122 



CELLAEINGL 



partially some degrees below (32 F.), say 10 

 (50 F.) or 12 C. (53-6 F.). The ice formed consists 

 principally of water, but contains some alcohol, and 

 the wine which remains liquid becomes stronger. La- 

 motte gives the following estimates of the alcoholic 

 contents of the wine before and after freezing, and 

 the amount of the ice which was separated. 



Now, as the best red Burgundy wines contain 

 12^ 13^ per cent, alcohol, and the white wines 

 13 15 per cent., freezing renders weaker wines 

 almost equal to the better sorts in their alcoholic 

 contents. 



Boussingault has confirmed these statements by ex- 

 periments made with other Trench wines.* 



But if cream of tartar be deposited as a result of 

 the gradual effect of cold, this process, which is known 



* Ann. de Ch. et de Phys. 3rd series, torn v. p. 363. 



