130 DISEASES OE WINE. 



The wine becoming bitter is ascribed to the for- 

 mation of citric ether, which is very bitter. "Whether 

 or no this view be true, I cannot say. 



This disease often disappears of itself; it is caused 

 by the sediment; and hence, drawing off the wine 

 into other casks will sometimes put a stop to it. Or 

 young wine is added, which being rich in cenanthic 

 ether, decomposes the citric ether.* But where does 

 the citric acid come from ? 



Tartrate of oxide of amyl is equally bitter. (See 

 the Odoriferous Constituents of Wine). 



Old Burgundy wines have mostly a somewhat bitter 

 taste, which may be removed by mixing them with 

 younger wines. 



Batillatf recommends that first tartaric acid, and 

 then bicarbonate of potash, should be mixed with the 

 wine, and he says that he restored in this manner 

 8,800 gallons (400 hectolitres) of Burgundy, which 

 had become bitter. 



THE ACIDIFYING OF THE WINE 



depends upon the conversion of alcohol into acetic 

 acid, and is, therefore, actual oxidation. This disease 

 may be stopped at its commencement by adding car- 

 bonated alkali ; but the colour of the wine will be 



* Schubert, Techn Chem. Erlangen, 1854, 8. 361. 

 t Traite sur les Vins de la France, p. 189. 



