CELLAEIKG. 123 



by the name of stoney deposit, does not improve the 

 flavour of wine. The crystals being once separated, 

 are at best but imperfectly dissolved when the wine is 

 again exposed to a warmer temperature, and the wine 

 remains thick, an objectionable quality in such as is 

 bottled. 



It must be remembered that cream of tartar is a 

 necessary ingredient in good wine, and the tartaric 

 acid of this salt is one of the most important sub- 

 stances in wine. Wine which deposits stone does not 

 improve by keeping nearly so well as wine which 

 retains the cream of tartar in solution. 



Yergnette Lamotte, and Boussingault make no 

 mention of the flavour and other qualities of frozen 

 wine, but confine themselves to the effect on the 

 amount of alcohol; this, however, does not either 

 principally or entirely determine the properties which 

 render the flavour of wine agreeable. 



