SULPHURISING. 103 



Wine intended for exportation to warm countries is 

 in general more strongly sulphurised. 



Sometimes a portion of the wine is strongly sul- 

 phurised, and added to a certain quantity of the wine 

 which is to be sulphurised. Sometimes sulphurous 

 acid, dissolved in water, is employed ; and sulphite or 

 bisulphite of potash are occasionally used for the 

 same purpose. 



Another method is employed in some districts of 

 France, which answers the same purpose as sul- 

 phurising that is, hinders the fermentation of sweet 

 wine, and preserves the greatest amount of sugar. 

 It consists in putting njVo pulverized mustard-seed 

 into the wine, but I do not know how this acts. 



