100 CLEABING OF WINE. 



The lime, therefore, in the first instance, produces 

 discoloration, but it also combines with the tannic 

 acid, forming tannate of lime ; a salt which, though 

 insoluble in excess of lime, remains in solution, if 

 sufficient lime be added to saturate the liquid. Lime, 

 therefore, is always capable of imparting to wine the 

 same property which is given by albumen or isinglass 

 the wine is rendered less astringent by the precipi- 

 tation of tannic acid, and becomes at once less acid to 

 the taste. 



From these two causes the use of lime in the pre- 

 paration of wine has become much more general, 

 since it gives a sweeter and less astringent taste to 

 the wine, and an appearance of age. 



Lime, like other alkalis, if employed in excess, turns 

 wine brown. 



