the adding of burned sugar ; or a small quan- 

 tity of nitrate will do the same service. 



