CHAPTEE IV. 



SULPHUEISING. 



SULPHUROUS' acid hinders fermentation by combin- 

 ing with the albuminous substances present in wine, 

 and thereby rendering them inert, and by attracting to 

 itself the oxygen which is necessary to decomposition. 

 The absorption of oxygen changes sulphurous into 

 sulphuric acid, which also combines with albumen, 

 and forms a compound which is incapable of fermen- 

 tation. 



Sulphurising is effected by burning sulphur in 

 bottles or casks, and instantly pouring in the wine, 

 which absorbs the sulphurous acid thus formed. 



If wine has been too strongly sulphurised, the un- 

 pleasant smell and taste of the sulphurous acid may 

 be clearly perceived in it. 



As it is often necessary to ascertain the amount of 

 sulphuric acid in wine, in order to distinguish between 

 such as are genuine and adulterated, the process of 

 sulphurising deserves particular notice. By it the 

 sulphuric acid in the wine is increased, and its quantity 

 is, therefore, no standard when suspicious wines, which 

 have been sulphurised, are examined. 



